500+ Events In: Chef Fouad’s Recipe for Steady Private Income

Before joining yhangry, Chef Fouad was working full-time in restaurants, earning around £3,000 per month before tax. The hours were long, the pace relentless, and while the pay was decent, there was little room for flexibility or personal growth.

“I was still passionate about food,” he recalls, “but I wanted more control over my time and the type of work I did.”

Around 2019, he began exploring private cheffing. At first, it was a side project — he signed up to yhangry and took on a few bookings while still holding down his restaurant role. He also taught part-time at The Royal Masonic School for Girls to keep income flowing while he tested the waters.

Fouad didn’t leave his job overnight. His goal was clear: build up to 2–3 private bookings per week. That, combined with his teaching income, would give him the confidence to move into private cheffing full-time.

He began by accepting hourly-paid events, but as his reputation grew alongside the platform, yhangry gave him greater control — especially over menus and pricing. That shift made a difference.

“Once I could price my own menus, it was exciting. I could decide what worked for me, what was worth the time.”

Now working independently through yhangry, Fouad’s income isn’t fixed month to month — but over time, it’s added up to more than what he earned in restaurants. The big difference? He sets the pace, chooses his bookings, and has the freedom to plan his year around what works for him.

Instead of chasing every booking, Fouad focuses on strategic choices. He avoids long-distance requests that don’t make sense financially and adjusts his pricing based on travel and menu complexity.

“If I’m in Watford and there’s a chef quoting in Birmingham, I won’t try to undercut him. I price smart and focus where I know I can win.”

With over 500 yhangry events under his belt, Fouad knows that repeat business and great reviews are key.

Fouad sees himself as part of the yhangry community, and that long-term view shapes how he works.

“I would never think of taking customers off the platform. I’ve been with yhangry since the start. It’s like a family to me. If yhangry grows, I grow.”

Private cheffing isn’t always consistent — and Fouad plans accordingly. He saves during busy periods to smooth out the quieter months. The freedom to manage his own time also allows him to take breaks, refine his offering, or explore new dishes when he chooses.

When asked if he’s reached his financial potential, Fouad is clear:

“I’m happy with where I am in life. I have more freedom now — the time to do other things that you want in your life. And that matters a lot to me”

For him, success isn’t just about the number on a payslip. It’s about independence, sustainability, and doing what he loves — on his terms.

Fouad’s journey wasn’t instant. It was deliberate and measured — and that’s exactly how he recommends others approach it.

“If you’re just starting out, have a little income from somewhere else. A part-time job. And then build slowly. Good food, good service, good manners, good communication — that’s the formula.”

Fouad’s story is less about chasing gigs and more about building something sustainable — a career that fits his values, skills, and lifestyle. That’s what makes private cheffing so powerful for chefs with an entrepreneurial mindset.

Platforms like yhangry don’t just connect chefs with clients. They open up a way of working that rewards professionalism, creativity, and consistency — while giving chefs the support they need to grow on their own terms.