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Up until now, COVID-19 best practices for independent chefs did not exist. Personal and private chefs are not burdened with regulations like restaurants; however, safeguarding health at work during the pandemic is still a priority. You may breathe a sigh of relief over the fact your business escapes detection by the regulation radar, but your customers have questions and concerns about having chefs in their home and it’s up to you to address them. 

The global impact of coronavirus means personal and private chefs must put into place a set of best practices to safeguard their health and the health of those they serve. For instant, chefs need to let their clients know that their best interests are paramount. That is why I created the COVID-19 Best Practices Guide ebook. The infographic below is an overview of what’s included in the complete guide.

COVID-19 Best Practices for Personal Chefs Infographic

In the guide, you will learn best practices for your culinary team to provide exemplary service while putting your clients at ease. You will learn to be proactive in creating a safer work environment that address the concerns of your clients. Use the guide for you, your team, and your customers to stay healthy now and into the future. 

What are the coronavirus regulations for personal and private chefs?

Environmental health and public health agencies around the nation do not regulate domestic kitchens. But just because you run a business working in your client’s kitchen, doesn’t mean you get a free pass on health and safety.

Coronavirus exposed fears and valid concerns for chefs and customers alike. Whether you like it or not, owning your own chef business means you have to address these concerns. Even though regulating agencies are not breathing down your back telling you exactly what to do, you still need to be responsible.

What are COVID-19 Best Practices for personal chefs?

Best practices are defined as professional procedures that are accepted or prescribed as being correct or most effective. Translation: A bunch of people who all do a lot of the same things put their heads together and wrote down the best, safest, most efficient ways to do get things done.  

Get your COVID-19 best practices guide for personal and private chefs

Since there are no COVID-19 regulations in place for chefs who work in residential kitchens (notwithstanding shelter in place orders), we must create them for ourselves. All it takes is an experienced professional who has been in this line of work for a long time to write down the best, safest, most prudent ways to conduct personal and private chef business operations.

I answered that call for chefs and did the work because you, and your work, are important.

Where can you find COVID-19 best practices for independent chefs?

Here. I wrote best practices for independent chefs and you can have a copy.

“But where did you get the best practices from?” you ask.

Thankfully, best practices and regulations are now in place for nearly every industry, e.g. restaurants, healthcare, airlines, retail stores. They are the best source for clues about how chefs can safeguard health and help prevent the spread of infectious disease while working in residential kitchens.

I took all the regulations available to the healthcare, restaurant, and catering industries and adapted those for our particular line of work. Brilliant, right? Right!

Will COVID-19 best practices for independent chefs change over time?

Yes. In the early stages of the pandemic everyone reeled and grappled for the first time with how to deal with shelter in place orders to arrest the spread of COVID-19. As I write this, businesses around the world are applying new strategies while wrangling our anxious energy to quickly reopen and return to normal.

We’ll figure this out by trial and error. And hopefully we won’t do a lot of retreating.

So yes. Things are in flux. But I’ve got you covered!

Your copy of COVID-19 Best Practices for Personal Chefs is free and it’s my gift to you.

Make Your Business Cook! guide to navigate COVID-19

I’ve spent the last 23 years dedicated to helping chefs start their own business and get paid what they’re worth to do what they love. As a bonus, I also have a degree in risk management and spent much of my corporate career writing policies, safety manuals, and training courses. Preparing this for you was a labor of love. 

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Chefs don’t need more paperwork. Chefs want to cook. Here’s a copy of what you need now to continue to cook while safeguarding your health and the health of those you serve.

Go forth. Be a pro. Share your best practices with your clients. Your clients will thank you for addressing this sensitive issue without them having to ask.