Have you ever run into a client who has such a specialized diet that it takes you to the end of your limits? Sometimes as personal chefs we have to make special considerations for our special needs clientele. Here are some ways to insure you always have an answer to their concerns.

Who says you have to know it all or that you've had to produce it all to become a major player in your field? Here are some techniques that will help you overcome your perceived deficits and capitalize on the expert information out there to boost your personal cheffing business.

YouTube can be the boost your personal cheffing business can use to not only succeed, but to flourish. Here's how.

You can never get too familiar with your specialty food stores. When you keep your finger on the pulse of what your marketplace is carrying, you keep your finger on the pulse of what your adoring fans may be looking for. Keep abreast of this when perusing your specialty foods markets.

Oil and vinegar is the mainstay of many a salad dressing. It's really not a hard thing to make for your clientele. You've got your basic 1 part vinegar to 2 parts oil, salt, pepper and there you go, but there's got to be a better way, right? Here's how I tweak the old standard.

Restaurants, diners and bistros alike can be more than just a place to eat. They can be your interactive classroom. Personal chefs ask me about how to price their services; and although there's no real concrete number, there are principles to give you some direction on pricing your services.