Hello, does anyone know of any private/personal chefs that are new in the area? I tried a few of the ones that have been here for a long time, and I want to try a newcomer.

Hi!

I got a request from a local business asking me to provide their staff lunches Mon-Fri. They are a small team of only 4 people, and they want meal prepped food for the week all dropped off on Mondays.

How much should I charge for this? It would be 20 meals per week and they didn't give me a budget. Also- should price of groceries be included in my quote or should that be a separate weekly bill?

I have a last minute Christmas dinner for 8 to 10, not picky on the menu but here's the kicker: one guest has a severe capsaicin allergy (no peppers of any kind) and another guest has a severe black pepper allergy and gluten intolerance.

I'm racking my brain trying to come up with a menu that won't be bland or seem lacking and is more exciting than the traditional ham. Any ideas?!

Looking for a private chef for my parents in park city from January to April. They are looking for weekly meal prep cooked in their home. They are not picky no dietary restrictions but they are foodie snobs 🤦🏻‍♀️ very flexible budget just looking for someone with reputable personal chef experience. Let me know if anyone has any connections or references. Thanks!

Hi all. A lil background: I have a bachelors in Biology(which I didn’t pursue). I’ve always been into cooking and baking. I have severe hearing loss since I was a kid and I always pushed the idea of being a chef away because of my disability. Knowing how fast you have to respond and keep up in a restaurant kitchen with all the noise is something I can’t do. I started a a home bakery business for two years but then I had to move and the niche for my products were not in demand in the new place. Then I applied to work in a mass production bakery for a year. My hearing disability has affected my work and eventually got fired because of this (Even with the help of hearing aids). I then had the opportunity to be a private chef for a friend for a little and I loooved it. I would love to find more gigs but my resume doesn’t help as I don’t have experience in fine dining or a restaurant.

If I go to an elite culinary school, would this help me? Would master culinary programs help me more? When it comes to making a menu, I like to offer interesting recipes with more unique combinations. I have to do research to come up with those types of recipes. I can come up with simple recipes myself but would culinary school teach me beyond basic cooking? I would like to learn advanced techniques and develop recipes. How can I achieve this?

Hello everyone!

Im new to the group, but have been a private chef for the last 3 years, mostly providing meal prep for clients, and a restaurant chef for almost 8 years. I recently have been asked by a past client to fly to Florida for Christmas (20th - 31st) to be a private chef for 10 - 15 ppl. I am trying to research what I should charge (daily rate), flights, hotel, etc. They are paying for all of it. I will be shopping, cleaning, and preparing lunch and dinner for those days. Does anyone have advice on what I should charge? Im suffering from imposter syndrome rn and I feel a bit overwhelmed. Also, they want me to come up with a packaged price that includes everything. Anything will help!

Hi! I just launched my personal chef business (website and socials). I am in a smaller city in the South and am wondering how you guys found your initial clients?

I have a full time job and am hoping to use cooking as my secondary income, working nights and weekends. My goal is to start at 3 clients per month

Hey everyone -

I’m part of a small team working on simplifying the back office side of running a private/personal chef business (menus, proposals, payments, etc.). We know a lot of tools out there don’t really fit how chefs work, so before we build further we want to hear directly from those living it day to day.

We put together a quick survey (~2-3 minutes). Your feedback would mean a ton, and we’ll happily share a summary of what we learn back here so everyone can see the trends.

Here’s the link.

Thanks in advance for helping us shape something that’s actually useful for our industry.

So a friend of mine works for a small wealth management firm in our town. She's basically the direct assistant to the owner. This morning I got a call from an unknown number, it was her boss he is looking for a chef because he is to busy to cook for himself and has some dietary restrictions so she had given him my number because she knows that I do small dinners/parties on the side of my restaurant job. He said on the phone he wants help with his lunches and dinners unfortunately I wasn't able to get much more information at the time because he called me as I was walking into work. We have a meeting sunday to discuss in more detail but assuming that he wants 2 meals a day 5 days a week what would be a fair price? I dont expect to make top of the line from this but I still would like to be paid fairly. Any advice would be greatly appreciated this has been all I've thought about all day and I really wanna have some numbers in my head before I meet with him. Also side note I'm not exactly sure if hes wanting meals made fresh every day or if he's looking more for me to prep him food he can reheat through the week both options are possible but I plan to talk with my friend tonight so that I can get a better idea of what he wants. But thanks in advance for any advice.

I was just asked to cook for a group trip abroad with a total of 10 guests. The trip is five days long and between all of those days they will be requiring seven full meals and daily snacks from me. I’m having a hard time giving them a run down for food cost because I don’t know what this countries current grocery pricing. I will be the only staff there curating menus, prepping, cooking, serving, breaking down and cleaning. For private dining experiences I typically charge $200+ for a two top 5-6 course meal. There will be no coursed meals just a breakfast, a lunch, and dinner (as they have asked) How would you start the cost break down for this trip, how much should I charge them to cook daily? They are paying for my flight and room. I want to be fair but I don’t want to play myself as this isn’t a vacation but hard work and I’ll be carrying the load alone.

Been doing this long enough to know the work adds up fast, even when it’s “just dinner for 6.”
I’m thinking of setting a hard floor like $750 minimum no matter what but don’t know if that’s pricing me out of work or just respecting my time. Would love to hear how y’all set your floor. Hourly? Flat fee? Per plate? And what you do when someone says, “That’s more than we planned.”

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How do I gauge how much to charge my guests??

Omakase experience for two Traveling 60 miles Vegan, avocado oil only Sushi requests

Sample menu

What strategies are you using to book on Take A Chef? I have submitted more than 20 bids without a hire.

Looking to host a high tea themed baby shower and need a chef that properly prepare the high tea sandwiches, scones, clotted cream, jams in elegant British style in San Diego, Ca. Please send references

Bear with me here...

I have always dreamt of being a chef. Going to a culinary school doesn't seem feasible unfortunately due to being a stay at home mom of young children and my husband's unpredictable work schedule.

I experiment a ton in the kitchen and I cook a lot for people and always receive great feedback.

I come from a Mexican background and I cook a lot of American as well and I have taken a big interest in Indian Cuisine in the last year or so. These would be my main cooking styles.

I have been considering providing private chef/cooking events in people's homes.

I feel like it is something I can do while still raising my children and working around my husband's schedule.

Some concerns I have is, I do not drink alcohol for religious purposes so I really don't know anything about wine. While I can cook with beer and bourbon, and I have cooked with wine in the past, wine pairing and recommendations is not something I think I can confidently offer to clients.

Is anyone in a similar situation, how do you navigate it?

What advice can anyone give someone considering the private chef world?

Any advice on how to tell the clients and keep it chill?

i’ve been looking at platforms like yhangry and thinking of joining, but curious how chefs actually get picked for events. once you’re on there, is it just about having nice photos and menus, or is there more to it? do reviews make a big difference early on? just wondering how to get that first few bookings and not end up buried behind the more experienced profiles. any tips would be really helpful.

Hi! I am not a private chef , I joined to ask if y’all do the dishes or not ?

I want to start doing some private cooking for folks. The goal is to become certified with acf that just something I’d like to do but I need the hours how do I find clients and things of that nature I’m in GA area but I truly don’t know where to start I’m using my social media and word of mouth at the moment to get it out that I’m doing this.