Knowing When to Call It Quits - Personal Chef
A sad thing happened at our local USPCA chapter meeting this week. One of the girls who had been a personal chef for the past two years announced that she had made the decision to quit the business and pursue another line of work. She went on to ... [... more] Bella Online
Understanding Your Competition - Personal Chef
Who do you consider to be the competition for your personal chef business? Are there other personal chefs in your area who offer similar services? Would you include dinner assembly services in the list of competitors for your business? How about ... [... more] Bella Online
Planning Steps - Becoming a Personal Chef - Personal Chef
Personal chefs are invaluable commodities for the A-Lister, everyday working person and everyone in between. You don't have to be a millionaire to afford one just as you don't have to know culinary acrobatics to become one. If you're interested ... [... more] Bella Online
Handling a Disastrous Situation - Personal Chef
Blizzard. Loss of Power. Hurricane. Ice Storm. Power Outage. Or any other natural disaster. Death in the family. Serious illness. Broken arm. Influenza. Or any other personal crisis. How would you handle an emergency situation that threatens to ... [... more] Bella Online
Seizing an Opportunity - Personal Chef
If the opportunity to take your personal chef business in a new direction were to present itself, would you be ready to start down a new path? Would you be hesitant to try something new, fearing the unknown? Or possibly worse yet, would you fail ... [... more] Bella Online
Effective Time Management II - Personal Chef
My last article set the framework for an effective time management process. Important points included planning, setting priorities, making use of time blocks and saying 'no'. This article will build on the process and give you some specific ... [... more] Bella Online
Creative Menu Presentation - Personal Chef
When you are preparing a menu for prospective clients you probably put a lot of time and thought into the actual dishes on the menu. This often involves balancing the plate both for food groups, textures, and colors. You probably also take into ... [... more] Bella Online
