Short Orders

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

Big stuff is happening in 2020. Right now the US is printing trillions of dollars, causing a shift and widening the crevice between those with wealth and chefs without it.

Lots of chefs say they want to run their own personal or private chef business but not everyone is cut out for this work. Download the guide to find out if you’re meant for this work.

In the first of this two-part blog we looked at the importance and value in questioning worst-case scenarios. That’s just a simple way of saying: Get in the habit of asking what could go wrong. Developing this habit teaches you to adjust, anticipate, avoid, or minimize unnecessary impacts to you, your team, and your business. It’s called developing a risk management plan.