|By Lop (Lop) on Friday, September 24, 1999 - 11:27 am: Edit|
does anyone have info on working -self employed - in others home and cooking meals for 1-2 weeks for families, couples or individules? I would like to do this but need help in how to go about it. thanks
|By ANGELA JACKSON on Friday, December 29, 2000 - 12:41 am: Edit|
HI, MY NAME IS ANGELA AND I WOULD LIKE SOME INFORMATION ON STARTING MY OWN PERSONAL CHEF SERVICE. I'M 33 AND HAVE BEEN IN THE FAST-FOOD BUSINESS FOR 16 YEARS. I JUST FINISHED CULINARY ARTS TRAINING LAST YEAR, BUT NO JOBS IN MY AREA THAT WILL START YOU OFF AT A DECENT PAY, SO I WENT BACK TO MY OLD JOB AS A MANAGER A FAST-FOOD RESTAURANT. SO ANY INFORMATION WOULD BE GREATLY APPRECIATED.
|By philip alba on Thursday, March 22, 2001 - 03:57 pm: Edit|
Hi my name is Phil and I desire to start a career as a personal chef. I have a key question in regard to insurance. Can I get insurance if I use a non-commercial location to prepare my meals such as my home kitchen zoned only for residential? Bottom line, can I cook from my home as a personal chef and be insured at the same time?
Any insights would be greatly appreciated.
|By W.deBord on Friday, March 23, 2001 - 07:53 am: Edit|
Just like anything else, for the right price you can buy anything. You have to shop it out.
This question opens a big can of worms at this site... I don't think anyone here believes in non-licensed home cooks! Personal chef...that's different. Different areas of the country have different regulations, you really have to check out your own area.
I believe you might run into problems with your homeowners insurance...running a business out of your home. You'll probably have to add a rider and pay more for your coverage because your increasing your risk of fire, etc.... only your insurance agent can tell you.
Plus I'd bet libility insurance is going to be WAY higher then if you were in a commerial kitchen. This might cut deeply into your profits.
Just another reason why personal chefs cook out of their clients homes.
|By S.Dunmore on Saturday, May 05, 2001 - 09:39 am: Edit|
I am very interested in becoming a pc. I have some questions about it and would greatly appreciate some guidance. Ihave a culinary degree and work for a very well known hotel banquet facility. Please give me a few moments of your time.
|By jpirn on Wednesday, May 30, 2001 - 05:02 pm: Edit|
I am diving into the deep waters of personal cheffing in a quasi-suburban area...Just curious about any sites that might aid in portioning,freezer recipes,et al...I deeply appreciate any and all input......
|By Chefbynite (Chefbynite) on Wednesday, August 22, 2001 - 02:02 pm: Edit|
There are more and more associations out there to help you get your Personal Chef business started, including a new one based in Canada. You should check out all the sites to be sure you are going to get the after sale service, talk to the members, look into the forums, and get a feel for them. Prices vary from $425 US to $2500 to join so money may be a factor as well!
|By Chefmanny (Chefmanny) on Wednesday, August 22, 2001 - 04:02 pm: Edit|
Chefbynite, most of those assn. don't give you anything you could not find yourself at a descent library and/or web search. They are more of a $$$ collection agency for their own pockets. Don't get me wrong, there are some good culinary associations, just don't waste your $$$ on "We'll teach you to be a personal chef for $500-2000 if you join our association" BS. If you are a Chef you just have to apply some basic business sense into what you are going to do.