catering/personal chef

I wanted to open my own catering shop but soon found out my city does not like the idea.Every road i go down is a dead end . Im thinking of switching to a personal chef any ideas?What are the rules as far as a tax number,and any other regulations. Any info will be helpful .

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[Chef David Simpson]

As far as being a personal chef,you have to advertise, advertise, advertise. the more people you know the better your chances are.
It sounds like you live in a small town
and in every same town it's hard to find
a job much less start a catering business
It's like having a bathroom in the woods.
it's not really needed.
If every road is a dead end it's probibly
a good idea to move. I mean if you can't finda gig in catering then what makes you think that being a personal chef is any differant.



[This message has been edited by Chef David Simpson (edited October 06, 2000).]

[Chef David Simpson]

Where do you live chef Phil? The reason I'm
asking is to get a better idea what your
up against.

[This message has been edited by Chef David Simpson (edited October 06, 2000).]

Chef Phil,
Phoenix is a small town in the mask of a city. It's all word of mouth here. I started with friends. "Oh. You're having a party. What will you serve?" That turned into, "What do you think I should serve?" And that turned into, "I dont't think I could do that, can you help?" Before I knew it, I had a business and a cooking school. It wasn't easy and thank goodness I had my day job. But it has turned out to be profitable. I've worked local schools, dance academies, unions and even restaurants where the owners want to celebrate their staff.
I advertised in flyers at malls, local rags that include magazines and papers and pounded the pavement. There's a party at every corner.
Today, I get to choose for whom I work. The old days weren't that way. Back then I had to make what "they" wanted. Today, "they" ask what I would serve.
Evaluate your market. You have to be sure the demographics can handle it.

[shroomgirl]

I've been personal cheffing for 4 years+
Figure out what clients you need. I need to not make the same thing repeatedly, I need steady weekly work, I need to play with good foods.....I need flex time, I need to be paid 52 weeks a year. So I took my skills and needs and shopped for clients. Where do they live, what do they want/need. I personalize their food. I've had up to 10 clients a week, some not as fun as others.
Now I have 2 original clients and have branched out into other interests.
DO the basics first, what do you want to do, what are your needs(prioritize)>Then figure out what publication your clients read and advertise...do classes at a cooking school and say you have an opening for a new client.
Good Luck. It takes alot of expendable income to afford personal chefs think double doctors.

[florencegale182]

hi there! if i were you i would still go to starting my own catering shop. but of course you need to consider the place coz thats very important. You might want take a survey on your place first.

[chefa1a]

the thing is if you dont have a homebase kitchen the health dept cant check you out

insurance- in Ma we can get insurance per gig, quarterly or by the year


there is alot of red tape for someone new, you could also try and rent out or work out of a bar kitchen