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Sandwiches and The Personal Chef

post #1 of 2
Thread Starter 

I am thinking about doing sandwiches only as a personal chef on the weekends to start.Has anyone been through this already,and if so how did you price. From platters to salads,and anything in between.Any advice greatly appreciated.

post #2 of 2

Sandwiches doesn't fit the classic model for a personal chef, one who comes to the customer's house and prepares several. meals for later consumption. Personal chefs rarely deal in volume, e.g. per unit pricing, and provide a service rather than selling a product. From your brief description, it appears that your model is more alone the lines of a caterer or take-out business.

 

Which state are you located in? Some do have "cottage laws" which provide for preparation of non-hazardous foods in a home kitchen. Virtually all require a commercial kitchen for the preparation of potentially hazardous foods (PHFs).

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
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