Personal Chefs

Discussion in 'Professional Chefs' started by craig74, Oct 8, 2010.

  1. craig74

    craig74

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    Are there any personal Chefs out there? If so get in contact with me.
     
  2. petemccracken

    petemccracken

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    OK, why?
     
  3. chefedb

    chefedb

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    Pete this guy has been here before . I believe he is trying to sell lessons on becoming a personal chef .EDB
     
  4. petemccracken

    petemccracken

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    Ah so, thank you for the "heads up"...
     
  5. craig74

    craig74

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    No never been here before and I am selling nothing. I am a person chef in St. Augustine Fl. and looking for some advice in this business.
     
  6. craig74

    craig74

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    Ed I use to work at the Krasis Center in WPB as the Banquet Chef about 10 years ago for Continental Caterers, also worked in Jupiter Fl, Chef at Turtle Creek and Admirals Cove Country Club. Not a salesman!
     
  7. craig74

    craig74

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    I am not a salesman, I have been a chef since 1980, I was trying to explain to Ed but he went off line and I don't know if you could read my reply. Never been on this site exept for today.

    Chef Craig
     
  8. craig74

    craig74

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    I am having a hard time recruting new clients, I was looking for some ideas that some succussful chef have used in there business. I am in St. Augustine Fl. been cooking since 75.

    Thanks

    Chef Craig Meyerer
     
  9. craig74

    craig74

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    Hello Pete have you gotten any of my messages?

    Chef Craig
     
  10. petemccracken

    petemccracken

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    Welcome, most of us "come and go" during the day as time allows.

    I am a PC in the San Joaquin Valley, about 3 hours north of LA and 5 hours south of San Francisco/Sacramento.

    Business is crappy and slow.
     
  11. craig74

    craig74

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    Sorry to hear that Chef, it's slow here in north Florida, but the weather finally is out of the 90's
     
  12. chefedb

    chefedb

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    My error ,sorry but your logo is same used by a guy (personal chef who was trying to sell his course of study to others) I know Continental Caterers well and remember it started in Palm Beach Gardens as a mom, pop, son operation years ago. Turtle Creek was Tequesta and the cove in Jupiter.I worked at City Club, and Hunters Run, Eastpointe and Ballen Isles. I used to live in Jupiter. Well anyway welcome.
     
  13. craig74

    craig74

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    Thanks Ed, I also worked at Eastpointe CC I think I had the record as an E. Chef I was there for 5 years, went threw 5 managers in those 5 years. Rough Country Club. Yes Continental Caterers was a mom and pop catering until there son took it over, I think he is still running the Florida Fair Grounds. I use to be in the Palm Beach Chefs Association back in the late 80's and 90's. The guy who built Hunters Run built Admirals Cove CC Ben ..... can't think of his last name, right now.
     
  14. craig74

    craig74

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    I was thinking of joining the personal chefs association, is it worth the money? Do they give you good ideas on getting new clients, that seems to be the hardest thing for me. It seems to be a word of mouth business. My best clients are female doctors, they have stuck with me for the longest time. What do you guys think?

    Chef Craig 
     
  15. petemccracken

    petemccracken

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    I've been a member since 2000 and find it VERY beneficial!

    As you are already "in the business", I'd call Candy Wallace and discuss any options that might be open to you...
     
  16. kimbrulee

    kimbrulee

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    I'm a member of USPCA and also attended the Culinary Business Academy.  Both have been well worth the money.  One USPCA benefit is hireachef.com.  I was skeptical at first, but have received several inquiries from that listing.  PC business may be a little slow right now, but parties are still happening. If you are having problems getting clients, then you should look at your marketing and selling techniques.
     
  17. craig74

    craig74

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    Thanks KimBrulee, I am going to look at both USPCA and APPCA, my marketing need work thats for sure, when I started before this crash, I was cooking for alot of local Dr.'s but a lot of them were living high on the hog and had to cut back. I was one of the first things that went.
     
  18. craig74

    craig74

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    Pete I will call Candy Wallace thanks for the info.