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How to get started

post #1 of 6
Thread Starter 

I'm looking to get started as being a personal Chef but I have no idea on how to get started do any body have any suggestions I really would appreciate it!

post #2 of 6

http://www.uspca.com/

Good website that may help you.  I think you have to pay dues but it's a start.  My advice if you're trying to do it on your own is start a Facebook page and help promote through friends and family.  Let everyone know that you've started a business.  Make sure you do it the right way though, insurance, business license.  You definitely want to protect your business and your personal life.

post #3 of 6
Also you can contact Deb Cantrell she is a personal chef mentor. Google her
post #4 of 6

1, 2, 3........

 

Create a real business (LLC, Co., etc.), get insurance (1-2 million general coverage/ business policy tailored for FOOD/ Catering companies), get serv safe or equivalent, get CPR/ first aid certified (watching a client choke to death would be a bad business move), business cards, social media (everything.....facebook, instagram, pinterest, etc....even if you dont think you'll use it, you don't want some dummy taking it from under you and than trying to sell it to you).  Lock down a website domain name and work to get that up and running as time permits......befriend a quality photographer who can help make your food look outstanding on the web.

 

Than get yourself a business bank account and set-up a paypal/ sqaure payment configuration....you'll be able to take payments realtime on your fancy uber phone (see below).

 

Solid working uber-phone, laptop with wifi capability....starbucks/ wifi coffee shops is your friend in a pinch

 

Get a big ass cooler, decent set of knives, decent set of pots, pans, sheet trays, disposables (plastic wrap, al. foil, etc.)  Use your own stuff....makes you look like a pro if you work clean, neat, organized.....plus, it saves on cleanup......and if you torch a pan, you don't have to worry about it....it's yours...clean it later....

 

Here in New England....a reliable AWD vehicle.....cancelling because of the weather is a bad move.

 

I take all the trash/ compost/ recycables with me as well.....literally ninja the meal/ event/ dinner for them and than leave....

post #5 of 6


You do not need all of this to be a personal chef. Apply to agencies

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...

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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

I'm gonna say pass on agencies.....

 

you can get a business going fairly cheaply and in the long run, what you put in, if you're talented and diligent..will pay off.

 

There are a ton of sites/ platforms to play the "agency" part these days of connecting you with would be customers....but you still need the infrastructure to make that happen.  I'd rather give 10% to somebody for finding me work and use multiple sites than lock-in with one agency......

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