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From Boardroom to Kitchen

post #1 of 6
Thread Starter 

Hi ChefTalk,

I just joined the community...and after 35 years in the office - I am taking the challenge of following my passion. I will be starting out as a Private Chef.

I need advice on pricing my service, and how to start my own blog and website.

My expertise is from my roots, South Indian cooking with fusion - influenced by South African culture and fresh amazing produce.

Thank you

post #2 of 6

Welcome to Chef Talk.

I’m sure that you’ve already found that the membership here is from all around the world, with skill levels varying from Professionals to Home Cooks and everything in between.

Feel free to join in on a conversation or start your own relevant thread.  You might want to utilize the Search bar at the top of the page, as many topics have been discussed previously.  The Articles, Reviews and Galleries are of note as well.  Should you have questions that are not addressed in the FAQ, please feel free to Private Message a Moderator or an Admin person.  Everyone here is most helpful and treats one another with the utmost respect. 

post #3 of 6
Thread Starter 

thank you. I nedd to know what the subscription fees are?

Please advise..also if I contact any of the experts what do they charge.

Have a beautiful day...we are starting spring in South Africa and it is so beautiful

post #4 of 6

Welcome to Cheftalk ...

 

Best of luck in your new professional pursuits. 

Margaux Cintrano.  

post #5 of 6

Welcome.

Your fees are best determind by the scope of work ,your location,  and your overall experience. Estimated time to prepare and finish the task asked of you, also should be considered. Also do they entertain a lot? if so how many guest at a time average?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 6
Quote:
Originally Posted by Evelyn Naidoo View Post

thank you. I nedd to know what the subscription fees are?

Please advise..also if I contact any of the experts what do they charge.

Have a beautiful day...we are starting spring in South Africa and it is so beautiful

 

 

Welcome Evenly. At ChefTalk it is completely free so there are no subscriptions fees. Feel free to interact with the community and not worry about being charged.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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