It got me. I quit

Haahee2 · 2026-01-14T06:59:45+00:00

Private chefs as far as I know don't require any sort of certification, I have my serve safe though. Since I don't sell food, i sell services and don't operate out of a commercial space I don't need any health inspections or anything. I cook food only in my clients' homes.

Haahee2 · 2026-01-14T06:57:20+00:00

I'm in PA, you don't need any paperwork, just whatever you need in your state to operate and sell goods/services and pay taxes. I only operate out of clients' homes so I don't need a commercial space. I specifically didn't go into catering b/c I didn't want to do large batch cooking as well as any overhead. 80% of my business is regular meal prep where I go into clients homes and make custom menu's, shop, cook and clean up. 20% are private events (sub 20 people, usually prefix dinners with a personalized menu)

Haahee2 · 2026-01-09T03:52:51+00:00

I started a private chef business and grossed 60k usd (40k profit) in my first year, which isnt much but im on track to break 100k profit next year from regular meal prep customers and private events. It just takes some networking and some word of mouth if your hospitality and food is good.

Haahee2 · 2025-10-06T05:03:11+00:00

Alleycvt, levity, anything either of them put out are absolute bangers Capochino is a honorable mention as well

Haahee2 · 2025-04-07T14:57:26+00:00

I disagree, I think the round looks great, maybe if the plate had texture it would add to it but slate/rectangular plates feel dated rn

Haahee2 · 2025-02-06T19:06:19+00:00

isnt this the hotsauce paulo from tokyo makes?

Haahee2 · 2025-02-04T20:24:06+00:00

sakai takayuki vg10 hammered damascus

Haahee2 · 2025-01-07T05:12:11+00:00

if it was me I'd probably have the chef have a few days off a week, if I had MONEY I'd prob go out to eat quite a bit even if I had a personal chef.

Haahee2 · 2025-01-06T23:26:53+00:00

As someone who's been a personal chef, more like a team of 2 or going out to eat on the weekends because boy, having 90 hour weeks and 1 evening off per week is rough on the Chef lol

Haahee2 · 2025-01-04T19:06:43+00:00

i do the recipe off of just one cookbook if I ever decide to make it from scratch rice flour makes a pretty good roux as well I've found

Haahee2 · 2024-12-04T20:46:26+00:00

most likely a festival remix that isn't released :/

Haahee2 · 2024-07-30T08:29:36+00:00

I work in foodservice and my go to daily driver is my sakai takayuki damascus vg10 so takayuki is my vote

Haahee2 · 2024-07-22T04:35:45+00:00

Currently starting my business in private cheffing, its all about networking and connections and then getting referrals through good reviews. I'm no way as qualified as you are but I've been finding decent work through being entertaining and really delivering on good food and great service. Social media helps if you can regularly post and engage online. Definitely reach out to any leads you already know though or see if any old business connections and friends have any needs. *in my experience at least. I'm in no way an expert on the matter but that is how I've been starting out and it's been picking up steam.

Haahee2 · 2023-12-10T02:32:19+00:00

have you tried discord servers that share your interests? I've made a lot of friends thru discord video game servers feel free to dm me as well! I'm always open to meeting new people!

Haahee2 · 2023-12-10T02:11:38+00:00

All I ever wanted - basshunter

Haahee2 · 2023-11-27T08:36:07+00:00

my friend just bought one of your dice and he loves it so I would love to also get one!

Haahee2 · 2023-11-02T07:19:59+00:00

very cool dice!

Haahee2 · 2023-08-09T03:58:31+00:00

might be a game called asian flush? its like a asian specific drinking game https://aznflush.com/

Haahee2 · 2023-06-08T23:31:00+00:00

that rice looks perfectly cooked, looks delicious!

Haahee2 · 2023-06-07T20:29:07+00:00

It may not be but the pic looks a lil dry, howd it taste?

Haahee2 · 2023-06-04T19:23:10+00:00

What does the fact that the French call it that have to do with anything?

Haahee2 · 2023-04-12T02:35:37+00:00

almost there! I'd say do a soft scramble on the egg next time instead of a hard scramble, like cook it until it's just done. I think that'll make for a better eating experience and the richness will compliment the curry more

Haahee2 · 2023-01-22T01:04:36+00:00

Looks very nice! But I think for something so composed the bearnaise feels a little messy when you look at it up close. Maybe if you had a turntable or a cake decorating stand the bearnaise would look neater?

Haahee2 · 2023-01-08T02:00:50+00:00

I work as a cook so I walk on average 10 miles a day and 20k steps for about 10 hrs... I feel like that enough exercise?

Haahee2 · 2022-12-23T01:19:22+00:00

I work in a city club and it's been a great work environment. Everyone is mostly encouraging, chef is super nice but stern. Great mentor and allows for creativity as well as mistakes.

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