Love cooking but don't want to work at a restaurant? Right this way If you love to cook but don't think you want to work in a commercial kitchen, becoming a private chef could be the path for you.
Or a private chef might be retained by a client to cook every meal, every day—a long-term gig that takes a lot of time and effort, says private chef Isabella Bedoya. Those chefs begin their days at a grocery store —and finish shopping in time to prepare breakfast for their clients.
When you are not closing deals or landing clients, this is when you should be hitting the pavement even harder with creating awareness. Think outside of the box to acquire clients, and have a strong mindset in order to achieve the ultimate [private chef] success.
When you land your first client, Bedoya recommends working up a formal, written proposal of your services—a document that will set realistic expectations for your client. And clients love a chef whom they feel is invested in the success of their events. This is how you will increase your rebooking and client retention.
How to Become a Private Chef. By Jillian Kramer Updated March 15, Save FB Tweet More.
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