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I would like to do private chef business any suggestion?

post #1 of 9
Thread Starter 
Hi All chefs

I plan to do a simple private chef business at clients home in Paris.
they pay for my working rate and my beverage. For the price of ingredients they pay the real price that i have bought at the market.
My idea is cooking fine and trendy french and thai food for someone who wants to make a small party at his or her place according to their budget. i do planing a menu with clients depending on their budget. help them to decorate a table and create a new ambiance with what they have at home.

this is an idea that i want to do my own business.

what do you think? i really need to know about your point of view.

thank you

Chanon
post #2 of 9
I'm in the USA and my market may be totally different than yours. That said, I sometimes cater private parties to make extra money, but I find that this business relies a lot on word of mouth and doesn't really provide any steady income. Are you cooking out of a home kitchen? What kind of numbers can you do? My advice would be to make sure you have a steady income elsewhere and cater on the side, until you can build up a reliable base of customers and know that you will be able to live off of it. As you can read here, it is a very tough time to make a living as a private chef.
post #3 of 9
they pay your working rate and beverages......
do they pay for food?
travel time, planning time, cooking, serving, cleanup?
I cook fast, it does not behoove me to get paid by the hour so I have set rates for regular personal chef clients, who I shop for, cook for, cleanup, organize their kitchens....etc.

Sounds like a great gig, what questions do you want answered?
cooking with all your senses.....
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cooking with all your senses.....
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post #4 of 9
Thread Starter 

thanks

Yes it is true that word of mouth is the best way to get clients.

xjmrufinix---->"My advice would be to make sure you have a steady income elsewhere and cater on the side, until you can build up a reliable base of customers and know that you will be able to live off of it. As you can read here, it is a very tough time to make a living as a private chef."

very interesting, i 'am thinking of this point as well. I have my partner who know alot of businessmen or high-level people. it might help.

------> shroomgirl

I estimate that i can cook only for 2-10 persons ( amuse bouche, entrée, main course, cheezes , dessert ) or prepare cocktail food for my clients.

Time estimated for cooking 2-3 hrs then service and clean up 2-4 hrs (French people take time to enjoy the meal) less than 1 hours to go to my clients place.

I separate my working rate and menu rate so i can sell it cheap also my clients have a choise. Maybe some want to be served but others don't.

I have a my working rate which the clients can choose and the
(first rate included cooking, decorate dining table, cleanup the kitchen)
(second rate included cooking, decoration, sevice and clean up)


I live in Paris. When i have day off i went to my country house in the a small village near Chablis(great white wine) Burgundy surounded by many wine makers (red white and rose). Moreover i can go to see many Champagne makers in 30 min from my house. I can propose my selected wines for my cleints in a reasonable price.

i have a fresh market 5 min from my appartment, butcher, fish shop, supermarket. I live in a center of paris. it will be the advantage point for me.

I send some e-mails to ask some chefs running personal chef business but they can't help ( their future enemy in this business)

What should i have to concerne to fix my working rate?

Annoucement on Internet can really help to get a cleint?

I plan to porpose 3 menus (seasonal menu, organic menu, thai menu), changed every 3 months,and finger food list, and beverage carte. Is it enough???



Thanks all.
post #5 of 9
what I find with small (8-12 person) dinner parties, usually 4 course occasionally 5.....is that it takes more than me to work a party.
2-3 of us depending on the amount of formality.\

I don't have "set menus" but personalize the menus for each event....for example:

cucumber slice with tuna tartar
Blue chevre tarlet with fig jam and toasted pecans
Go with sparkling cava

Spring asparagus salad with shallot cider viniagrette

Lamb Chops with lavender, fingerlings
pinot noir

Dark Chocolate Tart with Brule bananas

It will take 2.5 hours to set the table and pre the food, except tart which is premade and chilled. 2.5-3 hours for hors deurves and dinner....as it's a week day I expect to be gone by 10:00, with dinner starting at 6.

Other small dinners have been Brazilian based (sorta), many Italian style or French Style....my food is based on local market products (unless it's seafood) so it's always seasonal.
If it makes sense for you to price out and limit your menus to 3 then that works for you. Nothing is hammered in stone. My suggestion would be to have menus and bite suggestions priced then state in bold that you would cook to their personal tastes.....which expands those choices (I'd do it only if you are comfortable with cooking).

Personal Cheffing typically is more food made and stored.

What if prices in the market change or heaven forbid there is no more asparagus on the marketplace, are you able to substitute or raise your prices.

Internet makes sense, make sure the media get a publicity photo/menu and press release about your business.

I'm green with envy.....but morels are springing up around here and life is good in USA midwest.
cooking with all your senses.....
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cooking with all your senses.....
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post #6 of 9
so true. its almost impossible to do 12-14 person party with 4 courses alone. its doable but it depends on the kitchen, and how much prepwork you do ahead of time etc. but why leave anything to chance or overwork yourself possibly jeopardizing the final product?
post #7 of 9
Thread Starter 
oh no for one person serve 10 cleints is the limit.

i just want to make it easy to set my menu. then if one of client want to personize the menu i can make a menu with him or her.

i would like to show them that how much they have to pay and kind of food thati will serve them.

well i will think of it that something i can prepare before going to cook at my client s place.

my negatif point that i can do only simple dessert.

i 'm passionated with the design as well so i will try to impress my clients with this as well, it might work......

Shroom girl ------ i really like morels mmmm you know there is a french recipe is simple but so tasty chicken with yellow wine from Jura and morels.

I have just finish my menu and i have to calculate how much i have to pay for ingredient and what prix i have to sell.

thanks all big chefs
post #8 of 9
Thread Starter 

fold down the projet for a while

I'm still keep making my business plan for personal chef. It will takes time.

I got a job at a famous catering in paris "Potel et Chabot"as demi-chef de partie i decided to take this job to get some experience in catering. :chef:

Thanks for sharing your experience guys!!!!!
post #9 of 9
thank you for asking, always interesting to read posts from people in different countries....(especially France)
cooking with all your senses.....
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cooking with all your senses.....
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