3 Things You Need Before Summer to Get Personal Chef Clients Now

Thumbnail: avoid the summer slowdown

How do you actually get your next paying personal chef client before summer hits…
instead of spending the whole summer still “trying to figure this out”?

Because right now, there’s a short window to build momentum before summer—and most people waste it.

They keep waiting until they feel more ready…
more experienced…
more confident…

And then summer hits.

As the personal chef, your own schedule gets harder to manage.
Kids are home, travel comes up, routines change, and suddenly it’s much easier to lose momentum in your business.

At the same time, clients travel too.
Their schedules shift, they pause services, routines become inconsistent—

and if you don’t have a reliable way to bring in clients, stay fully booked, and build a waitlist, your income drops right along with it.

So in this video, I want to show you
the 3 things that actually need to be in place
if you want to get your next paying personal chef client before summer hits—
and what you’ll walk away knowing inside the webinar.

If we haven’t met yet, I’m Chef Shelley.
I’ve built my business around weekly personal chef services,
and I teach cooks how to turn this into consistent clients, schedule, and income.

And if you haven’t registered for the webinar yet,
go ahead and do that now.

Because in the training, I walk you through exactly how to put these pieces together
so you can get your next paying personal chef client before summer hits.

Link is below.

Alright, so here are the 3 things that need to be in place.

First: you need a clear service.

And the first thing most people get wrong
is the actual service itself.

They know they want to become a personal chef…
but they don’t actually know what they’re offering.

So they start saying yes to random things:
small events, meal prep, dinner parties, custom requests—

and nothing ever becomes stable.

What actually works best for building a consistent business
is a clear weekly personal chef service.

That’s what creates repeat clients.

That’s what creates recurring income.

And inside the webinar,
I’m going to walk you through exactly what your first weekly personal chef service should look like—

so you’re not trying to piece it together yourself.

Second: you need to know who this service is for.

Here’s the part that determines whether clients actually say yes.

A lot of chefs think:
“If I just cook really well, clients will show up.”

But this is a premium convenience service.

People hire personal chefs because they want support, consistency, and time back.

And when you understand who specifically needs that support,
it becomes much easier to talk about your service and get clients.

This is exactly what changed things for Michelle.

She stopped trying to “do everything”
and got clear on her service and who she wanted to work with.

And that led to her signing her first client
instead of staying stuck tweaking and planning.

That’s the shift.

Third: you need a simple process for getting clients consistently.

And this is where most chefs accidentally keep themselves stuck for years.

Not random luck.
Not hoping someone messages you.

A real process.

Because what happens most of the time is this:

They get one client…
but they either have no idea how they got them
OR they ignore what got them the client instead of doubling down on it, figuring it out, and improving it.

So when that client ends,
they’re right back at zero again.

Inside the webinar,
I’m going to show you where personal chefs actually get clients from
and what needs to be in place before you even try to market yourself—

so client inquiries stop feeling random.

And this is also where The Academy comes in.

Because learning the steps is important—
but actually applying them consistently is what changes things.

The Academy is designed to help you take this process
and build real momentum with it.

That’s how personal chefs go from:
“trying to get their first client or struggling to get consistent good quality repeat clients”
to building a consistent schedule and income.

Ashley is a great example of this.

She didn’t build a six-figure personal chef business
by constantly reinventing everything.

She figured out what worked, followed a structure, stayed consistent,
and built a service around repeat weekly clients.

That’s what makes this business sustainable.

And right now—before summer hits—
is the best time to put these pieces into place.

Because once summer starts,
people travel, schedules shift, and momentum slows down.

So if you’ve been thinking:
“I’ll do this later”
or
“I’m not fully ready yet”—

I really want you to understand:

You do not need to have everything figured out before you start.

You just need clarity on what to do next.

And that’s exactly what this training is designed to give you.

By the end of the webinar,
you’ll walk away knowing:

What your service should actually look like
What needs to be in place before getting clients
And how to start building consistency
so you can get your next paying personal chef client before summer hits

without constantly feeling like you’re starting over.

So if you want to get your next paying personal chef client before summer hits,
go ahead and register for the webinar now.

Link is below.

Because the chefs who build momentum now
are the ones who go into summer with clients, income, and a plan—

instead of trying to start over later.

I’ll see you inside the training.

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