👉🏻 Want us to show you how to build a World-Class Personal Chef Brand?  Visit: https://chefpreneur.com The Chefpreneur Show will help you make the most of your culinary business, from marketing and promotion to business finance and beyond. Whether you’re just starting out or have been in the industry for years, we have something for everyone. Tune in, join the conversation and take your business to the next level! What We do, Why We Do It. We’ll help you take the guesswork out of building a world-class personal chef business. With the Chefpreneur Method, you can confidently create your brand, website, booking process and more that actually turns leads into clients, without wasting time or money. How can we serve you? About Chef Andres: ======================== Chef Andres was raised with a passion for food, instilled by his grandma, “Ya-Ya,” who showed Andres so much love through the food she cooked. Warm pots of soup and fresh baked bread always inspire nostalgic memories for Andres. But entering the industry after graduating culinary school, Andres found that the fine dining scene was far from the warm memories that Ya-Ya cultivated. Food wasn’t love, it was just thankless hard work. Working in kitchens of high-end hotels like The Ritz-Carlton, Four Seasons, and Grand Del Mar Hotels in Chicago, San Francisco, and San Diego, Chef Andres was paying his dues like so many in the industry do—working long hours, getting yelled at by stressed-out bosses, and being constantly underappreciated and exposed to the toxic culture that underlies the restaurant industry. But he didn’t want to be just another stressed-out head chef making life miserable for young cooks working their way through the ranks. Instead, he branched out on his own to start his own business as a personal chef.  Now Chef Andres is able to share the love his grandmother shared with him through the foods he loves. His business now handles 30-40 cook events per month, and he doesn’t even have to do any more of the cooking! He’s able to pay his team well and give them the lives they deserve while enjoying more flexibility to share his passion and knowledge with fellow chefs by launching Chefpreneur. After creating a business and a lifestyle that he once thought was impossible, Chef Andres feels as though he’s been called upon by God to share this knowledge with all the cooks and chefs out there who need it. Outside of work, Andres savors the freedom he now has to spend plenty of time with his wife and five daughters at their home near Atlanta, GA.  ======================== About Brock Wagner: ======================== Co-Founder of Chefpreneur, and a business thought leader and strategist. From inside Chefpreneur to the stages at Chefpreneur Retreats and Events, Brock leads the team and our clients to create business machines with predictable systems and processes that drive growth and impact.

👉🏻 Want us to show you how to build a World-Class Personal Chef Brand?  Visit: <a href="https://chefpreneur.com" rel="nofollow" target="_blank">https://chefpreneur.com</a> The Chefpreneur Show will help you make the most of your culinary business, from marketing and promotion to business finance and beyond. Whether you’re just starting out or have been in the industry for years, we have something for everyone. Tune in, join the conversation and take your business to the next level! What We do, Why We Do It. We’ll help you take the guesswork out of building a world-class personal chef business. With the Chefpreneur Method, you can confidently create your brand, website, booking process and more that actually turns leads into clients, without wasting time or money. How can we serve you? About Chef Andres: ======================== Chef Andres was raised with a passion for food, instilled by his grandma, “Ya-Ya,” who showed Andres so much love through the food she cooked. Warm pots of soup and fresh baked bread always inspire nostalgic memories for Andres. But entering the industry after graduating culinary school, Andres found that the fine dining scene was far from the warm memories that Ya-Ya cultivated. Food wasn’t love, it was just thankless hard work. Working in kitchens of high-end hotels like The Ritz-Carlton, Four Seasons, and Grand Del Mar Hotels in Chicago, San Francisco, and San Diego, Chef Andres was paying his dues like so many in the industry do—working long hours, getting yelled at by stressed-out bosses, and being constantly underappreciated and exposed to the toxic culture that underlies the restaurant industry. But he didn’t want to be just another stressed-out head chef making life miserable for young cooks working their way through the ranks. Instead, he branched out on his own to start his own business as a personal chef.  Now Chef Andres is able to share the love his grandmother shared with him through the foods he loves. His business now handles 30-40 cook events per month, and he doesn’t even have to do any more of the cooking! He’s able to pay his team well and give them the lives they deserve while enjoying more flexibility to share his passion and knowledge with fellow chefs by launching Chefpreneur. After creating a business and a lifestyle that he once thought was impossible, Chef Andres feels as though he’s been called upon by God to share this knowledge with all the cooks and chefs out there who need it. Outside of work, Andres savors the freedom he now has to spend plenty of time with his wife and five daughters at their home near Atlanta, GA.  ======================== About Brock Wagner: ======================== Co-Founder of Chefpreneur, and a business thought leader and strategist. From inside Chefpreneur to the stages at Chefpreneur Retreats and Events, Brock leads the team and our clients to create business machines with predictable systems and processes that drive growth and impact.

The Chefpreneur Show 02-08-23

The Chefpreneur Show 02-01-23

👉🏻 Want us to show you how build a World-Class Personal Chef Brand?  Visit:  https://chefpreneur.com The Chefpreneur Show will help you make the most of your culinary business, from marketing and promotion to business finance and beyond. Whether you’re just starting out or have been in the industry for years, we have something for everyone. Tune in, join the conversation and take your business to the next level! What We do, Why We Do It. We’ll help you take the guesswork out of building a world-class personal chef business. With the Chefpreneur Method, you can confidently create your brand, website, booking process and more that actually turns leads into clients, without wasting time or money. How can we serve you? About Chef Andres: ======================== Chef Andres was raised with a passion for food, instilled by his grandma, “Ya-Ya,” who showed Andres so much love through the food she cooked. Warm pots of soup and fresh baked bread always inspire nostalgic memories for Andres. But entering the industry after graduating culinary school, Andres found that the fine dining scene was far from the warm memories that Ya-Ya cultivated. Food wasn’t love, it was just thankless hard work. Working in kitchens of high-end hotels like The Ritz-Carlton, Four Seasons, and Grand Del Mar Hotels in Chicago, San Francisco, and San Diego, Chef Andres was paying his dues like so many in the industry do—working long hours, getting yelled at by stressed-out bosses, and being constantly underappreciated and exposed to the toxic culture that underlies the restaurant industry. But he didn’t want to be just another stressed-out head chef making life miserable for young cooks working their way through the ranks. Instead, he branched out on his own to start his own business as a personal chef.  Now Chef Andres is able to share the love his grandmother shared with him through the foods he loves. His business now handles 30-40 cook events per month, and he doesn’t even have to do any more of the cooking! He’s able to pay his team well and give them the lives they deserve while enjoying more flexibility to share his passion and knowledge with fellow chefs by launching Chefpreneur. After creating a business and a lifestyle that he once thought was impossible, Chef Andres feels as though he’s been called upon by God to share this knowledge with all the cooks and chefs out there who need it. Outside of work, Andres savors the freedom he now has to spend plenty of time with his wife and five daughters at their home near Atlanta, GA.  ======================== About Brock Wagner: ======================== Co-Founder of Chefpreneur, and a business thought leader and strategist. From inside Chefpreneur to the stages at Chefpreneur Retreats and Events, Brock leads the team and our clients to create business machines with predictable systems and processes that drive growth and impact.

👉🏻 Want us to show you how build a World-Class Personal Chef Brand?  Visit: <a href="https://www.youtube.com/redirect?event=video_description&amp;redir_token=QUFFLUhqbEFobzFLT1VpS0x1TmtwQTFnMXRVNUI0NmU3QXxBQ3Jtc0tsY3k1TVFQZkduMGlCcTBxSWtyVFJrQXJySVZqMGZiaGJ6aXJTTW1lVjdwaFBhQnNXNzRROEhDZG1MTE83a0lEcHROLXZEVVIwRm9aUENJRFFkQ3c0b3BxUEVXSXkwTS1JZEFTVzRPNHN5UVJOWkZfYw&amp;q=https%3A%2F%2Fchefpreneurprotege.com%2F&amp;v=_qsFtmyRFw0" rel="nofollow" target="_blank"> </a><a href="https://chefpreneur.com" rel="nofollow" target="_blank">https://chefpreneur.com</a> The Chefpreneur Show will help you make the most of your culinary business, from marketing and promotion to business finance and beyond. Whether you’re just starting out or have been in the industry for years, we have something for everyone. Tune in, join the conversation and take your business to the next level! What We do, Why We Do It. We’ll help you take the guesswork out of building a world-class personal chef business. With the Chefpreneur Method, you can confidently create your brand, website, booking process and more that actually turns leads into clients, without wasting time or money. How can we serve you? About Chef Andres: ======================== Chef Andres was raised with a passion for food, instilled by his grandma, “Ya-Ya,” who showed Andres so much love through the food she cooked. Warm pots of soup and fresh baked bread always inspire nostalgic memories for Andres. But entering the industry after graduating culinary school, Andres found that the fine dining scene was far from the warm memories that Ya-Ya cultivated. Food wasn’t love, it was just thankless hard work. Working in kitchens of high-end hotels like The Ritz-Carlton, Four Seasons, and Grand Del Mar Hotels in Chicago, San Francisco, and San Diego, Chef Andres was paying his dues like so many in the industry do—working long hours, getting yelled at by stressed-out bosses, and being constantly underappreciated and exposed to the toxic culture that underlies the restaurant industry. But he didn’t want to be just another stressed-out head chef making life miserable for young cooks working their way through the ranks. Instead, he branched out on his own to start his own business as a personal chef.  Now Chef Andres is able to share the love his grandmother shared with him through the foods he loves. His business now handles 30-40 cook events per month, and he doesn’t even have to do any more of the cooking! He’s able to pay his team well and give them the lives they deserve while enjoying more flexibility to share his passion and knowledge with fellow chefs by launching Chefpreneur. After creating a business and a lifestyle that he once thought was impossible, Chef Andres feels as though he’s been called upon by God to share this knowledge with all the cooks and chefs out there who need it. Outside of work, Andres savors the freedom he now has to spend plenty of time with his wife and five daughters at their home near Atlanta, GA.  ======================== About Brock Wagner: ======================== Co-Founder of Chefpreneur, and a business thought leader and strategist. From inside Chefpreneur to the stages at Chefpreneur Retreats and Events, Brock leads the team and our clients to create business machines with predictable systems and processes that drive growth and impact.

The Chefpreneur Show 01-25-23

👉🏻 Want us to show you how build a World-Class Personal Chef Brand?  Visit: https://chefpreneur.com   The Chefpreneur Show will help you make the most of your culinary business, from marketing and promotion to business finance and beyond. Whether you’re just starting out or have been in the industry for years, we have something for everyone. Tune in, join the conversation and take your business to the next level! What We do, Why We Do It. We’ll help you take the guesswork out of building a world-class personal chef business. With the Chefpreneur Method, you can confidently create your brand, website, booking process and more that actually turns leads into clients, without wasting time or money. How can we serve you? About Chef Andres: ======================== Chef Andres was raised with a passion for food, instilled by his grandma, “Ya-Ya,” who showed Andres so much love through the food she cooked. Warm pots of soup and fresh baked bread always inspire nostalgic memories for Andres. But entering the industry after graduating culinary school, Andres found that the fine dining scene was far from the warm memories that Ya-Ya cultivated. Food wasn’t love, it was just thankless hard work. Working in kitchens of high-end hotels like The Ritz-Carlton, Four Seasons, and Grand Del Mar Hotels in Chicago, San Francisco, and San Diego, Chef Andres was paying his dues like so many in the industry do—working long hours, getting yelled at by stressed-out bosses, and being constantly underappreciated and exposed to the toxic culture that underlies the restaurant industry. But he didn’t want to be just another stressed-out head chef making life miserable for young cooks working their way through the ranks. Instead, he branched out on his own to start his own business as a personal chef.    Now Chef Andres is able to share the love his grandmother shared with him through the foods he loves. His business now handles 30-40 cook events per month, and he doesn’t even have to do any more of the cooking! He’s able to pay his team well and give them the lives they deserve while enjoying more flexibility to share his passion and knowledge with fellow chefs by launching Chefpreneur. After creating a business and a lifestyle that he once thought was impossible, Chef Andres feels as though he’s been called upon by God to share this knowledge with all the cooks and chefs out there who need it. Outside of work, Andres savors the freedom he now has to spend plenty of time with his wife and five daughters at their home near Atlanta, GA.    ======================== About Brock Wagner: ======================== Co-Founder of Chefpreneur, and a business thought leader and strategist. From inside Chefpreneur to the stages at Chefpreneur Retreats and Events, Brock leads the team and our clients to create business machines with predictable systems and processes that drive growth and impact.

👉🏻 Want us to show you how build a World-Class Personal Chef Brand?  Visit: <a href="https://chefpreneur.com" rel="nofollow" target="_blank">https://chefpreneur.com</a> The Chefpreneur Show will help you make the most of your culinary business, from marketing and promotion to business finance and beyond. Whether you’re just starting out or have been in the industry for years, we have something for everyone. Tune in, join the conversation and take your business to the next level! What We do, Why We Do It. We’ll help you take the guesswork out of building a world-class personal chef business. With the Chefpreneur Method, you can confidently create your brand, website, booking process and more that actually turns leads into clients, without wasting time or money. How can we serve you? About Chef Andres: ======================== Chef Andres was raised with a passion for food, instilled by his grandma, “Ya-Ya,” who showed Andres so much love through the food she cooked. Warm pots of soup and fresh baked bread always inspire nostalgic memories for Andres. But entering the industry after graduating culinary school, Andres found that the fine dining scene was far from the warm memories that Ya-Ya cultivated. Food wasn’t love, it was just thankless hard work. Working in kitchens of high-end hotels like The Ritz-Carlton, Four Seasons, and Grand Del Mar Hotels in Chicago, San Francisco, and San Diego, Chef Andres was paying his dues like so many in the industry do—working long hours, getting yelled at by stressed-out bosses, and being constantly underappreciated and exposed to the toxic culture that underlies the restaurant industry. But he didn’t want to be just another stressed-out head chef making life miserable for young cooks working their way through the ranks. Instead, he branched out on his own to start his own business as a personal chef.  Now Chef Andres is able to share the love his grandmother shared with him through the foods he loves. His business now handles 30-40 cook events per month, and he doesn’t even have to do any more of the cooking! He’s able to pay his team well and give them the lives they deserve while enjoying more flexibility to share his passion and knowledge with fellow chefs by launching Chefpreneur. After creating a business and a lifestyle that he once thought was impossible, Chef Andres feels as though he’s been called upon by God to share this knowledge with all the cooks and chefs out there who need it. Outside of work, Andres savors the freedom he now has to spend plenty of time with his wife and five daughters at their home near Atlanta, GA.  ======================== About Brock Wagner: ======================== Co-Founder of Chefpreneur, and a business thought leader and strategist. From inside Chefpreneur to the stages at Chefpreneur Retreats and Events, Brock leads the team and our clients to create business machines with predictable systems and processes that drive growth and impact.

The Chefpreneur Show 01-18-23

This week’s episode is all about finding clients for your personal chef business. Whether you have a year of experience or 20 years, this is a must-listen for any of my chefpreneurs out there or anyone who wants to get started in the personal chef industry. What I share with you in this episode are the tips and tricks that got my business to where it is today, on track to make a million dollars this year alone.    Listen in for a guide on the fastest way to get your first client and dive into the chefpreneur industry so you can start building up that success today!   Join our FREE Facebook Group - The Chefpreneur Movement for awesome insights with our fellow Chefpreneurs!   Listen to this week’s podcast to learn more, but please send any questions you have to podcast@chefpreneurprogram.com    This episode was produced by Story On Media &amp; Marketing: https://www.successwithstories.com. 

This week’s episode is all about finding clients for your personal chef business. Whether you have a year of experience or 20 years, this is a must-listen for any of my chefpreneurs out there or anyone who wants to get started in the personal chef industry. What I share with you in this episode are the tips and tricks that got my business to where it is today, on track to make a million dollars this year alone.  Listen in for a guide on the fastest way to get your first client and dive into the chefpreneur industry so you can start building up that success today! Join our FREE Facebook Group - The Chefpreneur Movement for awesome insights with our fellow Chefpreneurs! Listen to this week’s podcast to learn more, but please send any questions you have to <a href="mailto:podcast@chefpreneurprogram.com">podcast@chefpreneurprogram.com</a> This episode was produced by Story On Media &amp; Marketing: <a href="https://www.successwithstories.com" rel="nofollow" target="_blank">https://www.successwithstories.com</a>.

The Fastest Way to Find Your First Client

As a Chefprenuer, people often think that my job is 100% about the food. They think that if the food is amazing, the clients will enjoy it and want to book me again for another meal. Though the quality of the food is important, it’s actually only about 20% of what makes my clients more than happy to book me again or recommend me to a friend.    So, what is that other 80%? What could possibly be more important than the food I make?  In this episode, I’m going to teach you the 80/20 rule, where 20% of your service is focused on the food, and the other 80% is focused on your client’s experience. That 80% covers everything from how easily clients can contact you, to your attitude and behavior when you’re serving them.    Listen in for my expert advice on how to effectively use the 80/20 rule to focus on your servitude, humility, and passion, and bring in new clients that will keep coming back for more!   Join our FREE Facebook Group - The Chefpreneur Movement for awesome insights with our fellow Chefpreneurs!   Listen to this week’s podcast to learn more, but please send any questions you have to podcast@chefpreneurprogram.com    This episode was produced by Story On Media &amp; Marketing: https://www.successwithstories.com. 

As a Chefprenuer, people often think that my job is 100% about the food. They think that if the food is amazing, the clients will enjoy it and want to book me again for another meal. Though the quality of the food is important, it’s actually only about 20% of what makes my clients more than happy to book me again or recommend me to a friend.  So, what is that other 80%? What could possibly be more important than the food I make?  In this episode, I’m going to teach you the 80/20 rule, where 20% of your service is focused on the food, and the other 80% is focused on your client’s experience. That 80% covers everything from how easily clients can contact you, to your attitude and behavior when you’re serving them.  Listen in for my expert advice on how to effectively use the 80/20 rule to focus on your servitude, humility, and passion, and bring in new clients that will keep coming back for more! Join our FREE Facebook Group - The Chefpreneur Movement for awesome insights with our fellow Chefpreneurs! Listen to this week’s podcast to learn more, but please send any questions you have to <a href="mailto:podcast@chefpreneurprogram.com">podcast@chefpreneurprogram.com</a> This episode was produced by Story On Media &amp; Marketing: <a href="https://www.successwithstories.com" rel="nofollow" target="_blank">https://www.successwithstories.com</a>.

What is the 80/20 Rule?

When we think of branding for a business, we often think of logos, colors and images that make our company unique and appeal to potential clients. All of these aspects are important, but there is so much more to branding than these visual and physical pieces. In order to really connect with your clients, you have to understand your message and what makes your business stand out from the rest.  In this episode, I wanted to do a deep dive into what branding is and why it plays such a vital role in the success of your business. This episode is a can’t miss, especially for my fellow entrepreneurs and chefpreneurs out there!  Join our FREE Facebook Group - The Chefpreneur Movement for awesome insights with our fellow Chefpreneurs! Listen to this week’s podcast to learn more, but please send any questions you have to podcast@chefpreneurprogram.com  This episode was produced by Story On Media &amp; Marketing: https://www.successwithstories.com. 

When we think of branding for a business, we often think of logos, colors and images that make our company unique and appeal to potential clients. All of these aspects are important, but there is so much more to branding than these visual and physical pieces. In order to really connect with your clients, you have to understand your message and what makes your business stand out from the rest.  In this episode, I wanted to do a deep dive into what branding is and why it plays such a vital role in the success of your business. This episode is a can’t miss, especially for my fellow entrepreneurs and chefpreneurs out there!  Join our FREE Facebook Group - The Chefpreneur Movement for awesome insights with our fellow Chefpreneurs! Listen to this week’s podcast to learn more, but please send any questions you have to <a href="mailto:podcast@chefpreneurprogram.com">podcast@chefpreneurprogram.com</a> This episode was produced by Story On Media &amp; Marketing: <a href="https://www.successwithstories.com" rel="nofollow" target="_blank">https://www.successwithstories.com</a>.

Is Branding Important?

One of the hardest things about transitioning from a traditional job to being a Chefpreneur is losing the consistency of a paycheck for the unknown of making something that may not reap immediate rewards. So in this episode, I address how that change can be disheartening but how it ultimately will work out in your favor. I encourage you to continue to hustle and grind, and I promise you'll feel the gratification of creating something that will continue to reward your hard work! Join our FREE Facebook Group - The Chefpreneur Movement for awesome insights with our fellow Chefpreneurs! Listen to this week’s podcast to learn more, but please send any questions you have to podcast@chefpreneurprogram.com  This episode was produced by Story On Media &amp; Marketing: https://www.successwithstories.com. 

One of the hardest things about transitioning from a traditional job to being a Chefpreneur is losing the consistency of a paycheck for the unknown of making something that may not reap immediate rewards. So in this episode, I address how that change can be disheartening but how it ultimately will work out in your favor. I encourage you to continue to hustle and grind, and I promise you'll feel the gratification of creating something that will continue to reward your hard work! Join our FREE Facebook Group - The Chefpreneur Movement for awesome insights with our fellow Chefpreneurs! Listen to this week’s podcast to learn more, but please send any questions you have to <a href="mailto:podcast@chefpreneurprogram.com">podcast@chefpreneurprogram.com</a> This episode was produced by Story On Media &amp; Marketing: <a href="https://www.successwithstories.com" rel="nofollow" target="_blank">https://www.successwithstories.com</a>.

You're Getting Paid, Sometimes It's Delayed

In this episode, I talk about different things that can add value to your business beyond your cooking ability. Surprisingly, there’s more to running a personal chef business than just making delicious food!    I'll be talking about optimizing ordering and booking processes, understanding and catering to your customers, adopting the right mindset for being a personal chef, and some examples from my own business. I hope that this episode will help you think through ways you can make your business more attractive and appealing to your clients.   Join our FREE Facebook Group - The Chefpreneur Movement for awesome insights with our fellow Chefpreneurs!   Listen to this week’s podcast to learn more, but please send any questions you have to podcast@chefpreneurprogram.com    This episode was produced by Story On Media &amp; Marketing: https://www.successwithstories.com. 

In this episode, I talk about different things that can add value to your business beyond your cooking ability. Surprisingly, there’s more to running a personal chef business than just making delicious food!  I'll be talking about optimizing ordering and booking processes, understanding and catering to your customers, adopting the right mindset for being a personal chef, and some examples from my own business. I hope that this episode will help you think through ways you can make your business more attractive and appealing to your clients. Join our FREE Facebook Group - The Chefpreneur Movement for awesome insights with our fellow Chefpreneurs! Listen to this week’s podcast to learn more, but please send any questions you have to <a href="mailto:podcast@chefpreneurprogram.com">podcast@chefpreneurprogram.com</a> This episode was produced by Story On Media &amp; Marketing: <a href="https://www.successwithstories.com" rel="nofollow" target="_blank">https://www.successwithstories.com</a>.

Paid for Value, Not Time

Jordan Mendoza

In this episode, I am excited to be joined by ​​a good friend of mine, Jordan Mendoza, the CEO and founder of Blaze Your Own Trail Consulting, and also a fellow podcaster! Jordan’s company works to create high impact sales and marketing strategies to help businesses generate leads and grow with success. His long experience with entrepreneurship allows him to have a deeper understanding of the connections we have with our clients and customers as business owners.    Jordan’s entrepreneurial journey takes him from working a regular 9 to 5 to get by while trying to start a business, to officially becoming a full time entrepreneur last year. Jordan’s story is an example of the success that our Chefprenuers work towards as they leave behind the job that doesn’t fulfill them to runa business that will give them the freedom to get whatever they want out of life.    Jordan and I talk about the importance of getting to know your customers and clients, why LinkedIn is such a great tool for business connections, and you’ll also get to hear more of Jordan’s story and see how he knew he was meant to be an entrepreneur.   Join our FREE Facebook Group - The Chefpreneur Movement for awesome insights with our fellow Chefpreneurs!   Listen to this week’s podcast to learn more, but please send any questions you have to podcast@chefpreneurprogram.com   This episode was produced by Story On Media &amp; Marketing: https://www.successwithstories.com. 

In this episode, I am excited to be joined by ​​a good friend of mine, Jordan Mendoza, the CEO and founder of Blaze Your Own Trail Consulting, and also a fellow podcaster! Jordan’s company works to create high impact sales and marketing strategies to help businesses generate leads and grow with success. His long experience with entrepreneurship allows him to have a deeper understanding of the connections we have with our clients and customers as business owners.    Jordan’s entrepreneurial journey takes him from working a regular 9 to 5 to get by while trying to start a business, to officially becoming a full time entrepreneur last year. Jordan’s story is an example of the success that our Chefprenuers work towards as they leave behind the job that doesn’t fulfill them to runa business that will give them the freedom to get whatever they want out of life.  Jordan and I talk about the importance of getting to know your customers and clients, why LinkedIn is such a great tool for business connections, and you’ll also get to hear more of Jordan’s story and see how he knew he was meant to be an entrepreneur. Join our FREE Facebook Group - The Chefpreneur Movement for awesome insights with our fellow Chefpreneurs! Listen to this week’s podcast to learn more, but please send any questions you have to podcast@chefpreneurprogram.com This episode was produced by Story On Media &amp; Marketing: <a href="https://www.successwithstories.com" rel="nofollow" target="_blank">https://www.successwithstories.com</a>.

Blazing Your Own Trail with Jordan Mendoza

The Chefpreneur movement is all about Chefs who have taken a risk to put their future into their own hands. Join Chef Andres as he wants to educate, motivate, and inspire Chefs to start their own Personal Chef Business and put the Restaurant and Hotel industry on its back. Tune in and Join the Movement!

Tell you guys what . From what I’ve read and listen no one has given the information that Chef Andres here brings . And if you haven’t Join the 14 day Challenge again, this is coming from me Personally. It’s great information believe me. Thanks Raymond, Lubbock TX

Great Information!!

This is the FIRST podcast I have ever commented on. Absolutely relatable, and as a recent culinary school graduate I have been looking for the outlet I need to express my passion for serving others. Thank you Chef!

Truly Inspiring

The Chefpreneur movement is all about Chefs who have taken a risk to put their future into their own hands. Join Chef Andres as he wants to educate, motivate, and inspire Chefs to start their own Personal Chef Business and put the Restaurant and Hotel industry on its back. Tune in and Join the Movement!

The Chefpreneur Show

The 11th episode of the Chefpreneur podcast begins with Chef Andres’ Q&amp;A segment. He answers a question from Michael Dorsey who DM’d him a couple of questions. Michael wanted to know how Chef Andres found his first client. Andres has a profile on Thumbtack.com and he was able to get his first client through that marketing vehicle. Andres’ response was full of helpful hints so listen to the podcast to hear more. On this week’s podcast, Chef Andres shared some of the awesome experiences he has had while working as a personal chef. A particular client Chef Andres talks about contacted him to do a bachelorette party. The client Googled “Chefs in San Diego” and found Chef Andres. Andres sent her a menu after they spoke over the phone. The client ended up going with another chef, but he sent her a follow-up thank you note telling the client that he greatly appreciated the fact that she contacted him and wished them the best during their event. Several weeks later, Chef Andres received another inquiry from a different lady. This client requested a dinner party for 8 of her friends. Chef Andres sent her the menu, but he also asked how the client heard about his business. She told him that her daughter (from the bachelorette party) gave her the referral. Even though Chef Andres was not hired for the bachelorette party, he was still hired for the current event based on the referral from her daughter. On the day of the event, Chef Andres shows up to the house and was overwhelmed by its vastness … the house took his breath away! You’ve got to listen to the podcast to hear about more of his experience. Stay tuned each week as Chef Andres guides listeners through the process of becoming personal chefs. The Chefpreneur FaceBook Group was created to give you the support you need to follow your dreams. It won’t be easy (It can be overwhelming at times), but it will be well worth it. Chef Andres is hard at work perfecting the Chefpreneur program so that you will have all the tools you need to get started at your fingertips. The program is coming soon, but in the meantime, work on naming your business, getting licensed, and all the other items discussed in the Chefpreneur e-book. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently. The future is yours … put it into your own hands! Get a Copy of the  Chefpreneur E-Book for FREE!  The Chefpreneur E-Book Also...make sure you join  The Chefpreneur Movement Facebook Group to be part of the discussion!

The 11th episode of the Chefpreneur podcast begins with Chef Andres’ Q&amp;A segment. He answers a question from Michael Dorsey who DM’d him a couple of questions. Michael wanted to know how Chef Andres found his first client. Andres has a profile on <a href="http://Thumbtack.com" rel="nofollow" target="_blank">Thumbtack.com</a> and he was able to get his first client through that marketing vehicle. Andres’ response was full of helpful hints so listen to the podcast to hear more. On this week’s podcast, Chef Andres shared some of the awesome experiences he has had while working as a personal chef. A particular client Chef Andres talks about contacted him to do a bachelorette party. The client Googled “Chefs in San Diego” and found Chef Andres. Andres sent her a menu after they spoke over the phone. The client ended up going with another chef, but he sent her a follow-up thank you note telling the client that he greatly appreciated the fact that she contacted him and wished them the best during their event. Several weeks later, Chef Andres received another inquiry from a different lady. This client requested a dinner party for 8 of her friends. Chef Andres sent her the menu, but he also asked how the client heard about his business. She told him that her daughter (from the bachelorette party) gave her the referral. Even though Chef Andres was not hired for the bachelorette party, he was still hired for the current event based on the referral from her daughter. On the day of the event, Chef Andres shows up to the house and was overwhelmed by its vastness … the house took his breath away! You’ve got to listen to the podcast to hear about more of his experience. Stay tuned each week as Chef Andres guides listeners through the process of becoming personal chefs. The Chefpreneur FaceBook Group was created to give you the support you need to follow your dreams. It won’t be easy (It can be overwhelming at times), but it will be well worth it. Chef Andres is hard at work perfecting the Chefpreneur program so that you will have all the tools you need to get started at your fingertips. The program is coming soon, but in the meantime, work on naming your business, getting licensed, and all the other items discussed in the Chefpreneur e-book. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently. The future is yours … put it into your own hands! Get a Copy of the <a href="http://ebook.chefpreneurprogram.com/e-book-landing-page" rel="nofollow" target="_blank"> Chefpreneur E-Book</a> for FREE! <a href="http://ebook.chefpreneurprogram.com/free-e-book-landing-page1816v8ii" rel="nofollow" target="_blank"> The Chefpreneur E-Book</a> Also...make sure you join <a href="https://www.facebook.com/groups/thechefpreneurmovement/" rel="nofollow" target="_blank"> The Chefpreneur Movement Facebook Group</a> to be part of the discussion!

How I got an opportunity to cook in a 17,000 square foot house!

On this fourth installment of the Chefpreneur podcast, Chef Andres discusses setting up your personal chef business. It really isn’t that complicated and you do not have to worry about being business savvy. There are a few things you need to get like licenses and permissions from your local government, but it is totally easy to get your personal chef business started today. Before doing any of that, you will need to name your business. You can name your business anything. Choose a name and then register for the legal rights to use that name by filing a fictitious name certificate. Once you file this, no one else can use your business name. Next, you will apply for a business license (if one is needed in your jurisdiction). You may also need to get a food safety certification or food handlers permit. Check with the state in which you live to find out if you are required to have a certification or permit. Finally, you need liability insurance to protect yourself. Someone could get sick and you could be liable or you could break equipment in your client’s kitchen. You never want to be put in a position where fingers are pointing in both directions between you and your client. The liability insurance company will help you take the proper steps to determine what really happened. Your reputation and business are on the line. Do not risk your livelihood by not getting the proper insurance. Find out more about setting up your personal chef business. This is a very important step that you cannot move forward without. Listen to episode 4 and put the industry back in your own hands to build a successful and fulfilling personal chef business in today’s podcast. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently. The future is yours … put it into your own hands! Get a Copy of the Chefpreneur E-Book for FREE!  The Chefpreneur E-Book

On this fourth installment of the Chefpreneur podcast, Chef Andres discusses setting up your personal chef business. It really isn’t that complicated and you do not have to worry about being business savvy. There are a few things you need to get like licenses and permissions from your local government, but it is totally easy to get your personal chef business started today. Before doing any of that, you will need to name your business. You can name your business anything. Choose a name and then register for the legal rights to use that name by filing a fictitious name certificate. Once you file this, no one else can use your business name. Next, you will apply for a business license (if one is needed in your jurisdiction). You may also need to get a food safety certification or food handlers permit. Check with the state in which you live to find out if you are required to have a certification or permit. Finally, you need liability insurance to protect yourself. Someone could get sick and you could be liable or you could break equipment in your client’s kitchen. You never want to be put in a position where fingers are pointing in both directions between you and your client. The liability insurance company will help you take the proper steps to determine what really happened. Your reputation and business are on the line. Do not risk your livelihood by not getting the proper insurance. Find out more about setting up your personal chef business. This is a very important step that you cannot move forward without. Listen to episode 4 and put the industry back in your own hands to build a successful and fulfilling personal chef business in today’s podcast. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently. The future is yours … put it into your own hands! Get a Copy of the Chefpreneur E-Book for FREE! <a href="http://ebook.chefpreneurprogram.com/free-e-book-landing-page1816v8ii" rel="nofollow" target="_blank"> The Chefpreneur E-Book</a>

Setting Up Your Personal Chef Business

On this episode of the Chefpreneur podcast, Chef Andres discusses niche. You want to look at the niche and the demographic of the people you will be serving. One of the biggest mistakes Chef Andres made in the beginning was that he was trying to please everyone. He was targeting all customers instead of his niche. It is no secret that people want to connect with a personal chef who understands their unique needs. As you begin to build your brand, you cannot just cook for anyone and everyone … you need to focus on your niche. You need to build a name for yourself. Your name must be attached to something. Identify what you will be known for so that your customers can understand who you are as a professional chef and what you can specifically offer to them. Do you specialize in vegan foods? Then, that’s your niche. Are you known for Asian cuisine? That’s your niche, and there’s a market for the services you offer. There are so many clients out their looking for something in particular that you do not need to worry about competition from other chefs. Market to those customers who satisfy your niche. Find out more about determining your niche, targeting the right customers, and putting the industry back in your own hands to build a successful and fulfilling personal chef business in today’s podcast. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! The future is yours … put it into your own hands! Get a Copy of the Chefpreneur E-Book for FREE!  The Chefpreneur E-Book

On this episode of the Chefpreneur podcast, Chef Andres discusses niche. You want to look at the niche and the demographic of the people you will be serving. One of the biggest mistakes Chef Andres made in the beginning was that he was trying to please everyone. He was targeting all customers instead of his niche. It is no secret that people want to connect with a personal chef who understands their unique needs. As you begin to build your brand, you cannot just cook for anyone and everyone … you need to focus on your niche. You need to build a name for yourself. Your name must be attached to something. Identify what you will be known for so that your customers can understand who you are as a professional chef and what you can specifically offer to them. Do you specialize in vegan foods? Then, that’s your niche. Are you known for Asian cuisine? That’s your niche, and there’s a market for the services you offer. There are so many clients out their looking for something in particular that you do not need to worry about competition from other chefs. Market to those customers who satisfy your niche. Find out more about determining your niche, targeting the right customers, and putting the industry back in your own hands to build a successful and fulfilling personal chef business in today’s podcast. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! The future is yours … put it into your own hands! Get a Copy of the Chefpreneur E-Book for FREE! <a href="http://ebook.chefpreneurprogram.com/free-e-book-landing-page1816v8ii" rel="nofollow" target="_blank"> The Chefpreneur E-Book</a>

Determine Your Niche

Thank you so much for tuning in! This podcast episode starts off with a question from Emily of the Chefpreneur Movement group. Her question is:    “Does anyone here in the group offer mostly pastry related services such as in-home baking classes or pop-ups?”.   I personally believe that there is a good opportunity with in-home baking classes! Even more so now because of the rise of social media, and that many people love doing and making “DIY” projects. Another idea, aside from doing in-house classes, would be to connect with caterers in your area and create a dessert tasting menu. You can price this on a per head basis, plus the cost of groceries. Another plus for this is that desserts usually has low grocery cost which will make it very attractive to clients.    If you have questions about personalizing menu options for your client you must listen to this week’s podcast! Please send any questions that you might have to podcast@chefpreneurprogram.com and join the Chefpreneur Movement Facebook Group. To join the group, go to http://bit.ly/chefpreneur-movement-group   When starting a business, it is important that you first identify your niche, as this will also define the messaging, branding, content, etc that you want to put out there for your future clients. Identifying your niche will narrow the scope, which can lead you to the RIGHT clients. Emphasis on the word “right” because many prospect clients may come and inquire, but the ones who appreciate the service you provide would be the “right” client for you.    I’ve come across many chefs who are ranting and frustrated with their business, as they keep on doing or serving clients that are not within their niche. Ultimately, they end up losing the business.   Remember that your messaging has to resonate with the clients. Your services should be clear and create an impact on those looking for YOUR services. Your niche is what you are passionate about, so it is important to make it clear on all your platforms (website or social media). Aside from the right messaging, you need to have a sufficient process immediately; this starts with booking up to the event proper.    We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire!   The future is yours… put it into your own hands!   If you haven’t scheduled a 30 minute FREE consultation call with me, book now by going to  https://www.chefpreneurprogram.com/strategy-session   Our FREE E-book is still available! Download yours at https://www.becomeachefpreneur.com to get you started on your Personal Chef Business.   Don’t forget to register for the FREE web class entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: https://www.thechefpreneurwebinar.com   Subscribe to our YouTube Channel by clicking this link: http://bit.ly/iamchefpreneur_youtube and  don’t forget to turn on the notifications to gain access to more great content!   Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at http://bit.ly/chefpreneur-movement-group and this is a good start in surrounding yourself with the right people in starting the business

Thank you so much for tuning in! This podcast episode starts off with a question from Emily of the Chefpreneur Movement group. Her question is:  “Does anyone here in the group offer mostly pastry related services such as in-home baking classes or pop-ups?”. I personally believe that there is a good opportunity with in-home baking classes! Even more so now because of the rise of social media, and that many people love doing and making “DIY” projects. Another idea, aside from doing in-house classes, would be to connect with caterers in your area and create a dessert tasting menu. You can price this on a per head basis, plus the cost of groceries. Another plus for this is that desserts usually has low grocery cost which will make it very attractive to clients.  If you have questions about personalizing menu options for your client you must listen to this week’s podcast! Please send any questions that you might have to podcast@chefpreneurprogram.com and join the Chefpreneur Movement Facebook Group. To join the group, go to <a href="http://bit.ly/chefpreneur-movement-group" rel="nofollow" target="_blank">http://bit.ly/chefpreneur-movement-group</a> When starting a business, it is important that you first identify your niche, as this will also define the messaging, branding, content, etc that you want to put out there for your future clients. Identifying your niche will narrow the scope, which can lead you to the RIGHT clients. Emphasis on the word “right” because many prospect clients may come and inquire, but the ones who appreciate the service you provide would be the “right” client for you.  I’ve come across many chefs who are ranting and frustrated with their business, as they keep on doing or serving clients that are not within their niche. Ultimately, they end up losing the business. Remember that your messaging has to resonate with the clients. Your services should be clear and create an impact on those looking for YOUR services. Your niche is what you are passionate about, so it is important to make it clear on all your platforms (website or social media). Aside from the right messaging, you need to have a sufficient process immediately; this starts with booking up to the event proper.  We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire! The future is yours… put it into your own hands! If you haven’t scheduled a 30 minute FREE consultation call with me, book now by going to <a href="https://www.chefpreneurprogram.com/strategy-session-live" rel="nofollow" target="_blank"> https://www.chefpreneurprogram.com/strategy-session</a> Our FREE E-book is still available! Download yours at <a href="https://www.becomeachefpreneur.com/" rel="nofollow" target="_blank">https://www.becomeachefpreneur.com</a> to get you started on your Personal Chef Business. Don’t forget to register for the FREE web class entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: <a href="https://www.thechefpreneurwebinar.com/register-now" rel="nofollow" target="_blank">https://www.thechefpreneurwebinar.com</a> Subscribe to our YouTube Channel by clicking this link: <a href="http://bit.ly/iamchefpreneur_youtube" rel="nofollow" target="_blank">http://bit.ly/iamchefpreneur_youtube</a> and  don’t forget to turn on the notifications to gain access to more great content! Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at <a href="http://bit.ly/chefpreneur-movement-group" rel="nofollow" target="_blank">http://bit.ly/chefpreneur-movement-group</a> and this is a good start in surrounding yourself with the right people in starting the business

How to find the RIGHT clients

If you want to start, grow, or run a Personal Chef business of your own, then you’re in the right place. This is where like-minded chefs come to learn, and listen to all the “in’s and out’s” of the Personal Chef Business. This episode starts with a question from one of our Masterclass students, Michelle Hallet, which she posted in our Chefpreneur Facebook Group (click here to join our FREE Facebook group). Michelle said that she would love “to hear a play by play on how I personally do a plated dinner service.” For a plated dinner service, I usually arrive 3 to 4hours ahead of the scheduled dinner time. It is always good to have more time for the preparation of the dish and services, just in case. I also have either an event head or a server with me when I do plated meals, as they are the ones who help me in preparing the table and the flatware. While doing the setup, I make sure to put the dishes in a plate warmer prior to serving to make sure that the food will arrive to the client warm. I always try to plan and time things out ahead of time. For example, while I am plating the salad, I will start to prepare the entrée. I pace the cooking based completely on my clients. I never want to rush them, since we are catering to them, unlike in the restaurant business.  If you have questions about personalizing a dinner for your client you must listen to this week’s podcast! Please send any questions that you might have to podcast@chefpreneurprogram.com and join the Chefpreneur Movement Facebook Group.  To join the group, go to http://bit.ly/chefpreneur-movement-group  The 3 Softwares that I recommend using for your Personal Chef Business are based on my own experience. Please remember that all managing styles are different and you may need more programs, or different programs dependent on you.  First, you will need a software to design your menus, website, and general graphics. We want this to be easy to use and budget-friendly so I highly suggest Canva.com! Canva is extremely affordable, but also comes with free templates and versions to make it simple and user-friendly. Second, everyone needs a GSuite (by google)! Google has their own cloud, known as the Google Drive, where you can save all your files, access it both from your laptop and mobile phone, and allow others to edit and access from anywhere in the world with wifi. It has Docs (similar to Word), Sheets (similar to Excel), Slides (similar to PowerPoint), and other functions that are similar to Microsoft. The Google Suite is amazing and very affordable too! Lastly, I recommend either a CRM (Customer Relations Management) tool such as Infusionsoft, or an Invoicing tool such as Quickbooks online. I personally use Infusionsoft! One of my favorite features is that it’s linkable to my website! Whenever there are inquiries, all information will go straight to my Infusionsoft, and I can search the client by their name and attach any necessary documents needed, such as a menu, their food restrictions, allergies, etc. Infusionsoft also has an e-mail marketing feature which I use for my monthly e-mail campaign. The downfall is that it’s pretty robust and expensive. So if you are still a starting business and you think that you still won’t be needing this, a tool for Invoicing will be the best next option. An automated invoicing tool can ease out your financial transactions and will ensure that everything on your business is visible.   We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire!  The future is yours… put it into your own hands!  If you haven’t scheduled a 30 minute FREE consultation call with me, book now by going to  https://www.chefpreneurprogram.com/strategy-session  Our FREE E-book is still available! Download yours at https://www.becomeachefpreneur.com to get you started on your Personal Chef Business.  Don’t forget to register for the FREE web class entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: https://www.thechefpreneurwebinar.com  Subscribe to our YouTube Channel by clicking this link: http://bit.ly/iamchefpreneur_youtube and  don’t forget to turn on the notifications to gain access to more great content!  Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at http://bit.ly/chefpreneur-movement-group and this is a good start in surrounding yourself with the right people in starting the business

If you want to start, grow, or run a Personal Chef business of your own, then you’re in the right place. This is where like-minded chefs come to learn, and listen to all the “in’s and out’s” of the Personal Chef Business. This episode starts with a question from one of our Masterclass students, Michelle Hallet, which she posted in our Chefpreneur Facebook Group (<a href="http://bit.ly/chefpreneur-movement-group" rel="nofollow" target="_blank">click here to join our FREE Facebook group</a>). Michelle said that she would love “to hear a play by play on how I personally do a plated dinner service.” For a plated dinner service, I usually arrive 3 to 4hours ahead of the scheduled dinner time. It is always good to have more time for the preparation of the dish and services, just in case. I also have either an event head or a server with me when I do plated meals, as they are the ones who help me in preparing the table and the flatware. While doing the setup, I make sure to put the dishes in a plate warmer prior to serving to make sure that the food will arrive to the client warm. I always try to plan and time things out ahead of time. For example, while I am plating the salad, I will start to prepare the entrée. I pace the cooking based completely on my clients. I never want to rush them, since we are catering to them, unlike in the restaurant business.  If you have questions about personalizing a dinner for your client you must listen to this week’s podcast! Please send any questions that you might have to podcast@chefpreneurprogram.com and join the Chefpreneur Movement Facebook Group.  To join the group, go to <a href="http://bit.ly/chefpreneur-movement-group" rel="nofollow" target="_blank">http://bit.ly/chefpreneur-movement-group</a>  The 3 Softwares that I recommend using for your Personal Chef Business are based on my own experience. Please remember that all managing styles are different and you may need more programs, or different programs dependent on you.  First, you will need a software to design your menus, website, and general graphics. We want this to be easy to use and budget-friendly so I highly suggest <a href="http://Canva.com" rel="nofollow" target="_blank">Canva.com</a>! Canva is extremely affordable, but also comes with free templates and versions to make it simple and user-friendly. Second, everyone needs a GSuite (by google)! Google has their own cloud, known as the Google Drive, where you can save all your files, access it both from your laptop and mobile phone, and allow others to edit and access from anywhere in the world with wifi. It has Docs (similar to Word), Sheets (similar to Excel), Slides (similar to PowerPoint), and other functions that are similar to Microsoft. The Google Suite is amazing and very affordable too! Lastly, I recommend either a CRM (Customer Relations Management) tool such as Infusionsoft, or an Invoicing tool such as Quickbooks online. I personally use Infusionsoft! One of my favorite features is that it’s linkable to my website! Whenever there are inquiries, all information will go straight to my Infusionsoft, and I can search the client by their name and attach any necessary documents needed, such as a menu, their food restrictions, allergies, etc. Infusionsoft also has an e-mail marketing feature which I use for my monthly e-mail campaign. The downfall is that it’s pretty robust and expensive. So if you are still a starting business and you think that you still won’t be needing this, a tool for Invoicing will be the best next option. An automated invoicing tool can ease out your financial transactions and will ensure that everything on your business is visible. We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire!  The future is yours… put it into your own hands!  If you haven’t scheduled a 30 minute FREE consultation call with me, book now by going to <a href="https://www.chefpreneurprogram.com/strategy-session-live" rel="nofollow" target="_blank"> https://www.chefpreneurprogram.com/strategy-session</a>  Our FREE E-book is still available! Download yours at <a href="https://www.becomeachefpreneur.com/" rel="nofollow" target="_blank">https://www.becomeachefpreneur.com</a> to get you started on your Personal Chef Business.  Don’t forget to register for the FREE web class entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: <a href="https://www.thechefpreneurwebinar.com/register-now" rel="nofollow" target="_blank">https://www.thechefpreneurwebinar.com</a>  Subscribe to our YouTube Channel by clicking this link: <a href="http://bit.ly/iamchefpreneur_youtube" rel="nofollow" target="_blank">http://bit.ly/iamchefpreneur_youtube</a> and  don’t forget to turn on the notifications to gain access to more great content!  Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at <a href="http://bit.ly/chefpreneur-movement-group" rel="nofollow" target="_blank">http://bit.ly/chefpreneur-movement-group</a> and this is a good start in surrounding yourself with the right people in starting the business

The 3 Pieces of Software You Need to Run a Successful Personal Chef Business

Thanks for tuning in! This weeks podcast episode starts off with a question from Natasha of the Chepreneur Movement Facebook Group. Her question was:   “I was asked to cater a retreat’s breakfast, lunch, and dinner. What is the best way to charge it?”   The idea of pricing has been a question that is common not only with personal chefs, but to all business owners. Three-pointers that I can give to you is that first: Pass the grocery cost to the clients because it is really hard to quote a price as the market cost fluxuates. Second: it is okay to charge a daily rate based on how many people you are going to serve. Charge a flat rate for your services plus the groceries. And lastly third: the service cost you tell your client should include the cost for additional help, such as your assistant or another chef and waiter. You do not want to give your client an option to choose a cost with or without help. It would also be a good upsell when you tell your client that “yes, it’s me and my assistant” or “it's me and my chef” because it gives the client assurance that you will get the job done.   Listen to this week’s podcast to learn more, but please send me any questions that you might have to podcast@chefpreneurprogram.com or join the Chefpreneur Movement Facebook Group and post your questions there. To join the group go to http://bit.ly/chefpreneur-movement-group   In a Personal Chef Business, there are three stages in the selling process. First is Messaging which plays an important role on your website to attract clients. It is important to know the right messaging that you should put on your website. Second is having a good procedure, system, and interface on your website for the clients to easily navigate and make a transaction with you. This is an important piece in your Personal Chef Business. Remember, sure buys are better than having many website visitors but no sells. Lastly, having a good selling process. This is where the client actually buys your services. Your target here is not being pushy BUT assuring your clients that what you offer to them can make their lives better or else, easier. Lose the perception that selling is bad. It is important that you believe in your product, which is your service so that you can sincerely deliver that to your clients. Remember to give your clients an awesome journey of doing business with you.   We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire!   The future is yours… put it into your own hands!   If you haven’t scheduled a 30minute FREE consultation call with me, book now by going to https://www.chefpreneurprogram.com/application-page   Our FREE E-book is still available! Download yours at https://www.becomeachefpreneur.com to get you started on your Personal Chef Business.   Don’t forget to register for the FREE webclass entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: https://www.thechefpreneurwebinar.com   Subscribe to our YouTube Channel by clicking this link: http://bit.ly/iamchefpreneur_youtube to gain access to more great content!   Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at http://bit.ly/chefpreneur-movement-group

Thanks for tuning in! This weeks podcast episode starts off with a question from Natasha of the Chepreneur Movement Facebook Group. Her question was: “I was asked to cater a retreat’s breakfast, lunch, and dinner. What is the best way to charge it?” The idea of pricing has been a question that is common not only with personal chefs, but to all business owners. Three-pointers that I can give to you is that first: Pass the grocery cost to the clients because it is really hard to quote a price as the market cost fluxuates. Second: it is okay to charge a daily rate based on how many people you are going to serve. Charge a flat rate for your services plus the groceries. And lastly third: the service cost you tell your client should include the cost for additional help, such as your assistant or another chef and waiter. You do not want to give your client an option to choose a cost with or without help. It would also be a good upsell when you tell your client that “yes, it’s me and my assistant” or “it's me and my chef” because it gives the client assurance that you will get the job done. Listen to this week’s podcast to learn more, but please send me any questions that you might have to podcast<a href="mailto:info@chefpreneurprogram.com">@chefpreneurprogram.com</a> or join the Chefpreneur Movement Facebook Group and post your questions there. To join the group go to <a href="http://bit.ly/chefpreneur-movement-group" rel="nofollow" target="_blank">http://bit.ly/chefpreneur-movement-group</a> In a Personal Chef Business, there are three stages in the selling process. First is Messaging which plays an important role on your website to attract clients. It is important to know the right messaging that you should put on your website. Second is having a good procedure, system, and interface on your website for the clients to easily navigate and make a transaction with you. This is an important piece in your Personal Chef Business. Remember, sure buys are better than having many website visitors but no sells. Lastly, having a good selling process. This is where the client actually buys your services. Your target here is not being pushy BUT assuring your clients that what you offer to them can make their lives better or else, easier. Lose the perception that selling is bad. It is important that you believe in your product, which is your service so that you can sincerely deliver that to your clients. Remember to give your clients an awesome journey of doing business with you. We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire! The future is yours… put it into your own hands! If you haven’t scheduled a 30minute FREE consultation call with me, book now by going to <a href="https://www.chefpreneurprogram.com/application-page" rel="nofollow" target="_blank">https://www.chefpreneurprogram.com/application-page</a> Our FREE E-book is still available! Download yours at <a href="https://www.becomeachefpreneur.com" rel="nofollow" target="_blank">https://www.becomeachefpreneur.com</a> to get you started on your Personal Chef Business. Don’t forget to register for the FREE webclass entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: <a href="https://www.thechefpreneurwebinar.com/register-now" rel="nofollow" target="_blank">https://www.thechefpreneurwebinar.com</a> Subscribe to our YouTube Channel by clicking this link: <a href="http://bit.ly/iamchefpreneur_youtube" rel="nofollow" target="_blank">http://bit.ly/iamchefpreneur_youtube</a> to gain access to more great content! Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at <a href="http://bit.ly/chefpreneur-movement-group" rel="nofollow" target="_blank">http://bit.ly/chefpreneur-movement-group</a>

The 3 Stages of Selling your Personal Chef Services

Chef Andres begins this week by answering a question from Michael, a member of the Chefpreneur Facebook Group. Michael asked “What do you do if you do not have a kitchen of your own to work in?” As a personal chef you would cook out of your client’s homes. As a caterer, you might need to have your own commercial kitchen, but as a personal chef you can do weekly meal preparations and other events in your client’s homes. Another member asked how do you determine the number of portions to prepare for an event. You’ll have to listen to this week’s podcast to learn how to utilize portion control in your business, but please send any questions you have to info@chefpreneurprogram.com or join the  Chefpreneur Private Facebook Group and post questions there as well. On this episode, Chef Andres discusses the 3 mistakes he made when he started his personal chef business. Mistake #1, he undervalued himself. He started out by charging by the hour. He would work a 10-hour day and make $350, but also write menus, shop, sit in traffic, etc., but the time adds up and he discovered he really wasn’t making the money he actually deserved. He wasn’t charging for the menu-development, shopping, and traffic.  In your own business, you are the product and you have to value yourself. Mistake #2, confusing your customers. The more complicated it is to figure out what you do, the lower the chances they will hire you. Give your customers your services in very elementary language. Mistake #3, not getting mentorship and guided help regarding how to run your business. Chef Andres read a few articles, but it really wasn’t enough. That’s why he created the Chefpreneur program. His advice to you … get some training and invest in a program so that you can avoid this mistake. He’s experienced these 3 things and is sharing them with you so that you can have a successful business like him. Stay tuned each week as Chef Andres guides listeners through the process of becoming personal chefs. The Chefpreneur FaceBook Group was created to give you the support you need to follow your dreams. It won’t be easy (It can be overwhelming at times), but it will be well worth it. Chef Andres is hard at work perfecting the Chefpreneur program so that you will have all the tools you need to get started at your fingertips. The program is coming soon, but in the meantime, work on naming your business, getting licensed, and all the other items discussed in the Chefpreneur e-book. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently. The future is yours … put it into your own hands! Get a Copy of the  Chefpreneur E-Book for FREE!  The Chefpreneur E-Book Also...make sure you join  The Chefpreneur Movement Facebook Group to be part of the discussion!

Chef Andres begins this week by answering a question from Michael, a member of the Chefpreneur Facebook Group. Michael asked “What do you do if you do not have a kitchen of your own to work in?” As a personal chef you would cook out of your client’s homes. As a caterer, you might need to have your own commercial kitchen, but as a personal chef you can do weekly meal preparations and other events in your client’s homes. Another member asked how do you determine the number of portions to prepare for an event. You’ll have to listen to this week’s podcast to learn how to utilize portion control in your business, but please send any questions you have to <a href="mailto:info@chefpreneurprogram.com">info@chefpreneurprogram.com</a> or join the <a href="https://www.facebook.com/groups/thechefpreneurmovement/" rel="nofollow" target="_blank"> Chefpreneur Private Facebook Group</a> and post questions there as well. On this episode, Chef Andres discusses the 3 mistakes he made when he started his personal chef business. Mistake #1, he undervalued himself. He started out by charging by the hour. He would work a 10-hour day and make $350, but also write menus, shop, sit in traffic, etc., but the time adds up and he discovered he really wasn’t making the money he actually deserved. He wasn’t charging for the menu-development, shopping, and traffic.  In your own business, you are the product and you have to value yourself. Mistake #2, confusing your customers. The more complicated it is to figure out what you do, the lower the chances they will hire you. Give your customers your services in very elementary language. Mistake #3, not getting mentorship and guided help regarding how to run your business. Chef Andres read a few articles, but it really wasn’t enough. That’s why he created the Chefpreneur program. His advice to you … get some training and invest in a program so that you can avoid this mistake. He’s experienced these 3 things and is sharing them with you so that you can have a successful business like him. Stay tuned each week as Chef Andres guides listeners through the process of becoming personal chefs. The Chefpreneur FaceBook Group was created to give you the support you need to follow your dreams. It won’t be easy (It can be overwhelming at times), but it will be well worth it. Chef Andres is hard at work perfecting the Chefpreneur program so that you will have all the tools you need to get started at your fingertips. The program is coming soon, but in the meantime, work on naming your business, getting licensed, and all the other items discussed in the Chefpreneur e-book. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently. The future is yours … put it into your own hands! Get a Copy of the <a href="http://ebook.chefpreneurprogram.com/e-book-landing-page" rel="nofollow" target="_blank"> Chefpreneur E-Book</a> for FREE! <a href="http://ebook.chefpreneurprogram.com/free-e-book-landing-page1816v8ii" rel="nofollow" target="_blank"> The Chefpreneur E-Book</a> Also...make sure you join <a href="https://www.facebook.com/groups/thechefpreneurmovement/" rel="nofollow" target="_blank"> The Chefpreneur Movement Facebook Group</a> to be part of the discussion!

3 Mistakes I Made when Starting my Personal Chef Business that you can Avoid!

This podcast episode starts with a question to be answered by our host, Chef Andres Hinojosa. As related to our topic: Pricing. This question is from Maria, “Is there a good formula on how to structure your prices for your services for weekly clients or one time sporadic events and what factors to consider in making quotes?” Pricing for a specific service may come from different angles and methods but there is no real right answer for this, as this will depend on what best fits your business and processes. It may be per hour, flat rate, per meal, per day or per person which depends on the type of business you are in. But in my Personal Chef business, what works for me is by charging per person. It is simpler to explain to a client that the cost per head is this certain amount, compared to a per hour or a flat rate cost which may leave more doubts or questions to the client. The simpler the options are, the more convenient it is to the client, which can also reflect your level of service to them.   Listen to this week’s podcast to learn more, but please send any questions you have podcast@chefpreneurprogram.com or join the  Chefpreneur Movement Facebook Group and post questions there as well.   We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back!   The future is yours … put it into your own hands!   Don’t forget to register for the FREE webclass on April 18, 2019 at 10 am PST, entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: www.thechefpreneurwebinar.com   Get a Copy of the  Chefpreneur E-Book for FREE and receive exclusive training updates from Chef Andres Hinojosa!    The Chefpreneur E-Book

This podcast episode starts with a question to be answered by our host, Chef Andres Hinojosa. As related to our topic: Pricing. This question is from Maria, “Is there a good formula on how to structure your prices for your services for weekly clients or one time sporadic events and what factors to consider in making quotes?” Pricing for a specific service may come from different angles and methods but there is no real right answer for this, as this will depend on what best fits your business and processes. It may be per hour, flat rate, per meal, per day or per person which depends on the type of business you are in. But in my Personal Chef business, what works for me is by charging per person. It is simpler to explain to a client that the cost per head is this certain amount, compared to a per hour or a flat rate cost which may leave more doubts or questions to the client. The simpler the options are, the more convenient it is to the client, which can also reflect your level of service to them. Listen to this week’s podcast to learn more, but please send any questions you have podcast<a href="mailto:info@chefpreneurprogram.com">@chefpreneurprogram.com</a> or join the <a href="https://www.facebook.com/groups/thechefpreneurmovement/" rel="nofollow" target="_blank"> Chefpreneur Movement Facebook Group</a> and post questions there as well. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! The future is yours … put it into your own hands! Don’t forget to register for the FREE webclass on April 18, 2019 at 10 am PST, entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: <a href="http://www.thechefpreneurwebinar.com/" rel="nofollow" target="_blank">www.thechefpreneurwebinar.com</a> Get a Copy of the <a href="http://ebook.chefpreneurprogram.com/e-book-landing-page" rel="nofollow" target="_blank"> Chefpreneur E-Book</a> for FREE and receive exclusive training updates from Chef Andres Hinojosa! <a href="http://ebook.chefpreneurprogram.com/free-e-book-landing-page1816v8ii" rel="nofollow" target="_blank"> The Chefpreneur E-Book</a>

How should you charge for your Personal Chef Services?

Chef Andres began his podcast this week with his Q&amp;A segment. The question came from one of the Chefpreneur Movement Group member, Nancy, and her question is: What are the ideas for cost-efficient working commercial kitchen space for prepped meals as this drives up the cost? Also, what to do in the early stages of your business? In starting a new business, all aspects should be taken into consideration. In a meal preparation and delivery service setting, possible consideration is needing to have a big kitchen which may be an overhead cost. One way to counteract this is to start building a level of clientele where you go to their homes and cook their meals there, which is the concept of being a Personal Chef. Advantages of being one are: being able to start a business without having major overhead cost, you’ll have direct interaction with the clients which gives you the chance to analyze and get first hand feedbacks with the food and service for further improvement and lastly, chance for mastering the business as you'll have the direct experience in terms of Marketing, Logistics, Service, etc. Listen to this week’s podcast to learn more, but please send any questions you have to info@chefpreneurprogram.com or join the  Chefpreneur Movement Facebook Group and post questions there as well.   Having your own business has its advantages and disadvantages. One of its advantages is being able to have freedom in all aspects of your life. It may be time, creativity with your craft and being able to decide whenever you wanted to give back or share blessings to other people without someone telling you what should and should not do.   In the Chefpreneur program, we will guide and coach you in implementing the most effective system that will meet both excellence and profitability. We will also offer free webinars for you to continuously grow and excel in the business.   Stay tuned each week as Chef Andres guides listeners through the process of becoming personal chefs. The Chefpreneur Facebook Group was created to give you the support you need to follow your dreams. It won’t be easy (It can be overwhelming at times), but it will be well worth it. Chef Andres is hard at work perfecting the Chefpreneur program so that you will have all the tools you need to get started at your fingertips. The program is coming soon, but in the meantime, work on naming your business, getting licensed, and all the other items discussed in the Chefpreneur e-book.   We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently.   The future is yours … put it into your own hands!   Get a Copy of the  Chefpreneur E-Book for FREE and receive exclusive training updates from Chef Andres Hinojosa!    The Chefpreneur E-Book   Also...make sure you join  The Chefpreneur Movement Facebook Group to be part of the discussion!

Chef Andres began his podcast this week with his Q&amp;A segment. The question came from one of the Chefpreneur Movement Group member, Nancy, and her question is: What are the ideas for cost-efficient working commercial kitchen space for prepped meals as this drives up the cost? Also, what to do in the early stages of your business? In starting a new business, all aspects should be taken into consideration. In a meal preparation and delivery service setting, possible consideration is needing to have a big kitchen which may be an overhead cost. One way to counteract this is to start building a level of clientele where you go to their homes and cook their meals there, which is the concept of being a Personal Chef. Advantages of being one are: being able to start a business without having major overhead cost, you’ll have direct interaction with the clients which gives you the chance to analyze and get first hand feedbacks with the food and service for further improvement and lastly, chance for mastering the business as you'll have the direct experience in terms of Marketing, Logistics, Service, etc. Listen to this week’s podcast to learn more, but please send any questions you have to <a href="mailto:info@chefpreneurprogram.com">info@chefpreneurprogram.com</a> or join the <a href="https://www.facebook.com/groups/thechefpreneurmovement/" rel="nofollow" target="_blank"> Chefpreneur Movement Facebook Group</a> and post questions there as well. Having your own business has its advantages and disadvantages. One of its advantages is being able to have freedom in all aspects of your life. It may be time, creativity with your craft and being able to decide whenever you wanted to give back or share blessings to other people without someone telling you what should and should not do. In the Chefpreneur program, we will guide and coach you in implementing the most effective system that will meet both excellence and profitability. We will also offer free webinars for you to continuously grow and excel in the business. Stay tuned each week as Chef Andres guides listeners through the process of becoming personal chefs. The Chefpreneur Facebook Group was created to give you the support you need to follow your dreams. It won’t be easy (It can be overwhelming at times), but it will be well worth it. Chef Andres is hard at work perfecting the Chefpreneur program so that you will have all the tools you need to get started at your fingertips. The program is coming soon, but in the meantime, work on naming your business, getting licensed, and all the other items discussed in the Chefpreneur e-book. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently. The future is yours … put it into your own hands! Get a Copy of the <a href="http://ebook.chefpreneurprogram.com/e-book-landing-page" rel="nofollow" target="_blank"> Chefpreneur E-Book</a> for FREE and receive exclusive training updates from Chef Andres Hinojosa! <a href="http://ebook.chefpreneurprogram.com/free-e-book-landing-page1816v8ii" rel="nofollow" target="_blank"> The Chefpreneur E-Book</a> Also...make sure you join <a href="https://www.facebook.com/groups/thechefpreneurmovement/" rel="nofollow" target="_blank"> The Chefpreneur Movement Facebook Group</a> to be part of the discussion!

The freedom of having your own business

On this episode of the Chefpreneur Program Podcast, Chef Andres addresses your most pressing questions regarding starting a personal chef business … like “What’s the process you go through leading up to the cook day?” or “How can I do this if I have become stale? Can I still add value?” He also talks just a little about the Chefpreneur Program that he is launching very soon. Chef Andres will provide templates and processes that you can use in your personal chef business. He is also going to provide you with a sales script so that you can close the deal. He’s created everything so that you can be successful right out of the gate. The program will be robust so stay tuned to find out about the official launch of the program. Now onto today’s topic … So, you know how to cook, but do you have what it takes to be a personal chef? A lot of chefs think that there’s so much you need to have in order to be a personal chef. You don’t necessarily need to be the best cook (although it’s nice ...), but you really just need to have confidence. Many of the members of the Chefpreneur FaceBook group indicated that they feel like they need to have lots of experience in business, but the truth is that you just need basic business skills. Others believe that they haven’t earned their stripes as a “chef.” But you can promote yourself in your own right as a chef. Those are just some of the fears that you have got to overcome in order to build a successful personal chef business. Find out more about what it takes to move past the idea that you are forever bound to be a cook in someone else’s restaurant or hotel by listening to today's podcast. Chefpreneurs, you have options! Build that confidence and take a leap into owning your own personal chef business. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently. The future is yours … put it into your own hands! Get a Copy of the  Chefpreneur E-Book for FREE!  The Chefpreneur E-Book  Also...make sure you join  The Chefpreneur Movement Facebook Group to be part of the discussion!

On this episode of the Chefpreneur Program Podcast, Chef Andres addresses your most pressing questions regarding starting a personal chef business … like “What’s the process you go through leading up to the cook day?” or “How can I do this if I have become stale? Can I still add value?” He also talks just a little about the Chefpreneur Program that he is launching very soon. Chef Andres will provide templates and processes that you can use in your personal chef business. He is also going to provide you with a sales script so that you can close the deal. He’s created everything so that you can be successful right out of the gate. The program will be robust so stay tuned to find out about the official launch of the program. Now onto today’s topic … So, you know how to cook, but do you have what it takes to be a personal chef? A lot of chefs think that there’s so much you need to have in order to be a personal chef. You don’t necessarily need to be the best cook (although it’s nice ...), but you really just need to have confidence. Many of the members of the Chefpreneur FaceBook group indicated that they feel like they need to have lots of experience in business, but the truth is that you just need basic business skills. Others believe that they haven’t earned their stripes as a “chef.” But you can promote yourself in your own right as a chef. Those are just some of the fears that you have got to overcome in order to build a successful personal chef business. Find out more about what it takes to move past the idea that you are forever bound to be a cook in someone else’s restaurant or hotel by listening to today's podcast. Chefpreneurs, you have options! Build that confidence and take a leap into owning your own personal chef business. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently. The future is yours … put it into your own hands! Get a Copy of the <a href="http://ebook.chefpreneurprogram.com/e-book-landing-page" rel="nofollow" target="_blank"> Chefpreneur E-Book</a> for FREE! <a href="http://ebook.chefpreneurprogram.com/free-e-book-landing-page1816v8ii" rel="nofollow" target="_blank"> The Chefpreneur E-Book</a> Also...make sure you join <a href="https://www.facebook.com/groups/thechefpreneurmovement/" rel="nofollow" target="_blank"> The Chefpreneur Movement Facebook Group</a> to be part of the discussion!

So, You Know How to Cook, but do You Have What it Takes to be a Personal Chef?

Thanks for tuning in! This weeks podcast episode starts off with a question from Matt of the Chepreneur Movement Facebook Group. His question was:   “Do you take your own plates, flatware, pots, and pans to the client’s house?”   The beauty and the advantage of having a Personal Chef Business is that you won’t need to shell out much overhead cost for equipment in making and presenting high-quality food. Let me share with you what I do in my own Personal Chef Business. What I personally do is that I don’t bring my own flatware, silverware, pots, pans, etc. to a Client’s house. I use as much as what is available at the clienteles’ house as possible. Why? It makes it easier and gives a better experience to the clients and so I could focus more on the task at hand which is to give them high-quality service and food. It is also better as we don’t want to leave or forget any equipment behind at the client’s place. But, if you need an equipment to pull off your dish, you can definitely do so.     Listen to this week’s podcast to learn more, but please send me any questions that you might have to podcast@chefpreneurprogram.com or join the Chefpreneur Movement Facebook Group and post your questions there. To join the group, go to http://bit.ly/chefpreneur-movement-group   In a Personal Chef Business, there are three points which have to be your foundation in getting clients:  Make sure that your messaging is based or tied with the niche you want for your business and that you’re speaking to the right clients. You should define and know your niche to know your market. Instead of thinking that you should have plenty of inquiries, make sure that you’re putting out the proper messaging that is aligned with your niche and target market. You have to find other products and services that these clients are already using. For example, If you want to target people who are into the Keto diet, then understand what are these people using or going to such as doctors, gyms, etc.. From there, make partnerships with those businesses. Make them refer you to their clients, which is also your target market. Learn how to sell your services. Help the client envision their success and results with your services. You have to give that vision to your clients. Show them what difference your business can make in their lives. And, remember to give your clients an awesome journey of doing business with you.    We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire!   The future is yours… put it into your own hands!   If you haven’t scheduled a 30 minute FREE consultation call with me, book now by going to  https://www.chefpreneurprogram.com/strategy-session   Our FREE E-book is still available! Download yours at https://www.becomeachefpreneur.com to get you started on your Personal Chef Business.   Don’t forget to register for the FREE web class entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: https://www.thechefpreneurwebinar.com   Subscribe to our YouTube Channel by clicking this link: http://bit.ly/iamchefpreneur_youtube to gain access to more great content!   Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at http://bit.ly/chefpreneur-movement-group   Stay tuned for next week’s Podcast entitled: Why many of you won’t make it in the Personal Chef Business?

Thanks for tuning in! This weeks podcast episode starts off with a question from Matt of the Chepreneur Movement Facebook Group. His question was: “Do you take your own plates, flatware, pots, and pans to the client’s house?” The beauty and the advantage of having a Personal Chef Business is that you won’t need to shell out much overhead cost for equipment in making and presenting high-quality food. Let me share with you what I do in my own Personal Chef Business. What I personally do is that I don’t bring my own flatware, silverware, pots, pans, etc. to a Client’s house. I use as much as what is available at the clienteles’ house as possible. Why? It makes it easier and gives a better experience to the clients and so I could focus more on the task at hand which is to give them high-quality service and food. It is also better as we don’t want to leave or forget any equipment behind at the client’s place. But, if you need an equipment to pull off your dish, you can definitely do so.   Listen to this week’s podcast to learn more, but please send me any questions that you might have to podcast@chefpreneurprogram.com or join the Chefpreneur Movement Facebook Group and post your questions there. To join the group, go to <a href="http://bit.ly/chefpreneur-movement-group" rel="nofollow" target="_blank">http://bit.ly/chefpreneur-movement-group</a> In a Personal Chef Business, there are three points which have to be your foundation in getting clients: <ol> <li>Make sure that your messaging is based or tied with the niche you want for your business and that you’re speaking to the right clients. You should define and know your niche to know your market. Instead of thinking that you should have plenty of inquiries, make sure that you’re putting out the proper messaging that is aligned with your niche and target market.</li> <li>You have to find other products and services that these clients are already using. For example, If you want to target people who are into the Keto diet, then understand what are these people using or going to such as doctors, gyms, etc.. From there, make partnerships with those businesses. Make them refer you to their clients, which is also your target market.</li> <li>Learn how to sell your services. Help the client envision their success and results with your services. You have to give that vision to your clients. Show them what difference your business can make in their lives. And, remember to give your clients an awesome journey of doing business with you.</li> </ol> We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire! The future is yours… put it into your own hands! If you haven’t scheduled a 30 minute FREE consultation call with me, book now by going to <a href="https://www.chefpreneurprogram.com/strategy-session-live" rel="nofollow" target="_blank"> https://www.chefpreneurprogram.com/strategy-session</a> Our FREE E-book is still available! Download yours at <a href="https://www.becomeachefpreneur.com" rel="nofollow" target="_blank">https://www.becomeachefpreneur.com</a> to get you started on your Personal Chef Business. Don’t forget to register for the FREE web class entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: <a href="https://www.thechefpreneurwebinar.com/register-now" rel="nofollow" target="_blank">https://www.thechefpreneurwebinar.com</a> Subscribe to our YouTube Channel by clicking this link: <a href="http://bit.ly/iamchefpreneur_youtube" rel="nofollow" target="_blank">http://bit.ly/iamchefpreneur_youtube</a> to gain access to more great content! Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at <a href="http://bit.ly/chefpreneur-movement-group" rel="nofollow" target="_blank">http://bit.ly/chefpreneur-movement-group</a> Stay tuned for next week’s Podcast entitled: Why many of you won’t make it in the Personal Chef Business?

The Fastest Way to Find a Client!

What is this one thing that you should master in having a business? It is to know “How to effectively sell”. Let’s say your business is like a car, which needs gas and engine to run. The gas represents the inquiries you receive every day while the engine serves as the selling skill in your business. If your engine is not working properly, the gas is useless and therefore you won’t get to your destination. The same goes for your business. If you’re receiving hundreds of inquiries a week but don’t know how to make these as paying customers, it’s useless.   So what can you do? Here are 3 tips in making that inquiry a sure sell:    The entire communication is not about you but about the customer. Know what their needs are that you can fulfill?   Remember that if you don’t put them first, you won’t win. Most of the chefs today have their Facebook and website information be all about them, but in reality, nobody cares!    Whenever you are selling somebody something, you have to be in control of the conversation.  Start understanding that you are guiding them in booking your services and this takes you to have to be in control. You can’t let them drive the conversation. Guide them. Stir the ship, they’ll trust you if you do this and more likely that they’ll book and hire you.     You have to talk to somebody either over the phone or in person.   This part is lost nowadays. Many opted for the use of online applications to book them and make everything automated. Being on a personal level because this word is in our job description as a “Personal Chef”.   I use these 3 selling techniques in my own Personal Chef Business and have a 94.6% closed rate of booked inquiries. This technique is also what I teach in my step by step Masterclass Program. A more depth discussion and additional selling techniques were also discussed at the class.    If you apply these 3 techniques, I can guarantee an increase in your bookings 50% or more.   _   We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire!   The future is yours… put it into your own hands!   ___   Download our FREE E-book at https://www.becomeachefpreneur.com as your Ultimate Guide to get you started on your Personal Chef Business.   Subscribe to our YouTube Channel by clicking this link: http://bit.ly/iamchefpreneur_youtube and  don’t forget to turn on the notifications to gain access to more great content!   Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at http://bit.ly/chefpreneur-movement-group and this is a good start in surrounding yourself with the right people in starting the business and interact with like-minded chefs who are on a mission to break free from their kitchen job and build their own empire! (I know this is a repeat of the line above in bold, but this is for people who are new to the community so we want to drive these principles home)

What is this one thing that you should master in having a business? It is to know “How to effectively sell”. Let’s say your business is like a car, which needs gas and engine to run. The gas represents the inquiries you receive every day while the engine serves as the selling skill in your business. If your engine is not working properly, the gas is useless and therefore you won’t get to your destination. The same goes for your business. If you’re receiving hundreds of inquiries a week but don’t know how to make these as paying customers, it’s useless. So what can you do? Here are 3 tips in making that inquiry a sure sell: <ol> <li>The entire communication is not about you but about the customer. Know what their needs are that you can fulfill? </li> </ol> Remember that if you don’t put them first, you won’t win. Most of the chefs today have their Facebook and website information be all about them, but in reality, nobody cares! <ol> <li>Whenever you are selling somebody something, you have to be in control of the conversation.</li> </ol> Start understanding that you are guiding them in booking your services and this takes you to have to be in control. You can’t let them drive the conversation. Guide them. Stir the ship, they’ll trust you if you do this and more likely that they’ll book and hire you.  <ol> <li>You have to talk to somebody either over the phone or in person. </li> </ol> This part is lost nowadays. Many opted for the use of online applications to book them and make everything automated. Being on a personal level because this word is in our job description as a “Personal Chef”. I use these 3 selling techniques in my own Personal Chef Business and have a 94.6% closed rate of booked inquiries. This technique is also what I teach in my step by step Masterclass Program. A more depth discussion and additional selling techniques were also discussed at the class.  If you apply these 3 techniques, I can guarantee an increase in your bookings 50% or more. _ We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire! The future is yours… put it into your own hands! ___ Download our FREE E-book at <a href="https://www.becomeachefpreneur.com" rel="nofollow" target="_blank">https://www.becomeachefpreneur.com</a> as your Ultimate Guide to get you started on your Personal Chef Business. Subscribe to our YouTube Channel by clicking this link: <a href="http://bit.ly/iamchefpreneur_youtube" rel="nofollow" target="_blank">http://bit.ly/iamchefpreneur_youtube</a> and  don’t forget to turn on the notifications to gain access to more great content! Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at <a href="http://bit.ly/chefpreneur-movement-group" rel="nofollow" target="_blank">http://bit.ly/chefpreneur-movement-group</a> and this is a good start in surrounding yourself with the right people in starting the business and interact with like-minded chefs who are on a mission to break free from their kitchen job and build their own empire! (I know this is a repeat of the line above in bold, but this is for people who are new to the community so we want to drive these principles home)

Why you shouldn’t focus on getting more inquiries until you master this one thing

You may wonder what a day in the life of a personal chef looks like? In today’s podcast, Chef Andres gives a glimpse into his life. He talks about the things he has experienced over the past several years. He talks about all the fun he has had, his travels, and insight he has gleaned since becoming a personal chef. One story he shares is about a family he cooked for. This family had some very particular tastes. They had had a bad experience with a previous personal chef, but Chef Andres was able to ‘WOW’ them with his food. This family was so happy that they hired him to cook for them again. He ended up flying in a private jet to a location you will need to listen to the podcast to find out more about … He also flew in a helicopter to get to another location to cook for this same family! Find out more about becoming a personal chef and all the great experiences you will have when you decide to work for yourself. If traveling is one of the things you look forward to doing as a personal chef, you can do it! Ever wanted to cook in a mansion? Well, this is the move for you. How about cooking on the beach? Become a Chefpreneur, work for yourself, and make your dreams come true! We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently. The future is yours … put it into your own hands! Get a Copy of the  Chefpreneur E-Book for FREE!  The Chefpreneur E-Book Also...make sure you join  The Chefpreneur Movement Facebook Group to be part of the discussion!

You may wonder what a day in the life of a personal chef looks like? In today’s podcast, Chef Andres gives a glimpse into his life. He talks about the things he has experienced over the past several years. He talks about all the fun he has had, his travels, and insight he has gleaned since becoming a personal chef. One story he shares is about a family he cooked for. This family had some very particular tastes. They had had a bad experience with a previous personal chef, but Chef Andres was able to ‘WOW’ them with his food. This family was so happy that they hired him to cook for them again. He ended up flying in a private jet to a location you will need to listen to the podcast to find out more about … He also flew in a helicopter to get to another location to cook for this same family! Find out more about becoming a personal chef and all the great experiences you will have when you decide to work for yourself. If traveling is one of the things you look forward to doing as a personal chef, you can do it! Ever wanted to cook in a mansion? Well, this is the move for you. How about cooking on the beach? Become a Chefpreneur, work for yourself, and make your dreams come true! We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently. The future is yours … put it into your own hands! Get a Copy of the <a href="http://ebook.chefpreneurprogram.com/e-book-landing-page" rel="nofollow" target="_blank"> Chefpreneur E-Book</a> for FREE! <a href="http://ebook.chefpreneurprogram.com/free-e-book-landing-page1816v8ii" rel="nofollow" target="_blank"> The Chefpreneur E-Book</a> Also...make sure you join <a href="https://www.facebook.com/groups/thechefpreneurmovement/" rel="nofollow" target="_blank"> The Chefpreneur Movement Facebook Group</a> to be part of the discussion!

A Day in the Life of a Personal Chef

So, let’s discuss why are you charging so little for your services. Some might probably say that this is about confidence issues. That they are not yet confident in charging higher because they are still starting out and testing the water.    Simply put, it is natural when starting up a business. People tend to be shy and undersell their services just for the sake to have a sale. BUT, we need to understand what is at stake and sacrificed by doing that.   When you start a business and you undercharge, the tendency is that you won’t perform well and in return, your clients won’t get the experience that they would have wanted. Whereas, if you charge higher, your instinct is that “my client will be paying this much and therefore, I should perform well. I will show up on time. I will pay more attention to the food and to the details of the service”.    See the difference? You will be driven more because you will get paid more and in return, your clients will get awesome service and you will then get a lasting impression. Definitely a win-win, right?   _   We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire!   The future is yours… put it into your own hands!   ___   Download our FREE E-book at https://www.becomeachefpreneur.com as your Ultimate Guide to get you started on your Personal Chef Business.   Subscribe to our YouTube Channel by clicking this link: http://bit.ly/iamchefpreneur_youtube and  don’t forget to turn on the notifications to gain access to more great content!   Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at http://bit.ly/chefpreneur-movement-group and this is a good start in surrounding yourself with the right people in starting the business

So, let’s discuss why are you charging so little for your services. Some might probably say that this is about confidence issues. That they are not yet confident in charging higher because they are still starting out and testing the water.  Simply put, it is natural when starting up a business. People tend to be shy and undersell their services just for the sake to have a sale. BUT, we need to understand what is at stake and sacrificed by doing that. When you start a business and you undercharge, the tendency is that you won’t perform well and in return, your clients won’t get the experience that they would have wanted. Whereas, if you charge higher, your instinct is that “my client will be paying this much and therefore, I should perform well. I will show up on time. I will pay more attention to the food and to the details of the service”.  See the difference? You will be driven more because you will get paid more and in return, your clients will get awesome service and you will then get a lasting impression. Definitely a win-win, right? _ We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire! The future is yours… put it into your own hands! ___ Download our FREE E-book at <a href="https://www.becomeachefpreneur.com" rel="nofollow" target="_blank">https://www.becomeachefpreneur.com</a> as your Ultimate Guide to get you started on your Personal Chef Business. Subscribe to our YouTube Channel by clicking this link: <a href="http://bit.ly/iamchefpreneur_youtube" rel="nofollow" target="_blank">http://bit.ly/iamchefpreneur_youtube</a> and  don’t forget to turn on the notifications to gain access to more great content! Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at <a href="http://bit.ly/chefpreneur-movement-group" rel="nofollow" target="_blank">http://bit.ly/chefpreneur-movement-group</a> and this is a good start in surrounding yourself with the right people in starting the business

Why are you Charging so Little for your Services

It has been a busy few weeks. We took some time off to celebrate the holidays with family and to give you all a break, but this week Chef Andres begins his podcast with his Q&amp;A segment with a question asked by Ryan, a Facebook Group member, who wanted to know how should I charge clients … by the hour or some other way? Chef Andres warns about charging by the hour because clients could perceive that you might not be using your time wisely (It’s all about perception) … even if you are. Charge a flat rate for your services and charge for the cost of the food (groceries) to make it easier for you and your clients. Listen to the podcast to hear more about charging for your services. Keep the questions coming! They are helpful to everyone. Now to the meat of the podcast … What are the 3 things you need to do to be a successful personal chef? Budgeting, accounting, be a great cook? We’ve talked about it … it’s not just about your food and how well you cook. Food is not the key ingredient to success in this business. The first thing you need to have is some humility. Chefs have egos … we do. We take pride in our work and we are very confident, but we have got to put the client first and show them that their best interests are a priority. They aren’t always right, but as we put them first, they will appreciate our services so much more. You will win if you are humble. Next, you have to have a servant’s heart, also known as servitude. Don’t serve people just to get something. Do it because it’s your heart and it’s just the right thing to do. Don’t do it for tips and recognition, or the reviews on Yelp or Google. People will see right through you and spot insincerity a mile away. Servitude will drive your business. Finally, you have got to have passion. Sometimes we are so passionate that we become arrogant and forget why we chose the service industry in the first place. Your passion will come through in the work you do for people and they will see it. If you have these 3 ingredients, you are on your way to becoming a successful personal chef. You will win and you will be successful! Stay tuned each week as Chef Andres guides listeners through the process of becoming personal chefs. The Chefpreneur FaceBook Group was created to give you the support you need to follow your dreams. It won’t be easy (It can be overwhelming at times), but it will be well worth it. Chef Andres is hard at work perfecting the Chefpreneur program so that you will have all the tools you need to get started at your fingertips. The program is coming soon, but in the meantime, work on naming your business, getting licensed, and all the other items discussed in the Chefpreneur e-book. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently. The future is yours … put it into your own hands! Get a Copy of the  Chefpreneur E-Book for FREE!  The Chefpreneur E-Book Also...make sure you join  The Chefpreneur Movement Facebook Group to be part of the discussion!

It has been a busy few weeks. We took some time off to celebrate the holidays with family and to give you all a break, but this week Chef Andres begins his podcast with his Q&amp;A segment with a question asked by Ryan, a Facebook Group member, who wanted to know how should I charge clients … by the hour or some other way? Chef Andres warns about charging by the hour because clients could perceive that you might not be using your time wisely (It’s all about perception) … even if you are. Charge a flat rate for your services and charge for the cost of the food (groceries) to make it easier for you and your clients. Listen to the podcast to hear more about charging for your services. Keep the questions coming! They are helpful to everyone. Now to the meat of the podcast … What are the 3 things you need to do to be a successful personal chef? Budgeting, accounting, be a great cook? We’ve talked about it … it’s not just about your food and how well you cook. Food is not the key ingredient to success in this business. The first thing you need to have is some humility. Chefs have egos … we do. We take pride in our work and we are very confident, but we have got to put the client first and show them that their best interests are a priority. They aren’t always right, but as we put them first, they will appreciate our services so much more. You will win if you are humble. Next, you have to have a servant’s heart, also known as servitude. Don’t serve people just to get something. Do it because it’s your heart and it’s just the right thing to do. Don’t do it for tips and recognition, or the reviews on Yelp or Google. People will see right through you and spot insincerity a mile away. Servitude will drive your business. Finally, you have got to have passion. Sometimes we are so passionate that we become arrogant and forget why we chose the service industry in the first place. Your passion will come through in the work you do for people and they will see it. If you have these 3 ingredients, you are on your way to becoming a successful personal chef. You will win and you will be successful! Stay tuned each week as Chef Andres guides listeners through the process of becoming personal chefs. The Chefpreneur FaceBook Group was created to give you the support you need to follow your dreams. It won’t be easy (It can be overwhelming at times), but it will be well worth it. Chef Andres is hard at work perfecting the Chefpreneur program so that you will have all the tools you need to get started at your fingertips. The program is coming soon, but in the meantime, work on naming your business, getting licensed, and all the other items discussed in the Chefpreneur e-book. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently. The future is yours … put it into your own hands! Get a Copy of the <a href="http://ebook.chefpreneurprogram.com/e-book-landing-page" rel="nofollow" target="_blank"> Chefpreneur E-Book</a> for FREE! <a href="http://ebook.chefpreneurprogram.com/free-e-book-landing-page1816v8ii" rel="nofollow" target="_blank"> The Chefpreneur E-Book</a> Also...make sure you join <a href="https://www.facebook.com/groups/thechefpreneurmovement/" rel="nofollow" target="_blank"> The Chefpreneur Movement Facebook Group</a> to be part of the discussion!

The 3 Things you Must Have to be a Successful Personal Chef

Thank you so much for tuning in! This podcast episode starts off with a question from Lamar of the Chefpreneur Movement group. His question is:    “What are some ways you can think that are effective marketing tips and ways to get new potentially high end and consistent clients?”     First, prior to finding the right client, it is important to know what your brand is all about. Know what your niche is. People won’t resonate with what you’re putting out there if you don’t understand what you are doing. You also don’t want to just attract anybody. You want to attract people who are really looking for your specific services. Second, once you know your niche, find other people that are serving those clienteles already. Look for other services of companies where those clienteles usually go to or use. You can go and partner with those companies to have them refer you. Or maybe some services that they may potentially be using. Most of my students in the Chefpreneur Masterclass got their 1st clients via strategic partnerships even without the website and barely setup.    If you have questions, just send it to podcast@chefpreneurprogram.com or join the Chefpreneur Movement Facebook Group. To join the group, go to http://bit.ly/chefpreneur-movement-group   I chose this topic because I want to help as many more chefs from the bottom of my heart. And I did notice this from many chefs that I encountered or talk to in the Facebook group. We do love to get hold or reach our dreams and goals but unfortunately, there’s so much more that’s holding us back. And the only person that can actually fix that is you.  The usual reason is FEAR which is a cop-out answer. You need to be more specific.   I narrowed down 3 reasons:  You don’t have enough money- true that you do need a dollar amount. But wrong to look at money as a cost instead of an investment. If you want it bad enough, you’ll find the money.  I don’t have enough experience- one of my students in the masterclass is a truck mechanic. Has no degree and experience. You don’t need a degree. But you just need the grit and passion for cooking. The entire experience is what they are paying for, not just the food.  I don’t have the time- this ties into everything. If I have time to watch on youtube or other things. You can set this up 3-6mos or less, working and functioning already.    Remember that the decision for change and being successful is in your own hands, no matter how you feel and what others say to you.    We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire!   The future is yours… put it into your own hands!   We just also released the Chefpreneur Masterclass Online. Don’t forget to enroll in this game-changing, complete 10-module class. It will teach you the step by step process in putting up your own Personal Chef Business. Enroll in our program today:  https://www.chefpreneurprogram.com/masterclass-online   Subscribe to our YouTube Channel by clicking this link: http://bit.ly/iamchefpreneur_youtube and don’t forget to turn on the notifications to gain access to more great content!   Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at http://bit.ly/chefpreneur-movement-group and this is a good start in surrounding yourself with the right people in starting the business

Thank you so much for tuning in! This podcast episode starts off with a question from Lamar of the Chefpreneur Movement group. His question is:  “What are some ways you can think that are effective marketing tips and ways to get new potentially high end and consistent clients?”   First, prior to finding the right client, it is important to know what your brand is all about. Know what your niche is. People won’t resonate with what you’re putting out there if you don’t understand what you are doing. You also don’t want to just attract anybody. You want to attract people who are really looking for your specific services. Second, once you know your niche, find other people that are serving those clienteles already. Look for other services of companies where those clienteles usually go to or use. You can go and partner with those companies to have them refer you. Or maybe some services that they may potentially be using. Most of my students in the Chefpreneur Masterclass got their 1st clients via strategic partnerships even without the website and barely setup.  If you have questions, just send it to podcast@chefpreneurprogram.com or join the Chefpreneur Movement Facebook Group. To join the group, go to <a href="http://bit.ly/chefpreneur-movement-group" rel="nofollow" target="_blank">http://bit.ly/chefpreneur-movement-group</a> I chose this topic because I want to help as many more chefs from the bottom of my heart. And I did notice this from many chefs that I encountered or talk to in the Facebook group. We do love to get hold or reach our dreams and goals but unfortunately, there’s so much more that’s holding us back. And the only person that can actually fix that is you.  The usual reason is FEAR which is a cop-out answer. You need to be more specific. I narrowed down 3 reasons: <ol> <li>You don’t have enough money- true that you do need a dollar amount. But wrong to look at money as a cost instead of an investment. If you want it bad enough, you’ll find the money. </li> <li>I don’t have enough experience- one of my students in the masterclass is a truck mechanic. Has no degree and experience. You don’t need a degree. But you just need the grit and passion for cooking. The entire experience is what they are paying for, not just the food. </li> <li>I don’t have the time- this ties into everything. If I have time to watch on youtube or other things. You can set this up 3-6mos or less, working and functioning already.</li> </ol> Remember that the decision for change and being successful is in your own hands, no matter how you feel and what others say to you.  We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire! The future is yours… put it into your own hands! We just also released the Chefpreneur Masterclass Online. Don’t forget to enroll in this game-changing, complete 10-module class. It will teach you the step by step process in putting up your own Personal Chef Business. Enroll in our program today: <a href="https://www.chefpreneurprogram.com/masterclass-online" rel="nofollow" target="_blank"> https://www.chefpreneurprogram.com/masterclass-online</a> Subscribe to our YouTube Channel by clicking this link: <a href="http://bit.ly/iamchefpreneur_youtube" rel="nofollow" target="_blank">http://bit.ly/iamchefpreneur_youtube</a> and don’t forget to turn on the notifications to gain access to more great content! Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at <a href="http://bit.ly/chefpreneur-movement-group" rel="nofollow" target="_blank">http://bit.ly/chefpreneur-movement-group</a> and this is a good start in surrounding yourself with the right people in starting the business

The 3 Excuses that are Getting in Your Way of Being Successful

This podcast episode begins with a question from one of the participants of the free web class by Chef Andres Hinojosa last Thursday. Her name is Elena and her question is: “I would like to know the best way to get money for my services without feeling like I'm overcharging the client”. Pricing is comprised of two factors: cost and value. Cost includes the ingredients and manpower, while Value is all about the service that you will give to your clients. It is important to add value to yourself and your service as the basis of your pricing.  Listen to this week’s podcast to learn more, but please send any questions you have to info@chefpreneurprogram.com or join the  Chefpreneur Movement Facebook Group and post questions there as well. Don’t forget to also register for the upcoming FREE Web class this Thursday, Mar 28, 2019 at 11am PST.   Most of the time, value is usually mistaken as just your experience, credentials and background but it is more than that. Clients focus more on the value of what you can do for them than your skills and experience. Empathy plays a major role in adding value to yourself as this sends a message to your client that you understand their needs and that you are willing to give them an awesome experience, not just food.   We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently.   The future is yours … put it into your own hands!   Don’t forget to register for the FREE webclass on Thursday, Mar 28, 2019 at 11am PST, entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: www.thechefpreneurwebinar.com   Also...make sure you join  The Chefpreneur Movement Facebook Group to be part of the discussion!

This podcast episode begins with a question from one of the participants of the free web class by Chef Andres Hinojosa last Thursday. Her name is Elena and her question is: “I would like to know the best way to get money for my services without feeling like I'm overcharging the client”. Pricing is comprised of two factors: cost and value. Cost includes the ingredients and manpower, while Value is all about the service that you will give to your clients. It is important to add value to yourself and your service as the basis of your pricing.  Listen to this week’s podcast to learn more, but please send any questions you have to <a href="mailto:info@chefpreneurprogram.com">info@chefpreneurprogram.com</a> or join the <a href="https://www.facebook.com/groups/thechefpreneurmovement/" rel="nofollow" target="_blank"> Chefpreneur Movement Facebook Group</a> and post questions there as well. Don’t forget to also register for the upcoming FREE Web class this Thursday, Mar 28, 2019 at 11am PST. Most of the time, value is usually mistaken as just your experience, credentials and background but it is more than that. Clients focus more on the value of what you can do for them than your skills and experience. Empathy plays a major role in adding value to yourself as this sends a message to your client that you understand their needs and that you are willing to give them an awesome experience, not just food. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently. The future is yours … put it into your own hands! Don’t forget to register for the FREE webclass on Thursday, Mar 28, 2019 at 11am PST, entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: <a href="http://www.thechefpreneurwebinar.com" rel="nofollow" target="_blank">www.thechefpreneurwebinar.com</a> Also...make sure you join <a href="https://www.facebook.com/groups/thechefpreneurmovement/" rel="nofollow" target="_blank"> The Chefpreneur Movement Facebook Group</a> to be part of the discussion!

The more VALUE you add = The more MONEY you make

Chef Andres starts this week’s podcast by answering a question posted to the FaceBook Group about dealing with customers who are unhappy or not satisfied with a personal chef’s services. Listen to the podcast to hear his response. It’s a great response … just saying. If you’re not first, you will be last … what does that mean? It means that timeliness and punctuality are vital. Chef Andres shares stories about how he gets jobs because he is the first to respond to inquiries and send menus to clients. Other chefs waited and did not respond right away, and the clients hired Andres based on the fact that he was responsive. Commit to something and KEEP YOUR WORD! Character and trust go far in this industry. Your customers need to be able to see that you will follow through and do the things that you say you are going to do like call them, respond to their emails, and send them a menu. This adds on to the total customer service experience. Keep your promises and keep your commitments. Find out more about this exciting topic as you listen to the podcast. Let us know what you think by posting to the FaceBook Group. We want to hear from you! Stay tuned each week as Chef Andres guides listeners through the process of becoming personal chefs. The Chefpreneur FaceBook Group was created to give you the support you need to follow your dreams. It won’t be easy (It can be overwhelming at times), but it will be well worth it. Chef Andres is hard at work perfecting the Chefpreneur program so that you will have all the tools you need to get started at your fingertips. The program is coming soon, but in the meantime, work on naming your business, getting licensed, and all the other items discussed in the Chefpreneur e-book. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently. The future is yours … put it into your own hands! Get a Copy of the  Chefpreneur E-Book for FREE!  The Chefpreneur E-Book Also...make sure you join  The Chefpreneur Movement Facebook Group to be part of the discussion!

Chef Andres starts this week’s podcast by answering a question posted to the FaceBook Group about dealing with customers who are unhappy or not satisfied with a personal chef’s services. Listen to the podcast to hear his response. It’s a great response … just saying. If you’re not first, you will be last … what does that mean? It means that timeliness and punctuality are vital. Chef Andres shares stories about how he gets jobs because he is the first to respond to inquiries and send menus to clients. Other chefs waited and did not respond right away, and the clients hired Andres based on the fact that he was responsive. Commit to something and KEEP YOUR WORD! Character and trust go far in this industry. Your customers need to be able to see that you will follow through and do the things that you say you are going to do like call them, respond to their emails, and send them a menu. This adds on to the total customer service experience. Keep your promises and keep your commitments. Find out more about this exciting topic as you listen to the podcast. Let us know what you think by posting to the FaceBook Group. We want to hear from you! Stay tuned each week as Chef Andres guides listeners through the process of becoming personal chefs. The Chefpreneur FaceBook Group was created to give you the support you need to follow your dreams. It won’t be easy (It can be overwhelming at times), but it will be well worth it. Chef Andres is hard at work perfecting the Chefpreneur program so that you will have all the tools you need to get started at your fingertips. The program is coming soon, but in the meantime, work on naming your business, getting licensed, and all the other items discussed in the Chefpreneur e-book. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently. The future is yours … put it into your own hands! Get a Copy of the <a href="http://ebook.chefpreneurprogram.com/e-book-landing-page" rel="nofollow" target="_blank"> Chefpreneur E-Book</a> for FREE! <a href="http://ebook.chefpreneurprogram.com/free-e-book-landing-page1816v8ii" rel="nofollow" target="_blank"> The Chefpreneur E-Book</a> Also...make sure you join <a href="https://www.facebook.com/groups/thechefpreneurmovement/" rel="nofollow" target="_blank"> The Chefpreneur Movement Facebook Group</a> to be part of the discussion!

If you're not First, you will be Last

This podcast episode is all about the testimony of Chef Lena Buggs, a member and student of the Chefpreneur Movement. We discuss how she has started her own Personal Chef business. Five questions were answered by Chef Lena:    Prior to joining the program, what do you want in your culinary career? What is your Culinary background? What is your vision for your business? For 10yrs, Why didn’t you pursue your business? What made you quit your JOB and step out on your own?    Aside from these questions, Chef Lena also shares her breakthroughs and realization from being a culinary slave to someone who has built her own empire in her business!   Listen to this week’s podcast to learn more and please send me any questions that you might have to podcast@chefpreneurprogram.com or join the Chefpreneur Movement Facebook Group and post your questions there. To join the group go to http://bit.ly/chefpreneur-movement-group   We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire!   The future is yours… put it into your own hands!   If you haven’t scheduled a 30 minute FREE consultation call with me, book now by going to https://www.chefpreneurprogram.com/application-page   Our FREE E-book is still available! Download yours at https://www.becomeachefpreneur.com to get you started on your Personal Chef Business.   Don’t forget to register for the FREE webclass entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: https://www.thechefpreneurwebinar.com   Subscribe to our YouTube Channel by clicking this link: http://bit.ly/iamchefpreneur_youtube to gain access to more great content!   Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at http://bit.ly/chefpreneur-movement-group

This podcast episode is all about the testimony of Chef Lena Buggs, a member and student of the Chefpreneur Movement. We discuss how she has started her own Personal Chef business. Five questions were answered by Chef Lena: <ol> <li>Prior to joining the program, what do you want in your culinary career?</li> <li>What is your Culinary background?</li> <li>What is your vision for your business?</li> <li>For 10yrs, Why didn’t you pursue your business?</li> <li>What made you quit your JOB and step out on your own?</li> </ol> Aside from these questions, Chef Lena also shares her breakthroughs and realization from being a culinary slave to someone who has built her own empire in her business! Listen to this week’s podcast to learn more and please send me any questions that you might have to <a href="mailto:info@chefpreneurprogram.com">podcast@chefpreneurprogram.com</a> or join the Chefpreneur Movement Facebook Group and post your questions there. To join the group go to <a href="http://bit.ly/chefpreneur-movement-group" rel="nofollow" target="_blank">http://bit.ly/chefpreneur-movement-group</a> We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire! The future is yours… put it into your own hands! If you haven’t scheduled a 30 minute FREE consultation call with me, book now by going to <a href="https://www.chefpreneurprogram.com/application-page" rel="nofollow" target="_blank">https://www.chefpreneurprogram.com/application-page</a> Our FREE E-book is still available! Download yours at <a href="https://www.becomeachefpreneur.com" rel="nofollow" target="_blank">https://www.becomeachefpreneur.com</a> to get you started on your Personal Chef Business. Don’t forget to register for the FREE webclass entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: <a href="https://www.thechefpreneurwebinar.com/register-now" rel="nofollow" target="_blank">https://www.thechefpreneurwebinar.com</a> Subscribe to our YouTube Channel by clicking this link: <a href="http://bit.ly/iamchefpreneur_youtube" rel="nofollow" target="_blank">http://bit.ly/iamchefpreneur_youtube</a> to gain access to more great content! Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at <a href="http://bit.ly/chefpreneur-movement-group" rel="nofollow" target="_blank">http://bit.ly/chefpreneur-movement-group</a>

Where are you at in your career, and can you relate?

Why Many of You Won’t Make it in the Personal Chef Business   Chef Andres begins this podcast episode by answering a question from one of the members of The Chefpreneur Movement Facebook Group, Angela. The question is:   “Can a Personal Chef Service compete with boxed meal services such as Blue Apron, Purple Carrot, etc?”   A Personal Chef Business is way different from Boxed meal services. The difference is with time. I had clients in my personal chef business who tried the boxed meal service and for them, the difference and probably the downfall for this business is that the clients still have to cook or re-heat the foods which require effort. Aside from this, it creates tons of waste due to the packaging materials and in the end, the consumers may feel environmental guilt. Wherein a Personal Chef Business, all the client has to do is to sit back, relax and wait for the food to served to them; which saves them time, effort, and provides more options for meal choices and decisions.   Listen to this week’s podcast to learn more, but please send me any questions that you might have to podcast@chefpreneurprogram.com or support@chefpreneurprogram.com. Also, join the Chefpreneur Movement Facebook Group and post your questions there and you can also suggest for some Podcast topics that interest you. To join the group, go to http://bit.ly/chefpreneur-movement-group   So, why many of you won’t make it in the Personal Chef Business? The answer is simple: It’s because you truly believe you can’t make it! Simply put, this is due to lack of confidence, lack of experience, and too much insecurity.   Another explanation may be that probably you’re thinking that starting up a Personal Chef Business costs a lot of money. We’ve discussed this on a past podcast episode that you can start the business with just $500 or less which covers the necessary permits and insurance.  Second, one may also think you don’t have enough experience and probably due tolack of confidence with your dishes.   BUT, if you are passionate about food, cooking and you deliver a good service, you can be successful in this business! Remember, food is only 30% of the services but you NEED to be able to solve your clients' problems   The solution is simple: build your confidence so you can over deliver to your clients! You can build your confidence up by:  Start! Get your head in the game and start somewhere. This can be done by attending trainings and investing into yourself. Find people who will guide you. Surround yourself with mentors and like minded people. Follow people who have done this, those who have failed, and those who are now successful. These people have done it all and will show you their mistakes, so you don't make the same ones! It's the easiest and fastest way to learn the business.    We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire!   The future is yours… put it into your own hands!   If you haven’t scheduled a 30 minute FREE consultation call with me, book now by going to  https://www.chefpreneurprogram.com/strategy-session   Our FREE E-book is still available! Download yours at https://www.becomeachefpreneur.com to get you started on your Personal Chef Business.   Don’t forget to register for the FREE webclass entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: https://www.thechefpreneurwebinar.com   Subscribe to our YouTube Channel by clicking this link: http://bit.ly/iamchefpreneur_youtube and  don’t forget to turn on the notifications to gain access to more great content!   Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at http://bit.ly/chefpreneur-movement-group and this is a good start in surrounding yourself with the right people in starting the business

Why Many of You Won’t Make it in the Personal Chef Business Chef Andres begins this podcast episode by answering a question from one of the members of The Chefpreneur Movement Facebook Group, Angela. The question is: “Can a Personal Chef Service compete with boxed meal services such as Blue Apron, Purple Carrot, etc?” A Personal Chef Business is way different from Boxed meal services. The difference is with time. I had clients in my personal chef business who tried the boxed meal service and for them, the difference and probably the downfall for this business is that the clients still have to cook or re-heat the foods which require effort. Aside from this, it creates tons of waste due to the packaging materials and in the end, the consumers may feel environmental guilt. Wherein a Personal Chef Business, all the client has to do is to sit back, relax and wait for the food to served to them; which saves them time, effort, and provides more options for meal choices and decisions. Listen to this week’s podcast to learn more, but please send me any questions that you might have to podcast@chefpreneurprogram.com or support@chefpreneurprogram.com. Also, join the Chefpreneur Movement Facebook Group and post your questions there and you can also suggest for some Podcast topics that interest you. To join the group, go to <a href="http://bit.ly/chefpreneur-movement-group" rel="nofollow" target="_blank">http://bit.ly/chefpreneur-movement-group</a> So, why many of you won’t make it in the Personal Chef Business? The answer is simple: It’s because you truly believe you can’t make it! Simply put, this is due to lack of confidence, lack of experience, and too much insecurity. Another explanation may be that probably you’re thinking that starting up a Personal Chef Business costs a lot of money. We’ve discussed this on a past podcast episode that you can start the business with just $500 or less which covers the necessary permits and insurance.  Second, one may also think you don’t have enough experience and probably due tolack of confidence with your dishes. BUT, if you are passionate about food, cooking and you deliver a good service, you can be successful in this business! Remember, food is only 30% of the services but you NEED to be able to solve your clients' problems The solution is simple: build your confidence so you can over deliver to your clients! You can build your confidence up by: <ol> <li>Start! Get your head in the game and start somewhere. This can be done by attending trainings and investing into yourself.</li> <li>Find people who will guide you. Surround yourself with mentors and like minded people. Follow people who have done this, those who have failed, and those who are now successful. These people have done it all and will show you their mistakes, so you don't make the same ones! It's the easiest and fastest way to learn the business.</li> </ol> We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire! The future is yours… put it into your own hands! If you haven’t scheduled a 30 minute FREE consultation call with me, book now by going to <a href="https://www.chefpreneurprogram.com/strategy-session-live" rel="nofollow" target="_blank"> https://www.chefpreneurprogram.com/strategy-session</a> Our FREE E-book is still available! Download yours at <a href="https://www.becomeachefpreneur.com" rel="nofollow" target="_blank">https://www.becomeachefpreneur.com</a> to get you started on your Personal Chef Business. Don’t forget to register for the FREE webclass entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: <a href="https://www.thechefpreneurwebinar.com/register-now" rel="nofollow" target="_blank">https://www.thechefpreneurwebinar.com</a> Subscribe to our YouTube Channel by clicking this link: <a href="http://bit.ly/iamchefpreneur_youtube" rel="nofollow" target="_blank">http://bit.ly/iamchefpreneur_youtube</a> and  don’t forget to turn on the notifications to gain access to more great content! Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at <a href="http://bit.ly/chefpreneur-movement-group" rel="nofollow" target="_blank">http://bit.ly/chefpreneur-movement-group</a> and this is a good start in surrounding yourself with the right people in starting the business

Why Many of You Won’t Make it in the Personal Chef Business

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