Your niche is the ticket to move in your area of interest with your personal chef business. For some it may be working with folks who are severely overweight while for others it may be special health challenges. Whatever your focus is you can design your PC business around it. Here's how.

Every relationship requires time, effort and role-up-your-sleeves work. When it comes to client retention and growth it all comes down to added value and education. Find out how to educate your clients to turn your business into an entrepreneurial magnet.

I'm a sucker for cranberries and the sauces that include them. It's been my tradition for a few years that every time cranberry season comes around, I would create a sauce that spotlights them and pushes the envelope on the traditional. This year's no different. Here's what I did and how I did

Have you ever cheffed a party where more folks popped in than you planned? I've done a number of them. Do you rigidly stick to your agreed upon numbers or do you adjust and turn an inconvenience into opportunity? Here's what I mean.

More recently my wife and I were asked to cater a party. The budget was much lower than we usually worked for, but we had a good feeling about it and did it anyway. What surprised us was all the business that would come from it. Here's what happened.

I love cruciferous vegetables. They're great nourishers of the body and are loaded with organic compounds to help keep your system clean and disease-free. One of my favorites when I'm going for festive, fun, and fast is my cabbage apple salad. Here's how I put it all together.

Your PC business can be grown rapidly and organically by doing what you do best. Here are four business building ideas to incorporate into your routine to cause your business to flourish.

In this article I'm going to go over a series of questions that will help you get the best snapshot of who your ideal personal chef clients are, get them booked and help you not only stay on their good side, but increase your chances of repeat and referral business.

My wife requested one of her favorites tonight, Brussels sprouts. She asked me to surprise her with something innovative and here's what I did to knock her socks off.

I'm a big fan of artichokes, but not a big fan of them steamed. When I eat artichokes I want them to be packed full of flavor in each bite, where I want to chew on each leaf, extracting all of the goodness out of them, until there's nothing but fibres left. Here's how to make them that good.