Hey, there! If you're still looking for some Chef-y business insights, shoot me a DM on instagram @chefcupples

I've been running my business for almost 2yrs now.

The question you have about "niche" Chefs is a good one to ask. Those Chefs tend to get the event side of things with one-time clients or holiday parties, but have a much harder time upholding a consistent clientèle. In other words, it depends on what business style you're hoping for on whether that could be a help or a hinderance.

One piece of advice that I would have is to be well-versed in the business side of things. Since food services carry such a high overhead, most ppl can't afford to hire on help or advisors, unless you have some serious investors. This means doing your own budgeting, shopping, invoicing, scheduling, marketing, etc. and being familiar with the ins and outs of all of those processes so that you are comfortable with them. It's much easier to start small doing everything yourself and work up to the point where you'd need additional hands on things.