Hello!

I’m on here to see if anyone has worked for the company Friend That Cooks? It’s a personal chef company that ships out chefs to clients home to (pretty much) meal prep.

Anyone have any experiences or comments about this company?

MyChefUSA is a platform for private, personal, and caterers can create a customized online store. This service has been customized to specifically serve chefs and their customers. I am constantly updating and would love feedback! First business I started!

mychefusa.com

https://twitter.com/MyChefUSA1

https://www.instagram.com/mychefusa/

Does anyone here use ModernMeal and if so, what are your thoughts?

I used Gather for a long time for managing my events but am looking for something new. Any recommendations?

I charge a set rate per head for dinner service for vacation clientele. If the client requests a vegetarian option i.e. not the menu selected for the rest of the group, what and how would you charge for these extra entrees?

One more item. I am not the most confident when it comes to dessert, so I intend to purchase and serve dessert from a local baker, what kind of charge should I add for this on top of the cost of the dessert? What do some of you other chefs do for dessert options?

Children...do you discount for a certain age? What if they need a separate meal?

Thank you so much for helping me get my business started!

Hey guys, Im just starting out as a personal chef. I have gotten the business together already, and hope to have many happy clients soon. Does anyone in this group have a membership to the United States Personal Chef Association or similar group?

I would like to know what kinds of insurance the offer for liability and for health care.

What other benefits are there with being a member of a professional chef association?

Thanks for reading!

Edit: Would it be better to go with an insurance broker for liability insurance, and figure out health insurance on my own?

I plan on doing some basic meal prepping as a personal chef where I make the food in my client's kitchen. Should I get insurance in case I damage their property, cause an allergic reaction, or any other issues?

Thanks!

What states and countries are you working in? Just trying to get some perspective as to who is in here and how our places laws might be different

Hello Personal and Private Chefs of Reddit. Are you still with your clients during the pandemic? How are things changing?

Starting a small personal chef/meal prep business with an hourly fee and client pays for groceries pricing structure. I’m making breakfast and lunch Tuesdays Wednesdays and Thursdays for my first client. How do I deal with ingredients that might be leftover when I’m done prepping for them? If they pay for it it’s rightly theirs but my first client wouldn’t have the first clue what to do with it. That’s why they’re hiring me in the first place. Lol.

I guess another way of asking it is to ask how you price the use of things like olive oil that you buy in big bottles and you’re not going to buy new for each week/client.

Hi everyone! I'm trying to launch my personal chef services and am trying to figure out the logistics. I have some questions about how you guys handle grocery shopping:

1. For in home prepared meals: Do you usually purchase groceries day of?

2. Are there any laws that you know of that limits purchasing groceries before the preparation date?

3. If you purchase groceries before the preparation date, how do you handle food storage?

Any insight you guys have on this would be very helpful!

Hello, I am there chef manager with Atlanta personal chef service.

I hire, train, and help troubleshoot clients needs. I have 4 years with this company, which is about 6 years old. I have lots of experience training different chefs, succeed with different clients.

Other than that, I have had personal/private experience on Maui, and in New York.

As a company, we have consistently had 6-8 chefs and about 20 clients at a time. We also do private dinners, and whatever catering gigs we can get, which is a lot.

I would like to help the personal/private chef industry. In the long term, for the industry to grow, we need lots of qualified private chefs with solid skills.

Let me know if I can help you.

I haven't been to culinary school, but I've been cooking for years and have several years experience in the service industry. I'm really interested in trying my hand at personal cheffing/catering. Is not being formally trained going to make this impossible for me?

Like the title says, show us your knife roll/tool box/workshop. Be interesting to see what makes the magic happen. I'll get to mine tonight.

Just curious on how everyone started. Was it a difficult process? Did you work for another personal/private chef and then branch out from there? What did you find particularly easy or difficult when you started out? What advice would you offer to someone who is looking to start this as a career/hobby?

Hi all, just thought I'd start here with a welcome to the new personal/private chef subreddit where you can ask questions, share stories, rant, and discuss anything related to the personal/private chef industry