~ Personal Chef Service ~
Why is the Culinary Business Institute considered the expert in this industry?
Nobody – we mean nobody has been teaching focused culinary business knowledge longer. Providing quality education since 1991 – with literally thousands upon thousands of successful Personal Chefs to back up our claim. The fact is, we’re the experts, teaching the right information – otherwise we’d have been gone 30+ years ago.
What is the realistic income expectation for a Personal Chef?
This depends on your location. A Personal Chef should never earn less than $325/day. In higher-income areas, anticipate $400+/day. This figure is net.
How many clients does a Personal Chef need to be considered working full-time?
For a traditional Personal Chef Service, 8-10 regular repeat clients will fill your schedule. A Personal Chef only provides service to one client each day. The normal service frequency for each client is once every other week. Some Personal Chefs elect a 4 day workweek, so 4 clients week one, a different 4 clients week 2, then repeat. 8 clients total. Opting to work 5 days a week allows for 10 regular repeat clients.
What insurance coverage does a Personal Chef need?
Since you are working for yourself, liability insurance is the only necessary coverage to obtain. A one-million-dollar liability insurance plan will cost between $650 and $1,000 per year. However, members of the United States Personal Chef Association (USPCA) are afforded a one-million-dollar liability insurance policy included with their annual membership dues ($350). This alone makes USPCA membership a no-brainer. (The Culinary Business Institute does not receive compensation from the USPCA for new members.)
How can I determine if my area will support a Personal Chef Service?
Our training covers this in great detail, but for a quick, ballpark estimate, search the US Census Bureau for households in your anticipated service area earning $150,000+/year. Normally, the results will show 35%+ of those households with this household income level. Remembering that you only need 8-10 regular repeat clients, you are very likely to find your area can support quite a few Personal Chefs. USPCA statistics indicate that no populated area in the USA is overrun with Personal Chefs. Very rural areas are the exception.
Can I cook at my home, then deliver the prepared meals to my clients?
No. Health codes in every state forbid you from cooking at your home and then delivering meals, unless your home kitchen is a licensed commercial kitchen. Virtually no home kitchen will meet the codes to be licensed as a commercial kitchen.
How long is the training for a Personal Chef?
As little as two weeks, but history has shown that rushing through training does not always produce the best results. Throughout the Culinary Business Institute Personal Chef training program, you will be challenged to stop, make written notes and consider many possible options for the service you envision. Making spur-of-the-moment decisions is not considered the best approach. Since our training is self-directed, a more realistic completion time frame is 4 weeks, providing you with enough time to research your location for licensing, taxes, stores, packaging, banking, and other relevant details.
Have another question? We’ll get you the answer promptly. info@culinarybusinessinstitute.com – please put “question” in the subject line.
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