Discussion Forums
for the
Personal Chef Industry

hello,

my name is shawn banks. i've just finished my formal culinary apprenticeship, and am looking into the personal chef industry to further my career. my dream job would to be a traveling personal chef for hire. right now, i have five years experience in the foodservice industry, and an AS degree in culinary arts. what are some good leads for someone like me? i have enough experience to supervise a restaurant and/or a kitchen, and have many offers for sous chef postitions.

can personal cheffing build quickly enough for me not to need these offers?

smbanks@mindspring.com

Welcome, Shawn!

In answer to your question: Umm, depends.

(Helpful, huh?)

No, really -- some PC's are up and running and six-nine months down the road are trying to decide whether they need an assistant or not. Others go six months until they get their first paying client.

Depends on a mix of things: demographics in your area -- as well as psychographics, are your high income customers used to paying other people to handle personal activities -- some areas of the country are more resistant to this than others. Your personal assertiveness. Your connections -- not with foodies, necessarily, but with people who have more money than time -- do you know lots of people who could use your services? Media responsiveness -- some chefs get loads of publicity, others have to fight for a tiny bit of exposure -- personal assertiveness comes into play here, but sometimes the timing, media personnel, overexposure of other chefs, can make it more difficult to get your share of the spotlight.

So, nope, we can't tell you how long it will take. So, if you're on a tight deadline (I've got to pay the rent next month) or need health insurance, or would like to know where the money's coming for the next couple of months, you may want to buy yourself some time, taking a regular paycheck job while you research PC'ing, get your business plan together, develop your marketing materials, join local Chamber of Commerce or other networking groups -- then, take the plunge!

You also, in addition to living expense for the first several months, have money set aside for start-up expenses. This is one of the easiest (financially speaking) businesses to start up -- you won't go deep into a hole trying to get going -- but I also wouldn't recommend putting it all on your VISA. Budget some money for training materials, association membership, liability insurance, brochure/b-card printing, business license, maybe a second phone line...sounds like you may have tools and equipment already, but you may need more: think about dragging your stuff to the clients home and suddenly collapsible crates, coolers on wheels and other items start to sound appealing.

Look through the archives, if you haven't already -- you'll find loads of info there. And, the great news is: whether you decide to take the plunge immediately, or just a little bit down the road, you'll find lots of support from the personal chefs already out there.



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Meredith
Whisk For Hire
Kensington, MD

Meredith-That was so well put I'm not going to respond.But you hit it all right on the nose.

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John McGrath
Chef de Cuisine
Boston