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Are business cards dead in the new normal?


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?


COVID obviously changed how we network with others, but really, wasn't the business card already dead?


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...

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Concentrate on the business, not the business cards


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...

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Clients hire personal chefs for their meal customizing abilities


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.

  • One family will be gluten-free and doesn't want to see tomatoes on the menu while another eats vegan and has an allergy to nuts.
  • How would one menu satisfy everyone?
  • As well, produce changes with the seasons and that sample menu would have to be continually evolving.


Clients hire personal chefs for their meal customizing abilities. They want to feel that their menu options are unique to their personal lifestyle. 


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...

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Your subconscious mind is sabotaging your business


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. 



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10 mistakes I made at the start of my personal chef career


When I first started as a personal chef, I had no mentor. I didn't know anyone else who was a personal chef and I couldn't find any firm answers online. I had to figure it all out on my own. Obviously, I made a ton of cringe worthy mistakes. I'd love to share them with you so you don't repeat them.



#1 Charging by the hour

For my very first client, I charged $25 an hour.  I soon became more efficient and...wait, I'm still getting paid $25 an hour. I was thinking like an employee and not a business owner. Employees are paid by the hour and now I was a business owner.

After much study, I learned that personal chefs are not paid by the hour. They do not price their services like restaurant chefs either, since food costs are not calculated as part of the meal. More about pricing, click here.



#2 Accepting anyone and everyone as a client

Not everyone is a good fit for your business. You have to take into account whether you can accommodate...

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Overcome fear of judgment and start your personal chef business


Fear of judgment is linked to the desire to be liked by all at all times. Obviously being liked by all is impossible, but the fear could still stop some from performing in new life experiences or expressing their true selves. 


When someone makes a judgment about you, chances are that moments or days later, that judgment will leave their conscious awareness, but may still linger within you. We’ve all been affected at some point in our lives by something someone else said about us. Words can be hurtful and leave us feeling powerless and vulnerable. 


In time, negative words and perceptions from others could begin shaping beliefs about ourselves. This can lead to fear of judgment by others and affect our ability to take risks and enjoy new life experiences. 


The secret to overcoming fear of judgment is to get comfortable with your strengths and weaknesses. We're all good at some aspects of life, terrible...

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