What is the difference between a personal chef and a private chef?
A private chef is employed by one individual or family full time, and often lives in, preparing up to three meals per day. A personal chef serves several clients, usually one per day, and provides multiple meals that are custom-designed for the clients’ particular requests and requirements. These meals are packaged and stored, so that the client may enjoy them at his or her leisure in the future.
What’s the salary outlook for personal and private chefs?
Depending on the market in which you live, our personal chefs generally report an income between $200 and $500 a day.
I want to start my own business now! How long does it take to launch a successful personal-chef company?
The hard part of setting up any company is getting the business side taken care of. APPCA gives you all the materials you need to get started right away: training programs, business templates, and that all-important Web site design. Plus, we support you along the way with active membership forums and a staff committed to your success. Click here to get your business started.
How do I market my company?
APPCA provides all the marketing tools you need to stand out from the competition, including unmatched insight into search engine optimization.
How does APPCA compare to the other personal-chef associations?
It’s smart to comparison shop. We’re confident you’ll choose us once you do research. Click here for why we’re better.
Who hires personal chefs?
The typical client mix includes two-income couples with or without children, career-focused individuals, those with special dietary or health needs, seniors and those who enjoy fine dining.
How many personal chefs are out there?
The current number of personal chefs is estimated at 9,000 serving 72,000 customers. Industry observers predict the number will double in the next 5 years.
What do personal chefs do?
Personal chefs design and execute menus for clients. They plan, purchase and prepare meals (usually once a week) either at the clients’ home or in a rented professional kitchen. Meals are packaged and stored, either in the clients’ refrigerator or freezer with heating-instruction labels.
How do I price my meals?
APPCA’s training programs and seminars will guide you here. Pricing per meal ranges on ingredients, marketplace, labor and menu design.
If you have more questions, please call Candy Wallace, APPCA’s executive director, at (800) 644-8389. Her efforts over the past 10 years have advanced and legitimized the role of the personal chef and facilitated the successful start up of this new industry. No one is more committed to your success.