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Personal Chef Industry

Hi there! My name is Amy and I am new to this site. Still kind of trying to get my bearings and try everything out, but in the meantime, I have some questions for you all.

I have a culinary degree, but have despaired on ever finding a restaurant job that actually pays the bills. I've been working in marketing, but really want to put my culinary skills to use as a part time personal chef. I have some questions if you would be so kind as to answer them:

1) Do I cook in the client's home? Or, do I cook in my home and bring the food to them?

2) If I cook in their home is it kosher to use their pots and pans? I have all the untensils I could possibly need, but am lacking in nice presentable pots and pans. Besides, it seems like schlepping around pots and pans all over town would be difficult.

3) Do you charge cost of food + services per hour? Or, do you charge cost of food + flat fee? What is a good rate for someone with a culinary degree and restaurant experience, but starting out as a personal chef?

4) Do I have to pay money to access the other forums here? I can't get in, and would like to read some of those topics, as I feel like they could really help.

Thank you so much!

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1) Do I cook in the client's home? Or, do I cook in my home and bring the food to them?

In most counties, the health department doesn't allow food to be cooked in your own kitchen. If you have access to a commercial kitchen, some counties will allow you to deliver. Otherwise, you will need to cook in your client's home kitchen.

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2) If I cook in their home is it kosher to use their pots and pans? I have all the untensils I could possibly need, but am lacking in nice presentable pots and pans. Besides, it seems like schlepping around pots and pans all over town would be difficult.

Some clients may not mind you using their equipment but I don't advise it. This is b/c they may not have the sizes that you need, or not enough. It really isn't all that difficult to schlepp...I promise ya.

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3) Do you charge cost of food + services per hour? Or, do you charge cost of food + flat fee? What is a good rate for someone with a culinary degree and restaurant experience, but starting out as a personal chef?

you can charge however you would like...by the hour, fee plus food, or all-inclusive (includes food costs) Your qualifications really do not come into play here. It's best to check out what the going rate is in your area. You do not want to be too much lower or too much higher.

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4) Do I have to pay money to access the other forums here? I can't get in, and would like to read some of those topics, as I feel like they could really help.

The other forums are for members only. I would suggest that if you want to be a personal chef, then choose a training package & your member's fee is included which also gives you access to all member forums. APPCA gives you the necessary to tools to operate & run a personal chef business. Cooking is kinda secondary...if you don't cook well, then no, you won't get much repeat business...but if you don't operate that business correctly, you won't have to worry if you cook well or not. We are not just selling food...it is a quality of life thing...saving people time, money, & nurturing them. We ARE partners in lifestyle solutions.

Thank you so much!

Well said, Jackie!!! I'd just like to add that, as I'm just starting in this business as well, that if I had NOT joined the APPCA, it would have taken me SOOOOOOOOOO much longer to get going. It would have taken a lot more research and work. The APPCA provided so many tools in the training manual that make it easy to do everything quickly without having to re-invent the wheel. On top of everything, you can't beat the liability insurance and web design/hosting that the APPCA provides. Candy and Dennis have just made everything SOOO easy. I also went to culinary school and have grown up in restaurants. I've done no less than 4 restaurant openings and, I'll tell you, the work is so intense. This is the easiest business start-up I've EVER experienced, and it's all thanks to Candy and Dennis!!!! The tools and support provided by the APPCA are unbeatable!

Good luck, Amy!

Hi Amy,
I am also just getting started. Congratulations on making the decision to get more info about the personal chef industry! I will be joining the APPCA in the next couple of weeks. I have done a lot of surfing on this forum and these are some of the best folks that you'll find anywhere!

I have my preliminary business plan together but I do have a question. Once I get my membership I would like to make a few purchases. I am using my retirement from my last job to do my start ups. I have roughly $1300 in order to get my training and membership materials as well as my Serv Safe and gear. I wanted to know what you guys think of a couple of things. Would Emerilware be a good investment for nonstick cookware and what do you think of Furi knives? I want to make investments in equipment that will work well and last for a good while. Any thoughts would be appreciated. I want to get myself off to the best start possible. I am looking for a "day" job to cover bills while I get the personal chef stuff going. I am planning to attend the seminar in Maryland in October.

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Would Emerilware be a good investment for nonstick cookware and what do you think of Furi knives?

Save your money! Not that these aren't good...you will find that with cookware sets, there are pieces you might just not use enough on your cookdates. Tramontina puts out very good/durable stainless & non-stick cookware at affordable prices: sets & open stock. Open stock allows you to buy exactly what you need. That being said, a client does not come attached to any equipment you will buy. You can use what you already have & always buy later to keep in your kit. It doesn't have to be "pretty"...hey the only reason why some pans look shiny & new in restaurants is that they have dishwashers with good ol elbow grease! (besides, most of the time, clients are not at home when you cook for them). Knives? Well, I use to be a Henckel fan...no more, it's MAC knives or bust for me! Again, use what you already own, can always buy later.

When you attend the seminar, just ask our Jim Davis all about both subjects...he will gladly share some "trade" secrets with ya.

My current cookware has seen better days.I've had it for 7 years. I would be embarrassed to let anyone see it much less a client! Getting new cookware will be awesome and I will make sure that I have hidden every metal utensil. My husband just doesn't get that you can't use metal utensils with nonstick cookware! Thank you for the great advice. After all of the reviews that I've read, I believe I am a Mac knife girl now. I will definitely check out the cookware that you mentioned. I won't get to meet Jim until October so I really appreciate your imput!

Laurie - please complete your profile information so we'll know a little more about you and where you are from. Makes it easier to formulate answers to specific questions.

If you are planning to attend the Oct seminar, please send me an e-mail so I can add you to the list...of course you still have to sign up with San Diego, but I just like to start developing my student list as soon as possible.

Thanks

Jim Davis

Hi Jim, I updated my profile. Thank you for the tip. I will be happy to email you about the seminar in October. What is your email address? Mine is littlefoot129@yahoo.com

Thanks for the further replies. I am deeply considering a membership, but will have wait just a touch longer to save some money.

One (possibly silly) question: about the bringing food thing - one lady I have spoken to about doing some work for really likes soup. She wants a couple of different soups to last the week, which is fine. I make good soup. But I am wondering about stock. I really don't like packaged stocks (besides, this client is on a medically mandated very low sodium diet) and prefer to make my own, which I freeze in batches. Does the nix on bringing foods to the house include stocks? Or can stocks be considered "equipment"?

Sorry Laurie - my e-mail is thecooktoo@comcast.net

Jim

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Does the nix on bringing foods to the house include stocks? Or can stocks be considered "equipment"?

First off silly questions are only questions not asked...it's always best to be safe than sorry. Yes, it's part of the nix...

"Nixed" items includes anything cooked, or any other perishable items. Baked goods are sometimes permissable (just look at your bake sales).

One way to get around it, is use a pressure cooker for your stock....or check out culinarte products. They are very very good. Here's the link: culinarte

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Getting new cookware will be awesome and I will make sure that I have hidden every metal utensil. My husband just doesn't get that you can't use metal utensils with nonstick cookware!

Actually, you can! The best non-stick cookware that is commercial grade is made by a company called Vollrath which has been around since the 1800's. They specialize in commerical cooking equipment. Anyway, it's a blend of ceramic & titanium...it is not teflon...but nothing, & I do mean nothing sticks..inside or outside of the cookware. They also can go in the oven up to 500* as long as you take the rubber grip off the nickel/steel tri-riveted handle, & yeah, dishwasher safe. You can use metal in them, and what I really like is you don't have to use any kind of grease or even non-stick spray. They are also NSF certified which is important to food service professionals.

Ameriware can be found at Costco on-line or at the Ameriware site (which is only a 7 pc set for $650...can get the complete 12 pc set at Costco for $400) Here is the link...be sure to watch the demo Ameriware cookware

Yeah...MAC knives are the way to go. Contact Jim at his email, he may be able to help you get your knives ro go to the MAC site.

Thanks for the good advice! I am actually a member at Costco. I emailed Jim about the seminar too. I can't wait to get the training stuff. Now if only my old company would send me my money! Seems like everything with them has to be much harder than it should be. I am ordering my APPCA materials as soon as I get the check.

Great...we'll see you on the "inside" soon Laurie!

Thank you! I am really looking forward to this. It will be quite a change to actually enjoy what I do for a living!