Most chefs think being a personal chef means cooking all day.
The reality is very different—and once you see it clearly, everything gets easier.

In this episode of The Become A Personal Chef Podcast, Louie Montan pulls back the curtain on what the personal chef business actually is, why so many talented chefs struggle early on, and how clarity—not hustle—is what changes the game.

You’ll learn:

• Why great cooks fail without a map
• How personal cheffing is a small, focused business—not a volume grind
• What chefs usually misunderstand at the very beginning
• How systems replace chaos and guesswork with calm
• Why you don’t need permission—you need a plan

This episode is for chefs at the start of the journey, and for those already in it who feel like they’re working harder than they need to.

Because this business isn’t harder than you thought.
It’s just different—and once you understand that, it becomes doable.

🎧 Listen in—and get the map you wish you had on day one.

🌟 RESOURCES, LINKS & NEXT STEPS 🌟

Looking to grow your personal chef business? Start here ⬇️

👉 BecomeAPersonalChef.com — Explore our brand-new bookstore & resources
👉 PersonalChefFinder.com — Working chefs: claim your listing and get discovered

📚 Books to Build, Grow & Niche Your Personal Chef Business

➡️How To Run A Successful Personal Chef Service
The step-by-step guide to turning your passion for cooking into a profitable business
https://amzn.to/4owVJST

➡️The Personal Chef Sales Manual
Close clients, communicate like a pro, and build trust in any kitchen
https://amzn.to/4oELsUO

➡️Niche Up Your Personal Chef Service with Special Diets
Specialize, stand out, and scale with confidence
https://amzn.to/3KDQ8MN

➡️Niche Up Your Personal Chef Service with Signature Services
Design, price, and deliver high-value experiences that set you apart
https://amzn.to/48RLHqO

➡️Niche Up Your Personal Chef Service with Teaching & Classes
Turn your cooking skills into income, influence, and independence
https://a...

If talking about price makes you tense, awkward, or hesitant—this episode is for you.

In this episode of The Become A Personal Chef Podcast, Louie Montan reframes sales for chefs who don’t want to be pushy, persuasive, or “salesy,” but still want to book confidently and get paid well.

Because the truth is:
most chefs don’t hate sales.
They hate who they think sales turns them into.

You’ll learn:

• Why avoiding price conversations creates uncertainty, not kindness
• How real professionals sell without pressure or persuasion
• Why clients aren’t afraid of your price—they’re afraid of choosing wrong
• How asking the right questions sells more than explaining ever will
• Why confidence in pricing is a form of service, not ego

This episode is for chefs who want sales conversations to feel calm, clear, and human—and who are ready to stop undercutting themselves out of discomfort.

Because selling isn’t about pushing people forward.
It’s about leading them out of uncertainty.

🎧 Listen in—and learn why sales, done right, is service.

🌟 RESOURCES, LINKS & NEXT STEPS 🌟

Looking to grow your personal chef business? Start here ⬇️

👉 BecomeAPersonalChef.com — Explore our brand-new bookstore & resources
👉 PersonalChefFinder.com — Working chefs: claim your listing and get discovered

📚 Books to Build, Grow & Niche Your Personal Chef Business

➡️How To Run A Successful Personal Chef Service
The step-by-step guide to turning your passion for cooking into a profitable business
https://amzn.to/4owVJST

➡️The Personal Chef Sales Manual
Close clients, communicate like a pro, and build trust in any kitchen
https://amzn.to/4oELsUO

➡️Niche Up Your Personal Chef Service with Special Diets
Specialize, stand out, and scale with confidence
https://amzn.to/3KDQ8MN

➡️Niche Up Your Personal Chef Service with Signature Services
Design, price, and deliver high-value experiences that set you apart
https://amzn.to/48RLHqO

➡️Niche Up Your Personal Chef Service with Teaching & Classes
Turn your cooking skills into income, influence, and independence
https://a...

Chefs think choices are generous.
Clients experience them as stress.

In this episode of The Become A Personal Chef Podcast, Louie Montan breaks down why oversized menus slow approvals, create confusion, and quietly drain both you and your clients—and how simple menu structure does the opposite.

You’ll learn:

• Why too many options feels like homework, not luxury
• How menu templates create calm and faster approvals
• Why structure builds trust without limiting creativity
• How written menus reduce revisions, texts, and chaos
• Why better guidance sells your service for you

This episode is for chefs who want smoother weeks, calmer clients, and menus that support the business instead of complicating it.

Because great service isn’t about more choices.
It’s about better guidance.

🎧 Listen in—and let your menus do the heavy lifting.

🌟 RESOURCES, LINKS & NEXT STEPS 🌟

Looking to grow your personal chef business? Start here ⬇️

👉 BecomeAPersonalChef.com — Explore our brand-new bookstore & resources
👉 PersonalChefFinder.com — Working chefs: claim your listing and get discovered

📚 Books to Build, Grow & Niche Your Personal Chef Business

➡️How To Run A Successful Personal Chef Service
The step-by-step guide to turning your passion for cooking into a profitable business
https://amzn.to/4owVJST

➡️The Personal Chef Sales Manual
Close clients, communicate like a pro, and build trust in any kitchen
https://amzn.to/4oELsUO

➡️Niche Up Your Personal Chef Service with Special Diets
Specialize, stand out, and scale with confidence
https://amzn.to/3KDQ8MN

➡️Niche Up Your Personal Chef Service with Signature Services
Design, price, and deliver high-value experiences that set you apart
https://amzn.to/48RLHqO

➡️Niche Up Your Personal Chef Service with Teaching & Classes
Turn your cooking skills into income, influence, and independence
https://a...