Download Ebook How to Start a Home-Based Personal Chef Business (Home-Based Business Series), by Denise Vivaldo
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How to Start a Home-Based Personal Chef Business (Home-Based Business Series), by Denise Vivaldo
Download Ebook How to Start a Home-Based Personal Chef Business (Home-Based Business Series), by Denise Vivaldo
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From the Back Cover
Are you passionate about cooking? Have you ever thought about working from home at something you enjoy? Now you can make your dreams a reality.Through plain language and easy-to-follow worksheets, Denise Vivaldo takes you through every aspect of setting up and running a thriving home-based personal chef business, from estimating your start-up costs and finding clients to cooking for special needs and staying profitable. Whether you’re just starting to learn the trade or are an experienced chef looking to be your own boss, this guide can help you build your own successful personal chef business.Includes:Budget WorksheetMenu Planning WorksheetEquipment ChecklistSample Menus and RecipesBusiness ResourcesClient WorksheetIncome and Expense Form
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About the Author
Denise Vivaldo, whose Globe book How to Start a Home-Based Catering Business is in its 5th edition, worked as a personal chef while writing that book. In the cooking classes she teaches across the country, she meets students at every level and has seen a marked increase in interest in the personal chef field. She is an experienced chef and caterer with a degree from the California Culinary Institute. Denise lives in Los Angeles.
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Product details
Series: Home-Based Business Series
Paperback: 192 pages
Publisher: Globe Pequot; 1st edition (December 1, 2006)
Language: English
ISBN-10: 0762741546
ISBN-13: 978-0762741540
Product Dimensions:
7.5 x 0.8 x 9.2 inches
Shipping Weight: 10.4 ounces (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
28 customer reviews
Amazon Best Sellers Rank:
#795,950 in Books (See Top 100 in Books)
`How to Start a home-based Personal Chef Business' by caterer / writer, Denise Vivaldo is her second book on a culinary self-employment career, her first being a book on running a home-based catering business. One irony I must point out quickly is that the `home-based' part of the title is just a tad misleading, as the laws of many municipalities prohibit one from cooking food for sale in one's own home without some pretty elaborate licenses and special permits. Some other municipalities require that if you are cooking for a family, this be done in THEIR own kitchen, not yours. Of course, I learn all this from reading Ms. Vivaldo's book, which is one of the things that make it so valuable.I am very happy to see that the lion's share of the book is dedicated to the details of the Personal Chef (PC) business and not the culinary aspects (recipes and cooking skills) of the job. And, while the author does give us 29 pages of menus and recipes, they are primarily case studies in how to do one of the classic 5 X 4 meals a personal chef commonly does. This 5 X 4 schema is one of my biggest surprises in reading this book. I always imagined a personal chef worked exclusively for one or maybe two families and cooked each meal on the day it was to be eaten. In fact, the most common scenario is to prepare five meals of four servings each, one for that day and four for the fridge or freezer. This way, one PC can realistically have up to seven clients, if they are willing to work seven days a week or double up by doing two families' 5 X 4 setup a day.The conditions imposed by having to cook in the client family's own kitchen adds a major subject; how do you maintain a traveling kitchen and how must you maintain stocks in each clients home, if at all.I've occasionally toyed with the idea of taking on the part-time job of PC; however, I believe Ms. Vivaldo has talked me out of this notion. Her book begins with an excellent questionnaire on those things that qualify or disqualify one from being a good PC, and what is the sense of getting into something like this if you will not both enjoy it and do a good job. After all my readings of culinary memoirs, one aspect of PC qualifications is no surprise. To succeed, you really need to be able to work quickly and efficiently, almost, but maybe not quite as rigorously as you need to do in a commercial kitchen (after all, there are some benefits of flexibility in being your own boss and working alone.) It is not NECESSARY that you graduate from a culinary school or work in a professional kitchen to obtain this skill, but both are far better than trying to obtain these skills by yourself. The author did both, and I suspect her success as both a PC and as a caterer testify to this fact.This book also reveals that there are a lot of relatively unpleasant things one must do in order to succeed, not to mention staying legal in your business. The two least tasteful are probably writing a business plan and accurate pricing of your services. Fortunately, Ms. Vivaldo gives ample advice on how to do these things, including sample forms from successful PC businesses. She also provides contacts to many of these successful PCs if you want to mine some advice from them yourself. I don't recall seeing her suggesting that one route to success is in apprenticing to a successful PC; however, she does give lots of contacts in the business, so that is bound to come up as an option.As I said, the hard culinary advice is minimal, but what there is I found well directed at a lot of special dietary needs, such as vegetarian, diabetic, infant, elderly, and dietetic needs. The book also contains worthy references to where to find help on these matters. It also contains some excellent culinary Internet sites for recipes and nutritional information. I was surprised that it did not include a reference to [...], which has a recipe library which probably rivals any of the other suggestions. I'm also surprised that there is no central bibliography, which could at the very least list such excellent references as the CIA textbook, `The Culinary Professional', Madeleine Kamman's `The New Making of a Chef', and Deborah Madison's `Vegetarian Cooking for Everyone', three excellent basic cooking textbooks.This is the third `how to succeed in a personal business' book I've reviewed, and it is easily the best.
I'm looking to start a personal chef business once I graduate a culinary arts course I'm attending. This book was very informative about what steps I need to take to start my business with realistic goals and information about pricing and supplies easily laid out. The chapters are easy to skip through so if I need to come back to a certain area it's easy to skip ahead and come back to a chapter later. Great information, great layout, great starter book.
As a current culinary school student, I find this as an excellent addition to my studies on the ins and outs of the PC business. I always wondered if the people mentioned in books were real, because often they're random professionals. Chef Mo from the Art Institute of Atlanta is mentioned in this book, and that was very cool for me. Many of the sanitation and basic techniques are on dot with our curriculum. I am planning on now taking the PC course taught at AiA because of this book.If anyone picks up this book and takes one piece of advice, and that is to get certified! The USPCA, ACF, ect... are great starts to develop skills, network, and do business with vendors!
I found lots of useful information for my personal chef business. Especially in marketing and organizations you need to think about to run your business smooth. I also saved some recipes as ideas but the recipes she provides are mostly basic techniques for sauces stocks etc.. would be more useful for someone without professional training.Overall: great style, inspirational, tons of tips. Must read for PPC
This book has really helped bring to light some ideas we wouldn't have thought of... what equipment is needed, new client survey examples, scheduling your work week.It's also an easy read.
helpful tips and good info
This book is everything it promises to be. Everything--and I do mean everything, you need to know. An easy to read, no-nonsense guide with references to other supportive sites.
great condition
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