or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Catering › personal chef business....advice needed.
New Posts  All Forums:Forum Nav:

personal chef business....advice needed. - Page 2

post #31 of 39

Going rate for a 5x4 in my area is $300-400 plus food, though some go as low as $250 plus food.

 

Personally, I do NOT charge "by the hour", instead I charge "by the cook-date".

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #32 of 39

When I started my catering Business I sent out invitations to all the businesses in town to a lunch Hors D' Oeuvres social. It gave them a chance to see what I could do, and for me to meet the people in town that have large catered functions...............On a smaller scale I found out who, the "Who's Who" were,  and brought them a few luncheon platters and showed them pictures of some dinner ideas.......... It takes doing some home work, and do some things for free, The people who do these kind of in house parties all travel in the same circuit. ...................Good luck...............Billyb

post #33 of 39
Quote:
Originally Posted by shroomgirl View Post

is that 1x dinners or weekly gigs?  I can't imagine a regular weekly client paying 400-800 dollars + food for the week.



 Where are you getting these figures? Just working for a catering company you pull in at least triple what you are stating + plus food.    

 

 On my own I charge much, much more...


Edited by gypsy2727 - 5/27/10 at 5:22pm
My feet are firmly planted in mid air
Reply
My feet are firmly planted in mid air
Reply
post #34 of 39

There's a difference in having a weekly personal chef client, who pays you for 52 weeks a year...& in rare cases provides benefits (one of my clients provides me with health and life insurence)

 

Vs. someone who hires you for the day to cook multiple meals but does not have an agreement to retain you @ set times. 

 

Vs. cooking for small dinner parties @ their homes

 

Vs. catering

 

Each is a different rate, albiet gets confusing but I've not figured out a better way of doing it.

cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #35 of 39

Hi Nickydafish,

I saw that you work(ed) for an organic market, I have been asked by an organic market to teach a 1 1/2 hr. cooking class twice a month (in the evening) for $35 per student, less the cost of their organic food - with only a 6 foot table and 1 electric burner (with the use of a microwave, blender and food processor if needed) for 15 to 20 people .

 

The first class starts June 15th and is titled "Cooking with 5 ingredients or Less and in 15 to 20 minutes"  (per customer requests).  Any feedback you (or anyone else) could give me would be greatly appreciated.

post #36 of 39

 

 

Feedback Needed Please:

 

I have been asked by an organic market to teach a 1 1/2 hr. cooking class twice a month (in the evening) for $35 per student, less the cost of their organic food - with only a 6 foot table and 1 electric burner (with the use of a microwave, blender and food processor if needed) for 15 to 20 people .

 

The first class starts June 15th and is titled "Cooking with 5 ingredients or Less and in 15 to 20 minutes"  (per customer requests).  Any feedback you (or anyone else) could give me would be greatly appreciated.

post #37 of 39

foodie, what kind of information are you looking for?

cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #38 of 39

I want to say that, Catering services plays an very important role in special events and also some small get together and good catering services always attract the guests. I really appreciate your creative work. keep up the good work.

post #39 of 39

Thanks shroomgirl, but i posted it to everyone after this post and received many replys. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Catering
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Catering › personal chef business....advice needed.