Dennis Nosko & Christine Robinson – A Fresh Endeavor Carol Borschardt of A Thought for Food Javier Fuertes of
The Dinner Maker

 

Five Reasons Why Personal Chefs Should Celebrate Small Business Saturday

This weekend is Small Business Saturday, which the U.S. Small Business Administration describes as a day to celebrate and support small businesses and all they do for their communities.

Your personal chef business is part of a large trend of growing small businesses in the U.S. We found all sorts of cool factoids about small businesses that come from the SBA and U.S. Census that corroborate this.

  1. The number of small businesses in the U.S. has increased 49 percent since 1982.
  2. There are 28 million small businesses in the U.S. and over 22 million are self-employed with no employees.
  3. Fifty-two percent of all small businesses are home based.
  4. Total revenues from non-employer businesses hit $989.6 billion in 2011, up 4.1 percent from 2010.
  5. Average revenues for non-employer small businesses are $44,000.

You, my friends, are in the forefront of the small business explosion! And your communities rely on you to feed them, keep them healthy, and keep their families together—you know, our “knees under the table” mission!

So, here are five reasons you should celebrate your business and your hard work on Saturday—and every day:

  1. It allows you the flexibility to not only contribute to your family’s needs and responsibilities, but makes you a part of other families. This sentiment comes from APPCA member Javier Fuertes of The Dinner Maker in Fitchburg, Mass. Carol Borschardt of A Thought for Food in Memphis, Tenn., notes that, “As personal chefs we’re not just feeding the person, we’re feeding souls and nourishing families.”
  2. It allows you to be a food/family ambassador in your community. APPCA’s Christine Robinson of A Fresh Endeavor in Lexington, Mass., notes that, “We can help a family sit down to dinner a few nights a week.” She says, “My client this morning said that our cooking family style for her crew actually lets her kids, who are all competitive athletes, sit down and actually see each other and hang out with their siblings.
  3. You introduce clients to flavors they may never have encountered before. APPCA’s Dawn Knowlton of Pressed for Thyme in Dallas, told us on our Facebook page that, “A client once thanked me for taking them on a new flavor trip around the world with each internationally-inspired meal I made for them. They said it was like a mini-vacation each evening.”
  4. You facilitate local commerce and bring information on healthy and innovative food ideas. Christine points out that usually work opportunities are so cookie cutter. As a personal chef, she says, “How many jobs let you continually learn and create? If someone asks for something special we look into it. People who need your service are a lot different from people who want your service. If we have someone who needs a gluten-free diet, someone who has just had a baby or has a health emergency, or an athlete who needs a tailored performance diet, we can do ingredient research, introduce cooking classes, or otherwise help our clients with their well-being.
  5. You can follow your passion! As Javier says, “You have to stick with not only what you know but also follow what makes your heart happy. So if cooking for gluten-free clients appeals to you, then do it. If you want to specialize in small catering parties, then do that. If your focus is on simple home-cooked style meals, then do that as well. I personally think all rocks should be turned and do that.” Carol, who has run her business and been an APPCA member for close to 12 years, adds, “I love having my own business.  Being in control of my own time is priceless. If I ever had to go back to work for someone else, I would probably be the world’s worst employee.”

We believe that what you do is so important! And we’ve spent 20 years assisting chefs’ efforts to create legitimate, successful culinary businesses that feed their spirits while allowing them to feed their families. We knew long ago that not everyone in this industry belongs on a line in a commercial kitchen. It’s our contention that there is room for all culinary professional in this industry. That’s why we created an alternative to commercial cooking where pros like us can show up and shine while we support our own households and raise our families.

So, we celebrate Small Business Saturday with personal chefs in mind. And we want to keep supporting your efforts and your talent. We also want you to support one another whether its in our forums, on our Facebook page, on Twitter, or in your own tribes of friends and colleagues at APPCA. You tell us what you need and we’re there to help you make it happen.

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Caron Golden

About 

Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

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