Learn How To Start A Personal Chef Service From The Experts

Описание: The Culinary Business Institute is the recognized and endorsed experts in providing culinary BUSINESS training to individuals who have excellent cooking skills and want to start and operate their own Personal Chef Service. Culinary Business Institute has been teaching success since 1991, with literally tens of thousands of successful graduates throughout the United States and Canada.

The Facts:

Personal Chefs are NOT private chefs. Private chefs are an employee to one household, and Personal Chefs own their own business and provide service to multiple clients.

To become a successful Personal Chef – formal culinary training is NOT a requirement. Your clients want delicious, custom-made meals, period. If you are a whiz in the kitchen and have a real passion for cooking up great meals, your clients will love you.

Personal Chefs can work full time, or part time. They set their own schedules, which may vary from week to week.

Personal Chefs can achieve a full schedule by having just 10 regular repeat clients. Typically, a Personal Chef will provide service to one client each day. That service consists of the creation and packaging of 20 individual mouthwatering meals. A meal is a single adult portion size. Two of these will be fresh serve – required to be consumed that day, four meals will be refrigerated and intended for consumption in the following days, and fourteen meals will be professionally frozen for consumption during the next 10-12 days. A Personal Chef will typically revisit a client every two weeks, as they have consumed all the meals from the previous service.

Personal Chefs do NOT create TV dinners. The meals created are customized to the client’s desires with only the spices and flavoring they want. No surprises. One of the biggest industry, and taught issues concerns the proper methods to freeze freshly created meals, so that these same meals provide the aroma, taste and visual appeal as if freshly made.

Personal Chefs typically earn $400 a day for their efforts. Larger cities (New York, Chicago, Atlanta and Los Angles) will command a higher service rate.

A Personal Chef will shop for the absolute best foods the morning of the service, which might involve multiple stores/shops to obtain the very best, freshest meats and vegetables. Freshness is a key component – and makes all the difference in the world when providing a Personal Chef Service.

Personal Chefs can add a Dinner Parties service to their mix for yet another revenue source. Generally, a dinner party (casual or formal or interactive) will not conflict with their regular clients and service.

Personal Chefs virtually always work alone. Countless partnership approaches have been tried, but our records reflect that these partnerships seldom last very long (under 2 years). The reasons are varied, but the hard facts are that partnerships are ripe for failure.

Personal Chefs who have a full schedule, but would take on more clients than they could service, will expend into a commercial kitchen. A commercial kitchen allows a Personal Chef to prepare many more meals per day opposed to working for one client. The exact same care, and particulars for each client are maintained. These prepared meals can also be professionally frozen for excellence, and either delivered as a bundle, or the client may elect to pick these meals up in person. A commercial kitchen also allows for the Personal Chef to create additional meals on any given day, and offer these as single purchase items to walk-in traffic. This walk-in approach involves much more detail, but the Culinary Business Institute provides this training, taking the guesswork out of the equation. Our commercial kitchen expansion training comes from real life Personal Chefs who made this transition, and learned the hard way. We eliminate those hurdles and question marks.

The Culinary Business Institute recognizes that Personal Chefs possess an astonishing amount of kitchen savvy and skills. The Culinary Business Institute provides a training program to guide these talented kitchen folks, on how to teach their culinary talents to others in a small, intimate setting.

The Culinary Business Institute is endorsed by the United States Personal Chef Association (USPCA) – the largest member organization for working Personal Chefs, affording members with insights, industry trends and continuing education opportunities, plus national learning conventions. The USPCA requires all new members to complete the Culinary Business Institute training program.

Becoming a Personal Chef removes that stigma of having “a job”, rather allows culinary talented individuals to embrace a career in which they absolutely love to do in the first place, and make a very nice income – again, doing what they WANT to do – no more boss, no more corporate headaches and changing expectations.