I started Chefs Without Restaurants to help other people grow their food businesses. Because I’ve been working as a personal chef for 11 years now, I have a lot of firsthand knowledge about what you can do to grow a personal chef business.

I was recently interviewed by meez for their blog about some do’s and don’ts of the personal chef business. If you’re not familiar with meez , they’re an online tool that lets you digitize all of your recipes and keep them in one place. You can easily scale the recipes up and down, cost them out, and even share them with your team or customers. Meez founder Josh Sharkey was on my podcast last year.

As much as I love doing the long-form interview podcast episodes, I think that there’s a lot of value in the short and punchy, informative episodes. This week I’m going to share what I consider the do’s and don’ts of being a successful, personal chef. In just a couple of minutes, I’ll be able to tell you some of the things that worked really well for me, and some things that I think you should avoid.

How to Be a Successful Personal Chef - Blog post on meez
meez founder Josh Sharkey on the Chefs Without Restaurants podcast
Grow Your Personal Chef Business with AirBnB - Podcast episode
Check out meez

CHEFS WITHOUT RESTAURANTS

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