I spent 17-years in kitchens. Sweating. Dehydrated. Sore. Stressed. I loved it. But eventually, I wanted to start a family, and I knew I wanted to be part of it, not just around for a few hours here or there. So, part of my dream became starting a business as a personal chef. I could still do what I loved, but at a slower pace, and with fewer hours. Also, after spending most of my life working six days a week, 8 to 12 hours, I craved the freedom of working for myself. Before I set out on my own, I had a vision of what being a personal chef would look like and what my life would look like, which was a bit naive. However, in many ways, reality has been better than the vision I had all those years ago, and in some ways, it's worse. I didn't take into account just how much back work would be required, or the fact that I'd never run a business and really had no idea what I was doing. Client-wise, the business took off right away, but profitability took some time. I had no idea what to charge, and ended up charging so little I was practically paying to cook for people. But, in time, I raised my prices, I learned how to actually run a business (even went to business school), and things levelled out. The freedom I craved came with time, with understanding, and with experience. So, now, 8 or 9 years in, over 25 years in the industry as a whole, what does being a personal chef mean to me? It means freedom and independence. It means a better relationship with my wife. It means being around for all those little moments in my kids' lives that seem almost insignificant on their own, but the sum of which makes up a childhood. It means that I get to do what I love and live a life, not just be stuck in a kitchen all day, every day. Is it easy? No. Is it fun, at times? Yes, of course. Is it perfect? Of course not. But would I do anything different? Not a chance. Whether you are just starting out as a personal chef, or you've been doing it a few years, it's worth asking yourself what it means to you. We all have different reasons and different goals, but as long as you keep those reasons in mind, the hard days are easier and the good days are sweeter.

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https://youtu.be/iu56j1q-aNk?si=JzlqnCdEU_C8Zxit

One of the most important parts about being a personal or private chef is staying organized. The best way to do that is with lists. In this video I walkthrough my system for making my shopping list, food pack list, and equipment pack list for events, and talk a little about the templates that I use to help generate my lists, saving me precious time.

I had never built or run a business, but I'd always dreamed of working for myself and being a private chef. After 17-years in restaurants and catering, I took the leap. Honestly, it sucked. I had no idea what I was doing. I was way undercharging, trying to be everything to everyone, and I wasn't just broke but going in the hole. Worse, I was always busy doing something, but never had a clear direction on what I should be working on, and had nothing to show for the countless hours I was putting in. It all really hit me when I did my taxes that first year, and I saw how little money I'd actually brought in compared to how busy I felt. It was both tear-jerking and eye-opening. At that moment, I decided I needed to figure it out or get a job, and I really didn't want to get a job. So, I figured it out. Now, my business consistently generates 6-figures in revenue, and I only cook two days a week. The point of this community is to create a place where chefs can help each other skip those years of struggle and turmoil I went through. I'm going to share everything I learned over the years, and I encourage you to do the same. Let's all help each other grow. To get the most out of this community, I encourage you to engage. Share, comment, ask and answer questions. Rules - NO SELF-PROMOTION. BE KIND. BE RESPECTFUL. Thank you, Ben