How Much Should YOU Charge Clients as a Private Chef?

In this clip, Chris & I discuss charging for services, flexibility, valuing your time, and how to "level up" your client list.
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Oh, how the turn tables.
I had the pleasure of sitting down with Chris Spear of the #ChefsWithoutRestaurants podcast, and he agreed to let me repurpose our conversation as an episode of #TheEmulsion - hope you folks enjoy this one and be sure to follow Chris below 👇
CWR: chefswithoutrestaurants.org
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Emulsion geni.us/emulsionpodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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[@nicholasdisciscio1379]

Not sure what market you guys work/live in but I make a very good living as a personal chef in Boston. No restaurant experience but I did do a culinary program. Also, I don’t think being a great restaurant chef necessarily translates to being a good personal chef. Being a successful personal chef is as much about the relationships with your clients as it is about making perfect dinners.

[@AdventuresofCarlienne]

super helpful insight on this. I love this discussion on pricing. The bit about having enough room to fairly pay for a helper too is wonderful. Thank you both for sharing!

[@jeremyrobertson6723]

Really interesting discussion. I’m a consumer, not a provider, but from my side of the equation you’re describing exactly the kind of arrangement I’m interested in. Charge me a fair price, don’t nickel and dime me, and take home a solid profit for you and any team you have. This is often how I set up dinners at a restaurant. I bring a group, outline a flat price in advance with the business, and at the end everyone is happy. We all know what we’re gonna pay, the business knows how much they’re going to make, I love it. Really appreciate you being willing to share this discussion.

[@justinkhanna]

Awesome to hear it's valuable for both sides Jeremy!

[@eladan867]

Thank you for your message guys🤗 I am new into that but is very valid 👌

[@yvonnecowan5994]

I love to cook but will never take it professional however I do make my own jewelry so hearing about pricing and how y’all work it out for yourselves is making the wheels turn for me thanks so much

[@squirrl78]

Good content/information here. Thank you sir.

[@joshuathompsonyt]

Fantastic video! Super helpful Information

[@gentlegiantcheftv4858]

EPICCCCCCC Conversation Gentlemen!!! This was very powerful and fruitful definitely subscribed

[@justinkhanna]

Hey thanks - appreciate you listening!

[@klu222]

I work at a e-commerce company and I have a background in culinary school and as a professional baker. I finally made the decision to start my personal chef business, but definitely as a side hustle as I build up my clientele. It's scary but also extremely exciting

[@justinkhanna]

How's it going so far?

[@TheRealJosiahSalyer]

Good stuff, Justin.

[@giannimoretto501]

good stuff Justin, keep going. Let me know one of this days what you think about plat based as haute cuisine. very keen to chk your personal experiences. Gianni Moretto

[@mikewilson9236]

8:03 NEVER TELL A CLIENT " I CHARGE" ALWAYS say " The market rate'" or " my premium experience" never ever say " i charge"

[@zenlife321]

Brilliant 🙌

[@mikewilson9236]

@@zenlife321 🎉

[@baptiste567]

Great Justin !

[@MarthaGarcia-xg9kz]

Honey, You have not idea what you are taking about . You charge base in the food, the menu and your skills . Your skills are number one.

[@mikewilson9236]

7:50 the market has plenty of skilled assistance food prep etc at 160$ 300$ sounds good but hes got alot of people at 160$

[@IAMAUSK]

I have to chef for 5 days breakfast and lunch for 15 heads …how would I determine the price ?

[@mikewilson9236]

6:58 Theyll haggle if you have a large group - if he wants 40$ a plate and you have 100 attendees Thats 4k Trust me he'll do it for 35$ a plate and maybe even 2,500$

[@sc2linkfan2k5]

Does anyone have any experience with a private chef business that runs like a gigwork almost uber? I think I might be getting screwed.

[@KolaChampagne813]

Srve

[@hbg041186]

So are you charging $100 + food cost? Or just $100 flat?

[@sebastianklaas9570]

I would love too know , " dress code " for fine dining? I love good food and fine dining, but I always feel judged when I wear T-Shirt and jeans, I mean the focus is on the food , so why do I need too dress like a Pinguin and makes me uncomfortable? What's a chef view?

[@nonphotogenicful]

As long as its a nice tshirt and jeans idk why people would worry at all or judge

[@gabagool7542]

chefs dont care as much anymore. some do.

[@brianjensen3773]

perception sways the expectation of quality subconsciously. depending on the environment, a chefs pride in appearance reflects the first impression of his/her food. say you are in a wealthy home cooking for upper class folks paying 200-300 per head. if you show up too casually when the hosts and guests are dressed up for the event, and assuming you are going to be in contact and interacting with the clients, the perception they have of your dress and appearance will be on their mind even before the plates hit the table. their confirmation bias inadvertently will create a nitpicking and looking for something wrong instead of natural curiosity and open mindedness to what they can experience. i love the concept of showing up like yourself and letting food stand for itself and hoping everyone would judge it solely on that, but unfortunately they won’t and that’s where all the finesse comes in. so bottom line, dress and present yourself with utmost professionalism and assume you are on trial. if you can connect with guests and hosts and they are more relaxed, you can maybe join in on that. but baseline, carry yourself with class and don’t waver. u never know who can become your next client out of any event.

[@mikewilson9236]

7:25 that 100$ a plate at 20 attendees is not supposed to include the food cost Never ever include food cost is your price

[@garyhooper1609]

Why?

[@isaacbrand1631]

Cool video, find a better spot brother... The girl walking around in the background is super distracting.

[@justinkhanna]

You gotta check out the newest videos!

[@sandiegoprivatechefs595]

Is it just me or is his podcast photo a bit serial killer ish?

[@justinkhanna]

Comin' to get you with the Nenox! 🙃

[@wackaer25]

you need to make more cooking videos. look at kenji lopez. yu can do that but with fancier cooking styles. i promsie you will up like crazy. you have the qualifications and training and i want to see that content. to me, as one of many consumers, this content just feels lazy and brings no value. maybe even just a bette rproduced video fo you talking only. but watching podcasts on youtube is not entertaining.

[@justinkhanna]

Kenji does a great job! If you want more content like that, there are 10+ other really talented creators making videos about cooking. I don't see enough content like this, so I'm gonna stick to it. I did share, though, that there might be more cooking from home content from me this year, and that will probably be on IG. Thanks for watching!

[@wackaer25]

@@justinkhanna great. well i hope you change your mind. i think you have the ability to enter a different space. babish, kenji, etc are every day cooking. you have experience a a line cook etc and can allow the average person to bring fancy cooking home. make it more accessible. teach someone to host a 4-5 course dinner for 5-6 guests, etc. i'm not saying my word is gospel, but maybe if you give taht video a shot it may blow up and work? if you look at everyone that blows up, it's for different things and unpredictable, but unique or new approaches always hit. and high production quality helps too. i would lvoe to see a series like that. although my comment seems critical and may come off as patronizing or patriarchal but i genuinely love your content and think you can excel in this space! please consider it and give it just one shot :)

[@Jakobos123]

@@wackaer25 this dude has a very clear vision of how you should run your channel haha