The Author
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Richard Florczak
The Private Chef |
Richard Florczak, has been the private chef to high profile people
for more than fifteen years. He is the author of the upcoming cookbook
The Private Chef. For the past nine years Richard has been
the full-time exclusive chef for actor and director Mel Gibson and
was recently sought after by Jennifer Garner to provide services
on a part-time basis.
As a personal chef, Florczak's extensive repertoire includes mastered
recipes in all cuisine types. His vast experience allows flawless
preparation of meals in all atmospheres, including meager kitchen
environments. Florczak can effortlessly organize and present delicious
meals on a spectrum from a romantic dinner for two aboard a private
jet to a lavish party of more than 700 attendees.
Prior to his successful career as a private chef, Florczak honed
his craft at the prestigious Hotel Bel-Air. He also worked for several
exclusive Los Angeles caterers.
Richard Florczak received his training from The UCLA Chef Program,
The Culinary Institute of America at Napa, The Omni Hong Kong Hotel,
The New School of Cooking and The California Sushi Academy in Los
Angeles. Florczak resides in Los Angeles, California with his wife
Heidi.
Interview with Richard Florczak, THE Private
Chef to the Stars
What is the difference between a private chef to the stars
and a celebrity chef?
A celebrity chef is usually a restaurant chef who has become famous.
A true private chef doesn't just cater certain events; we become
a part of the family. A member of the house staff, we prepare almost
all meals including the most intimate and special (e.g., Thanksgiving
and Christmas dinners). We handle shopping and have to be well versed
in all cuisine types to successfully satisfy our client's ever-changing
palates.
What is the most challenging part of your industry?
Usually a chef in a restaurant works from the same menu each day.
I would never dream of serving the same dinner two nights in a row.
So, I'll have to say that creating a different menu on a daily basis
is probably the most challenging part of my job.
It's also very important to remain extremely flexible. One evening
I may be preparing a dinner for six and receive a phone call that
ten other people will be joining. Being comfortable with my craft
enables me to switch gears and remain calm.
Why did you choose to write The Private Chef?
Since I've been in this business family and friends have always
asked me for recipes and techniques. I realized that I've developed
a pretty cool system that will benefit busy people. I wanted to
share this information with people like me – cooks who want
to prepare delicious meals in a flash from a real kitchen, not a
restaurant kitchen.
Tell us about the cooking demonstrations?
I'm really excited about them. The recipes and techniques in my
book lend themselves very well to the home cook. As a prelude to
my book's release, I want to share some of this information with
my fellow home cooks whom I'm sure will benefit from the demonstrations.
After all, I work in a home, so I know what the home cook is up
against.
What is it like working for celebrities?
Being ultimately responsible for any meal can be pretty intimidating.
Now imagine it is for a mega film star. It can be extremely rewarding
when you are able to handle any situation effortlessly. I've been
fortunate enough to have wonderful experiences in my career as The
Private Chef.
How did you become a chef?
From the time I was a kid, I used to help my mom in the kitchen.
I have always enjoyed cooking and food presentation. Although I
received a BFA in film, it seems I've always had jobs in the food
business. How ironic that I am now the private chef to the biggest
box office star in the world.
What unique things can people expect from your cookbook?
For years the spotlight has been on cookbooks written by restaurant
chefs. I've found that sometimes these books don't always lend themselves
well to cooking at home. Typical restaurant chefs have the luxury
of having the necessary groceries and supplies delivered to their
door, and a full staff to support them. This is one of the reasons
my book is unique. I'll show you how to prepare and present delicious
meals in your kitchen from ingredients found at your local grocery
store.
You've worked for some major celebrities. Tell us some
of their favorite foods and meals.
There's a buzz word out there called the "confidentiality
agreement." As you can imagine, I've signed several. Therefore,
I don’t reveal specific information about my clients. The
Private Chef includes some of my favorite recipes that have been
enjoyed by many.
What is the best part of your job?
I worked very hard to earn the reputation I now have. With that
comes the freedom of being able to create whatever dishes I choose.
Tell us some of the chefs whom you admire and why.
Michel Richard -- he does beautiful French food with a California
flair, and never allows his presentations to get pretentious. And
then of course there's my mom, whom I still call if I get in a bind.
It seems every time we turn around there's another article
about a "chef to the stars." Do you feel a sense of competition
when you read about them?
Absolutely not. Because the private chef profession is not well
known and our recipes and techniques can benefit the home cook,
I welcome as much exposure as possible.
So, do you think you're the best private chef in Hollywood?
Although my wife thinks I’m the best, there are a lot of
great private chefs out there. I have had the opportunity to work
and learn from many of them. I am always raising the bar on myself
because in this industry you are truly as good as your last meal.
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