My head is officially spinning with all of the new information and ideas floating around in it. There is just so much that goes into starting a new business, much of which could not have been learned by looking at websites or reading books; our instructors are current personal chefs themselves, and thankfully are very willing to share all of the things they have done right, and wrong, along the way.
I've realized that many people don't fully understand what a personal chef does. Many people seem to confuse a personal chef with a private chef, the difference being that a private chef cooks exclusively (often daily) for one client. A personal chef, on the other hand, can cook for numerous clients, usually on a monthly, bi-weekly, or weekly basis. The clients often do not have the time to cook, or simply do not enjoy cooking. The personal chef adapts recipes to be freezeable, allowing the client to use them when they choose. Many people cringe at the thought of frozen food, but these are not Healthy Choice and Lean Cuisine; these are high-quality, healthy, gourmet meals built around the client's preferences and needs.
So, today included more cooking, more demos, a test, much more business info, and lots of questions. Tomorrow will be our last day in the kitchen, with Friday spent in the classroom. I may join some of my classmates tomorrow evening for a local holiday celebration in Albuquerque that's supposed to be a lot of fun.
That's all for now.
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