Has anyone got their feet wet with being a personal chef? Or organized dinner parties as well as cater small gatherings in their homes? If so would like some info on your experience!

By Claudia (Claudia) on Wednesday, February 23, 2000 - 09:21 pm: Edit

What kind of information are you looking for?

By foodguy on Wednesday, February 23, 2000 - 09:59 pm: Edit

Hi Rene'

I have that personal chef service going at the moment. I would be happy to share some ideas with you if you could be more specific about what you want to know!

Chad

By Dlachez (Dlachez) on Wednesday, February 23, 2000 - 10:25 pm: Edit

Hey Claudia and foodguy,
Like Renee I have some questions about personal chef service.
My biggest question is what kind of money can be made by cooking meals (not even meals just center of the plate and some side dishes) and freezing them for people. How can a chef make a living doing that. I try and put the numbers together and it seems that only the very well off could afford it but why would they want to when the could go to some fine restaurants for the same price and not have to do dishes or heat the food in an oven or microwave. Maybe that is where I am wrong.

Thanks
Timothy Banning

By Bruno on Thursday, February 24, 2000 - 12:24 am: Edit

hey guys
I'm a Private chef myself .
I would like to know how you calculate or make
your pricing.And how much time you spend .
( BruschD@aol.com )
Thanks
Bruno Brusch

By W.DeBord on Thursday, February 24, 2000 - 08:23 am: Edit

Dlachez I don't know anything about this subject but I can add this....I work in a very wealthy area in the suburbs of Chicago at a private country club. We have older members with unlimited $$$ that are in wheel chairs or can not get out of bed, who might use this type of service. They usually have a housekeeper who cooks etc.. but most of the domestic help is spanish. Meaning that they don't cook American food very well.

Then we have the super rich with busy lifes and kids who would buy this service too. These women don't know how to boil h2o and don't always want to put a tie on junior to go out to eat.

By Renee (Renee) on Thursday, February 24, 2000 - 09:39 pm: Edit

I was thinking the same thing as Tim, by the time I ran around purchasing the food,cooking it up,packaging,delivering,etc. I came to the same conclusion-I'd rather eat out. Although like W.DeBord said I believe there is a need for people who cant or wont leave the house,for reasons of illness or just want a good meal in the comforts of their own home. Couples who just had a baby for instance, that would be a nice gift certificate for someone{romantic meal for 2) they wouldnt have to leave their new infant.Young people who have cancer and do not want to leave their house due to side effects of chemo, Im sure they still want to have a little fun too. Also theme parties for people who just CANT cook, small dinner parties, Like Mardi Gras, its fun and festive include that in your meal plan! What Im looking fo rI guess is pricing meals, where to shop for the food, will some gourmet stores give you a break when you use them for your business?I have been wanting to do this for awhile now. Im waiting for my business cards to finish,then Ill be set. I was offered a catering job today by a neighbor I hesitated bit I have to start somewhere. Thanks for all your replys-Ill take all the knowledge you want to share!!! Renee

By Zchef101 (Zchef101) on Friday, February 25, 2000 - 10:38 pm: Edit

I have researched the personal chef a lot over the last 1.5 years and there is money to be made. i have been in mangt/ex chef in rest and hotels for 15 years and really had it wit the routine. the wave of the future IS going to be HMR to some degree or another!
I would love to talk and further fine tune the plan, I have been hedging on starting up, but getting closer by the day. It truly is the great unknown out there...frontiersmen!!! David

By Claudia (Claudia) on Friday, February 25, 2000 - 10:56 pm: Edit

There is money to be made, but it is uneven. I can have months where I am going nuts and then several months off. One thing I am clear on: I must be paid well for what I do or it is not worth it. I am very serious about food, and pretty fanatic about doing things from scratch and this takes time. Some people might say there is only a small difference between homemade stock and canned, but I would disagree. I infuse my stocks with herbs to add a back flavor. I position myself as very good at what I do, and I offer gourmet food at home (someone elses - not mine!) Many people really enjoy being a guest at their own party, using their own china and silver and sitting around admiring their art collections with their guests.

Incidently, I maintain business insurance, sign contracts and collect appropriate taxes.

By Chefbynite (Chefbynite) on Friday, June 02, 2000 - 09:10 pm: Edit

My name is Terry, I am a Personal Chef in Toronto, I have been doing PCing for about 10 months, although I have had chefbynite since 1996, but mainly as a caterer, When I did the research on PCing I realised that this industry was NEW, and IN DEMAND, I currently have 21 clients, some are monthly, some are every two weeks, and some are weekly, I thoroughly enjoy this industry and LOVE the personal touch.

By chef jah on Wednesday, June 28, 2000 - 06:18 pm: Edit

hi im a looking for work does anyone have any ideas

By denise on Sunday, October 29, 2000 - 07:44 pm: Edit

Hi,
I've been reading with great interest your
comments and ideas about personal chef services.
I have been interested in starting a business
also, but a little nervous about it because of the
money issue. I live in a small town, but right
next door to a large city with many busy working
couples, so I think the need exists in this area.
I'm just wondering if any of you have done any
type of market research and if so, how do you
approach it? Thanks very much for your
info

By denise on Sunday, October 29, 2000 - 07:46 pm: Edit

Hi,
I've been reading with great interest your
comments and ideas about personal chef services.
I have been interested in starting a business
also, but a little nervous about it because of the
money issue. I live in a small town, but right
next door to a large city with many busy working
couples, so I think the need exists in this area.
I'm just wondering if any of you have done any
type of market research and if so, how do you
approach it? Thanks very much for your
info

By bacchus123 on Friday, November 17, 2000 - 04:08 am: Edit

hi am am also looking to get into the private chef industry i have been executive chef at a small restaurant in the hamptons for the last five years if any one might know some contacts could you please email me thank you
brianmountain@hotmail.com

By Shelia (Shelia) on Sunday, January 14, 2001 - 06:17 pm: Edit

I am a vegetarian chef for 15 years, having cooked in natural foods restaurants in new jersey and in santa fe...I was a personal chef in santa fe which did not work out ...(due some alcohol abuse in the family I worked for) wanted to get started in the area I live in now,,Atanta/Athens georgia area....any ideas or help would be appreciated.Shelia