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The chef is responsible for the grocery shopping prior to their arrival at the client’s home, use their own tools and equipment and ultimately package the meals for refrigeration or freezing. Personal chefs must be in tune with the eating habits of their client(s) respecting the diversity of culinary choices.
Louis Post-Dispatch (Missouri), Rebecca Roussell wrote that the personal chef industry revenues have reached $100 million with projections of $150 million within 5 years.
The total number of chefs is hard to determine as most estimates are based on membership in different culinary associations and organizations.
Candy Wallace, executive director of the Personal Chef Association reports that there were 9,000 personal chefs in the field in 2004 with anticipated growth projection of 25,000 by 2009. Brent Frei, Director of Marketing for the American Culinary Federation, believes this is the fastest growing segment in the culinary field.
The attraction to this culinary field is the independence that it offers.
The industry associations report annual revenues in the hundreds of millions of dollars annually With 29% (2005) of consumers reporting they will be increasing their purchases of prepared foods, there is a corresponding increase in the demand for healthy, exotic, and ethnic foods.
From fast-food to gourmet shops companies are fighting for this section of the market.
I could arrange cooking demos or samplings at some yoga studios in that neighborhood, I could become a referral partner with a doctor’s office and offer their patients discounts, I could offer discounts to Parent Teacher Associations at schools in the area, or simply leave my cards/flyers at local salons.
The private chef lives on the property and is responsible for all meals and snacks for everyone.
In today’s world of running 24/7, preparing dinner is a job that a lot of people have decided to turn over to someone else.
ranked personal chef as the 4 fastest growing home based profession in 2004 and the popularity has not declined.