Another day excellent video chef Shelley! Thank you! Personal chef business to the win!! Thinking of also Including a side dog treat business (with my teens) and good way to help them take off with it.

Watched your video, checked out the Copy Me That and am OBSESSED. I got the lifetime membership, amazing and so worth it. Thank you, I look forward to looking more into all of your videos.

I am a personal chef, but I'm unsure how to market myself effectively in this field. My goal is to focus more on being a personal chef by 2025. In the meantime, I run a food spot, but I want to grow my personal chef services to increase my income and reduce reliance on the food spot.

Very informative video. Thanks for sharing your knowledge and experience with us:)

Im excited to be able to attend my first monthly group call next week. I've learned so much from the archived videos and these You tube vidoes. I really appreciate it! Im definitely looking at meal prep, but i am having imposter syndrome and i also am in an area that regularly scheduled customers will be a challenge. But i know ill figure it out!❤

Thanks for this saved me guessing how to cut them. Funny and educational. Great Video !

This is perfect. Thank you for this 💃💃

Do you have a video on storage after cooking and how to give instructions to them for warming it back up

I'm curious if this has any barring in Maine?

Chef, where can I find your blog on how you started this journey?😊

Excellent tips chef Shelley thank you!

Great great information! Thank you so much for taking the time and being honest about this bussiness.

What is the difference between my clients kitchens and my kitchen?

The issue I'm having is I don't want to cook in other people's kitchens. I would like to work omena weekly menu with them, prepare it in my kitchen and take it to their home. I don't want to do shopping for only them. If I have a client that wants Salisbury Steaks for one of their meals. I go to the store and I see five pound packages of ground beef are on sale. I would like to buy that five pound package and freeze it and have it available for my next client that wants Salisbury Steak or if I need ground beef because someone wants Lasagna Bolognese. I can go straight to my freezer. I want to have my own stocked pantry I can just pull from. With all that being said. Getting that started is hard.

A lot to do to become a personal chef google great idea I hope I am successful thank you

Great video! Thanks❤

Great information. Thanks

Just a heads up, there's no video playing. It's just a black screen

I don't know if I'm wholly this but I definitely have the planner gene. I have cooked for others in many situations. I've worked as a cooking teacher, a food photographer and most recently cooking for people with difficult dietary restrictions due to illness. I think as a planner I can make the most $ and serve the most people with my ability to plan, prep and multitask. As an assistant I've been told I am good at figuring out what chef needs next. So yeah, not sure what I should do to be more successful as a personal cook for others. I think I like the variety and the challenge of the niche of dietary restrictions because it's fun and challenging to learn how to cook and bake gluten free or use no oil in cooking. That to me is fun. So what kind of cook do you think I am?

This was helpful❤! I love howneasy copy me that is!

Hello can you be my mentor ?

Type A right here lol I'll call you when something goes wrong lol!

Im a mad scientist and the magician. I'm going to really struggle with sticking to a recipe, let alone make a recipe and write it down. 😂

Fantastic video, thank you so much!

Absolutely excellent video, and excellent channel. I just started following and I'm going to go through and watch them all. I've been a chef for a long time, and so far you are spot-on 👍 Great stuff, thanks for making it!

Your not an idiot 😅

If some quit you'll have fewer but higher paying customers (which is a good goal to have)

Jm curious as tonwhat things u have found the moat necessary to take to the clients house. Which tools and how do u package the food for most peoples fridge. Do u travel with irh plastic wear? Do you prefer to use disposables? That sort of thing. I know it's all specific to the customer, but what's the most typical way that clients prefer?

Id like an idea of the different ways to pack and lavel and leave instructions for how to reheat all the dishes.

Omg! Are you still offering this checklist? Im in such a sweet spot right now where im am very often in lroximity to mullionaires, but im full of anxiety because i needed to k ow where to start.

Crazy helpful! And, actually makes me a little more excited than scared. 😂

my problem is the stoves in VA are mostly electric :( . I don't like it but I make do!

I always used to watch cooking shows , mainly master chef junior , it’s amazing how much their little bodies can cook up so much food. Always is intrigued by cooking shows . I took culinary arts classes in highscool, I loved it , it was very fun . I want to become a private chef , any tips ? Advice ?

Chef Shelley, you are truly inspiring and such a motivational speaker! I love your transparency and the way you openly share your knowledge, helping all of us learn from your personal experiences 👩‍🍳

Your videos seem to come at the right time. 😊. I'm at the point where I'm getting offers for small catering 30 people and smaller. It's a lot of work, but I'm still having fun doing it. Getting closer every day to taking the business plunge.

fantastic, well thought-out advice. thanks for summarising the job and covering in sufficient detail all the areas one would need to be informed of to consider making a start.

Thanks for making these, they are helpful. I have a 14" ALLCLAD electric skillet. I use it to hold food when dinners are not ready but my meal is. or for holding batch cooking large amount that would crowd my pan when browning.

I’m still getting that pressure cooker 😂 but I used to want to buy this big fancy air fryer that I decided not to get a while back 🥴

Literally line Chef at fine dining restaurant and i needed tips for making nice side job because economy is poor and having multiple streams of income is just necessary.

I’m just starting my journey of becoming a personal chef, but struggling to come up with ideas for dinner parties. Like, what kind of dinner events should I do? Do I need a theme? The menu and pricing, I already know what I want to do and charge, but it’s just the type of private party. That I’m having trouble with. Do you have any advice that you can give me?

I’m in Pennsylvania

I’m trying to start selling soul food from home

You are so great! Thabk you for all your tips and real life guidance!🎉 glad i found your channel!😊

What if I want to cook in their kitchen not in mine?

It’s also helpful that now (a year later) many grocery stores that have apps also have the isle number with the item on the app so you can even group it he isles that way too:)

Great actionable advice. The most valuable bit, in my opinion, was understanding that not everyone is your target demographic and not to waste too much time trying to bend your business to everyone

Great video with lots of information, thank you chef Shelley ❤

For me it's 3 hours, but as I've said before, my job is unpredictable and adds things to routes without warning. That's my main problem. Can I really do a weekly meal service in 3 hours? How much will I make?

So helpful and thank you so much!

Please where i can i apply to study? Dose it have cooking courses for international students ?