Sandwiches and The Personal Chef

Discussion in 'Professional Catering' started by marquise, Feb 3, 2014.

  1. marquise

    marquise

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    I am thinking about doing sandwiches only as a personal chef on the weekends to start.Has anyone been through this already,and if so how did you price. From platters to salads,and anything in between.Any advice greatly appreciated.
     
  2. petemccracken

    petemccracken

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    Sandwiches doesn't fit the classic model for a personal chef, one who comes to the customer's house and prepares several. meals for later consumption. Personal chefs rarely deal in volume, e.g. per unit pricing, and provide a service rather than selling a product. From your brief description, it appears that your model is more alone the lines of a caterer or take-out business.

    Which state are you located in? Some do have "cottage laws" which provide for preparation of non-hazardous foods in a home kitchen. Virtually all require a commercial kitchen for the preparation of potentially hazardous foods (PHFs).