A COMPREHENSIVE GUIDE ON HOW TO:
Learn Everything You Need To Know SO YOU CAN START YOUR BUSINESS In As Early As 2 Weeks!
Start And Have A Strong Foundation For Your Business
Effectively Promote Your High-level Personal Chef Service
Retain Clients For Years!
Done-for-you 4-page Preference Assessment Sheet with questions on things you need to know when cooking for your clients.
Done-for-you sample menu you can use with over 100 options to offer to your clients.
Done-for-you Price List/Structure
Done-for-you Email Sales Script
free support in our prosperous chef facebook community
Dear Aspiring Personal Chefs,
Are you a talented cook or chef but you’re struggling with earning an income to keep your head above the water?
Have you been working long enough in the food industry and realized that you’re overworked and still underappreciated?
Are you already on top of the culinary organizational chart but you’re still barely making enough to pay your bills?
Have you lost your job or can’t find work due to all the restrictions in the food and hospitality industry right now?
Stay with me on this page, keep reading and I'll tell you about a business that you can start right away, and why this PIVOT will be the best thing to do for 2021 and beyond.
Busy people with dietary restrictions or food allergies
Professional Athletes who have a special diet
CEO’s and busy professionals or executives
Active seniors who love to entertain and have an appreciation for gourmet food
Busy Families who don’t have the time or desire to cook healthy and delicious food
Personal chefs can easily profit up to $500-$1000++ per gig on a single day. If you learn how to do this business correctly from the get-go, (plus learn simple but powerful industry secrets), you can:
Even at that age, I would say to my dad that we should start our own pancake restaurant.
I caught the love of serving (and eating) good food early in my life. I love the fact that food brings people together and it’s the star of many happy memories. It brings me great joy to make my friends and family happy by cooking them something they will remember.
I spent my entire childhood cooking for others.
In high school, I started cooking more and more. I remember the day when I whipped up something delicious for my friends out of our bare refrigerator, my best friend said out of the blue, “Jess, you should be a chef.”
I told her: “You are right, I should be a chef!”
I figured, why not make a career out of something that I love doing? And so taking up culinary studies for college became an easy choice. I settled on Johnson and Wales in Charleston, SC.
It was all very natural and I loved every moment at culinary school.
I graduated Magna Cum Laude in Culinary Arts from Johnson and Wales University, and decided to further my culinary education in La Varenne Ecole de Cuisine Burgundy France way back in 1997. When I left France, I moved to San Diego and started putting my education to use.
I felt bone-tired after every working day
I was also mentally exhausted, as I felt deprived of holidays and day-offs as well as time with my family and friends
I needed to earn more money for so many reasons
So I started my personal chef business (Entree Nous) back in January of 2000. It brought me on an amazing journey of growing my career to the perfect place for me.
I was able to create a business that fit my lifestyle and checked all my boxes.
I own my time
I can take vacations whenever I want
My income was not limited to the hours I worked
I get to spend time with my family
I got to work with both regular families and famous clients
My health was not compromised because I had ample time to take time off when I needed to.
Running a business was a totally different ball game than being an employee.
Looking back, I wish someone took me by the hand and mentored me on how to run a personal chef business...because kick-ass cooking skills were just the tip of the iceberg.
Maybe you want to start a chef business but don't know where to start?
“Isn’t my culinary education enough?”
“What will I learn from this program that I don’t know yet?”
"I can find the information online or figure it out myself"
learn from my mistakes
I’ve worked in the food industry for several years before deciding to venture into a personal chef business.
I did the most elegant events for a thousand times or more. We did events at art galleries, mansions, outdoor parks, and more.
I thought cooking for a family of 4 or a couple would be a breeze…
Nothing could have prepared me for what I got myself into.
I’ll say it again…
You can’t be a personal chef with just cooking skills alone.
You need to have some business skills.
First steps to starting a personal chef business.
Creating a business plan, this step is often overlooked by many start-up businesses. Answer the 8 crucial questions in this module, so you can have a sensible roadmap and strong foundation to make your business stable.
What business name structure has more impact when it comes to marketing?
The important thing that you should keep in mind when crafting your menu. Miss this step and you risk the proper execution of quality service.
Other ways that you can earn income as a personal chef.
Get paid while promoting your business for free.
Examples of menu combination plus recipes and chef notes. This can save you TIME from doing tedious research and putting all the puzzle pieces together---so you can start your business ASAP.
One of my secrets on how to make new clients regular clients.
The pro-tip that you need to hear when crafting your varietal menu.
Crafting the nutritional assessment.
This has also been my “secret weapon” on how to establish rapport with clients from the get-go, and get to keep them as clients for a very long time! Yup, let’s make ourselves INDISPENSABLE by executing this crucial step.
Pro-tip on how to collect payment with ease.
How to avoid being underpaid by pricing your service correctly. What is the average lowest price that I want you to take note of (as of 2020). For the love of cooking, please don’t ever go lower than this price! Learn THE GOLDEN RULE in pricing!
What should you factor in when determining your pricing? It sure doesn’t just end on food cost and profit margins.
The best way to charge for financial security.
The 2 rules that I want personal chefs to remember more than anything else.
The art that you need to master in order to maximize profit margin.
Is it necessary to have a website before starting your business?
Social media, paid ads, email marketing? What works?
What you can do to market yourself during “slow times” or off-peak months.
Why recipes from cookbooks and free Youtube videos may not always work for personal chef business.
The inexpensive tool that makes me more efficient and organized as a personal chef.
The other things that you should have a database of, in order to save a ton of time and effort.
A “must research ahead” list, so you can position yourself as an expert (without claiming that you’re a medical expert) on your next client call.
The step or instruction that is often overlooked by personal chefs...yet it’s so crucial as it can make or break your business.
How to be memorable as a personal chef.
Important communication points.
Know my “elevator pitch”.
Strategic ways to market your personal chef business offline.
The 2 tools that YOU MUST NEVER GO WITHOUT! I mean, you can forgive yourself for not having a knife, but never without these 2 tools.
How to work smarter, not harder.
Why being a chef in a restaurant is different from being a personal chef.
The next crucial skill that you have to develop (because you’re already a kick-ass cook!)
Dry-run tips and pro-tip to keep your food out of the danger zone.
A great script to make referral easy for your current clients.
Quick review of Modules 1 to 9.
You’ve finished any form of culinary education and you want to take the business route instead of being an employee in a restaurant or catering company.
You’re already a decorated chef, you’ve risen from the ranks and made your way into being a sous chef or executive chef, but you now want to start your own business to have more control of your time, health, and financial situation.
You have experience in cooking or meal preparation, but you haven’t quite figured out how to make it profitable because you don’t know the correct way of costing, preparing food, packaging, pricing your service, client-getting and client-retention.
You already have a small-scale food business, and you want to unlock the mystery of the personal chef business, so you can leap over to a higher level of income.
You’re someone who loves to cook, gets fulfilled cooking for friends and family, and now you want to monetize that fascination for food, without taking away the therapeutic joy in cooking brought by stress in meal prepping and all that jazz in between. (Yes, I personally know a lot of personal chefs who have no formal culinary education, had their fair share of trial and error, but now they’re slayin’ at it!)
People need healthier non-greasy options
People may want all organic or need to know all the ingredients in their food
People want high-end options but don’t want to pay restaurant prices
People need customized meals according to their food allergies
People have health challenges they need support with
People have a family of picky eaters
People don’t want to do grocery shopping anymore
The in-depth longevity assessment that I have perfected after years of doing the business. You don’t need to figure out what to ask. You can get my very questionnaire, and it’s nothing that you can just find on the internet.
This is gonna make your prospects want to pick you and not some random personal chef.
With these questions, your prospects will perceive that you’ve been doing this business for a long time. Yup! Set yourself apart from the rookies! I did all the heavy-lifting for you, so all you have to do is ASK.
If you have time to binge my course content for a day (or a weekend, or a few minutes for 5 straight days)...heck, you can start the dry-run right away! No need to burn mental calories by crafting a menu, I made it ready for you so you can get your business started ASAP. You’re welcome!
If I could only charge for the many (many) times I’ve been asked about pricing their service, I’d be a billionaire by now! Let’s get this elephant out of the room, shall we? It’s yours for the taking. Again, you’re welcome.
Is it okay if I overdeliver? I really want you to have your systems in place, so you don’t need to think about little stuff here and there. You can have my proven and tested email sales script.
We gotta stay in touch with each other. Here in this private community, you can always ask me questions anytime. You can also share your recent struggles, WINS, and everything in between. I will also regularly chime in for the latest updates in the industry.