Transcript

Thinking you have to know how to cook everything before you can go from being an amateur to being a professional personal chef is a big mistake a lot of home cooks make.

But who can blame you, when even culinary schools focus on teaching you everything there is to know about every different kind of cuisine and style and everything else before they let you even think about doing a non paid internship at a restaurant.

What’s really interesting about this is that restaurants don’t try to sell everything. Well unless you’re the cheesecake factory but we’ll just let that be the exeption that proves the rule alright?

Restaurants have a niche, whether it’s ethnic like Mexican, Italian, Ethiopian, or thai. Or maybe they’re high end like a fancy steak house, or low like a neighborhood sports bar & grill.

Restaurants all have specialty.

Even when you talk to someone and tell them you’re learning how to become a personal chef literally the first thing they ask is “what’s your favorite thing to cook’.

The whole world literally wants to you to have a specialty.

So what is it?

Do you have a country or regions food that you’re most passionate about?

Or is it a special diet like keto, gluten free, paleo, lectin free ?

Maybe your jam is good ol American family style comfort food, wine country cuisine or microgastronomy.

Whatever it is, this is your secret pro personal chef sauce.

This is exactly what successful personal chefs use in their marketing to entice the perfect clients to get so excited about hiring them, because that potential client knows that that personal chef is going to cook exactly how they want to eat.

When a potential client is looking at your website they want to know if they’re a good match. And they’re going to know this by looking at examples of your specialty, enticing menus, beautiful pictures, all the things that will trigger their emotions into YES THIS IS MY CHEF.

Because when you just list a million things you can cook, they’re not going to feel connected and they’re not going to take that next step and email or call you.

So if you’re stuck in ‘I cook all the things land’ and feeling like you can’t get started because you don’t know how to do that, go to https:…. And dial in your specialty so that you can sweet talk those potential clients into getting started with you.

Because I’m telling you, the clients are out there and they’re hungry for what you’re cooking.

big mistake amateur cooks make

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