[KnotMeg]

I am a "home cook" and have been considering (after tons of urging from friends, family, coworkers etc) starting a professional chef business. My concepts on food are simple and I would be targeting clients who are too busy or stretched too thin to have time to prepare meals. My dream would be to cook and prepare the food in the client's kitchen and provide a food on a weekly basis (needs and wants considered of course).

I've been reading a lot of information out there, but I really would appreciate some advice and guidance from anyone in this forum.

I am not classicly trained and wince when I consider calling my future career a "chef" because I have such respect and admiration for the blood, sweat and tears that goes into the honor of such a title. I am however, in love with food (from every aspect of it) and very much find creating and executing meals to be my biggest joy. I love to menu plan, create recipes, discover new uses for ingredients and read cookbooks for more info.

All of this is wonderful, and I have been approached by a few people who "network" other people's business however, how do I realisticly get started?

ANY guidance is welcome.
Thanks in advance!

[Mezzaluna]

Hi KnotMeg (cute name) and welcome to Chef Talk. You're right that this is an excellent place to connect with experienced people who've already cleared some of the start-up hurdles you face and can help you avoid them. Besides the current conversations, you can dig up older ones by using our search tool.

We hope you visit often and participate to your heart's content. We'll look forward to your posts.

Regards,
Mezzaluna