Are you thinking, "It’s really expensive to start a personal chef business?"
You're currently dreaming of being a successful personal chef and want your own business with more financial freedom and more time freedom. You want to be your own boss and once you start your own business, you’ll never look back at being an employee again.
I want to share the five most common myths I hear about personal chefs.
Myth #1 – Starting a personal chef business takes too much time.
I’m going to be real with you. Starting a business does take time, but too much time…disagree.
The reality is that if you want your own business, you’re going to have to set aside some devoted time and effort, but as all good things take time and so does building a successful personal chef business.
Yes, it takes time at the beginning, but once you put in the time and effort, you can then create recurring revenue. Once the foundation of your business is complete, you never have to start from scratch again.
If you’re planning to start your business by hunting and pecking all over the internet for guidance, you bet it’s going to take you a very long time to get it done and probably a lot of money because there’s way more trial and error when you don’t have a roadmap.
However, if you follow the proven process of someone who has successfully gone before you, you’ll absolutely save time and energy.
Myth #2 – You need to know a ton of people in your area to get started.
Not true. Sure, you may know a lot of people, but it's possible none of them could afford your services. What you could do, however, is let your circle of people know what you're doing and if ten of those people told ten people, that’s the start of a business.
Myth #3 – You have to be a culinary expert.
This couldn’t be further from the truth. The truth is that there are different kinds of people hiring you for different reasons…
When I first started, I was definitely not a cooking expert in any way. I could plan events and cook for large amounts of people, but figuring out how to cook for various small families eating every day food... that was harder for me to figure out.
I was not really good until years into my business. It took time to figure out what people wanted.
Of course I was terrified, but despite my lack of knowledge or fear of what "they" might think, I was still able to generate significant revenue. It just took practice.
In the course Personal Chef Business in 10 Weeks, I provide you with the knowledge and know-how to become proficient and maybe even an expert in creating your own branding and marketing plan, even if you’re starting as a beginner.
The truth is that the more you do it, even if you’re nervous, the better you’ll get.
So give yourself permission to show up as you are and do your best right now.
Believe me, I started out not so great. There’s definitely room to grow into your business, but you will never find it until you start.
Myth #4 – You must have everything figured out before you get started.
If you keep waiting until you have everything figured out, where will you actually be one year from now?
When will you finally have it all figured out?
And what’s your plan for figuring it out if it isn’t getting into action?
What I’m trying to say is that the longer you wait to have everything figured out, the less likely you are to ever even start. It is a myth to think you must have it all figured out to get started with your personal chef business.
You don’t need to have all the answers.
You just need to commit to yourself and your business.
Once you get started, the path and journey become more clear.
If I would have waited until I had clarity to begin, to get all the knowledge and skills I needed before I started, I would still be on the sidelines waiting and not living out my dream. I would still be struggling.
Myth #5 – It’s really expensive to start a personal chef business.
Answer this, if you got a personal chef client who paid you $200-$300 a week every week to cook for them, would you make a profit? The answer is yes. Your low overhead is just gas driving to their house to cook in their kitchen, business license and liability insurance.
You do not need a commercial kitchen. You do not need to cook out of your home kitchen and run up your utility bills. You do not need to buy fancy delivery containers and design a system for delivery.
Cooking in client homes, THEY pay for groceries. You're not sitting around wasting time calculating food costs or storing inventory.
You can be profitable after your very first client. Keep it simple. In the program Personal Chef Business in 10 Weeks, free marketing tactics are encouraged, even when making a lot of money in your business. As you grow, you may want to invest in professional branding, but until you get things going, keep it simple.
We are all human beings. It’s natural to have fear, stress and anxiety when you try something new, especially when that something new might not work.
It’s normal to experience these emotions. You may even find yourself looking for excuses to avoid doing the things in your business that trigger these feelings.
Those emotions want to protect you from becoming vulnerable when attempting to try something new and scary. They want you to stay the course of what is safe and secure.
Creating a life of financial freedom and fulfillment requires that you get out of your comfort zone. It requires you to embrace the emotions of doubt, fear, stress and anxiety and rise above them. You cannot allow the fear of the unknown to be an obstacle that keeps you from starting or progressing in your business.
Rising above it and doing it anyway will put you ahead of the competition who is still at home contemplating whether or not they’re going to do this business or not because of their own fears.
Best Wishes & Much Success to You, Virginia Stockwell
P.S. If you're interested in joining the program, this is the time. Details about the program are here >>