Would take this biz name seriously??

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Wanted to run this by everyone:

How does Momma's Cooking sound for a Personal Chef Service? Im a momma and I cook so ....that's essentially how I came up with it. Sorry it isn't very original :blush: Thanks.

Jodi
 
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It sounds very down home and casual...

I guess it depends on who you want your clientele to be, and what image you want to portray. What quality sets your work apart from the rest, and does your name reflect that?
 
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Yep, down home and casual is what I was looking for. I love cooking comfort food (which I can tailor to fit). That was the only thing I could come up with. Got a massive case of "writer's block".
 
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How about Mama's Comfort with a tag line like: For all the sustainence you crave - without the time investment. Don't settle for "nuked from a box," enjoy home cooking every night of the week.

The higher people go in income, the more a service like yours will appeal to them. Add up restaurant meal charges (ingredients x 4), tipping and traveling to a restaurant and back home and it can get pretty outrageous. A service like yours lets people actually enjoy the houses they worked so hard to buy!
 
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WOW! Those are great suggestions. Thanks everyone.

FT,

You may be right about the spelling. Most people do say mama. There are LOTS of families in our area who eat out. Us included. I love to cook at home but it gets frustrating when you have to put your kids in their bedroom until you are done cooking. And let's not get into the restaurant horror stories. Little kids trying to run around restaurant sound familiar? And I know other parents don't need to put up with some people who have the gall to come over to your table and mention "Well, most people wouldn't think to bring their KIDS here! Why did't you try McDonald's?" I wanted to smack her!

Chiff,

I LOVE your marketing line! You guys are getting my creative juices flowing again. I left the name alone for a while and just started working on my marketing brochure, and biz cards.

FT

I know you have allergies etc. do you know any good sources for regarding cooking for allergies? I don't think everyone will have a nutritonist, dietician etc.

Thanks again everyone. :) :bounce:

Jodi

PS

Forgot to mention that Ive started once or twice a month cooking at home. So much easier and more nutritional than a TV dinner right?
 
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Jodi, I can just imagine somebody who doesn't know you hearing about "Mama's Comfort Cooking" and calling you to come meet them. They expect, shall we say, a full-figured, mellow lady of a certain age. And this little bitty girl with a gleam in her eye shows up. Oh, my -- I want to see their reaction!:D Go get 'em, tiger!
 
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How About...

Sit Down and Eat your Veggies - Your Momma's Chef Service

or

Just Desserts.... Mama's in the Kitchen

or, going out on a limb here....

Potatoes & Pudding - Chef Mom's Traditional Cooking
:confused:
 
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... I think "Mama's in the Kitchen" (the back half of one of your suggestions) might make a good name.
 
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FT,

Was just wondering what to do if I encounter someone with an allergy. It is better if they know what the allergy is and can give me a specific food(s) they have to stay away from. If they don't maybe I should suggest an allergist? :confused:

Jodi
 

isa

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Some allergies are minor, tomatoes will give you a rash or something simmilar. Then there are allergies who are so severe they can be fatal. Think of nut allergy, ever notice more and more food manufacturers print warning on their label saying Product may contain traces of nuts.


Be careful when you deal with people who have allergy, in fact ask your clients if she/he or anyone that might be eating the food has allergy. You will most likely need insurrance for your future business, this is one thing you'll need to look into.
 
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A questionaire on about a client's allergies, food preferences, or diet seems to be the norm if you are going to be a Personal Chef. As for the insurance, Im probably gonna have to join and org., since that seems to be the only way to get a good rate with an insurance company. People with allergies I will probably encounter and should be able to get an answer to that question during the pre-cookdate interview.

I just finished tweaking my marketing brochure...looks pretty darn good! :D

Thanks for the advice.

Jodi
 
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As for allergic people, I would not be so concerned as they usually know very well which are the things they can't eat and this may be the first thing they'll tell you...in any case, a questionnaire can probably prevent most legal problems if your client signs it;)
On the other hand, specializing yourself in cooking for allergics could be very hard (as other people said, food allergies are countless!) unlike you don't restrict your specialization only to some intollerances, possibly the most diffused. What about, in example, cooking for celiac people? I mean people with intollerance to gluten, who can't eat anything containing corn derivates. It's hard as corn, as FT said, is almost everywhere and you'd need the help of a nutritionist...but it also would be a good business as celiacs are a lot ...

Pongi
 
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Oooh, Im not specializing in people with allergies but with new mommies. I know some allergies will turn up and hope that after the questionaire I will know what they like, don't like and are allergic to. Hopefully they will know what foods to avoid and I can just put that in their profile. I just asked the question in case someone doesn't know they had an allergy.

But it is a good idea to have them sign the questionaire and add some fine print at the bottom like they do on some credit card applications that say "All questions were answered truthfully and to the best of my knowledge" Then have a signature line.

Thanks Pongi

Jodi
 
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I think that you are on to something there. Have you thought about just calling it "Mama's"? Then you could tag anything else onto it, whether it be on a menu, website, or other promotional item.

terrarich
 
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Well, I don't think I can just call it Mama. I know a photograher who's company's name is Mama. That's why I thought Mama's Cookin' would be good. Already looked it up and it doesn't look like anyone here has it so Im gonna try and grab it while its hot.
 
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Funny Tummy wrote of oil residue in the pan. Does that apply to any pans other than iron pans?

Also, I've read of "seasoning" skillets, then cleaning only with salt. I do that with one aluminum pan I use only for omelets. Are there other materials one does that with? Would you ever do it with stainless? Tinned coppper?
 
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About those food allergies----you probably won't be inclined to use a lot of MSG anyway, but lots of us can't tolerate it. So many forms of it hide out in ordinary food. I think the one I hate the most is aspartame (I have to be careful of artificially sweetened sodas and stuff), and also the canned broths that say "low fat".
Any kind of mixed spice that says "seasoned" seems to have it.
I know this isn't news to you, but it's one of those things! Most people don't have life threatening reactions to MSG, but my blood pressure goes sky high and has to be controlled by medication--if I got too much MSG, I'd end up in the emergency room!
I think your idea is great. I wish I could afford to enjoy a service like that!
On the name issue--most of the time shorter is better, and no cutesy spelling. Definitely spell it mama.
GOOD LUCK!!!!!!:bounce:
 
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Oh Dear! I use the low sodium Chicken Broth at home since I don't use stock and think the bases are way too salty. Do you know of any substitutes then Marzoli ? Never thought that had MSG in it.

I guess Im really gonna be hanging around lots if I can't find a substitute. :blush:

And FT:

I use veggie oil and olive oil (light for cooking, extra virgin for salads) is this a potential problem?

I like to prepare for the worst that could happen and hope for the best! :blush: :cool: :D

Jodi
 

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