Mind your own (private chef) business

Over the course of the 12 years I’ve been a private chef I’ve been asked at least 10 times by chefs who want a more flexible and lucrative career to explain the ins and outs of how I run my culinary arts business. Though it’s changed over the years, here are some basics that haven’t.

1.Keep a food journal. I always have a notebook around where I record recipe ideas, successes, and failures so I can refer back to it during critical moments when I’m short on time but need an answer fast. If a client wants to know what I put in something, or I need to remember what ingredients a client dislikes or is allergic to, I can find the answer quickly. If I want to repeat a recipe I made last year, there it is. If I figured out what it cost to make a particular dish, I don’t have to do it again the next time.

2.Use a shopping list form. I created a shopping list form that divides my daily shopping list into six categories: meat, dairy/eggs, frozen, produce, grocery, and bulk (which often includes spices). This way, I can get everything I need in each department of the store without having to back track, thereby saving time (and therefore money).

3.Figure out how much you want to make and then work backwards to establish prices. Once I’d been cooking professionally for 10 years, I wanted to be earning a rate that reflected by skills and experience. I knew I would be resentful if I was working for less than I felt I deserved, and would eventually burn out.

Once I figured out the hourly wage I wanted to make and how many hours it would take to cook a week’s worth of dinners (usually four meals with leftovers for two other meals), I had my labor rate.

4.Take time off. I never cook for clients on Sundays or Mondays so I always have a weekend. I also eventually stopped working on major holidays. I’m willing to drop food off the day before a holiday, but it’s important to me to be able to be with friends and family on important days.

5.Keep track of your finances. I started keeping receipts for equipment purchases, laundry supplies, office supplies (my computer and Internet costs too), and even the utilities in my house since I used part of it to cook and part of it to manage my business. This habit, plus using a skilled accountant to help me file my taxes enabled me to deduct all of my expenses and save a bundle off of self-employment taxes at the end of the year.

Being a private chef works very well for me. It allows me to work fewer hours and make more money than I was able to doing restaurant work. If you’re a chef with an entrepreneurial bone, it might just be for you too!

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            • Accredited
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            5 Program(s) Found

            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students.

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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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