How to check a chef's training, hygiene and references

A personal chef in your home handles the ingredients your family eats every day and shapes whether meals feel nourishing or a chore. It's reasonable to verify their training, check their hygiene practices and confirm that others have trusted them with the same responsibility. The difference between hiring someone with checked credentials and skipping the work is the difference between confidence and worry.

Understanding what training actually looks like

Personal chefs come from different paths. Some completed formal culinary qualifications (diplomas, degrees, apprenticeships), others trained under mentors or built skills through years of catering work. Neither path is inherently better — but you need to know which one you're getting and whether the person can articulate what they learned and how.

Ask directly: "Where did you train and for how long?" Listen for specifics. A vague answer like "I've always loved cooking" tells you they haven't yet formalized their knowledge. A clear one — "I completed a two-year culinary diploma at [institution], then worked as a sous chef for five years" — shows they can name what they know.

If they claim formal qualification, ask them to show you the certificate or provide the institution's name so you can verify it existed and that the qualification was genuine. You're not being rude; you're being prudent. Legitimate chefs expect this. Ask too whether they've kept learning: food safety certifications, dietary qualifications, specialist training in cuisines or techniques relevant to what you need. That signals professionalism.

Checking their food safety and hygiene record

Food safety is non-negotiable. A chef working in your kitchen needs to understand how to store food, prevent cross-contamination, cook to safe temperatures and handle allergens. You're not checking government certificates here — you're checking their knowledge and habits.

Ask: "What do you know about food safety for my household?" Then listen. Do they ask about allergies unprompted? Can they explain why raw chicken must be stored separately, or what temperature a chicken breast should reach? Do they know how to label and date leftovers, or how long something safely lasts in the fridge? If they're vague or dismissive, move on.

Walk through their typical practice: where do they shop, how do they store your ingredients, how do they handle your kitchen and equipment? If they've worked in a professional kitchen or catering business, that's useful context — they've operated under hygiene codes. But some home chefs are meticulously careful without formal oversight, and some professionals cut corners. The question is whether *this person* cares about the standards your family needs.

Before finalizing, ask for a reference from someone they cook for regularly — someone who eats their food week after week and can vouch that nothing's gone wrong.

Getting real insight from references

A reference from a current or recent employer means far more than a name on a CV. Phone them. Don't email, because written responses are often generic.

Ask these questions: - How long have they worked for you, and how often? - Has food safety ever been an issue — allergies mishandled, spoilage, cross-contamination? - Did they show up consistently and communicate well? - Did your household have any dietary needs or restrictions, and did they handle them reliably? - Would you hire them again?

Pay attention to whether the referee sounds genuinely pleased or merely polite. A reference who lights up when describing the chef is telling you something. One who gives short answers or hesitates is also telling you something.

If they list only one reference, ask for at least one more — ideally from someone they cooked for at least a year ago. If they can't or won't, that's a red flag.

When you've checked training, asked the hygiene questions and spoken to people who've eaten the chef's food, you've done the real work. You've moved beyond a résumé to understanding whether this person is genuinely ready for your kitchen and your table. Verified personal chefs listed on Strove have gone through a vetting process, which can save you some of this legwork — but these checks are still worth running, because your family's safety and satisfaction are yours to verify.