I Need Professional Help, With Becoming A Personal Chef?????????

Discussion in 'Professional Chefs' started by chefbribri, Jan 27, 2005.

  1. chefbribri

    chefbribri

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    I live in Sun Valley and just moved here, so I don't have very many contacts yet! i have 7 years of extensive-professional cooking. I've already put myself out there as a Chef by way of my Ski Instruction that I do, (and talking to local Chef's as well.) I've always mentioned to the guests that I am a Chef. So that drove me to become closer to my goal, a "Personal Chef." I'm currently doing all the research I can, and was hoping to get some really in-depth coaching from other Professionals as I. I want to do this right! Any coaching and tips to help me become an even stronger business person will be greatly appriciated! Please also feel free to send me links or web-sites I can get information from, Thanks ChefBriBri :chef:
     
  2. kuan

    kuan Moderator Staff Member

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    Retired Chef
    You should have no problem adjusting from the professional kitchen to the home kitchen. The key to success is communicating with your clients.
     
  3. hipjoint

    hipjoint

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    keep impeccable records.

    make sure you and the client are on the same page
    as to product and cost.

    prepare as much ahead of time as possible.

    cook the menu for friends beforehand so you are familiar with
    the routine. no surprises of the wrong kind.

    get at least a 50% deposit, if not the whole payment.
    you will be surprised at how many people will try to
    stiff you after gushing all over your dishes and services.