Personal Chefs-any here?

Personal Cheffing

I am in the process of moving into personal cheffing from catering. There is a chef thread where there are many pc's.Try there if you dont get the response here
pgr

hello

I am planning on becoming a personal chef in the near future.. Does that count?

Hi. I've been a personal chef for a couple years. What kinds of questions do you have? You can pm me if you want to chat!

Jessica

!

PC'd for 9 years....cost plus food.....does not matter what they eat ie could be lobster or red beans, they are paying for my expertise.

Have a list made up of veg, meats, how hot if too hot, herbs/spices, fruits.....
go through them all with potential clients. It's amazing how the "I'll eat anything" client really doesn't like onions or tomatoes....but "eats everything".

Take care of yourself. If you commit to cooking for someone each week then if they go on vacation you still need to be paid. Coming up with fillins is impossible AND you have allocated that time for them. Make sure you put this in the initial agreement.
I'm fast. I can shop, fill a fridge in a very short time and serve lunch usually within 2-3 hours. So I don't work by the hour for my one pc client (a priest that pays my health insurence). But when I pc occasionally....comes up with usually old clients wanting me for a week or in one case 3 mos after surgery....I charge X amount for time....drive time, shop time, cooking time, cleanup, etc....so it's hourly + food.

Work out specifics prior to starting, have a set business operating plan so that there are NO problems with lack of communication further down the pike.

I raised three sons for several years PCing....good money, great way to be creative if you pick the right clients. Good Luck!

any personal chefs?

I have really been studying this from a lot of sources and everything Shroom says agrees with everything i have read. Also, you can go on the PC association sites and get good info from their open forums. Exactly the kinds of things you are asking...
pgr

Personal Chefs-any here?

Frayed,
My understanding is that the insurance is an additional cost above the memberhip. It is a good group rate and really designed for PC's, but extra. Is your undersanding that it is actually included?

Oz, Have you tried giving her a sample menu based on her needs and presenting it to her, emphasizing that you need her to approve it to be sure it complies with her allergy limitations? As she looks at the menu you have developed, you will learn more about what she really wants.

Two other possible suggestions:
1) If people want 1 meal a week, cook 1x/month and make 4 meals. I know many PC's do this. It frees your time and lessens their cost. Just study what & how to freeze to maintain flavor & freshness.

2) I have many similar food limitations to your client. My concern is you said no potatoes but you are making eggplant. Potato amd eggplant are part of the same plant family (nightshades) as are tomatoes and all types of peppers (bell, cayenne, chili, etc). You may want to be sure eggplants are alright for her.

Good Luck!
pgr

Liability insurence is not expensive.

Set your rates and let the client decide if cooking once every two weeks, 1x a month or once a week is worth the extra expense.

Remember, it's important to decide what works for you....and what would work for you in the long run. Having a steady 1x a week filling the fridge gig is bread and butter. Being at their whim on when they want you is difficult to live on. As a single mother I needed regular cash flow....thus that's what I looked for in clients.

I can not emphasize how important that 2-3 hour initial meeting is.....that is where you get all the info from BOTH spouses on their likes/dislikes etc.
Have your form printed out and just go down it making notes.

At the beginning there are initial expenses that may not occur for a while....packaging containers, filling the spice rack with fresh herbs/spices, cooking equipment.....make sure the client is aware of these costs from the beginning. Springing expenses on them is not a good idea.

If you need timing flexibility say so from the beginning. I'm cooking this Sun for the priest because I'm returning my son to KY on Monday......since it was agreed upon initially then there is not any debate. I respect their time and will not randomly bump the day.....but if necessary will make it up the day before or the day after and include something "special" as a thank you.

There are all kinds of PC threads in the archives of cheftalk......very valuable.

Key to knowing what freezes well.....walk the freezer section of a grocery store.

Personal Chefs-any here?

no, Don't lower the price

When cooking on a weekly basis for the same families I preferred having the same salary....knowing what $ was coming through the door so I could plan.

Now it's a little different, besides the priest who I cook for on Monday mornings and recieve pay/health and dental insurence...only reason why I do it. I've not taken on new personal chef clients in years....but old clients have called and wanted me to cook for them for a specified time.....ie surgery, or husband is out of town....etc..... in those cases I charge an hourly rate + food costs.

When personal cheffing was my main source of income, having the security of a weekly client was valuable. My rates were $125-175 my pay plus food for 4-5 entrees, salads, sometimes scoopable lunches, sometimes a dessert or two. Normally the meals were for 2 sometimes 4. Volumes really don't matter when your charging cost/plus. $200 for 3 meals plus food costs....is pretty hard to maintain weekly clients. They would be spending approx $325 ish for 3 meals.

Again, going from my experiences......my clientel were dbl surgeons and CFO/CEO of large corporations, they had money. I had them for clients for multiple years...the ones that did not stay around for more than 6 months or so usually moved on right before a major vacation.

Personal Chefs-any here?

Interesting Shroom, I was basing my answer not to lower the prices on everything I have heard from all the PC orgs and the few people I have talked to in person who are doing PCing. I thought the 200 was high until then... I am so often told I undervalue myself that I wanted ot be inthe right place for the market. So once again I like your advice and may consider going with the rates you suggest.
BTW, are you the official or unofficial resident mentor on this site? :chef:
pgr

unofficial, as are the rest of the posters.
$325+ for 3 meals would be cost prohibitive to maintain on a weekly basis for any length of time, and that is what most personal chefs are looking for Long Term Commitment so you are not trying to figure out new people's eating habits all the friggin' time and learning where they keep shtuff in their kitchens...

Oz, didn't I pick up somewhere that you are private cheffing rather than personal cheffing.....one is you go in and cook a meal at their home...usually one meal at a time, usually at dinner time.
The other is preparing multiple meals at a time and filling the fridge.

If you are cooking for dinner for them 3x a week $200+ food is lower end of the spectrum.

I find it intresting that no one has mentioned domestic agencies.Every large city has several.These agencies supply staffing for wealthy families.They also supply referrals to their clients for private parties ect.I would suggest introducing yourself to the agencies in your area.Its all about networking.Good luck

Personal Chef

Hey Oz.I just joined a PC network.So I guess I am officially open for business.Add one more Personal Chef on Chef Talk.Good Luck.