What Brings You Joy as a Personal Chef?

Filed under: Business Strategies , Tags: , , , — Author: Caron Golden , April 6, 2020

As everyone’s all too well aware, we’re caught up in pretty anxious times right now, thanks to the coronavirus outbreak. Your clients are so lucky to have you help them through it with delicious and nutritious meals. We also hope those of you who for various reasons aren’t engaged with your clients right now are taking care of yourselves, sheltering at home, and working on new strategies for re-opening your business.

Back in the day, APPCA’s executive director Candy Wallace created this career path to give chefs an alternative to working a restaurant line–to be able to follow their own joy when it comes to working in a kitchen. Being a personal chef enables professionals to create the kind of business that works for them and their lives–to make food that inspires them, to help others, charge fees they deem appropriate for their services, and create their own hours. Some also elect to take on additional, related opportunities, like catering, teaching, and writing, under their personal chef umbrella.

When everything comes together, we find that chefs are creating a life for themselves that brings them joy. It may be the independence of directing their own business. It may come from their clients in the form of appreciation. It may be pride in what they’re accomplishing creatively. Or it’s the grace of knowing they are helping others.

We’re often in conversation about how to do things better–be more efficient, get more clients, update menus. But can we take a moment and share what brings you joy as a personal chef? We don’t talk about that nearly enough and we surely need it now. We asked participants in our Facebook group and business page what about being a personal chef brings them joy. Here’s what they had to say. Sound familiar?

Jennifer M. Grawburg: “When someone really thanks me for bringing joy to their lives whether it’s a memorable birthday or just easing the everyday grind by providing dinners each week. I’m truly thankful for amazing clients.”

Christina Hamilton Snow: “The smile on the face of a client that with my help, lost 90 lbs and is no longer pre diabetic.”

Dennis Nosko and Christine Robinson of A Fresh Endeavor

Christine H. Robinson: “When a tiny child who hates everything likes something I make….”

Natasha Layne: “When we create tasty and healthy dishes it does something to not only our spirit but to the spirit of the person we’re cooking for. I love taking some degree of stress away from a busy family or a person who’s worked a long hard day.”

Debbie J. Elder: “The chance to meet new people from all over. I focus on private dinner parties for visitors to the city.”

Erin Tripp: “The freedom to work by myself, when I can… and receiving accolades at the end of the night, isn’t so bad either! 

Jim Huff: “Just this week I was stuck at a client’s home waiting for a towing service (stupid chef trick I locked my keys in the car) my client, who I haven’t seen in two months as he started new job, felt so bad for me he offered to heat up some “delicious food” and join him for dinner! Of course he was referring to what I had cooked for him that day! 

Judy Harvey: “My senior clients that look forward to the food, but more so of me sharing 4 hours with them.”

Shelbie Wassel

Shelbie Hafter Wassel: “When a client, two weeks ago gave me a bottle of wine from his collection… retails at $325. Gulp!”

Evangeline Kochanek: “Seeing clients become healthier and feel better 

Julie Handwerker Cicero: “When my client tells me I got her eat vegetables!”

Cammie Read: “When I get texts like ‘I’m sitting here enjoying my children while your food bakes. Thank you for giving me this time’ or when an overwhelmed mom is faced with so many allergies to eliminate and texts ‘thank you for taking his allergies and still creating food for us without missing a beat. You rock!’ I am honored to cook for so many wonderful families. My favorite one from a client ‘i appreciate you.’ It means so much to just feel appreciated.”
Heather Raymond McFadden: “I love when I get the chance to see my clients enjoy the healthy food I make. Their expressions say more than any words 
At APPCA we love that we can support all personal chefs achieve their goals and find joy in their work. Please let us know if there’s something we can do to help you, especially now!
What brings you joy as a personal chef? What do you hope to achieve in the future?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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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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