A private chef has revealed the less glamorous side of his dream job, and noted a significant downside that’s not widely known.

John Samson, who offers a peek into his life as a chef-for-hire through his TikTok account @chef_johnsamson, candidly shares the ups and downs of his vocation.

In one of his latest posts, he divulges his “biggest problem” with juggling roles as both a content creator and a professional chef in a private setting.

Showcasing an array of intricate dishes, Samson admits that while he relishes “each and every one” of the events he caters to, some prove to be more challenging than others.

He confesses that there are several persistent issues in his line of work, with one in particular causing him to be “consumed by anxiety” as he strives to ensure the food he prepares is perfect every time.

He explained: “A few of the biggest problems I have as a private chef who is also a content creator: I always focus on my work and I put work as my number one priority. I forget that content creation is a part of my work and I need to use it to market myself.

“I want my customers to have the best experiences possible so I focus purely on making them happy, forgetting that I can provide an amazing video for them afterwards.”

His commitment to delivering top-notch experiences to his clients sometimes means his personal branding suffers, as the act of filming can interfere with the quality of the meal served.

Samson elaborated: “Serving the food warm is always an issue as a private chef because we don’t have hot lamps like you would in a restaurant. When I need to serve a hot dish I do it as quick as I can and end up not being able to take a picture or video in the process.”

He also shared his concerns about how the food turns out, stating: “I get so consumed by anxiety of whether or not the customer will like my food that I forget about everything and have tunnel vision to please them, only to realise that there was no need to be anxious in the first place.”

Despite the challenges, Samson expressed his love for his job and considers himself fortunate to be doing it, especially since many aspire to be chefs. “I enjoy each and everyone of my events and I give my all to my customer which is reflected through my food,” he concluded.