It takes a certain kind of personality to be a person’s private chef. If the person is say, R and B artist Keyshia Cole, then the daily menu might be low carbs, high protein, and very little feedback other than “that was good.” Maybe that person is former MLB pitcher Kris Benson, and the Zone Diet becomes a way of life, and the way you cook.

Chef Barry Kraemer has that certain kind of personality, and he cooked, professionally and personally, for both celebrities.

“When you’re hired by a celebrity, or a family, to cook for them, you become a one-man show of housekeeper, dog walker, babysitter, chef, garbage man, grocer and go-to guy all in one,” says Kraemer of the 10 to 14 hour days he’s served making low-carb meals for Cole (and others), who was shooting a video during Kraemer’s tenure. His job, with the help of Cole’s trainer, was to “transform her body, and sculpt her like a body builder.”

“It’s challenging,” says Kraemer, “ and I love it. But if you’re looking for the ‘atta boys,’ this job’s not for you.” The chef says it’s rare if he actually has any kind of contact with the famous people he’s cooked for, other than an occasional ‘hello.’

The former Arden’s Garden sales rep started catering for a few of his clients several years back, and finally made the switch over to full-time private chef when he answered Cole’s trainer’s ad on Craig’s List.

“If I didn’t love serving people and taking care of them, I could never succeed at this,” explains Kraemer, “because a lot of times you don’t get any feedback at all.”

He also must like long, arduous workdays, since most are spent shopping  — often going to several stores just to find that one particular requested item — to prepping for not just the day, but the entire week. Only to have the whole menu changed at the last minute, or a party of two at eight turning into a party of 12 at midnight.

“I just keep the freezer and pantry stocked, and anticipate all the changes,” says Kraemer. “And the answer to everything is ‘yes.’”

It can be a lucrative proposition, but often times when the show is over, or that transfer to another team happens, Kraemer is left holding the kitchen tongs. He’s just returned from a difficult stint in the Hampton’s working for a high-profile executive, and through his personal chef and catering company Sage Kitchen, is busy looking for that next gig, while settling back in with his family in Norcross.

Kraemer has a broad knowledge of most types of cuisines and cooking, especially organic and natural foods. Self-taught, he learned to cook from tasting and doing, and gives each of his clients an extensive questionnaire once he’s hired so that he can assess exactly what they want. It starts with a list of cuisines from Moroccan to spa, then moves to what particular cuts of meats are preferred. The 43 questions cover everything from low-glycemic food preferences to dessert.

The job requires an inordinate amount of organization, and Kraemer says that the kitchen must always look like “you’re on TV” because guests — from television executives to personal friends — could drop in at any time.

“These are people who are used to being cared for,” says Kraemer. “They have unpredictable schedules. It’s a little like a cooking contest I have with myself every day.”