Discussion Forums
for the
Personal Chef Industry

Hello Everyone,
I have just recently graduated from Johnson and Wales with a BAS is Culinary Arts. The idea of working on a hot line and getting that crazed adrenaline rush and working into the wee hours of the morning do not excite me in the slightest. I love cooking and I love to be on a more personal level with people as opposed to assembling something at a casual restaurant that I practically warm to serve. I am very interested in becoming a personal chef so I can remain creative and still maintain a social life. I have a few questions?
Is starting your own personal chef business like starting a restaurant?
Is the risk as high?
Is the personal chef business at a high point or is it still climbing?
Is there a demand for PC’s all around the country or more places than others? Anyone around the New England area tell me anything?
Do most of you work holidays? Or do functions for the clients your work with say for 20 or 200 people?
How long does it take for someone to start up a PC business? I mean to establish your business? During this time of upstart did most of your work other jobs?
I hope that these questions are some that you have seen and I can not wait for your replies.

Hi Jack, I also went to J&W but in Norfolk, VA. Those are a lot of good questions and can't wait to reply. I'm currently finishing my A.S at the Art Institute of Atlanta. I plan on starting my PC business as soon as I gradulate. I have next to no desire to work in a (0 plus degree kitchen for the next twenty years or so.

I always recommend that a new PC look at their business as if they were opening a restaurant. While there are certainly great differences, I think it is important to look at this like a brick and mortar business.

While there are risks to any small business venture, the investment to become a PC is far lower than opening a restaurant.

Coming up on 2 years in the business, I think we are just hitting the tip of the iceberg. As the industry gets more press, and more consumers learn what the PC is about, I think we are going to see some incredible growth in the next 5 years.

Since any PC only needs about 10-12 clients to keep them in the cash, geography should not play a big part in your decision. I don't think there is a place in this country where you can't find 10-12 people who would want your service.

Every PC operate differently, some do more dinner parties, other do more traditional PC work, and others have a mix of both. I only work holidays if people are willing to pay, and I generally ask for alot of money on holidays. I limit my seated dinners to about 12, as this is what I can comfortably plate by myself. For buffet, I will do as many as they want. Naturally, if they want a plated dinner for 50-100, and are willing to pay for the additional staff, then no problem.

The time frame for establishing a PC business varies. There are some who have filled their schedules in months, and others who have waited much longer for their first client. There are many PC's who work as they establish their business. This is wise, as the bills still need to be paid. Many will start with dinner parties on their off time, or doing a PC client on their day off. As the business grows, they then determine how many clients they will need in order to transition to full time PC.

How fast the business grows really depends on how much passion, and drive you have. Remember, it is all about marketing to both build, and maintain your business.

I hope this information is helpful, and good luck with your business.

Ira

Hi Jack
I just returned from Providence, RI last night.
I spoke at the NE Regional ACF Conference in Newport, RI and then taught at Johnson & Wales downtown campus in Providence, RI as well as participating in their annual Career Day yesterday.

The interest level of the students in the personal chef industry is really high. It's an exciting time to be entering the Foodservice industry since for the first time in decades, you have options to exercise, and are not obligated to follow only the traditional career path of being a line cook in a restaurant or hotel. Many of you want to own and operate your own businesses and cook for a living, but on your own terms. That's exactly what all of us at APCA are doing, and most of us find it deeply satisfying

I applaud you for your courage to explore alternatives and would be happy to assist in your journey.
Candy Wallace