3 days ago
I'm a private chef in New York City. Sending one DM changed my entire career trajectory.
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This as-told-to essay is based on a conversation with Maddy DeVita, 26, a private chef and content creator based in New York City. It has been edited for length and clarity.
For me, the spring of 2022 was spent applying to pretty much every job under the sun that I was remotely interested in. I had been working at a global health nonprofit since graduating from college during the pandemic, but realized that, despite always thinking I'd go into medicine, I actually wanted to work in food. My cover letter was sparse — I didn't have any professional experience, I just loved to cook, and was a halfway knowledgeable home chef.
The search felt endless. I interviewed at World Central Kitchen and never heard back. I tried test kitchens, like Food52, to no avail. At one point, I decided to try going into management consulting, because I'd at least make a lot of money. Rejections kept rolling into my inbox, and I reached a breaking point.
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When she started her career switch, DeVita had zero professional food experience.
Maddy DeVita
A string of rejections made me braver
But the rejections also made me bold — what else did I have to lose? What's something crazier I could try? I was so used to getting nos, so one more wasn't going to make much of a difference.
I'd been following a small Italian farm, Ebbio, on Instagram for a while, so I sent them a DM to see if there was any way to work together. They read it but didn't respond, but I weirdly wasn't deterred. I'd been turned away from so many jobs at that point, so I figured I'd just pitch myself to them once more.
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And this time, it worked. They responded and said they were working on a cookbook project and that they'd love to have me help. By early August, I'd booked a flight to Italy and put in my two weeks' notice.
DeVita spent six weeks on a farm.
Maddy DeVita
Quitting was never part of my plan
It's not like I woke up one day and decided to quit my job. In fact, as the supremely logical oldest of three girls, I never thought I'd quit without a clear career plan. If I'd gotten an offer from any of the more practical jobs I'd applied to, I probably would've taken it.
So many people are stuck in the thought loop I was in: "Oh my gosh, I want to do this, but it will never happen," or "I'm not the type of person who would do this." I learned, though, that there's actually a narrow pool of people who actually go after the crazy idea, so your odds of getting what you want might be better than you'd first think.
After spending six weeks on the farm and getting back to New York, I enrolled in culinary school and started private chefing for clients in the city after graduating. I kept posting content on my food Instagram, HandMeTheFork, which had mainly consisted of filtered photos of avocado toast when I first started my frantic job search.
The decision to go to Italy changed her whole career path.
Maddy DeVita
Listening to my gut gave me the life I love now
I spent most of the past two years cooking consistently for families — getting embedded in their homes, spending a summer out in the Hamptons, making everything from meal-prepped lunches to Sunday dinner — but I don't do that as much these days, since I'm starting to earn money from my online content. Now, I'm doing more one-off, larger dinner parties and figuring out how to manage the world of social media, so my schedule is way more flexible.
If I'm not cooking for an event and I'm feeling disciplined, I'll start my day with a Barry's Bootcamp-style workout class, which kicks my butt. I'll then do my admin work at a café in my Brooklyn neighborhood, likely while listening to bossa nova music, my current obsession. After finishing up any video or Substack editing and recipe planning, I'll go grocery shopping, ideally at the farmers market.
DeVita is now a full-time private chef.
Maddy DeVita
The afternoon is usually filled with recipe testing and filming content, and I actually try to limit my social media time to the midday hours. Evening means cooking dinner for myself and my fiancée, and doing some more editing. All along, I've just wanted days that are dynamic, that are always different, and I've found that.
Every day is different.
Maddy DeVita
Listening to my gut has been my north star these past few years, though it often feels like my brain has to catch up to my instincts. I haven't made decisions based on right or wrong, or the next most practical career step, but instead based on what I'm called to do in the moment. Of course, I've gotten lucky, but I'm so glad that I've led with what I feel pulled to internally.
While at my college reunion a few months ago, I saw a ton of friends who were in my pre-med class, some of whom have finished med school and are fully doctors. It was such a surreal experience, realizing that could have easily been me, but that, despite my early expectations, it's not my life at all.
