Chef with Purpose
The Chef with Purpose Podcast is the only podcast that teaches personal chefs and culinary entrepreneurs practical tools for becoming profitable and in demand. Personal chef and business expert Stephanie Heller combines her 13 year chef experience with life and business coaching techniques and tools with unique stories to teach culinary creators how to get past the biggest hurdle of getting started and staying in motion all the way to being fully booked. This podcast is for personal chefs, culinarians, nutritionists and food-preneurs who want to build a profitable personal chef service all the way to 100K.
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. . Add 3 New Personal Chef Clients in 30 Days 14 Daily Prompts to get you Meeting People, Cooking and Making Some Dough Download your Free copy ----> HERE Ready to be a Fully Booked Personal Chef? Get booked to cook with your next 3-5 clients Check out the Course + Coaching ----> HERE Learn More: Instagram Facebook Yo
Social media is NOT marketing, there I said it. Let"s get real about social media and its role in marketing. Contrary to popular belief, social media is not a magical replacement for genuine marketing strategies in the personal chef world. The reality of social media: Picture this: why do we scroll through social
In this episode, we"ll talk about how personal chefs can start implementing simple bookkeeping practices. Tracking finances is essential for informed decision-making and financial growth.In this episode, the focus is on the importance of simple bookkeeping for personal chefs and how it can help them track their income,
Ever wonder why you want to do something and you just don"t do it? Like you want to get more personal chef clients but you just don"t know where to start. Or maybe you know exactly what to do but just don"t actually follow through and do it? If that"s you welcome to the overwhelming part of being an entrepreneur wher
How I got Fully Booked | Personal Chef Keesha O'Galdez: Innovative Ways to Do Culinary
Have you ever thought there is only one path to do culinary? Maybe you were told in culinary school that you should graduate, work in a restaurant, get promoted to sous chef then again to head chef and on and on. That narrow path leaves lots of talented culinary people on the side and eventually out the game. BUT tod