Article: So You Want to be a Personal Chef?

My personal advice to those considering a personal chef business:

1. Get certified. Get Educated.

If you want to be taken seriously by not only your customers, but your peers – get certified and educated.

Part I: A (personal service or catering) business license, appropriate (catering or personal chef) insurance, your local food safety management certification through the National Restaurant Association Educational Foundation and then of course, following the regulations and local city or county laws.

Educate yourself on local liquor laws, food transportation issues, etc. I would never hire or take seriously a caterer/personal chef that doesn’t carry insurance or tells me how they deliver their meals out of a cooler in their Pathfinders trunk. True stories!

Part II: If you don’t have a culinary degree or business experience, get some through your local community collegue, culinary school, culinary class outlet, local foodie clubs, associations and non-profits.

Listening to others experiences, gaining basic knowledge about accounting, business management or even cooking techniques. These gain you experience ‘in the field’ without even doing an actual ‘cook date’. They also help you build collegue references and give you an opportunity to ask all the questions you need answered about the ‘logistics’ of being the food business.

I will also insert into this section that it is probably important to join a personal chef association only if you have no idea how a daily personal chef business works. Most personal chef associations make you pay a horrible fee to be a member that allows you to get introductory information about the business and a listing on their website list of members. You need to decide for yourself if having an outline of what a day in the life of a personal chef is like is worth $500-$1500 for the first year and $150-$350 per year after that.

No comments: