Three years into my career as a personal chef, hardly a week goes by that I don’t get asked for advice from my readers who want to have a similar career. It’s exciting to know that others have found their passion in plant-based cooking and want to turn it into a career! I think it’s a fantastic idea. Being a personal chef can be a great business to go into, and a career option with plenty of potential for growth. The start up costs are minimal, and you have the freedom to decide who you work with, how much you charge, when you work, and how you do your job.
When I first decided to start a personal chef business I emailed a list of questions to nearly every vegan private chef I could find online. How much do I charge? How long will things last? What containers should I use for my clients? How do I find clients? I even became an intern for a personal chef in NYC so I could gain confidence and learn the ropes before I struck out on my own. Still, despite having so many of my questions answered long before I started working with my first client, the majority of what I learned came from doing the job. You’ll learn as you go!
Today I’m going to answer the most common questions I receive from people who want to become a personal chef. I created my own business, but those who have no interest in becoming entrepreneurs can work for chef services or find a domestic service agency to work from. If you have any more questions, leave them in the comment section below, and I’ll be happy to answer them!
I hope you find this helpful. Remember, as an entrepreneur your job is to offer a valuable product or service to your client. Aside from that, you make the rules 🙂
What do you offer?
In my business, The Nourishing Vegan, I offer weekly meal preparation, private dinners, cooking classes, and health coaching. Weekly meal preparation is my most common personal chef service. I create a menu based on my client’s needs and wants, I do the shopping, I show up to their home and cook, I clean up the kitchen before I go, and I leave their refrigerator stocked with 5 delicious and balanced vegan meals for lunch and dinner.
Should I go to culinary school?
It depends on your skill level in the kitchen, if you have the money to invest, and if it will give you the confidence you need to start working professionally. It is not necessary to go to culinary school to become a professional chef.
I didn’t go because it was too expensive (over $25k for Natural Gourmet Institute––a 5 month vegetarian cooking school in NYC). On top of that, I knew that I was a good enough self-taught cook already. My clients rarely ask, and don’t care.
Are there any training courses that I should take?
Instead of going to culinary school I invested in the year long nutrition course at the Institute for Integrative Nutrition (IIN). I did want some sort of education around food and it’s effect on the body, and IIN was the perfect program. It gave me the skills I needed to build menus for clients based on their health concerns and goals. I made a video about my experience here.
I also completed the 90 Day Year program from Todd Herman. This program is especially helpful if you need guidance building your business, connecting with other entrepreneurs, and learning how to set business goals and actually achieve them.
How do I find clients?
There are so many ways! The first step is figuring out who your ideal client is. For example, say my ideal client is a wealthy working mother of 2 on the Upper East Side of Manhattan who is interested in health and fitness for herself and her family. That description gives me a lot of clues about where I could find a person like that, my ideal client. I could arrange cooking demos or samplings at some yoga studios in that neighborhood, I could become a referral partner with a doctor’s office and offer their patients discounts, I could offer discounts to Parent Teacher Associations at schools in the area, or simply leave my cards/flyers at local salons.
Finding your first client is the hardest, but once you have them you’ll start getting more––often through referral.
Do I need to get insurance?
Yes. I use Hartford Insurance. It covers my clients homes when I’m cooking there, my home for when I’m cooking for clients here (supper club, etc), and protects me if my client gets sick. I’ve never had to use it. Knock on wood.
Should I have a written agreement with my clients?
I don’t have my cooking clients sign anything at all. I do like to tell them what to expect via email so that it’s all written out, as opposed to just over the phone. If I have a phone conversation with someone, I follow up with an email recap afterwards.
How much should I charge?
Depends on where you live, and the going rate for this kind of service. In NYC I can probably charge more than I would if I lived in Suwanee, Georgia because the price of living is higher. You should also take into account the costs that go into providing your service (transportation costs, physical costs––it’s a physical job, assistant pay, etc). Look at what other chefs are charging in your area for an idea of the going rate.
I never recommend charging hourly for your services as an entrepreneur. A flat fee, mine starts at $350+ groceries, is best.
When you’re first starting out you may want to do a few jobs at a discounted rate to get experience, testimonials, and referrals.
How do I get paid?
It all depends on how you want to get paid. Clients can pay me via cash, check or credit card. I much prefer cash or check because I don’t have to deal with credit card processing fees that come from using Paypal or Square.
Should I take a deposit?
I always take a deposit from first time clients via Paypal, usually for $175.
Do I need a cancellation policy?
Yes, that’s a good idea for new clients (though I’ve never had a last minute cancellation…knock on wood). Mine is 48 hours. If they cancel within that time they’ll lose their deposit.
How long will the food I cook last?
Also depends. What kind of food will you be cooking? Cooked vegan food can last up to 7 days. Raw food lasts about 2 days. Tell your clients the order in which they should finish the food you prefer. You’ll know what lasts longest. Also, remind them not to use a dirty spoon or fork to eat right out of the bowl. Food goes bad more quickly when they do that.
Am I too young/old to do this?
No! It’s about your skills in the kitchen, your ability to make your clients happy, and your physical health. You’ll be standing for HOURS so keep that in mind.
Who made your business website?
I built it myself using Weebly, an inexpensive drag-and-drop website builder and host. My newest website, Little Harlem Kitchen, was also built on Weebly using one of their newer themes. It’s pretty good lookin’ too.
WordPress is a great platform on which to build a website. Purchase your domain name and hosting via Bluehost (my fave), and buy a nice theme from ThemeForest which you can easily customize.
If WordPress freaks you out, settle for a nice website from Weebly like I did.
How do I get people to my website?
There are so many different ways to increase traffic to your website. The easiest way is to pay Google to advertise your site at the top of the search engine. I tried this once for a month when I was a new chef, and I got one loyal client. That was nice, but I wouldn’t do it again. I realize that when I’m searching I don’t want to go to the websites that have paid to show up at the top. I would rather go to the ones that are “organically” ranked highest in Google’s complicated algorithm. You could call me a search snob 😏
Since then I’ve been lucky enough to get plenty of “organic” traffic from SEO (Search Engine Optimization). However, when you are first starting out it will take a while for Google to recognize your website as a reliable one to send potential clients to. A good way to tell Google that your site is valuable is to have other sites link back to it. An example of this would be a popular local mommy blog writing about The Nourishing Vegan and placing a link to it on their site. Even the link that I just placed on “The Nourishing Vegan” counts as a link back, which Google likes. The more people who are talking about your website around the web, the better.
I’ve learned the bulk of what I currently understand about improving traffic to your website from Food Blogger Pro, the online course run by Bjork and Lindsay of the uber successful Pinch of Yum blog. The course mainly focuses on building a successful food blog (and I LOVE) it, but many of the lessons can be applied to business success on the web too.
How do I grow?
After you’ve been doing this for a while, and see a growing demand for this service in your area, you can start hiring other chefs to work under your company name. They can cook in your style, represent your company, and you share the profit per client with them. Not everyone wants to be an entrepreneur, so you could set your business up to support the brilliant chefs that only want to cook. You could also expand by turning your service into a food delivery service. Be creative, and stay open to possibilities for growth.
Remember, if you have any more questions leave them in the comment section below 🙂
Bettina White / September 20, 2019 at 9:47 pm /
I’m thinking of enrolling in IIN, can I use your name to receive any discounts off my tuition?
Jenné @ Sweet Potato Soul / September 24, 2019 at 12:57 am /
Hi Bettina,
It doesn’t look like I have any discounts available now. I’m not sure if they’ll give me any in the future. Try this link and see if it does offer you anything https://geti.in/2laa3Hr
Best!!
Allie Burke / June 4, 2019 at 11:48 am /
Hi there!
I have a question about making sure your clients have the basic essentials (equipment, spices, oils, vinegar, etc….). Do you have an equipment list they should have prior to your first appointment? Or do you cart around your own pots/pans/cooking utensils? Do you include the pantry essentials in the first grocery shop and them leave them in your clients pantries?
I am also wondering if you’ve ever felt unsafe going into a stranger’s home. This is a career I am looking into and I am debating if I would feel safe going into peoples homes. There’s certainly less start up fees that way vs using a commercial kitchen and doing meal delivery.
Thanks for all of your guidance!! I truly appreciate it 🙂
Anna Enderes / November 24, 2018 at 2:42 pm /
Hey Jenne,
First I want to say thank you for your detailed guidance. This is absolutely a job they has many little things that at first go under looked. I have been a chef for the past 8 years, specializing in Raw and Vegan. Ive lived at retreat centers in Costa Rica and Canada, and ran a cafe in NJ. Now its time that i feel called to offer my own. I am passionate about beautiful food, nourishing beautiful souls. I would love to reach out to you and see if you need any help/ apprentice. Your website is beautiful, your food i can tell is amazing, and your kind spirit shines through it all. I have a lot of appreciation and hope to learn from leading people like you. If you are at all open please let me know. I live in NY.
Blessing
Anna
Jenné @ Sweet Potato Soul / December 1, 2018 at 12:15 am /
Hi Anna! That’s awesome! Now’s your time 🙂
I’m not in NYC any more, and no longer doing my private cheffing. Now I do Sweet Potato Soul full time.
I definitely recommend apprenticing with someone. It was so helpful for me when I did it.
Good luck!
Tammy Lynn / August 19, 2018 at 8:55 pm /
Hi I have a question when you say you left 5 meals for a client. Was what 5 meals per day total for x amont of days? I’m thinking of going into personal chef world and that always confuses me.
Jenné @ Sweet Potato Soul / August 25, 2018 at 1:15 am /
Hi Tammy! 5 meals they can eat for the week.
David / August 15, 2018 at 8:30 pm /
Hey Jenné,
I was wondering what kind of insurance you got for your business? I see that you used the Hartford, was that just simple Business Insurance, or something more specialized for Chefs? Did you shop around?
Thanks and best of luck!
Jenné @ Sweet Potato Soul / August 15, 2018 at 11:50 pm /
Probably was the Hartford Business insurance. I don’t have it anymore because I’m no longer cooking for people 🙂
Mike T / April 4, 2019 at 1:00 am /
Why did you stop cooking for people? What are your main interests now?
Jenné @ Sweet Potato Soul / May 12, 2019 at 1:59 am /
I can reach more people doing my work (sharing recipes and videos) online 🙂
Evie / January 22, 2018 at 4:21 pm /
Miss Frances so far the only state in the Union that affords no access to ones kitchen to use as a business and generate income in New Jersey where I live. However, in your state you will still need to assume all liability for what you cook and sell which means purchasing an insurance policy and applying for an LLC.
Evie / January 22, 2018 at 4:09 pm /
Wow!!! Your generosity is very refreshing! I am about to leave the military as a cook baker after 10 years of service. I am looking to get involved in this “gig” economy by cooking for people inside there homes. I live in Northern NJ BERGEN County area. I have 5 years experience as a personal Chef, it’s how I srarted after college to pay my student loan back. My biggest concern is liability and I’m glad you covered that aspect. Do you think I should include my Secret Clearance and ServSafe Cert, on my resume? Also, I am wondering about Leaflets like you mentioned, where did you get them done? Thank you again EVIE
Jenné @ Sweet Potato Soul / January 27, 2018 at 1:48 am /
Congratulations! You’ll do well 🙂
I got my leaflets made on Vistaprint for so cheap. I haven’t been doing this for a while, so I cant remember the cost.
Clients usually don’t care about the specific certificates, so it’s up to you if you have that on the resume. Since you have them, I’d add them.
Good luck!
Jenné @ Sweet Potato Soul / January 16, 2018 at 1:20 am /
Hi! I don’t do it anymore, but I cooked everything fully. Either works as long as your clients are willing to finish it off. I bought all ingredients from a normal grocery store (Whole Foods usually) and clients would reimburse me.
Jenné @ Sweet Potato Soul / January 16, 2018 at 1:14 am /
Hi! Congrats 🙂 I’m not sure about the business designations. I would look on LegalZoom for more pointers. Good luck!
Jenné @ Sweet Potato Soul / January 16, 2018 at 1:10 am /
Hi Tracy! The items that have the most cooked ingredients seem to last the longest 🙂 Sauces on the side is best.
Jenné @ Sweet Potato Soul / November 22, 2017 at 2:04 am /
Hi Cara! I liked cooking in a client’s home because living in NYC delivery was so cumbersome. Shopping alone was a lot (with subways, etc), so it was a lot easier to cook in the place where the food would stay.
Cara Virostko / November 22, 2017 at 3:46 am /
Thanks so much for the reply! It’s really helpful to know your reasoning. I grew up on the East Coast and have visited NYC, so I get where you’re coming from. I live in Montana now, and we drive everywhere. Can you think of any other particular advantage to cooking in the client’s home? Otherwise, I would probably just choose to cook at home with my own familiar utensils and tools.
Jenné @ Sweet Potato Soul / November 23, 2017 at 6:43 am /
Cool! I don’t know. It depends on what your most comfortable with really 🙂
Laila / November 8, 2017 at 10:13 pm /
Hi Jenne, thank you so much for the info provided! You said you leave your client with 5 delicious and balanced vegan meals for lunch and dinner, do you mean a total of 10 different servings? and 10 different recipes?
Jenné @ Sweet Potato Soul / November 16, 2017 at 4:13 am /
5 different recipes with 4 servings (minimum) 🙂
Jenné @ Sweet Potato Soul / November 16, 2017 at 4:13 am /
…4 servings each recipe.
Jenné @ Sweet Potato Soul / September 26, 2017 at 2:42 pm /
Congratulations!! You’ve just got to put yourself out there. When it comes to doing demos, just ask the managers if you can do one (of course remind them that it’ll be an added value to them as well). Make sure you know your target market/clientele and spend time doing things that will help you reach them specifically. You will learn what works as you go, so get started when you feel ready and pay attention to lessons. Overtime you’ll feel more confident and it will get easier. Good luck!
Jenné @ Sweet Potato Soul / September 16, 2017 at 4:19 pm /
Thank you for reading. I would usually ask that clients purchase tools and storage containers that I needed for them. I ask them ahead of time about the spices and oils they have (send a list and let them go through it), and pick up whatever they don’t already have to store in their kitchen 😉
Good luck!
Taylor Mae Dean / September 14, 2017 at 9:28 pm /
Hey Jenne,
Its probably over a year and a half since i emailed you with my questions and since then having read your blog and your taken you advice have started my own business as a vegan private chef here in Sedona, az. I just want to say thank you so much for being so generous with your advice and starting this amazing website. Your content on your site any youtube is so beautiful, healthy, and inspiring us all to get in the kitchen cooking up vegan love as well as to stay fit and healthy while helping the animals.
I am a big fan of yours and just want to credit you to my success so far along with other private chefs I have spoken with, your special though because you vegan #vegan family. Hope I can to say thanks in person one day this is really my passion in life and I’m so grateful for your help and advice. You’re the best.
To to anyone out there trying to become a chef I know you can do it because I’m doing it and all it takes is passion, hard work, and determination. It’s a wonderful job wish everyone best of luck guys.
Jenné @ Sweet Potato Soul / September 16, 2017 at 4:15 pm /
Congratulations!!! I was in Sedona during my road trip, and LOVED it. Such a special place ✨
Thank you for sharing your story, and offering encouragement!! xoxo
Jenné @ Sweet Potato Soul / September 2, 2017 at 2:46 pm /
HI! When I first started I had only one client for about 1.5 months. Then I started cooking for her friend. Then it took off. The most I’d do per week was 3 in-home Mon-Wed, and meal delivery on Sunday to as many as 4.
Jenné @ Sweet Potato Soul / August 14, 2017 at 5:17 am /
Hi Alexia! That’s great! I hope you’ll find lots of success in starting your own business 🙂
Jenné @ Sweet Potato Soul / July 29, 2017 at 10:16 pm /
Hey Stephen!! My site is a custom design. I hired http://www.krissdidit.com but for the recipe plugin I use: Easy Recipe Plugin
Good luck!
Jenné @ Sweet Potato Soul / July 29, 2017 at 10:12 pm /
Not sure. Every state is different. Good luck to you!!
Jenné @ Sweet Potato Soul / July 9, 2017 at 1:40 pm /
Hey Alex. Thank you! And congratulations on getting started. I know how big a step that can be.
Correct on the numbers. I actually started lower, I think $250+groceries. Do whatever you feel comfortable with. I would charge the same for 1-4 people because it’s not much more work to make a few servings more. Then I’d add to the cost for larger groups because you’d be buying more food and preparing more.
It usually took me about 4-5 hours of cooking. Not including time grocery shopping (another 30 min or so).
Good luck!
Laurie Chavez Valdez / August 23, 2017 at 4:34 pm /
Goodmorning Jenne, do you do all the cooking at their home? Or do prepare at a commercial certified kitchen outside the home or in your home?
Jenné @ Sweet Potato Soul / September 2, 2017 at 2:43 pm /
In their home 🙂
Jenné @ Sweet Potato Soul / July 9, 2017 at 1:32 pm /
Depends on you, really. You could just start with a knife and require your clients to supply the rest, or you could bring all of your kitchen tools to them.
Jenné @ Sweet Potato Soul / June 1, 2017 at 2:31 pm /
I usually tell them to microwave or reheat on the stove. Depending on if they use a microwave or not.
Jacqueline Rufo / April 30, 2017 at 5:20 pm /
One more question… do you have our clients pick their meals/meal plan for the week… or do all of your clients get the same meal plan?
Jenné @ Sweet Potato Soul / May 11, 2017 at 5:55 pm /
I would put together a list of like 10 things, and allow them to narrow them down to 10.
Dasha / April 30, 2017 at 4:59 pm /
This information was absolutely insightful, Jenne’! Honestly girl, I am so happy that I found you. I’ve been playing around with this idea for college students in my area. Thanks so much for pulling back the green curtain on this concept and making a vision more concrete !
Jenné @ Sweet Potato Soul / May 11, 2017 at 5:54 pm /
Hey Dasha!! Oooh, I like that idea for catering to college students. Good luck!! xo
Jacqueline Rufo / April 19, 2017 at 9:19 pm /
So I just found you and I’m loving it! I have thought about becoming a personal chef myself focusing on wfpb menus.
Do you separate your meals for your clients into individual portions or just one big storage container that they can dish from?
Do you have your clients do any kind of prep other than heat and serve?
Thank you.. I look forward to being a sweetie VIP!
Jenné @ Sweet Potato Soul / April 21, 2017 at 5:54 pm /
Thank you!! I put it all into one container usually, though if a client wants portioned out meals, I will do that too. As long as they provide me the containers.
Good luck!
Jenné @ Sweet Potato Soul / April 4, 2017 at 5:30 pm /
Not saturated, I don’t think. A lot of personal chefs only work through staffing agencies, and do not have websites. You can do either, really. Depending on your area, there may be more or less opportunity for personal chefs. If there is less opportunity (or if folks are just less likely to hire a chef), then you could get creative with how you’ll get folks to pay you 🙂 Also, check out Thumbtack.
I hadn’t heard of White Apron. The program looks great. For me the most challenging part was just getting my first clients, but then it was all smooth sailing. It’s pretty easy to get your business set up and get insurance. Everything else you can refine and improve as you go (in my opinion).
Good luck!!
Stephen Byrne / April 4, 2017 at 9:37 pm /
Thank you, much appreciated
Jenné @ Sweet Potato Soul / April 4, 2017 at 5:26 pm /
Thanks for reading!
Jenné @ Sweet Potato Soul / April 4, 2017 at 5:25 pm /
Hey Peter.
That $350 plus groceries includes 5 dishes with 4-6 servings each. Enough for the whole week. Groceries are usually around $100 in NYC.
Good luck!
Peter Corso / April 10, 2017 at 3:00 am /
Thank you Jenne, I appreciate it.
Krista Goddard / February 22, 2017 at 12:31 pm /
Hello!
I love your article here. I am looking to start my own personal chef business in Rhode Island. I am a vegan cook and my goal is to do meal prepping for clients as well as dinners, dinner parties, etc, and one day maybe be able to host cooking classes.
Other than insurance, & a business license . . . is there anything else you can think of off the top of your head to get me started?
Thank you so much!
Krista
Jenné @ Sweet Potato Soul / February 26, 2017 at 4:15 pm /
Hi Krista,
Nope, I don’t know of anything else. BUT, every state’s requirements are different, so look into that.
Good luck to you!!!
Jenné @ Sweet Potato Soul / February 17, 2017 at 3:08 pm /
I would say: Just do it!! Create a mission, get specific about your target market and tailor your marketing to speak to them, and expect to learn and improve as you go 🙂
Jenné @ Sweet Potato Soul / February 17, 2017 at 3:04 pm /
Hey Ana! It’s really up to you and what you’re most comfortable with. I would jump right in and try to get clients, but that’s my personality. It can’t hurt to start taking clients now to get your feet wet 🙂
Jenné @ Sweet Potato Soul / February 17, 2017 at 3:00 pm /
Hi Kathy! Yes, I have my clients pay the remainder when I arrive at their home or before I head out 🙂
Jenné @ Sweet Potato Soul / February 17, 2017 at 2:58 pm /
Hi Brie! I’m not sure about the LLC down there. I live in NYC. But I’m from ATL. I never had one. I have a sole proprietorship.
Do you have a website? If so, send it to me and I can refer ATL folks to you.
Consistent clientele is a common issue for sure. What worked for me was preparing super healthy and simple food that they wouldn’t make for themselves, and that they couldn’t find in restaurants. That upped the value for sure. Your method may be different. Also, Thumbtack is good (at least in NYC & SF). Get really clear about your ideal customers (where they live, where they spend their time & money, etc…) and then create your strategy to target those folks.
Yes, I have a Canon eos 60D for photos. I taught myself how to use it and edit.
T. Unseld / January 12, 2017 at 5:23 am /
Hi Jenne,
Thank you so much for sharing such informative and insightful information on starting out as a personal chef. I am a retired educator who loves cooking and has organized many dinner parties in the past. I am nervous and have a lot of questions!
*I am thinking of starting out slowly as a personal chef using Thumbtacks to see if this is what I really want to do before I put any serious cash into publicity and advertisement-do you think this is a good idea?
*When did you create your website-before you started your business or after you started? If I do not have a website, would it be acceptable to e-mail clients menu and service info in a professional ad format (like a PowerPoint)?
*Is a license required to be a personal chef?
*When you charge, do you consider the transportation, cost of food and the number of meals your cooking will provide?
*Do you serve the food and/or place in containers for the clients to heat later?
*If my specialty is not vegan would you recommend that I have a few vegan/vegetarian recipes ready to go? I am not into complex organic, just basic vegetarian–will this hurt me?
*How should I advertise as my limited vegetarian menu?
*Should I advertise using a basic menu along with listed prices?
Sorry for all of these questions! Thank you in advance for your generosity in sharing your experience and knowledge. It will assist and guide me immensely!
Jenné @ Sweet Potato Soul / January 18, 2017 at 3:21 am /
Hello! I’m happy to answer your questions 🙂
*I am thinking of starting out slowly as a personal chef using Thumbtacks to see if this is what I really want to do before I put any serious cash into publicity and advertisement-do you think this is a good idea? GREAT IDEA. YOU MAY NOT HAVE TO DO OTHER ADVERTISING AT ALL. WORD OF MOUTH AFTER THUMBTACK MAY BE SUFFICIENT.
*When did you create your website-before you started your business or after you started? If I do not have a website, would it be acceptable to e-mail clients menu and service info in a professional ad format (like a PowerPoint)? BEFORE I STARTED. I DON’T KNOW IF IT’S NECESSARY (DOUBT IT) BUT IT’S HELPFUL TO HAVE IT TO START BUILDING YOUR GOOGLE RANKING (HOW HIGH UP YOUR SITE SHOWS UP WHEN FOLKS SEARCH)
*Is a license required to be a personal chef? NOT IN MY CITY, BUT IT MAY DEPEND ON STATE LAWS.
*When you charge, do you consider the transportation, cost of food and the number of meals your cooking will provide? YES, FOR SURE.
*Do you serve the food and/or place in containers for the clients to heat later? BOTH. DEPENDS ON THE SITUATION AND WHAT THE CLIENT IS LOOKING FOR.
*If my specialty is not vegan would you recommend that I have a few vegan/vegetarian recipes ready to go? I am not into complex organic, just basic vegetarian–will this hurt me? JUST BE CLEAR ABOUT EVERYTHING THAT YOU OFFER.
*How should I advertise as my limited vegetarian menu? I THINK THUMBTACK WILL ALLOW YOU TO NARROW DOWN YOUR SPECIALTIES.
*Should I advertise using a basic menu along with listed prices? I DON’T ADVERTISE PRICES ON MY SITE, ONLY PRICE RANGES BECAUSE THEY CAN CHANGE WITH THE CLIENT SITUATION.
GOOD LUCK TO YOU!
Jenné @ Sweet Potato Soul / December 8, 2016 at 5:50 pm /
Fantastic!! I”m not sure about licenses and permits, unfortunately. Every city and state has different requirements. You should be able to find that on the city’s business resource website. I assume they have one. Good luck!!
Jenné @ Sweet Potato Soul / December 8, 2016 at 5:49 pm /
Hi Joy! I know, it’s not easy in the beginning. I recommend signing up for Thumbtack.com I hear that it’s a great way to find clients who are looking for your services. Also, look into staffing agencies for chef. The best way to find a trainee position is to reach out to other local private chefs. Good luck!!
Jenné @ Sweet Potato Soul / November 20, 2016 at 3:58 pm /
Hi Luz. Are you a vegan personal chef? If so, send me an email jenne@sweetpotatosoul.com
Also, try https://www.thumbtack.com/
Jenné @ Sweet Potato Soul / September 13, 2016 at 1:12 am /
You can use any recipes you like! Your clients won’t care, and there is no legal concern for cooking recipes for clients.
Jenné @ Sweet Potato Soul / September 13, 2016 at 1:05 am /
Thank you so much, Tasha!!
Jenné @ Sweet Potato Soul / August 5, 2016 at 5:21 pm /
Thank you and congratulations, Andrea! Yes, you can trust your skills without having a degree. You’ll get better and better as you cook for people.
rachel / July 26, 2016 at 8:19 pm /
Hi! I had a question about storage…I’m in the planning stages on my personal chef business and I’m wondering how many food containers I should order. Does the client use them, wash them and keep them in hopes they will use you again? Or give them back to you? Or do I buy a package or Tupperware per client? I assume I’ll only have one or two in the beginning I have no idea what to expect in terms of how long it will take me to get my first client but I want to be prepared. Thanks!
Jenné @ Sweet Potato Soul / July 27, 2016 at 3:32 pm /
Hi Rachel, You can keep 2 sets for your clients and they’ll return one to you each time you drop off. If you’re cooking in their home, you can have as many as necessary 🙂 Good luck & congratulations!
stephanie / July 8, 2016 at 4:16 am /
I was wonder is there like a list of tools I would need to start with or do I use my clients?
Jenné @ Sweet Potato Soul / July 11, 2016 at 3:36 pm /
I use my client’s tools to avoid having to lug those things around 🙂
Florin Aldea / June 25, 2016 at 3:53 am /
Hi Jenne,
I am focusing on beginning my own chef small business and was curious about everything you published about here – thank you for writing this 🙂
Also i found good stuff on Atali kitchen at http://www.atalikitchen.com
Jenné @ Sweet Potato Soul / June 5, 2016 at 1:02 pm /
Hi Hannah!! Fantastic. You are welcome 🙂
Jenné @ Sweet Potato Soul / May 30, 2016 at 2:56 am /
Hi Alie! Congratulations 🙂 I would avoid hourly. Flat rate is best. You don’t want your clients to try to get you to cook fewer hours, or feel as though you are staying too long. Never hourly! That rate includes 5 dishes for 1-4 people for the week. I’m there for 4-5 hours, not including the grocery shopping time and travel time (1 hour). Good luck!
Alie / May 30, 2016 at 2:26 pm /
That makes perfect sense. I don’t like to feel rushed in the kitchen ;). Thanks so much Jenné! Xx
Jenné @ Sweet Potato Soul / June 5, 2016 at 1:00 pm /
Yes!! Good luck 😉
Jamilieh harris / May 22, 2016 at 7:42 pm /
No as yet but i will keep you posted. I did see that you wore from ATL after i posted. Thank you!
Jenné @ Sweet Potato Soul / May 22, 2016 at 6:20 pm /
Hey Jamilieh! I love that 🙂 Congratulations on your new business. Do you have a website yet? You know, I’m from ATL.
Good luck!
Jenné @ Sweet Potato Soul / May 22, 2016 at 6:18 pm /
Hi Gianni! Congratulations 🙂 Do you mean restaurants? Check out http://www.goodfoodjobs.com/ Good luck!
Jenné @ Sweet Potato Soul / April 27, 2016 at 11:18 pm /
Hey Jessica! I understand how you feel. When I was first getting started I felt totally helpless and hopeless. Take it from me, it will get better as long as you stay consistent and keep marketing yourself. Check out Thumbtack.com You can find people who are looking for chefs on there 🙂 Please send me your contact info so that I can send people from SD your way. jenne@thenourishingvegan.com Good luck!!
jessica choy / April 28, 2016 at 1:40 am /
I will definitely check out thumbtack! Also, are there any places that you left business cards and/or flyers that seemed to work? Thanks SO much! My site is still in progress, but if you know of anyone in the San Diego area, please have them reach me by email at chef@savornourish.com THANK YOU. XO <3
Jenné @ Sweet Potato Soul / April 29, 2016 at 4:08 am /
For business cards: nail salons, hair salons, yoga studios 🙂
Getting involved in networking groups is also helpful. I will certainly send folks your way!
Jenné @ Sweet Potato Soul / April 20, 2016 at 2:08 am /
Hi Michael,
I’m glad you found me too 🙂 Congratulations on getting started. My insurance is around $450/year. I don’t know about the certs. I made my own website (not this one, but http://www.thenourishingvegan.com), and you can get cheap cards on Vistaprint (Overnight prints is my fave, but more expensive). I have one knife, so not pricey. I’m a minimalist in business so my startup costs were low. No need to spend a lot, BUT if you aren’t confident in your ability to make your own site and other design elements, then you’ll need to invest in that.
Good luck!!!
Jenné @ Sweet Potato Soul / March 24, 2016 at 8:19 pm /
You CAN do it!! I totally understand the anxiety though. I definitely had that in the beginning. Like everything else it becomes easier, and you get better. I’m still improving nearly 4 years later, and I intend to never stop growing. I think starting with a friend is the best idea. I did just that. Once you are comfortable cooking for him, you will feel ready to take on more clients 🙂 Keep me posted on how you’re doing. Good luck!
Jenné @ Sweet Potato Soul / June 6, 2015 at 1:15 pm /
Wonderful! My pleasure Dina. I’m looking forward to hearing what you’re up to. I hope you enjoy the call 😉
Jenné @ Sweet Potato Soul / June 5, 2015 at 8:15 pm /
Hi Dina! How cool and excited that you found my blog through that interview 🙂
You should totally start a blog too. It is a lot of work, but so much fun. I highly recommend doing the Food Blogger Pro course (which I’m doing right now) here’s a link http://goo.gl/5uIdUT . You should also start sending out a newsletter to your friends and family with your new recipes (I have this blog and send a weekly newsletter). That’s a great way to get the word out about your blog, because it’s easy for your friends to forward and share email. For that I like to use mailchimp http://eepurl.com/bpCxc5
Good luck! Let me know when you start your blog 🙂
JS / June 4, 2015 at 11:21 am /
This is perfect timing! I am working on starting my personal chef business and was wondering about all the things you wrote about here – thanks for writing this 🙂 I am interested in the answer to the question about what containers to use for your clients and where to get them. Also, when you say you charge for groceries do you just cost your recipes or do you actually go to the store for each client and give them the bill?
Jenné @ Sweet Potato Soul / June 5, 2015 at 8:07 pm /
Hello! I’m glad it was perfect timing 🙂
Congratulations on starting your business! Great questions.
Containers: I use sturdy reusable plastic containers by Glad or Ziplock for delivery clients. We trade containers each time I see them, so when I drop off, I take clean empty containers back with me. For in home clients I use whatever they have, and recommend glass because that’s what I use for myself at home.
For groceries, I tell them the cost and they add that to my check when paying 🙂
Good luck!!
JS / June 6, 2015 at 1:37 pm /
Thank you!! 🙂
Lauren Kretzer / May 30, 2015 at 6:39 pm /
Love this! 🙂 Out of curiosity, do you charge by the hour, or by a flat rate? Also – for cooking classes – assuming your price includes time you spend cleaning up?
Jenné @ Sweet Potato Soul / May 30, 2015 at 10:45 pm /
Hey Lauren! Thanks so much 🙂
Great question, I always charge a flat rate starting at $350 + groceries. For cooking classes I also start at my flat rate (same as above). I do take that clean up in consideration, especially as the amount of “students” increases.