| When you think about chefs, what do you think of | | | | price-setting, scheduling, menu-planning, customer |
| first? Which aspects of chefs are important, which | | | | relations, and more can very well dictate whether or |
| are essential, and which ones can you take or leave? | | | | not your freelance chef business succeeds or fails. |
| You be the judge. | | | | Two of the biggest organizations in the business of |
| Becoming a freelance chef does not mean that just | | | | training and bestowing accredited certifications to |
| knowing how to cook automatically qualifies you to | | | | personal freelance chefs are the United States |
| go into someone's home and cook for them. | | | | Personal Chef Association (USPCS) and the American |
| Obtaining the necessary industry (yes, it is an | | | | Personal Chef Association (APCA). Both organizations |
| industry!) knowledge through a comprehensive | | | | offer information regarding liability insurance, software |
| training program puts you way ahead of the game. | | | | to help with scheduling and menu planning, tools and |
| Knowing how to market yourself as well as how to | | | | equipment, and local chapters provide coaching, |
| go about everyday business functions like accounting, | | | | advice, and other support for members. |