When entering the personal chef space, you may have a perception of what life will be like.
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 than actual cooking. You'll also spend a lot of time at your desk planning before the actual execution of an event or meal prep. There's also bookkeeping and marketing tasks that are always needing your attention.
If you're not organized and have a good judgment of time, your business 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.
Time management is a skill you'll perfect as you progress in your personal chef business.
The reality is that meal prep families often order the same items month over month. One family could end with a seasonal menu they rotate through year over year.
Also, unusual ingredients are often difficult to obtain. If you have to go to a specialty store or farmer's market to pick up one item, that's just more time you have to spend driving to and from the grocery store instead of actually cooking.
They're just like us!
What those not yet in the personal chef industry may be thinking is that clients hiring you are "on a different level" because of their ability to afford your services on a regular basis. The truth is that they're no different from you or me.
Best Wishes & Much Success to You, Virginia Stockwell