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for the
Personal Chef Industry

I understand that being a Personal Chef you are providing a service, however what are the requirements for providing this service? In example do we need to have a food handlers permit, since we are going in other peoples homes and using their equipment? etc. If anyone is from Massachusetts and knows the needed licenses and permits to start being a Personal Chef, I'd appreciate their input. Thanks.

Hi Mickalee

My best suggestion to you would be to contact your local authorities and find out from them what their requirements are. I registered my business as a DBA( which stands for Doing Business As) with my local town to obtain a business license. I do not have a Food handlers permit, but instead completed a ServeSafe course with the National Restaurant Association (in Westborough, MA) and received a SerfeSave certificate through them which is valid for 5 years. Yes, I do cook in my client's kitchens, but I do not use their equipment. I take my own pots, pans and utensils to my client and do not use theirs. I would suggest that you also make use of the services of a tax accountant. If you do not have one, I can refer you. I found this very helpful.

Sincerely
Lynette Niemand
A Delicious Alternative PCS

Hi Mickalee-
Good question Lynette has given you ther answer for the most part. A D/b/a is a definite, easily obtained at your local torn or City Hall. @$25.00 and a form. Tell them it is for Phone and Mail only.
It will save you some running to different offices, perhaps. A ServSafe Food Sanitation Certificate is Highly recommended by me and many others here. It helps to give you the most credibilty and properly educate you on the proper hanfdling of food and food preparation. I is also a strong marketing tool.

I would look into this ASAP.

Best wishes to you. - John

My DBA cost me only $11 in one county...then I went to another county & it was $21...so it will vary from county to county.

You do want to get either serve safe certificate or at least a food handler's permit for your county. Serve safe is nationwide but a food handler's permit, for the most part is only good for that county you received it from. (I have to go to several different counties...outside of Harris county, but may only be 30 miles away say like Montgomery county...which is why I chose serve safe).

Most counties are gong to require at least a food handler's permit. At one time I lived in Tarrant County, & the made bus boys get their sanitation certificate...even bartenders! So...yep, check with your county's health dept.

- DBA from your town (I think I paid $20..??)
May require you to have a written description of business intent and function. Plus if you have a home office they will need a sketch layout drawing of your home and office.
- ServSafe certification (I did mine in Southboro)
- Liability insurance (can get through APPCA)
- Commercial Tags if you intend to have car magnets or other commercial advertising on your vehicle. Plus commercial car insurance.
This of course is optional. I personally don't need any of this. Although at one time I did use magnets on my car.
- Use your own pots/pans/knife/tools,etc...
- Be a member of APPCA
- An accountant is advisable but optional
- Book keeping software: Quicken or Quickbooks
- MasterCook or PC office (through APPCA) for managing your recipes and much more.


My advice when approaching local authority is to make sure you stand firm on the fact that you are not a caterer. They will immediately tag you as one unless you make it clear to them that you perform a cooking service in your clients home which is completely different. you are cooking in the "safety" and "comfort" of the client....not in a commercial kitchen and delivering.

Good luck and let us know when you are on board so we can get you going even faster!!