In this episode, we talk about finding your "enemy" in business — and why it’s one of the smartest moves you can make. For personal chefs, it might be the big convenience meal companies: overpriced, under-portioned, and still requiring you to cook. When you take a stand against what your ideal client is already frustrated by, you don’t just market your service — you rally a movement. Learn how to position your offer as the no-brainer alternative and build loyalty by throwing stones at the right giant.

Chefs are always talking about if this enquiry is a scam or spam. As a professional service you should have the steps in place to prevent this from happening but in this episode im talking about one way that makes life easier for client and chef.

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Charging for Personal Chef services has always been a hot topic. In this episode we discuss how I would say is the best way.

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We jump in and discuss how we can take full advantage of someone that has landed on our website.

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Why a Personal Chef doesn't need to cook in the clients home and how much money you can really make.

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Most personal chefs start their business without a destination

in mind. In this episode we'll discuss how and why its so important to have a goal to grow your personal chef service.

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In this episode, I'm breaking down 20 raw, honest lessons I’ve learned from building a personal chef service from the ground up. These aren’t fluffy tips—they’re the kind of truths I wish someone told me when I started.

We’ll cover the mindset shifts, marketing moves, pricing pitfalls, and hard-earned insights that shaped my journey. If you’re tired of vague advice and want real talk about what it actually takes to grow a successful chef service—this one's for you.

Whether you're just starting out or trying to scale, this episode will give you clarity, direction, and maybe even a few laughs.

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