Let's plot that against what personal chef life really is...
Reality is that you'll spend just as much time going to and from the grocery store and your client's home that will cooking the meals. You'll also spend a lot of time at your desk planning before the actual execution. Oh yes, and travel time to and from client homes...
If you're not organized and have a good judgment of time, your life could get chaotic quickly.
Truth is that whatever time you've estimated for cleanup...double that and that's how long it takes. Oh yes and what about when you arrive in a client's kitchen and they left chaotically that morning so the remnants of dinner last night and breakfast this morning are all over the place.
A taco walks into a bar and the bartender says, “we don’t serve tacos here.” And the taco says, “that’s okay, I’m just here for a margarita.”
That was the premise behind the book that I wrote, “A Taco Walks into a Bar.” This is my cookbook. This is a taco walking into a bar. You get it?
I’m going to show you how to make your own cookbook. You can do this in just nine steps. It’s not going to cost you a dime. You can seriously make a book, a cookbook, for yourself for free and publish it and have your friends purchase it on Amazon, Kindle or paperback. This is completely printed on Amazon. An author copy costs me about $2.45. I’m charging about $20 for this one and I get about $10 royalty.
So, let me tell you about the nine steps. Step 1 of course is to pick your subject. You know, what are you writing the cookbook about? Is it about chicken? Is it about Chinese food? Is it about keto diets? Pick your style and...
Fear and self-doubt are unquestionably the two most common roadblocks to success in life including what holds many back from starting their personal chef business.
When coming face to face with fear and self-doubt, you could choose to either:
Everyone experiences fear and self-doubt to a different degree.
In other words, if people don't feel connection from you, they're not likely going to invest in you and your services.
90% of communication is non-verbal, so people are connecting with all of you, not just your voice, tone and pitch but your whole presence. Your energy.
If you're refusing to do video like many struggling personal chefs, you're basically trying to start a business while hiding from people. Without video, you won't have that real connection.
The people you follow and look up to have truly shown who they are. They have connected with you on an intimate level through the power of video.
It's time to overcome your fear of rejection and get on video.
Do you find yourself constantly researching, gathering information on the personal chef business?
Is gathering information becoming a hobby instead of what you know you should be doing...implementing the information?
There is a turning point in starting absolutely any business when it's time to shift from information to implementation, but how do you know when it's time?
There are a myriad of different kinds of personalities when jumping into a new business venture.
Many personal chefs don't launch their business because they are looking for a scientific formula to answer this question. The truth is that pricing personal service is more psychology than science.
More details about pricing are available here, but this post is about the employee mindset, or charging by the hour in your personal chef business.
It's likely you've been an employee of a business your entire life. You may not know any other way! You're currently being paid $20 an hour so your goal when opening your personal chef business may be $25 an hour.
Truthfully, that's exactly what I had thought when starting my own personal chef business. Charging by the job didn't even occur me. This is because I had always been employee and didn't know any better.
I was stuck in employee mindset versus business owner mindset.
Employee mindset is working as hard as possible with the...
You hear it all the time, "You need to niche" to bring customers to your business...but what does that really mean?
The dictionary calls a niche, "distinct segment of the market" and yes, that summarizes it, but just somewhat. The last blog post discussed how to get clients into your business and how important target marketing is to your marketing efforts.
As a personal chef, you can't cook all things for all people. If you were having marriage problems, would you call up a marriage counselor or someone who generally counsels all people with all problems? The answer is obvious and so should you niche.
Target marketing and niching are two different concepts actually.
For example, you and a competing personal chef may both target athletes as your marketing segment, but each of you may offer them different...
"How do I get new clients?"
"How can I obtain new leads?"
"The biggest problem I have right now is reaching new clientele."
"My struggle is getting new customers."
At least once a week I receive an email asking for help with this question.
The question suggests there is one single tactic to bringing leads into your business. It also suggests that there is zero target marketing going on in the personal chef's mind since they seem to want just any client to cook for.
Successful personal chefs know that there is no one secret tactic that brings leads into their business, so they focus on learning the foundations of target marketing which provides them knowledge to create a steady stream of quality clients that are willing to pay for their services.
You don't want just anybody as a client, do you? You want people are willing, ready and able to purchase your services and...
Instead of thinking, “my business is not coming along fast enough,” what if instead you took the judgement off.
What if instead you thought, “every day I’m becoming aware of things that I didn’t realize. I’m working a little every day on my goal. I'm doing my best. It takes time to reach a goal and that’s okay because I’m learning.”
We’re a constant work in progress in life.
We’re always growing and always changing, but when we add that extra judgement of “it needs to move faster,” “I’m not doing it quick enough” or other negative thought...our growth then slows.
This is about the time where you might be saying, “Yes Virginia, but I don't think right now is the right time to begin my new personal chef business. Shouldn't I wait until the world goes back to normal?" NO....
There are so many different ways to craft a career out of your culinary skills.
Which one will work for you? It's even possible you may dabble in more than one in your lifetime.
The personal versus private chef is the most confusing to people. In summary, a private chef works for just one client while a personal chef has many clients.
As a private chef, you are an employee of your client and may receive benefits such as paid vacation time or health insurance. Sure, it's great that you have "for sure" income each month, but the drawback is that you are still an employee and lack the freedom of being your own boss.
The contract between you and your employer will lay out the terms of the job to include days of the week you will work and how long you are guaranteed a job. Even though a...