In this branch of my culinary business, I am, most simply put, creating an alternative to going out to a "downtown" moderately priced restaurant with all and more of the wonderful experiences we all expect, minus any and all of the negatives.
An explanation of my services is that I am paid only for my hospitality and culinary work. Although, typically, I do physically go and purchase most, if not all, of the food and beverage, which is desired and requested by the host, the groceries belong to them and are not upcharged on. My clients pay for their food and beverages, and I am simply paid for the culinary experience that I create with them. So instead of a "doggy bag," my host keeps whatever groceries may be left from that meal.
Although I do serve to many different scenarios, they all fall under the same idea of a personal chef experience. While my most frequently hired experience is that of culinary entertainment incorporated within a dinner party (if you could imagine sitting at the front seat of a cooking show but in your own kitchen), even after my over 10 years of working exclusively in the personal chef realm, there are many ideas and scenarios that are still being created every year with each new client I meet.