Posted on by Personal Chef 101

There Is One Thing Every Working Chef Should Be Doing Right Now

If you are cooking in a restaurant kitchen, working at a hotel, or grinding through catering season, this post is written directly for you.

You are skilled, experienced and show up every day to execute at a level most people could not dream of. There is also a very good chance you are underpaid, overworked, and running on fumes by the end of every shift.

This is the reality of the food industry for most working chefs. However, it does not have to be the whole story.

The one thing I believe every working chef should be doing right now is build the foundation of their own personal chef business. Regardless of where you work or how long you’ve been in the industry. Not necessarily quitting your job. Not making a dramatic leap overnight. Just quietly building something on the side that gives you options, more income, and eventually freedom.

I know this because I did exactly that. And it changed everything.

You Are Already Doing Hard Part

Here is what most chefs do not realize,the skills that make you valuable in a professional kitchen are exactly the skills that personal chef clients will pay a premium for.

Think about what you already bring to the table every single day:

  • The ability to plan, prep, and execute multiple dishes simultaneously
  • Knowledge of flavor profiles, dietary requirements and cooking techniques
  • The discipline to show up, perform under pressure, and deliver consistent results
  • Food safety knowledge and professional kitchen standards that clients trust
  • The creativity to build menus from scratch around a client’s preferences.

The Honest Truth


Most working chefs are undercharging for their skills in someone else’s business. A personal chef business lets you charge what your expertise is actually worth on your own terms. You do not need to make the leap all at once. You just need to take the first step while you still have solid ground beneath you. The personal chef model is uniquely flexible. You can take on one or two clients that fit around your existing schedule. One weekend client could generate meaningful income without touching your primary job.


Even if you are not ready to take on clients tomorrow, get your business structure in place.  
Define your culinary point of view. What kind of food do you cook best? What type of clients do you want to serve? What makes your approach different from the next chef?
The goal right now: Have everything in place so that when your first opportunity arrives you are ready.


Start Here

You do not need to have everything figured out to take the first step. The free Personal Chef 101 Playbook is where I would start if I were in your position today. It is practical, real world advice and steps to build your personal chef business. Best of all it is free.

Download the Free Personal Chef 101 Playbook. 10 actionable steps to build your personal chef business foundation, the 5 steps to landing your first client, and everything you need to go from thinking about it to actually doing it.