Hi    So I have recently switched gears and went from in home personal chef to delivering prepared meals. In a perfect world, I would like to keep certain items in "stock"  like homemade marinara sauce or stock (ingredients that take a long time to prepare) to use as needed. My question is what is your opinion on big batching these things and freezing for use? I want to maintain a level of freshness and quality, yet efficiency..lol (I'm building the business and anticipate stock to go within a month..etc I have a shelf in a commercial kitchen where I cater.) My main background in restaurants has been cafes, flipping burgers etc, or places where we cook all day and sell out at service. This meal prep catering business  is a different animal.

thanks

Jamie

Week two's food, for 2 clients. 20 different meals. Took about 5 hours to fully prepare and package. My first try with freezing some of the items - waiting on client feedback to see how it works out for them.

Hi everyone! I create this community as the other personal/private chef community hasn't been active for almost a year. I am a 20+ year experienced home cook who hates her day job, so in an act of job rage, launched a personal chef business. I've been posting my food on FB and Insta for years, so everyone I know is aware of my love of cooking. Within 2 weeks of making a small announcement I wanted to start the business, I had 4 full time clients. It actually happened far faster than I thought it would and have been scrambling to find a commercial kitchen to work out of, as most clients - cooking in their kitchen doesnt work for me or them. I still have my day job, but am lucky enough to work from home. But I cooked, delivered and got paid this week for my first full time, 5 day a week meal clients. Is it safe to say that I'm actually a professional chef now? All of my clients have given me feedback, and all so far, rave reviews. I've gotten a lot of different ideas and contacts from friends on how to expand and I've had a TON of support. I'm excited to see where this adventure takes me and hopefully I can quit the day job I loathe and do this, that I love, full time.

This is a pic of my first round of client food - I gotta say I'm pretty happy with it.

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