I have started cooking for a family of 4 two times per week. I make them an ammended version of what we are having so that the work is kept to a minimum. I tend to be very efficient- so this is a good fit for me. Although the income is very limited, it pays for most of our grocery bill. I was not looking for this- but the opportunity sort of fell into my lap and I am giving it a try.
What I decided after my research was that this career is not a super match for my skill set, afterall. However, it did lead me to define that particular list which is helping me create the path to what I need.
The personal chef, I think, ought to be a person who is first a chef and then a person who has the lifestyle and stamina to commit to a rigorous schedule. And the money is not fabulous, so one has to be able to operate knowing that the payoff will be down the line. I fail to meet some of those criteria, but I feel glad that I'm smart enough to know that! To quote the great Bono, I still haven't found what I'm looking for...
BUT, I will.
Lynne
Posts: 1104 | Location: NH | Registered: February 28, 2005
One word of caution to all who consider doing this: check out health regulations in your area before you start doing this on any size scale. I ran a small, home based candy/baked goods business and had to follow certain regulations set by the state of Ohio, as well as my county.
For example, I was not allowed to sell anything that needed refrigeration or reheating. Plus, you need to stop and think about insurance. One case of food poisoning in this day and age could cost you your home and more.
All of these things are why I pretty much quit doing that type of business...although I still have a few customers that periodically ask for stuff.
Laura
Life is like a roller coaster, with lots of ups and downs, but the curves, spirals, loops and corkscrews are what make life interesting.
Yes, it is a great price per serving and I would love to try it but my problem is paying for a whole month of meals at one time. They want around $200 to $300 for a month's worth of meals. They say each meal will serve 4 to 6 people so only feeding 2 would mean I could make it last 2 months but still don't have that big a chunk of $ at one time.
That's closer to the number I had in my head. The one I was looking at (that conveniently enough is in CO not too far from my parent's house) offers a big range of options starting with 6 half entrees for $50 up to 14 full entrees around $250. That is pretty attractive for me because those are still 2-3 generous servings each so I might be able to stretch out 20 meals or so out of that. Pretty good start on my month and I dropped $50 on mostly produce for the week last Sunday at the store. Of course, I needed some other stuff I wouldn't normally need. I'm thinking about a possible Christmas gift cert for my crazy busy working mom best friend who never has time to cook in the evening.
That being said, if you are interested, you might want to go ahead and shop around and see if one of the ones near you offers this sort of pricing.
I just found out in the last week or two that the Atlanta area has several of these kind of companies. The ones listed in the paper were too expensive for me.
That Supper Made Simple site says it is around $3 a serving which while isn't a cheap price, it's not outrageous either.
Yes, it is a great price per serving and I would love to try it but my problem is paying for a whole month of meals at one time. They want around $200 to $300 for a month's worth of meals. They say each meal will serve 4 to 6 people so only feeding 2 would mean I could make it last 2 months but still don't have that big a chunk of $ at one time.
"Live your life so that you are not afraid to sell the family parrot to the town gossip."
Posts: 3959 | Location: NE Atlanta (Chamblee, Doraville, Norcross, Duluth) | Registered: March 15, 2004
I just found out in the last week or two that the Atlanta area has several of these kind of companies. The ones listed in the paper were too expensive for me.
Yeah, it's definitely not a low-budget way of getting food on the table but I can certainly understand the appeal to working parents. I thought it was more expensive than it is though. That Supper Made Simple site says it is around $3 a serving which while isn't a cheap price, it's not outrageous either. I can obviously cook at home more cheaply but a lot of times I don't. Sure cheaper than any restaraunt meal I've eaten lately. I might have to try this sometime. That one offers 1/2 portions so that is really appealing to me.
Peg
This message has been edited. Last edited by: p7eggyc,
Originally posted by p7eggyc: Lynne, Companies like this one, Supper Made Simple, are starting to pop up in our area.
I just found out in the last week or two that the Atlanta area has several of these kind of companies. The ones listed in the paper were too expensive for me.
"Live your life so that you are not afraid to sell the family parrot to the town gossip."
Posts: 3959 | Location: NE Atlanta (Chamblee, Doraville, Norcross, Duluth) | Registered: March 15, 2004
Lynne, Companies like this one, Supper Made Simple, are starting to pop up in our area. I don't know if this is at all what you might consider but thought I'd mention it. I know there is another one in town but I can't remember the name of it (it's not Supper Made Simple so I know there is more than one running around). Here's an article about another one. Basically you supply the kitchen and prep for people to come and make meals themselves for their own families (freeze and eat).
Well, I have spent the morning researching the personal chef idea, and this is what I learned.
Most courses in certification are upwards of $600 and include lots of memberships one may or may not want in professional organizations.
Most pc's do cook on the premesis (client's)and bring all of their own cookware, utensils, and spices as well. You are like a kitchen on wheels.
The initial investment to do it professionally should include a freezer (for testing recipes and bake times), tin containers, print/brochure software and labels, and that is just a preliminary list.
Perhaps it's a bit more involved than having fun in the kitchen...
Lynne
Posts: 1104 | Location: NH | Registered: February 28, 2005
What a truck-load of helpful info - thanks!!! I feel that I continually am attracted to business opportunities where I'm my own boss. This could be a very good fit. Like any other home business venture, it is lots of work. Developing menus, and lots of organization, as well as appropriate pricing and professional service relationship skills. But, I'm going to look into it seriously.
It seems to me that Sandy, you nailed it when you explained that you know exactly how you want to handle the commitment and will do it on your own terms. I think that's going to really work for you. Also, the idea of just putting out the word appeals to me. I have a busy/wealthy friend who I may ask to be a guinea pig for me at just the cost of food. I bet she wouldn't mind letting me try that.
Lynne
Posts: 1104 | Location: NH | Registered: February 28, 2005
Originally posted by Sandy: My thought is that if you want to start this, begin telling people you are interested and start small.
I would second the starting small part... I'd also do a "trial" period for 1-3 months. We did that with dinner co-op... tried it for 3 months and then evaluated whether we wanted to continue. Some people just don't like the lack of control or can't get past eating dinners made by somebody else's mom.
If I make a meal that takes about 30 mins to cook for a family of 4... It takes me 2-3 hours to make it for four families (including putting it in containers). And it takes me about 45 mins to clean up.
Things just take longer than you expect... it took me almost 45 mins to cut 3 pumpkin-ish squash in half today (2 turbans and a kabota). Had to nuke each one for 5 mins before I could cut it. Then, I couldn't fit all of the squash in the oven "cut side down". I had to take out the racks and stack them in kind of helter skelter.
Also, stir frying has to be done in batches... you can't just throw vegs for 12 people in a pan (even if it fits... )
Lynne, Lots of churches and even school districts in our area rent out commercial kitchen space. I am not sure of the cost or logistics as I have never really been serious about it. I also know that in our area home kitchens can be approved for business stuff if they meet certain criteria-- again, I am not sure what those criteria are-- maybe no pets or young children?
Lynne, My arrangement is very informal. A friend of a freind asked if I would cook for her family nightly. I knew that would be WAY too much. I was sort of excited to try some cooking, though and decided that I could do 1-2 nights per week. So far I have been able to do 2 nights per week. I do not have any sort of commercial space- everything is done from my own home kitchen which is large, but not restaurant quality by any stretch.
I make this family what we are having for dinner- tonight it was lentils and braised beef with veggies. I also made a pinneapple upside down cake (my own healhty version) and we kept half of the cake while they got half. By cooking for them the same as I cook for my own family, things stay pretty easy and simple. It was simple to add 2 cups of lentils to the pan instead of 1 cup. I did need to defat a bit more beef and chop a some extra veggies, but I guess that the total time I spent on their food was 20 minutes maximum.
One of my requirements was that they want the food we eat. I was totally unwilling to make stuff that I'd not serve my family- too much work- not efficient enough for me.
This does take some planning- I have to be organized at the store. I make sure that I have enough whatever and that I am set to cook. I am very organized (sometimes to a fault) and this comes easily to me.
I charge 25.00 per meal for the family of 4- not 25.00 per person. I don't deliver unless I am in the area for another reason. I use Rubbermaid and they give them back with each subsequent food pick up- it is sort of a cycle.
My Guess is that I could do this full time and that I could charge more than 25.00 plus the cost of food. (BTW, I do not provide recipts for food- I guesstimate that amount and let the family know- they are fine with this. I was unwilling to keep track of exact amounts, but I am pretty honest and good with numbers.)
My thought is that if you want to start this, begin telling people you are interested and start small. Word of mouth will get out. I am sort of known as the good cook in my cirle of friends and the neighborhood so this happened without effort. You might need to advertise yourself a bit if you are a closet cook.
Originally posted by mountaingirl: Did you just work out of your home, Denise?
Yep... I think that technically/legally, I should have had another building with a kitchen or something. I did cook one meal a week at their house.
I was paid in cash, but kept track and included it on our income taxes. There have been times (like buying a house...) when I've needed to prove that I made that $400 a month.
My sil (who is VERY wealthy) pays someone to make her kids lunches and deliver them to their school...
omg.
I can picture the marketing and the appeal, and have researched the personal chef career before. I think I'll look into it further! From what I gather, doing this as a business means cooking at someone's home, unless you have access to a commercial kitchen. Did you just work out of your home, Denise?
Lynne
Posts: 1104 | Location: NH | Registered: February 28, 2005
Originally posted by mountaingirl: If someone wanted to get into doing this, how do you think they would begin?
I was approached by someone I knew at church...
I would think that there are two demographic groups... the elderly who are still living at home but can't/don't want to cook for themselves and working parents.
Maybe check with daycare centers...? Other parents you know?
