How To Sell As A Private Chef
Less Is More.
Boom!
Another client sold!
I’m only getting better at it and it all came down to two things.
Hello
I’m Commis Chef Chris Martin. I’ve been in the Culinary industry 16 years and I love spending my time helping as many people as I can whether its through giving advice on how I dealt with some of my own life challenges, or if it’s through SavorThePassion.com where I’m working to increase the quality of life of all that I can through the power of food.
Sit Down
This is one of the biggest tips I can possibly give to get a potential client to sign on to having you be the Chef that they choose.
Email is all well and good. Texting is fine. And phone calls are pretty nice, but nothing is as powerful as getting in front of your guest.
Of course I understand that Covid-19 might make this a little difficult, but remember, you’re already planning to cook for them so you might as well tackle this issue now. Be smart, keep distance, deny contact. The idea here isn’t to shaking hands; the goal here is to let your proposed client see you doing what you do.
Remember: first impressions matter. Have nice shoes on; industry shoes count, just don’t come in with a thanksgiving dinner attached to them. Have clean pants, sometimes I wear slacks, sometimes jeans; it doesn’t really matter as long as they're in good repair. Of course, wear your Chef’s coat. I recommend having some sort of logo or your name embroidered, but this isn’t necessary.
Now for what this is really about, you want your potential client to see you making their menu.
Give Less
Now, this is the initial time to show your stuff. You need to design a menu for them. Ask your usual questions to get a feel for them then get to work.
You might feel a little uncomfortable with your client watching you make the menu for them. Personally when I do this it is a project that involves a lot of talking to myself and silence otherwise. You might be tempted to tell your client that you will connect with them later to give them your menu proposal. DO NOT DO THAT!
It may seem a little uncomfortable for you right now but your client probably enjoys watching you go through your process. This is likely the only time they have ever seen a Chef go through the process of making a menu and this isn't just any menu; this is THEIR menu. Let them enjoy the process.
Now, the pitfall you need to be concerned about give them 2 options per course max. Any more than that and you will likely induce a state of paralysis by analysis. A confused mind never buys. Don’t do that to yourself, you’re better than that.
Your Turn
What is your favorite tactic for getting the close?
Thank You!
Please, share my posts with your friends as I continue to write every day about daily life from the perspective of a human who happens to love cooking. If you’re having a hard time cooking or making new recipes download my Perfect Recipe Builder (recipebuilder.savorthepassion.com) where I give YOU the guide I go through in my head every time I make a new recipe.
Go to https://www.digestthepassion.com/blog to sign up for my blog where I talk about food, what it takes to become a Chef as well as the future of the culinary landscape as I see it.
Stay Passionate. Stay Safe.
~Commis Chef Chris
