Discussion Forums
for the
Personal Chef Industry

Hi Everyone. I have been reading the open forum and archives now for several months, but this is my first post. I can't believe how supportive everyone in this organization seems to be. I am so happy that I stumbled upon your website, and maybe a new career for myself!

I am a chemist, and am currently working full-time in the pharmaceutical industry. My job is stressful and totally unsatisfying for me. I believe that PC would be my dream job!! Although I have no formal culinary training, cooking for friends and family has been my creative outlet for many years now.

My biggest concern in starting a PC business is the transition from my current full-time job. I am SCARED of losing the regular pay check every two weeks! Could any of you share your experiences and insight on this situation? How did you handle your first "real clients"? Were you able to find some who would let you cook on the weekends or in the evenings in the beginning?

Any advice would be much appreciated.

Cheffing nights and weekends is tough -- ideally you want them out of the house when you work -- or at least out of the kitchen! And even if they work at home, you can usually keep them out of the kitchen, except for an occasional snack or beverage foray. But on the weekends you've got the entire family wandering in and out. And you'll be doing way too many things at once to be distracted with idle chitchat -- or moving your stuff out of the way so that they can get into the toaster oven, etc.

On the other hand, especially if you are still working a full time job, it will take you longer than you think to get ready to do this!

First thing is to draft up a business plan -- not only will it help you get started and keep you on the right track, but it will help you make decisions regarding finances. You need to evaluate your situation and figure out how many client visits per month you need in order to meet your personal budget needs -- for example, I know my current ideal goal is 14 bookings per month -- that I need a minimum of 7 to survive and not run us into debt (I'm not the only income provider in my family) You need to find out what your minimum and goals are.

Now it's possible that you'll get all the clients you want in the first month of being a full-time pc, but not likely. So you need to have a fall-back plan -- either a part-time job to make up the difference, or a nest-egg of savings to carry you for a couple of months. If you don't have that set aside yet, THAT could be your motivation for staying at a soul-sucking job until you've got your financial cushion -- as well as: your license, business name, logos/letterhead/brochures, marketing plan, press and promotional materials written -- not to mention your menu decided on and tested!

You could start by using your nights and weekends to practice for family and friends -- start with mini-sessions (2-3 entrees and sides in an evening) that will allow you to get the hang of it, test out recipes, and best of all, start your word of mouth promotions and get testimonials (cook for family members who have a different last name from you )

Since we're coming into spring, it's a busy time for caterers -- you may want to see if any of your local ones need extra kitchen help. While I GUARANTEE that pc'ing is way more enjoyable than kitchen prepping for a caterer, this would be a great way to test your stamina -- because not everyone is up for standing on their feet all day, with some heavy lifting. (Another reason to not have the clients home while you cook -- so they don't catch you dancing to the Cajun Zydeco CD you brought -- hey, my feet/back don't hurt nearly as much if I bob and weave -- of course I look like an absolute a**, but....)

So, that's some things to get you started...good luck, and you'll find this group to be very supportive, when you make the plunge!

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Meredith
Whisk For Hire
Kensington, MD

If you do find that weekends are the way you want to start in order to build up a base of regular clients, you can suggest that the family you are cooking for that weekend use the day to plan a family "outing" to the ZOO or the movies and enjoy themselves while their personal chef is in their kitchen working miracles...everyone wins that way! Candy

I started my " inhome meal preparations biz in 1986 while working full time at a large corporation. Summer is a good time to get clients out of the house on the weekend. I also called in sick and used a few vacation days from my job. Don't do this if you are not SECURE there at your workplace unless you want out and can afford to take the chance. I started with seniors. They are home anyway when u are there so it doesnt matter. I even made Sun dinner for them if I was there on Sat and that way they could have company for dinner and enjoy their family. The company heated up dinner and did dishes. You will be very timepressed while still working. Call your neighborhood grocer and make a deal to call in a list of items for them to have ready for u to pick up. I do this still and pay $10 . It is worth it tenfold as long as u get someone dependable to make sure everything is on the list is in the cart when u get there to pick it up. Good luck and I hope these little hints help.

Thanks for the great tips, Brenda. You can also go and meet your butcher and fish monger and explain your business to them, so that if you call in advance, they will have your order (meat/fish) cleaned and prepped as to your requests...this is an enormous time saver for you, and in this business, time is important. When I cooked for Seniors who were at home I made a deal with them. I would arrive 1/2 hour early so that we would sit in the dining room and have tea and visit, but when I went to my "office" (their kitchen) they let me do so alone...I explained that if they came in to visit I might forget an ingredient or lose concentration and make an error, and I wanted to insure that their beautiful entrees were exactly as they wanted them, so I had to concentrate. I'd usually serve them a little homemade soup or a salad at lunchtime and visit for a few more minutes, then back to the "office" to finish up. They seemed happy with this arrangement, and left me to my job in their kitchen without being unhappy or feeling neglected. Hope this helps! Candy