FAQs
- What education and/or training do you have that relates to your work?
Absolutely. I attended a Personal Chef school in Texas called the United States Personal Chef Academy, where they teach you the business aspects of starting off. Cooking is the easy part. Its the accounting, marketing, advertising, and selling yourself that I found the most important and useful. I give thanks to the USPCA for all the motivation and confidence you instilled in me.
- How did you get started doing this type of work?
As I stated before, I was with The Capital Grille( a great, white Table cloth, Fine dinning Steak house) for nine years, six here in Atlanta. I requested every other weekend off to see my daughter because of her new school schedule. They denied my request, and I promptly resigned. So I began this personal chef adventure for my daughter.
- What types of customers have you worked with?
My most common job is a tie between Hors d'oeuvres or dinner parties, and entree services, whereby I go to clients homes and prepare 5 different entrees, four portions of each. Yes thats right I will come to your home a make 20 meals in about 5 hours.