— Dina Romaya

Where are you in the country rates vary depending on cities or? Yeah, or the suburb wherever you are in the country that's going to make some difference. Also. Are you going to be cooking in their kitchen or are you going to be preparing meals off-site? Regardless, I want to put a Post-It note here until anybody who is making food for other people make sure that you are serve save certified, please that's very very important to get that certification. And you will learn a lot and and it will make you a safer. Chef if you're in any of the Rouxbe courses we do have part of the syllabus is dedicated to food safety. But the Safe Surf certification is very important. I'm Safe Serve manager certified and I'm going to and so is sharnolin and Kathy most of my friends and we're gonna have to re-up it at some point. It takes some studying but it's worthwhile having so you want to think about How much time you're putting into the work you who's you're going to shop or is your price going to including ingredients or is that an add-on? What about your transportation? What about your containers? How many meals are you going to be making a week for them? Are you making fresh meals in their kitchen or are you making me you know that they're going to eat that night or are you making meals where you're leaving them breakfast lunch and dinner marked and how to heat them how to finish the foods so I have seen everything from 25 an hour, which is really too low. I would never do that, you know to a hundred dollars an hour and $500 an hour and you might want to do instead of an hourly you might want to do a project rate. I do know that since the pandemic the price for personal chefs has really skyrocketed.

ServSafe