More than 70% of Americans say a rewarding career or job is extremely important for them to live a fulfilling life — more important than family, friends or wealth. CBS News interviewed a broad array of workers who chose unique jobs, for a series we call: Unique jobs, extraordinary lives.
Katya Ekimian, a private chef with a background in fashion design, has created custom knit gowns for high-profile guests at events including the famed Met Gala. She's well aware of how much appearances matter - at a recent fashion world dinner party, Ekimian, in charge of the food, not the dresses, knew to make sure both looked and tasted great.
"I often work with actors, people in fashion, art and design, because I think there is a natural connection. With my background, it's natural that my clients would be in that line of work," she said.
She has made five custom dresses for Sandra Jarvis Weiss, who is married to Daniel Weiss, the former CEO and President of the Met, for the museum's annual ball, one of fashion's most-watched events.
Reimagining her career, Ekimian has transitioned from designing clothes to designing food. She now devotes her time to exploring the flavors and physical presentation of food.
Embracing the natural essence of produce, Ekimian enjoys adding playful and whimsical elements to her culinary creations. From decorating food with farm animals to writing messages in dishes, she finds joy in engaging with clients, especially families with children.
While taste remains a top priority, Ekimian also emphasizes the importance of a visually appealing table setting. She infuses personal touches into her food plating and table arrangements, relishing the creative freedom she has in crafting memorable dining experiences.
For Ekimian, the art of food extends beyond aesthetics. She believes that incorporating a variety of colors into meals not only enhances their visual appeal but also contributes to a well-rounded nutritional intake.
Originally from Washington, D.C., Ekimian's multicultural background — having lived in Cairo, Egypt, during her teenage years — influences her culinary perspective. After pursuing a fashion education in New York City, she has now found her passion in the culinary arts.
Ekimian's journey into the world of private chefs took an unexpected turn. While studying in New York City and looking for ways to make extra money, she began cooking for affluent families. It was during a summer job at a farm on Martha's Vineyard, an island off the coast of Massachusetts, at the age of 19, that she rekindled her passion for private cheffing. Through word of mouth, she has since cultivated a strong client base.
"Right place at the right time"
"I was in the right place at the right time, but I also had the experience," Ekimian shared. Her journey included being a private chef for a family in Harlem, New York, a position she landed by responding to a listing on Care.com. She also honed her skills at a food hall in Yosemite National Park, where she prepared meals for over 500 guests daily – her unconventional culinary school.
While many of her peers opted for culinary school and pursued careers in restaurants, Ekimian took a different path. In the U.S., there are approximately 174,400 chefs and head cooks, with a median salary of $56,520 in 2022. On the other hand, private chefs, a smaller group, earn an average of $45,510 annually, as per the BLS.
Ekimian carved her own way by blending her artistic flair with the practical experience gained at the food hall.
"Working in a large corporation kitchen was a complete departure from my usual role as a private chef," she explained. "I was responsible for cooking large quantities of bacon for a buffet, which taught me a great deal about food safety protocols and handling procedures. Everything had to adhere to FDA regulations and strict standardization. Witnessing food production on such a massive scale was incredibly enlightening."
The demand for chefs on Martha's Vineyard was substantial, and as Ekimian noted, "typically you have to work with whoever is available on an island." However, upon her arrival, people were eager to enlist her services. "They were excited to have a fresh face and were quick to engage me."
Although she opted not to reveal the identities of her clients to respect their privacy, Martha's Vineyard is known to host a variety of high-profile summer residents, including individuals from the entertainment industry and political realm. One notable figure with a property on the island is Former President Barack Obama, who acquired a home there in 2020.
"That experience truly kickstarted my career. I would show up at clients' homes in my overalls, preparing and serving them meals. It was an incredible opportunity to work in a beautiful location with access to exceptional local produce, all while serving a distinguished clientele. Many of my current clients originated from that summer season," Ekimian shared.
Currently, she manages a workload of around seven to ten clients, considering it to be a full schedule. Some clients request weekly meal preparation services, while others hire her for special dinner events.
In the Heart of New York City
A typical scenario in New York City involves a last-minute request from a client asking for her culinary expertise for a gathering the very next day. It's not unusual for the client to inquire, "Are you available tomorrow night?"
Embracing Uniqueness
Ekimian plays a distinctive role in the lives of her clients. She has catered to a diverse range of individuals with specific dietary requirements, such as professional athletes following strict routines, actors aiming to shed pounds for film roles, and individuals exploring the effects of new appetite-suppressing medications like Ozempic.
One day, Ekimian grew worried when a loyal client barely touched their meal. "I assumed there was an issue with the dish. However, they reassured me, 'No, it's delicious, we're just full.' That's when I discovered they were all using Ozempic," she shared with CBS MoneyWatch.
Although there is a small fraction of clients who only nibble on their food and admire the rest, the majority welcome her into their lives and homes. Balancing this dynamic can be challenging, according to Ekimian.
"Maintaining a Personal Touch"
"In long-term commitments, you can't come across as too formal. It's a delicate equilibrium," Ekimian explained. "You must exude warmth and approachability since you are a guest in someone's home, while also upholding a sense of professionalism at all times."
She can spend all day in someone's home, often alone, but isn't their friend or a part of their family. She tries to maintain a demeanor she describes as "friendly professionalism."
She almost always works solo; it's rarely cost-effective to hire help. Which means she spends most of her days alone. That includes time spent shopping for groceries and ingredients, prepping meals, labeling Tupperware containers and organizing clients' refrigerators. She sources the bulk of her ingredients from farmers markets or directly from farms.
"It's lonely, and it's the same for everyone. You're so tired at the end of the day that all you want to do is lie down and go to bed, and you realize that you've been alone for 15 hours," she said.
There are upsides to her unique arrangement that make it a satisfying career, though. She often travels with families she cooks for, with jobs taking her to Europe and the Caribbean.
"It's an incredible perk of the job and such a special opportunity when you have a great bond with a family. It always makes the job so much more fun. And when you finish your shift, you can go for a walk and do your own exploring," she said.
Embracing Creative Freedom
Starting out by preparing meals for a family in Harlem, she initially earned $15 per hour. Over time, she transitioned to establishing set hourly, daily, and monthly rates based on the scope of each project. Private chefs in New York City typically earn an average of $38 per hour, with top earners reaching around $60, as reported by Indeed.com.
While she acknowledges that she earns more in her current role than she might in a fashion or design position, she still maintains her freelance work as a knitwear designer.
Her culinary creativity shines through in her dishes, where she experiments with ingredients, flavors, and presentation, particularly when catering for fashion events. "There is a delightful overlap between the two worlds," she mentioned. "This is when I can truly unleash my creativity in my creations," Ekimian expressed.
Her ultimate aspiration involves blending her passions, envisioning dinner guests adorned in her knitwear creations while savoring her culinary delights.
"It would be a surreal experience to construct my own realm, crafting and overseeing every element that adorns the body and nourishes it," she shared. "To me, cooking and designing garments are acts of love, making it the purest form of self-expression."
