personal chef

HELLO 2019!

A few plates from 2018.

I remember when I worked in the restaurant biz, someone said once that turning customers away because you were maxed out with reservations was the best form of advertising. So, I suppose it’s a good thing that I had to turn away potential customers throughout 2018?

It’s an interesting business, this personal chef thing. It is the norm that our clients needs change. In the five years I’ve been doing this, I have had clients move out of state, have all their children head off to college, retire, and go from bachelorhood to marriage. All of these situations meant they no longer needed my services. I’ve been fortunate to have other clients seamlessly fill in the openings. Not to mention changing clients mean new opportunities for creativity. I follow a personal chef in L.A. who fires her clients after a year or two so she doesn’t get stagnant in her work. I think it’s a great idea. I guess my point in all of this is that I’ve been busy and I’m extremely grateful.

I prepared 5,237 meals in 2018. I don’t know if that’s a lot or a little to be honest. I could reach out to my colleagues in the United States Personal Chefs Association to find out. Honestly, I don’t really care. I was as busy as I wanted to be and most importantly, my clients are happy. That’s pretty alright in my book.

I’m looking forward to a very exciting 2019!

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