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Personal Chef Industry

Up until last January I worked in the hospitality industry as a harbormaster/marina manager. The new management team decided they wanted a much younger manager who had no hospitality skills and could be molded to their beliefs.

This month marks my 2 year survivorship from breast cancer (caught early). After almost a year off to take a break and contemplate my goals I am ready to take the leap and do what I am supposed to be doing.

I'm realistic enough to know that I couldn't make it through culinary school - there are a few health issues - but I know I can work in a kitchen cooking for hours if I am careful not to bite off more than I can chew on a daily basis. It is an issue that should resolve itself in 2 1/2 years (hopefully less) and I am hoping that that amount of time should allow me to gradually ramp up my business slowly until I'm back at 150%.

I am confident about my skills, and have a lot of encouragement from friends, and friends in the food industry. Food and cooking have been my passion for a very long time - and in about 6 weeks we will have the $$ for the home study course.

I am very excited, sorry this is so long - but I guess I need to know if I'm being realistic about a slow ramp up. I already have people who want me to cook for dinner parties, etc. - they have just been waiting for me to call them and say I'm ready to go.

Thanks for taking the time to read this and for any input you can give me. I'm chomping at the bit and really want to get this going!

Sharon

Welcome Sharon, and congradulations of overcoming not just surviving your breast cancer.

You are very realistic about a slow ramp up. The beauty of being a personal chef, is that it allows you to work as much or as little as you want. You have a head start with potential dinner party clients. Realistically, you won't get steady personal chef clients over night...and even if you did, you still decide how much or little you want to do.

Meanwhile, you might want to read the visitor forum, there are so many questions you may share with past visitors, that have been answered. I look forward to seeing you on the "inside" soon. When you get "inside" the members forums...you will learn so much & the information is truly invaluable.

Hi Sharon,
I started PCing in September and continue to take catering jobs to supplement my income. I have 3 regular clients. One old boyfriend, one from advertising, then one she recommended me to. The latter 2 are cancer patients undergoing radiation and chemo and have special dietary concerns. Maybe you learned some about this and someone in your community could benefit from your knowledge combined with your culinary skills?

Due to lack of funds, marketing has been limited to fliers, word of mouth, business cards, etc. but I'm pleased with the amount of work because I think I would be overwhelmed with more here at the holidays since I'm still a newbie.

You'll know what you're comfortable with...trust yourself. And practice on friends! I made samples for friends to freeze and reheat and give their opinions. Reheating instructions were stressful for me.

Jackie's right, when you join and go to members forums, you'll get all the support you need from a great group of chefs from all over. (BTW, Jackie is one of the ones you can always depend on for an answer)

Good luck with your new career path!
Megan
The Food Faerie

P.S. My first job in food service was 27 years ago at a marina restaurant! Popcorn shrimp, anyone??

Thanks for the encouragement.

Many years ago I took a Therapeutic Nutrition class. I really enjoyed the class (4.0) and thought I'd like to continue - 'til I got to the part about cadavers. Nope.

I do remember a lot of it. Cancer patients going through radiation and/or chemo do have different dietary needs - that would be a good niche to start in - thanks for the suggestion.