When Paul Green launched the website TemporaryChef.com this past March, his goal was to match a roster of hand-picked, top-shelf, veteran chefs with restaurants that had interim vacancies to fill.
But Green, a 61-year-old chef who used to work for Marriott and Hyatt and now is based in New Hampshire, says he's received inquiries from chefs and prospective clients about vacancies all over the world at upscale resorts, on yachts and with wealthy families on extended vacations -- even in school cafeterias. "I tapped into a need I didn't know existed," he notes.
Count corporate planners among those who benefit from Green's happy accident. His "brigade de cuisine" can handle special occasions such as important client dinners or multiple-day meetings that require creative, high-end F&B. "We're all upper-level chefs," he says.
The chefs charge around $350 per day, usually for a minimum of a week, plus travel costs and all F&B expenses, naturally. But Green is willing to consider different arrangements on a case-by-case basis. After all, he never expected to be in this business in the first place.