Short Orders

So, you wanna be a chef? Is culinary school the way to go? Probably not.  On the job training — and the connections you get from it — is often more respected than school. For chefs, it just is. If you’ve got some time underneath your belt, you’re not going to get much more ‘cred’ […]

The 10 indisputable rights of chefs by the coach who’s dedicated her life to helping them in business

This blog answers one of the top questions chefs ask me. Because a lot of chefs simply have no idea how to handle the number one question they get asked by customers.

You need to make a lot of decisions when you start and grow your own Independent Chef Business. But you only have three three options when it comes to getting things done: D.I.Y., D.W.Y., and D.F.Y. (WTF?)

Many chefs are having a hard time seeing a pathway forward and they’re considering a ‘two-step pivot’ to get out of the culinary game and change their career for good. But they shouldn’t.

An average chef’s grit and ability to endure is not enough. To survive and thrive as an independent chef requires these five things.

When personal chefs and private chefs know the questions their clients ask everyday, they can book more gigs and put money in their pockets.

Almost nobody talks about the one thing you want (and need) to know.

Increase your chances of success by avoiding these seven traits of truly terrible chef-bosses