Hi! My name is Kathy and I live in the Pacific Northwest. I am working on my Culinary Arts degree. I love cooking, but I feel that line or restraunt cooking is not what I want. I am however taking the current classes that will add to my building a clientele. Here's a question I need an answer to right away. How many clients do you average a day, week, month. And what is the average $ amount you charge them.(how do you charge/per meal, set number of entrees)? Thanks, I have class tomorrow
Hi Kathy, I strongly reccommend taking a APCA Seminar for new personal chefs and joining up. The materials are excellent and helped get me out of 16 years of restaurant cooking into something I enjoy.
Your question seems easy enough, but the answers really have a lot to do with you and YOUR business plan. The APCA materials are all explained on this site and are not very costly compared to the time and mistakes you are likely to endure on your own. I joined and make my entire living as a personal chef. It works.
