If you’ve landed here, I’ll bet you have been thinking about launching a personal chef business or you’ve launched one but haven’t gotten much traction yet. Maybe you started the business by reading a book and are now not sure what to do next. How do you find that first client? How do you turn this passion into a solid, money-making business?
Back in 2004 I too thought I should give this personal chef business a shot. With a milestone birthday clearly in sight, I decided I didn’t want to go to my grave wondering if I could have made a go of doing what I loved – cooking. Could I truly start a business that allowed me to pick and choose exactly what I wanted to do for a living and when I wanted to do it? I had to find out.
So I quit a lucrative full-time event planning job, attended the Culinary Business Academy (no longer in existence), and set sail on this great journey of running my business my way. I made a LOT of mistakes along the way. I’m here to help you avoid the major pitfalls that challenge most new personal chefs.
I’ll bet you are a fabulous cook – your friends and family turn to you for food and advice about food. But a successful food business is as much about the BUSINESS as it is the food.
Let’s speed up the process from launch to steady income! I’ll take you by the hand and walk you through the basics – help you learn the lingo so you can communicate clearly to your potential clients.
When you land that FIRST (of many) clients, I’ll prepare you for that first cook day by taking you on a virtual walk-through from the beginning (which is LONG before the cook day) through clean-up and follow-up with tips to help increase your efficiency and bolster your confidence as you work.
You’ll learn how to sustain long-term clients (the key to a successful business) and to be your clients’ expert while making a solid income on your terms. I call this ‘training your client.’ There is an art to this part of the job and I’ll share my secrets with you.
When I started Tailored Taste Personal Chef Service I had the school training, I had a buddy in another state and I had an antiquated Message Board for support. These were great for 2004 but today I provide a more robust support system for you as you start and build your personal chef business.