private chef?

i was offered a job to cook for four families, only diner. it would be one to two nights per week(each family).
i was think of giving them a choice of protein for the night and the starch and veggy i will match with the protein.
i was think of a flat rate of $75 per night per family. that would not include the food.
sould i charge for oils,spices etc..
any other good brain storms would be great.
thanks, bones

[shroomgirl]

Not quite sure what you're doing....
are you cooking the same food for all four families, are you staying and serving, are you cooking in their homes????If they are paying for the food what does it matter what they want to eat?
Fresh herbs gets exspensive if you buy them...spices too if you don't buy in bulk wholesale.

[foodnfoto]

$75/night /family + food cost seems a little low to me. After all, you must consider the time you spend not just cooking the food, but also planning the meals, shopping, transporting everything, cooking and cleaning up. Logistics play an important part of this equation, make sure you are paid enough to feel motivated tocontinue the job for a long time allow your business grow.
You should also seriously look into the tax issues--are you self-employed or domestic help? These factors have a big impact on what you net and can deduct on April 15.

[foodnfoto]

I'd charge no less than $150/ day plus food cost for all that.
After all, if they were to eat out at a fine restaurant, they would pay quite a bit more. If they want a private chef, they be able to afford to pay for the luxury of being served in the comfort of their own home.
Charging less in order to land the job undermines your talent and makes it difficult for other private chefs to charge their true worth.
What would Jean-Georges Vongerichten, Emili Lagasse, or Bobby Flay charge if they were to cook in their home? Rank yourself (be honest about your abilities) against whom you consider the top of the line, then charge accordingly.
Don't sell yourself short.

Originally posted by shroomgirl:
Not quite sure what you're doing....
are you cooking the same food for all four families, are you staying and serving, are you cooking in their homes????If they are paying for the food what does it matter what they want to eat?
Fresh herbs gets exspensive if you buy them...spices too if you don't buy in bulk wholesale.

no, i am going to cook a different meal for each family in there house. yes i will stay and serve. i will be shopping for the food so i just want to give them a chioce of protein. i understand that spices are expensive but i need them to put some love into the food. does that explain it bettter to you?

[shroomgirl]

When I cook for families they are responsible for the food costs including spices/herbs/wines etc.... I cook 4-5 meals(for ave 4 people) at a time and do not stay to serve. There are certain peices of equipment I need to do my job well and I request them at the initial meeting...and make mention that for the first few weeks there will be heftier food bills as I build up the larder...(spice supply etc)
Know your market, I started Personal cheffing in St. Louis before anyone else I knew was doing it...thus made my own pricing schedule. $75 was standard for 3 hours work when I cooked in house for 2 for dinner stayed,served, cleaned up. FNF is right check out how much time total your investing.
I chose to cook a higher volume of meals and work a more flexible schedule, and make more $ in a day.

Thank you both for the helpful ideas.

Bones