When first starting your personal chef business, it's not unusual for your friends and family to ask you to offer your cooking services for free or at a discount. They may even package it as "getting your name out there."
You might be tempted when you first start out in business to offer your services for free or maybe even at a discount.
When I first started in business, I had a friend who owned a hair salon and was having an art opening. She thought it would be a great opportunity for those who had never been to her business to visit the salon while perusing works of art. She asked if I would be interested in catering the event.
Because I was new in business, I was extremely excited about catering this event and wanted to make it extra special. I spent a lot of time researching interesting appetizers, probably more time than usual since I was so new. I created a fantastic...
Today’s question is, “what’s the difference between a personal chef and a private chef?” This is actually one of my pet peeves - when people call me a private chef.
They’re wrong. I’m a personal chef!
A private chef works for just one family, one individual or one couple. They have one employer. A person has hired them, paid them a salary, and most likely also pays out benefits. They have set hours or perhaps flexible hours.
Hours are different for every private chef and are negotiated via a contract that includes guidelines on how the client and employee will work together. The private chef may also travel with the client occasionally.
In summary, a private chef works for just one client, often one family.
A personal chef works for numerous families. I usually have between 12 and 16 families at a time and have my company legally structured in a way that I'm paying myself a salary each month. I...
What stage of your personal chef business are you in?
Sometimes you’re in two stages at once or may choose to stay in one stage forever.
The three stages of business
You're likely currently in the start-up phase where you’re taking the time to invest in yourself and understand how to become an entrepreneur in your new personal chef business.
The monetization stage is when you’re making a profit and learning the most effective ways to market your particular business model to which your community responds.
At stage three, you’re ready to expand into new opportunities to add to your personal chef business. You may consider franchising or certifying others to become personal chefs under your brand.
Stage 1: Startup
When in the startup stage, it’s easy to get stuck perfecting your logo or website when you should be concentrating on getting...
If you're having confidence issues calling yourself a chef, consider the fact that there is no mention of culinary school in these definitions.
Did you know that these celebrity chefs did not attend culinary school?
I honestly get more negative feedback on this statement than any other content I share. Chefs who have attended culinary schools get offended and will send messages stating that culinary school chefs worked hard to get to where they are and it's insulting for just anyone to call themselves a chef.
I didn't say "just anyone" could call themselves a chef. Also, do you think that the people on that list above didn't work hard to get to where they're at?
Culinary school is not the only place to receive a kitchen...
Question: How long can I work under the table before making my personal chef business legal?
You're killing me here. You should never work under the table when doing something as risky as cooking food for people other than your family.
You MUST protect yourself with liability insurance.
You MUST be a true professional and run your business while holding a business license or tax certificate. A business caught operating without a license could be forced to cease operations. In some instances, a business might have to wait out a mandatory probationary period or worse, a city can refuse to grant a license to the business.
When running a service...
In case you don't already know, you can’t decide to become a personal chef today, then start full-time tomorrow.
Not only do you have to work at building a clientele, but you also need time to build up systems of efficiency in your business.
Part of building your business could be gaining experience and education by working with other food service companies as you get your personal chef business off the ground. Of course you could work in restaurants, but have you considered applying at local catering companies or banquet halls? Caterers often have a high staff turnover, so if you can show up and become a reliable, active employee who wants to learn more, you will do well.
I must emphasize that working in the kitchen is not the only place to learn from another food service company.
Being a personal chef is not just about cooking well. Being a personal chef is also about offering a service. Working front of house at a catering company...
When starting out in business, having business cards printed is often at the top of the checklist. How else would you share with someone at a networking event about your business?
If you meet someone at a typical party, you will usually give them your phone number or have them connect with you on Facebook or Instagram. You aren't likely handing them a card with your contact info printed on it, so why would you do this in your business?
Surprising to me, going to my first Chamber of Commerce mixer, I was met with a couple hundred people all carrying stacks of business cards. Their goal was to hand out their own stack in exchange for others' business cards. I did arrive with my own stack of business cards as well, but the thought of this whole exchange seemed antiquated. I took my new stack of acquaintance business cards home, entered them into my...
I heard this line on a podcast today, "concentrate on the business, not the business cards."
The statement felt perfectly applicable for many starting a new business. Instead of networking to find clients, a chef new in their personal chef business will spend hours perfecting their logo or colors on their website. Yes, branding is an important detail, but it doesn't make direct money for your business.
Branding is used to create a memorable impression of your company. It's a way of distinguishing your business from the competitors and clarifying what it is you offer that makes your company the better choice.
The question is, "at what point in your business should you concentrate on branding?" I'm of the opinion that branding should come later in the business, as much as twelve months after you receive your first client.
Everything I read about building a business starts with branding as one of the first...
Potential clients may ask, "can you send over a sample menu for my event of 12 guests celebrating a 40th birthday," or "do you have a sample menu for your weeknight dinner meal prep?"
In my personal chef business, the problem in providing a sample menu is that I create a custom menu for each client.
It just wouldn't be possible to have one menu for ten different families desiring meal prep.
The same holds true with a sample menu for an event. There are often allergies or dietary restrictions with one or more guests, so the...
Does this sound familiar?
You're starting to see success in your personal chef business then suddenly your mind starts rationalizing why you should get out of the business. Your mind doesn't feel safe and wants to shake off the discomfort, escaping back into safe zone.
Self-sabotage involves behaviors or thoughts that keep you away from what you desire most in life. It’s that little voice saying “you can’t do this."
Your conscious mind is saying, "This is what I want. I want to make more money. I want to bring in new clients. I want to quit my job and do my personal chef business full-time."
Meanwhile, your subconscious mind is saying, "What are you crazy? This is horrible and we're going to end up broke."
The conscious mind wants you to fulfill your potential and the subconscious tries to sabotages you every step of the way. The subconscious mind exists to keep you safe, not to self-actualize.