Would take this biz name seriously??

[ShawtyCat]

A questionaire on about a client's allergies, food preferences, or diet seems to be the norm if you are going to be a Personal Chef. As for the insurance, Im probably gonna have to join and org., since that seems to be the only way to get a good rate with an insurance company. People with allergies I will probably encounter and should be able to get an answer to that question during the pre-cookdate interview.

I just finished tweaking my marketing brochure...looks pretty darn good!

Thanks for the advice.

Jodi

[Pongi]

As for allergic people, I would not be so concerned as they usually know very well which are the things they can't eat and this may be the first thing they'll tell you...in any case, a questionnaire can probably prevent most legal problems if your client signs it
On the other hand, specializing yourself in cooking for allergics could be very hard (as other people said, food allergies are countless!) unlike you don't restrict your specialization only to some intollerances, possibly the most diffused. What about, in example, cooking for celiac people? I mean people with intollerance to gluten, who can't eat anything containing corn derivates. It's hard as corn, as FT said, is almost everywhere and you'd need the help of a nutritionist...but it also would be a good business as celiacs are a lot ...

Pongi

[ShawtyCat]

Oooh, Im not specializing in people with allergies but with new mommies. I know some allergies will turn up and hope that after the questionaire I will know what they like, don't like and are allergic to. Hopefully they will know what foods to avoid and I can just put that in their profile. I just asked the question in case someone doesn't know they had an allergy.

But it is a good idea to have them sign the questionaire and add some fine print at the bottom like they do on some credit card applications that say "All questions were answered truthfully and to the best of my knowledge" Then have a signature line.

Thanks Pongi

Jodi

[terrarich]

I think that you are on to something there. Have you thought about just calling it "Mama's"? Then you could tag anything else onto it, whether it be on a menu, website, or other promotional item.

terrarich

[ShawtyCat]

Well, I don't think I can just call it Mama. I know a photograher who's company's name is Mama. That's why I thought Mama's Cookin' would be good. Already looked it up and it doesn't look like anyone here has it so Im gonna try and grab it while its hot.

[alexia]

Funny Tummy wrote of oil residue in the pan. Does that apply to any pans other than iron pans?

Also, I've read of "seasoning" skillets, then cleaning only with salt. I do that with one aluminum pan I use only for omelets. Are there other materials one does that with? Would you ever do it with stainless? Tinned coppper?

[Marzoli]

About those food allergies----you probably won't be inclined to use a lot of MSG anyway, but lots of us can't tolerate it. So many forms of it hide out in ordinary food. I think the one I hate the most is aspartame (I have to be careful of artificially sweetened sodas and stuff), and also the canned broths that say "low fat".
Any kind of mixed spice that says "seasoned" seems to have it.
I know this isn't news to you, but it's one of those things! Most people don't have life threatening reactions to MSG, but my blood pressure goes sky high and has to be controlled by medication--if I got too much MSG, I'd end up in the emergency room!
I think your idea is great. I wish I could afford to enjoy a service like that!
On the name issue--most of the time shorter is better, and no cutesy spelling. Definitely spell it mama.
GOOD LUCK!!!!!!

[ShawtyCat]

Oh Dear! I use the low sodium Chicken Broth at home since I don't use stock and think the bases are way too salty. Do you know of any substitutes then Marzoli ? Never thought that had MSG in it.

I guess Im really gonna be hanging around lots if I can't find a substitute.

And FT:

I use veggie oil and olive oil (light for cooking, extra virgin for salads) is this a potential problem?

I like to prepare for the worst that could happen and hope for the best!

Jodi

[honey pot]

Two good resources for allergy issues may be:

www.foodsubs.com

and

http://www.missroben.com/



And, I must say I'm very jealous of your endevour! I would love to give it a go, but we're just not in the financial position for me to make the dedicated effort needed in a new business.

Maybe somday?

The very best of luck to you! I'll be enjoying your progress and cheering you on!

[Marzoli]

Shawtycat:
Campbell's Healthy Request Chicken Broth has no MSG. It's the only one I've found that says NO MSG on the lable.Works for me!
Look for some version of "partially hydrogented vegetable ... or soy...." or the words "hydrolyzed soy protein".
They put MSG in and say low salt--MSG is salt but categorized differently.
I solved a lot of my blood pressure problems because I saw this topic a while back on ChefTalk. That really helped!
Good luck!