Hello everyone! I am considering PC'ing. Can you tell me how long on average you spend at a clients home? Of course it would depend on what and how much you are preparing for them, but could someone give me an idea of what is typical? I have a preschooler and am thinking about the hours I need to figure a sitter. Also, would you other moms agree that for school age kids this is an ideal business? I am thinking of being able to drop off and pick up my kids from school, plan ahead for being involved in the kids' activities, etc.
My hubby is really excited about the idea of me starting up a PC business. I think he is dreaming of extra $$ for vacations! ;-) Thanks!
Hello Kylee! You're right that it all depends on what types of meals and how much food you're cooking. I plan my menus so that I am not cooking entrees that are all time consuming, maybe just 1 or 2 entress that take extra time. The rest are fairly simple and easy to do somewhat simultaneously. Typically for me, I leave my house by 8am, shop for food (sometimes 2 stores) and arrive at client's house by 9:30 or 10am. I am usually done by 3 or 3:30. Of course, there's time spent packing and unpacking, menu planning and of course the usual travel time.
------------------ Vunay Sawyer Tastefully Yours, Personal Chef Service vunaycooks@aol.com
Hi Kylee! As mom of two young boys, this is the PERFECT job for me. I get them on the bus or off to preschool by 8:30, clients house by 9, finish everything by 2:30-3, off to the grocery store for the next day's cooking and home by 3:30. I can usually catch the school bus this way. Sometimes I'll wait to go shopping till later if I'm pressed for time, taking the kids-they love to shop too! At home prep and paperwork I can do at night after they're in bed. Believe me, it works!
I have Two girls 10 and 4. One of the main reasons I began my business was so I could spend more time with my Kids. Restaurants were no long working out on the time line. Even being an exc. chef making my own schedule. Tough not being in the fray, so to speak on the busy times of friday and saturday nights. So ran across this forum and knew this was what I was made for. There are so any varitables in this business and you control most of them. As you get down to the nuts and bolts of how YOU set up your business...ie like how many entrees you offer per service to alow you to meet your time dead lines and restriction, how quick you are on the site, skills on setting up an orderly work environment, as well as the complexity of your menu. All these thing you control. This makes PCing very attractive. Most cooking dates can be covered in the amount of time you have in the middle of the day while the kids are in school. As Susan and Vunay pointed out when you do the shopping is also up to you. So look around, study the forum archives, talk with Candy, and step out on the ledge with us and enjoy working doing something you love, that greatly benifits the lives of others. How many other things in life can you say this about. Welcome!!! Chef Brian The Supper Solution
I am curious about a couple of comments in this thread. Some of you indicate you are shopping for groceries in advance. Presumably you are storing them in your homes. There is also discussion of doing prep work,again presumably, in your home.
I am from Canada (although currently living in the U.S.) and the health codes (at least in Alberta) are very strict on this. Basically, if you're doing PC work in someone's private kitchen that's fine, but you do it ALL there. Storing and prepping in an unlicensed kitchen is a pretty big violation (and you can't have a licensed kitchen in your own home unless it fully complies with code, is not your regular household kitchen, and is separate from the dwelling area).
What are the laws here regarding this (specifically Washington State, Seattle area)?
Gord is correct. The reason that Personal Chef Service businesses are registered as Personal Services is that ALL work is performed in the client's kitchen. Otherwise, it would be considered catering, and No Commercial Cooking can take place in your residential kitchen. The Zoning Commissions and Health Departments are clear on this. Thanks for your post, Gord, and welcome! Candy
You are correct.When we cook for our clients,part of the draw is that we shop for the groceries,meats and produce the morning of your visit.Basically you shop for the client,bring it to there home and prepare the menu for them.Health departments do not take kindly to cooking in your home and transporting food to another location for commecial purposes.Its not worth the risk to try and pull a fast one.
------------------ John McGrath Chef de Cuisine Boston
Thank you, everyone for your answers! I found a PC here in my city and she was very friendly on the phone and said she would be happy to answer my questions. I hope to meet up with her soon and pick her brain. Also, I am hoping she will let me tag along with her one day. I plan on ordering my materials in the near future!
<Supper's Ready Susan>
Posted
Absolutely correct about all cooking done in the clients home! By prep I am talking about switching out spices, cooking equip, resupplying dry pantry goods etc. I do all food prep in the clients home, and grocery stores are not stocked with all the best fresh veggies at 8 am when I would shop, so I have to go the night before. Luckily the fish markets open early!
Supper's Ready Susan
<chef du jour>
Posted
I have the same "kid care" concerns and feel sure of how to handle the school year, however summer poses another dilemma! ( have 4 kids ages 2 to 10. Do any other PC's cut back on their hours during the summer? Does business naturally drop off a little?
Thanks for you input, this board is really helpful in giving the info I need to make my decision about starting a Personal Chef business. I checked out the other (quite expensive) group and their info was not nearly as helpful.
