Been lurking here for a bit, thought I'd join in the fun. I have been cooking professionally for 15 years in some of the finest kitchens in the country and am a NECI grad. I started catering about 5 years ago, and wanted to branch out on my own. Now I am a private/personal chef in a premiere resort town. I was charging myself out at $55/ hr, but had a few complaints from some of my best clients and was "forced" to adjust my rate. I actually had several clients tell me that...