Discussion Forums
for the
Personal Chef Industry

I was planning to join personal chefs network but I recieved a call that changed my mind this weekend. I was basically told I didnt know what I was doing nevermind that I hold a MBA from a top business school, starting a small business isnt rocket science. Well I addressed the issue on the forum there and I guess I stepped on the toes of a mentor chef and I havent paid up and joined because Im a new mom im not ready to start cheffing unti next spring they deleted my messages on the forum and will not allow me to post. It's so sad the chefs there are kind and helpful, but I will join a gruop when I feel like it and I also dislike the way they dpg out other organizations. This one included, Im not paying for membership there they are very unprofessional. They even creep around this board because a year ago I posted a question here and then the same guy from PCN calls me and goes off about my question and how everyone here addressed it. I was shocked I thought WOW they're spying on me!!! They say clients dont care if your certified or have any education. Well I have big goals for my business and I want to belong to the best. My clients care. My clients care. Ok I vented enough Im still in shocked the last time Ive gone through such childish behavior was in maybe 3rd grade!...Anyway I wanted to ask how much can I as a Chef expect to make a year it's a simple question. I just want a general idea of what a average P.C makes with say 7 clients. I asked at PCN it's all smoke in mirrors and telling me pay $800 youll get the answers once your on "THE INSIDE!" what? it's like the twilight zone gimmie a break.

Wow Angela! So sorry you experienced this. I have been a member of APPCA for 8 years, & yeah, unfortunately, have had a few dealings with folks that are noe PCN members. I feel that they are where they belong, especially the one you dealt with. Unfortunately, I think I know who the creep is that you made reference to...you hit the nail right on the head! Angela, don't let them get to ya. So what? They booted you off their forum? They did you a favor. It just amazes me though at how many of their members come over here, bashing people, especially our CEO, Chef Candy, AND they still get on our message boards. They have way too much time on their hands b/c get on our boards after being booted off, they get a hotmail or yahoo email, give a bogus name & phone number....it's really crazy. I am not exaggerating, which after your experience, I am sure you know that I am not.

I for one am glad that I am with a professional organization & not hanging around at the merry-go-round with the rest of the kiddies on the playground.

I think I replied to a post of yours regarding formal culinary education. Again, no it's not a requirement, but certinaly doesn't hurt. (If I have the wrong person, sorry...the other is a personal trainer & nutritionist). Certinaly, the business degree will be most helpful to you.

Now to answer your income question. I don't know your area, or what you would want to make per month. Typically, let's just say that you want to make $250 per cookdate (you might even be able to swing 2 clients a day...but we will base this one just 1).

There are 52 weeks a year, & say you have 4 clients each week. Clients will be taking certain holidays off, & say they vacation 4 weeks out of the year. So, they take off Thanksgiving week, Christmas week, New Years week, Spring break & 4 other weeks a year. Thats 8 weeks out of 52....leaving 44 weeks of cook dates for 4 people each week. That's a $1000 per week, so that will bring you roughly $44k yearly. You will need to deduct business insurance, taxes etc. Say your ins is $500, that leaves $38k...you still have to report as earned income in the amount of $38k...deduct your business expenses from the $44k...and pay taxes on the rest. I'm sure you can do the math.

Problem is, especially when starting out, you might not have 4 clients weekly. Say it takes you a few years to achieve that....this is what you have to decide if you can do...some of us worked a part-time or full time evening job, leaving our days free to get business. Then after getting the amount of clients we felt comfortable with, quit our "steady" job. You will have to decide what your minimum is to at least stay within your current lifestyle (or better ). I can say that you won't get rich out of this. That being said, a lot of us will cater on the side, or cook for dinner parties etc. That will only add to you income...& it can be quite good. I have made "on the side" (besides my regular clients) for the month of Dec, at least so far, $4,000 not bad, is it? This was 1 GC (& have 3 more lined up, which will be another $1,000) and 5 events. (1 party of 70, 1 party of 50, party of 27, 20, and 16). I can live with it...and I still have some dates available if I want to do more....but I think I won't!


Pete....chime in...you're the ones with stats, graphs, & charts!

Hello Chef Angela-

Welcome to our website and open Forums.

Strangely enough, a guy. I believe a PCN member, supposedly a Chef, contacted me about paying your membership Fee to join the APCA! He must have fely badly about the way you were treated and wanted to see you given an opportunity to be with THE Best, longest ewstablished and the "Bar Setter" with the APCA.

I don't really know who this guy is but if I find out, I can let you know some how.

No smoke and mirrors here but as I have had to suspend my business operations for 3 years tomorrow due to a Stroke at age 40, I don't feel I can accurately quote an average chefs wages at this time.

As you have an MBA in business, you must certasinly be aware that itdoes take time to establish via your business plan and get truly up and running. It is a bit tough in the beginning even for the best of the best so savings to carry you for awhile is certainly wise. Networking, Marketing,word of mouth etc. This is what gets you trully in good shape.

I must be forthright, in the sake of honesty and tell you, I have been an extremely succesful Chef, until my stroke and am also a 9 year member, 10 in about 3 weeks! I am also probably one of Chef Candy Wallaces and the APPCA's biggest advocates so take what I've said as you will, please.

Honestly, though. You can't go wrong by the APPCA, the only things I've ever heard, negatively said regarding this organization has always come from it's competitors. Whenever I hear these comments, you can simply feel their frustration in playing with the BIG Chefs. All that they can do is badmouth and hope to grab onto a lucky one. Not doing their homework. Such as you are now.

I strongly suggestyou call 800-644-8389 and ask to speak to Candy Wallace our Executive Director and yes, you will speak with her. Please leave her a message as she is often traveling the Lecture circuit, running Seminars all across the Country and recently travelled to Italy on tour!
\How many organizations show the dedication to allow you to speak directly with their Executive Director?

That may say enough. I can say, you can't go wrong with this organization. No one has yet, as far as I am aware of.

I would be haapy to correspond by e-mail or even phone if you would like to discuss APPCA in further detail, it would be my pleasure.When you speak with Candy, just ask her for my e-mail address and phone. I enjoy giving people, such as yourself a true perspective of thr actual goings on of my organizaton of 10 years, APPCA.
Congratulations on yu new baby. I actually started my PC business only a few months after the birth of my first daughter, on top of that, a stay-at - home Dad. It's tough, Angela but it can be done.

Best luck with your research into this Industry and I hope you end up succesful in your new business. I'll look in my folders to see if I still have that guys e-mail about you and paying for your membership with the APPCA. I believe, once it is written and communicated by e-mail or otherwise, that person would be bound to keeping their word! Free membership with APPCA, Angela. I don't have MBA but, starting out with that kind of paid jump into this field, sounds like smart business to me, right? Lol.

I think you would have much to contribute to us with your business knowledge and insights into business. That's what we are all about here, teamwork and truly professional support of one another, No lie.

call Candy, please. Then feel free to contact me. It would be my pleasure.

Again, congratulations on your new baby, enjoy.

HAPPY HOLIDAYS. - jOHN

Angela,

What you can make in a year depends on what you charge and how much you work. For example, if you have an average fee of $250 per day, work four days per week and 48 weeks out of the year, you can expect to gross $48,000. Deduct taxes, insurance and expenses.

If you charge more, you'll make more.

If you work more, you'll make more.

I know who it is you're talking about and puh-leeze!!!! Quit wasting anymore positive energy!! APPCA is tops in the business and Chef Candy Wallace has done more for personal chefs than anyone else out there. 'Nuf said.

Angela,

I'm doing this part-time --really full-time for me since I'm also a stay at home mom. For me, I've had weekly clients, monthly clients, dinner parties and cooking classes. Some months I make more than other months. I was away in the summer and so were some of my clients, so I didn't take in much $.

Like Carol said, the more you work, the more you make or the more you charge, the more you make. This should be part of your business plan - figure out how much you'd like to make a month, how much you want/can work and try to plan around that.

You can make a great living at this - benefits may be tricky if you don't have anyone else covering them for you - health insurance is expensive and you will have to be very diligent about funding your retirement - just like any small business owner.

Hope this helps.

As far as the APPCA goes - I know you're not ready to join any organization yet, but...90% of my business comes from my web site which most people find through the APPCA web site. APPCA chefs are also very good about referrals - in my experience. Worth every penny for me!

Well Angela,

It took me awhile but.... I found that e-mail. I vaguely remember this guy who sent it. No one of great inportance in our field, as far as I know.

It does seem as though this is a FREE APPCA Membership for you though. Congratulations! He is obviouslly very concerned about your receiving the BEST you possibly could.

I expect to see you in our Private APPCA Forums in a few days as a NEW APPCA member, Congratulations!

I guess this means a true HAPPY HOLIDAYS, for you as well.

I believe you now have all of the contact info you would need,for this guy, below.

Wishing you nothing but the best in your PC pursuits. - John
--------------------------------------------

Angela Chanel is looking for a PC Association to join.
I would like to contribute to her membership at APCA.
She has registered 4 times at PCN after wearing out her welcome each time in our Open Kitchen Forum.

Chef Bill Waring
Executive Personal Chef

Personal Chefs Network Life Member
PCN Chef of The Month April 2005
PCN Mentor Chef
San Antonio, TX

Can someone please tell me what the cost of membership HERE is? I've been on the PCN free portion of their forum, and getting ready to pay the high cost to join (so much down & so much a month), but wanted to check here first. Is there a monthly payment arrangement too, if it's a high fee?

I'm new to the PC world & hoping 2008 will be my year! I want to learn so much, but what to be sure I'm getting the best bang for my buck, so to speak.

Thanks so much!
Gina

OK, I'll try this again...lol.

I was getting ready to join PCN (so much down, and so much a month), when I found you guys (& gals)! What is the fee to join? Just as steep? Is there a monthly plan? A yearly renewal?

Thanks so much! Just getting into the PC world. Hoping 2008 will be my year!

Can someone tell me how much it costs to join APPCA?

Thanks!
Gina

Take a look at APPCA Options

Hi Gina,

Thanks for your posts and questions about the programs available here at APPCA. It was wonderful to speak with you by phone just now.

In answer to your questions, yes, APPCA's programs are original and yes, the PCN director was most definitely an employee here who left with the APPCA training programs and materials prior to creating her "original" program. I guess that leaves it up to you to draw your own conclusion about value and integrity.

See http://www.personalchef.net/forumarchives/pcforum1-499.htm#4186.2312518912454

Also see http://www.personalchef.net/forumarchives/pcforum101699.htm#4905.743747641862

Yes, we have been training and supporting aspiring personal chefs for over 12 years with programs and materials designed specifically to assist in opening and operating legitimate financially successful personal chef businesses, and we'd be happy to help you, too as soon as you are healed up from your recent accident.

We're proud to have built this industry over the course of the past 12-15 years and are pledged to continue to do so.

Best wishes, Gina, and Happy Holidays.
I look forward to speaking with you again soon.
candy

Cindy,

It was awesome speaking with you too! I'm shooting for this Spring, so here I come! Thanks for her help & generosity! I love this group already!

Gina

OOOPS! Brain fade..........I meant Candy. Folks, I was in a car accident last week. Have two cracked ribs & bruises. Looks like my brain (or fingers) aren't working. lol

My apologies Candy! Didn't mean to call you Cindy..... I really love how personable & helpful everyone is here!

Gina