Prestigious Clients and their requirements.

Cooking for the rich and famous is very interesting and fulfilling. It can also
be terrifying if you are not accustomed to it.

High profile people are no different to any other people but they can behave quite differently. They have mega confidence and expect their instructions to be carried out to the letter, no compromising or freelancing is acceptable !

I have many many famous clients some of whom I have listed here. I only list them because they have easily found information already publicised. There are quite a few people who are impossible to find and this is deliberate. If someone wants to keep anonymous and have a low profile then you must respect this. Also if a client has passed away it is also OK to name them as long as you have not agreed to a confidentiality clause. Some clients very kindly give you a good testimonial or reference. DO NOT ask outright for
these. It is very unprofessional. Famous people feel they have already honoured you enough by giving you the opportunity to work for them.

It is OK to ask references etc from businesses etc but not from individuals who spend their life in the limelight. If they wish to give you a reference willingly and freely accept it with utmost gratitude and use it discreetly !

On the whole I find celebrity's far easier to work with than other people.
Usually they are precise and know exactly what they want. They treat you
as a professional and let you get on with your job without too much interference. Now and then you will get a rather patronising client who will want to get involved and perhaps criticise your work before you have completed it. (a bit like someone watching an artist and saying 'Why are you painting that green?'
Just let them get on with it, it is a bit of an amusing diversion for them and shows they do not get out much even if they are rich and famous !
Usually though you will be dealing with a senior member of that person's staff. They can often be very grand!

Illustrious people of high breeding can often be a delight when they take interest in you, always polite and helpful they can offer the most valuable advice and suggestions at times. I am always grateful for the experience of working in the great houses for this type of client. It is always an enormous learning curve and extremely valuable to our profession.

Once when I belonged to W.I Markets I baked some superb Brioche for the Petreborough Royal Show.
It was my turn on the stand to serve and on that day HRH the Queen visited. She bought three of my Brioche and I was gob smacked! The thought that she might partake of something I had cooked was amazing. That was in 1986 and since then I have served home made tea to the Queen when she made an impromptu visit to the home of a senior Major General where I was working. I know that she would have eaten at least one of the Brioche :) She loves substantial teas and home made cakes etc.

Of course the other exciting thing that happens, and you only find out later, is who is on the guest list. I have cooked for clients entertaining people such as . ex President Clinton, The Royal Highnesses Prince and Princess Michael of Kent, Thierry Henry, Rachael Stevens, Several Nigerian kings (there are so many!!) and the heads of state from Lebanon etc. A couple of years ago I had one of Osama Bin Laden's sisters to entertain for the day, along with an enormous number of children.
There are Sheikh's and Bishops and Imman's and Lords and Ladies I have never heard of before and they command absolute respect and sometimes can be more demanding than the host but one must carry on regardless.
They are not aware of you...to them you are merely the staff or the servant
and that is the way it should be unless your client wishes to introduce you
as the Chef. If that happens it is a great honour and you treat it accordingly.
A few weeks ago I cooked at a very fa mouse Petrochemical giant's home in Holland Park. There were twenty very famous guests. At the end of the meal
a tray of champagne and a string quartet were sent down to the kitchen. I
and the rest of the staff were serenaded with my favourite music. Those are life's little pay days and should be treasured forever. It doesn't get much
better than that ! Even the Nigerian gesture of '£50.00 for the staff in the kitchen' pales in the wake of an orchestra.

Of course you will get the nit-pickers who will analyse every course in order to 'make improvements for next time' I have had the usual share of these in the past 18 years. Only one truly knew what she was talking about.
Lady Weinberg (Anouska Hempel) is a perfectionist and a very
knowledgeable lady. She knows what she wants and exactly how to get it. If she is a great entrepreneur and takes enormous risks in innovative style and trends. She can spot a new trend from years ahead and has certainly cashed in on that talent. She is a whole learning curve on her own. Anyone who works for her, even if they ) or she) can only stand it for a few weeks, is a very lucky person.

Always accept criticism gracefully, even if you don't agree. After all they are
the client they pay the bills. If someone is extremely rude or unfair then consider their point of veiw first and stand up for yourself in a very diplomatic way. If the situation cannot be sorted and the client is really angry about something I personally would walk away from it without recieving the second half of payment. I would then blacklist that client because of nreasonableness and leave it at that. I have never had this happen but I do know one or two who have. It is usually because you have tried to run before you can walk and have taken on something you are not really capable of. Always be aware of your capabilities and be very honest with clients. If you are not familiar with something never try and 'wing it' because you will fall down big time. These people are very experienced in all forms of cuisine and have exquiste palates at times. They know the 'real thing' !