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Personal Chef Industry

Hi, I am new to this board. I have often thought about what it would take to make a living cooking for people outside of a restauratn. I am burned out from being a line cook. How many people do you cook for in a day?

most of the personal chefs I e-interviewed set their goals at taking netting 175-200.00/ cookday, after taxes and groceries. This has not yet been my experience as I am still paying for my membership and some other startup costs. However, if things continue as they are, then I will recoup my expenses and start earning a profit within a month.

Do your homework, and do not fail to market. If you already are used to working under pressure, then this will seem a breeze to you. You will no longer have the "F&B" lifestyle though--able to party all night because you work in the evenings anyway. I like having my weekends and my holiday to myself.

Thanks for your reply. I canvassed USPCA personal chefs and it seems that they are making over $200 a day. So, in other words, I could work just 4 days a week, half days at that and make around $800 a week. Sounds good, yes, but how many of the chefs here in this group are actually working 4 days a week? Is the income that reliable?

Robo-cook.... All depends on you, your area and how well you market yourself. Being agressive is the key, but over extending yourself too quickly could lead to problems before you are compleatly seasoned to being your own boss. Earning potential is there in all markets. But traveling alot in more rural to be successful is a must. Sure 200 a day is in reach to everyone... but you can only make what your market will bear. Targeting the correct neighborhoods and proffessionals will allow you to reap the rewards of doing something you love
Chef Brian

4 half days to make $800 -- careful now. Remember that those 4 half days do not include research, menu prep, recipe testing, marketing, promotion, demos/giveaways, not to mention paperwork, paperwork, paperwork!

And those half-days don't come without a lot of practice. I've noticed that a lot of folks, when they say "arrive at 9, back home by 2" are leaving out travel time, grocery shopping, pantry replenishment, pre-session prep the night before, etc.

Not that I don't love it -- or begrudge the time! (I've worked 80 weeks in foodservice and specialty grocery and got paid diddly, and worked 35-40 hour weeks where I got paid a lot of money to use my brain for only a few hours a day and I wouldn't trade PC'ing in for either of them.)

But if you figure out our true hourly rate, there's no question that most of us could make more money doing something else. We just love this -- and being your own boss and being able to decide whether you want/need to bust your butt to get another client -- or you'd rather take it easy, 'cause it's spring and you busted your butt all winter -- that's priceless! Most of us don't consider recipe testing/development "work" -- nor keeping up with food/trade mags, clipping recipes, etc. But if you do....

Remember that out of that $800, you should set aside at least a third for taxes (more if you need health insurance) -- and if you take a vacation or get sick, you won't be paid for it, so each week you need to stick a little in that fund. On the other hand, you can write off all sorts of stuff -- but that does take a certain attention to paperwork -- which again, is hours you'll be "working" and not being "paid."

My husband jokes that I now work 7 days a week, 18 hours a day. Which in a way I guess I do -- but some of that work is painting the living room, taking the dog for a walk, cruising the net for new resources, testing recipes (aka: dinner for us), cleaning house, and herb gardening. And I love that I can just weave it all together and am not tied to a 9-6 workday -- one day I may work from 6:30 in the morning to 9:30 at night, but hey, the next day may be sunny and gorgeous, so 4 hours and I'm out in the garden!

Whoops, carried away -- anyhoo, I'd definitely recommend this as a career choice -- BUT, you need to think about how you like to work, what's important to you --'cause if money and security are your two top items, this may not be your bag.

You can make a living -- even a decent living -- and some pc's, totally organized, totally efficient, make even make a good living -- but they sure aren't doing it on 4 half days a week! Figure out your goals, see if you can spend a day with pc in your area (or a neighboring, non-competing area) and see what it's really like.

WE love it! And you'll find a lot of folks who are happy to help you, when you make the plunge -- so don't hesitate on that account.





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Meredith
Whisk For Hire
Kensington, MD

Hi Meredith! Just wanted to say that I enjoyed your "true & honest" comments re: the life of a PC. Although I am just starting out (got one client - yeah!) I agree with you and the realistic nature of this biz. I'm glad you gave such an honest, true-to-life commentary that prospective PCs should consider if deciding whether to pursue this career. I know that income was, and still is, a concern for me. Yes, we can make a decent living but first must put in a lot of dedication & hard work while staying organized & being patient.
Robo-Cook: my advice is to do your homework/research, set realistic goals and have a passion & love for what you want to do & what will truly make you happy!
Good Luck!

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Vunay Sawyer
Tastefully Yours, Personal Chef Service
vunaycooks@aol.com

All I got to say is great explaination! Thank you for such a truthful, realistic reply!

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KellyCapow@aol.com

Thanks, guys. Of course, secretly I was hoping that one of our pc's would write in "Hi, I pull down 6 figures a year, working only 20 hours a week and here's how I do it:"

Guess I shouldn't hold my breath, huh?

Working for yourself isn't for everyone -- and if it sounds too good to be true, it probably isn't.

But on the other hand, my husband says that I'm a much nicer person to be around than I used to be...except on the days that I consult for my old job! Hey, that's got to be worth something!

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Meredith
Whisk For Hire
Kensington, MD