The Chefpreneur Podcast · 2020-03-04 · 22 min
I don’t normally advertise getting large events as a Personal Chef, but a regular client requested to have us for her brother’s birthday. Here’s a walk-through on how I did it and what important points you should remember right at the planning stage up to the execution date of the event. For a large event, it’s important that you have sufficient manpower. Which as for me, we’re 5 in the team. In planning the menu, choose a food that you are sure that you can execute in a home setting and execute that on some level. This can be simple food but elevated with the proper technique and taste. If for a small crowd, you can quite experiment with your dishes. But for big events, it’s better that you do simple, non-far fetched foods. Set a time sufficient for the preparation. Which as for my team, we prepped for 4-hours which gave us time to prepare everything. It is the experience that you are selling. Not just the food but everything. That experience of serving them hot and fresh food compared to catering businesses where they just heat up everything. Just the aroma itself of the food is the big plus!
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The Heart of a Chef: Why 2026 Could Be the Year You Finally Go All In31 / 100
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Why Mixing Catering with Personal Chef Services Could Be Hurting Your Business
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