Hi everyone 👋

I’m starting to work on batch cooking / private chef services at clients’ homes, and I’d love to learn from those of you who already do this or are planning to.

I’m especially looking for advice on:

Recipes that work best for batch cooking (reheat well, freeze well, client-friendly)

How you organize a cooking session at a client’s home (timing, equipment, workflow)

Menu structure (number of dishes, proteins vs veg, sauces, sides, breakfasts, etc.)

Pricing & start-up tips (packages, minimum hours, first clients)

Any mistakes you made at the beginning that you wish you’d avoided

If you have favorite dishes, systems, or even resources you’d recommend, I’d really appreciate it 🙏

Thanks so much in advance!