Episode 96: The Business Side of Being a Private Chef: Managing Finances and Work-Life Balance

From starting as a server at a country club to achieving financial stability through private chef work, this episode follows a journey driven by a passion for the kitchen and a desire to join the private service sector. Our guest, Chef Michael Molleda, shares his inspiring career transition, emphasizing the benefits of controlling his schedule and earning potential. He also discusses the importance of maintaining a healthy work-life balance, prioritizing family time, and implementing sound financial planning strategies.

Chef Michael is a full-time private chef for two families and a sought-after caterer for weekend parties. 

Tune in to gain insights and inspiration from Chef Michael's experiences and journey.

Listen to this brand new episode of The Private Chef Podcast on:

Apple - https://podcasts.apple.com/us/podcast/episode-96-the-business-side-of-being-a/id1648363134?i=1000663086567
Spotify - https://open.spotify.com/episode/1oK28KY8FEJfQA0HmvqZ35
Youtube - https://youtu.be/mthXd0KnNzo


Connect with Chef Michael Molleda on LinkedIn https://www.linkedin.com/in/michael-molleda-1561b5132/

Follow him on Instagram @spoonfulbychefmichael



Seeking a mentor to navigate the private service industry?
Email me at hannes@privatechef.cc

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Time Stamps

[00:00:31] Culinary career beginnings
[00:05:30] Culinary industry career transitions
[00:07:19] Private chef creative freedom.
[00:14:41] Engaging children in cooking.
[00:17:40] Private Chef Work
[00:19:59] Family finances and career balance
[00:26:31] Opening a restaurant struggles
[00:32:48] Work-life balance in the kitchen
[00:35:16] Chef's Disability Insurance
[00:38:20] Chefs balancing cooking and admin
[00:45:25] Charging what you're worth
[00:49:36] Being proactive in communication
[00:52:21] Personal skills in the culinary industry

Sound Bites

"It sounds a little bit like the story of the fisherman, that story of the fisherman that meets the businessman.

"There's way more to life than just working the line."

"It's not worth the money for me to leave my family for months in time or weeks in time When I can earn the same where I'm at now doing with two different families."

"I realized I could charge more for my time. I found a client that was willing to pay for that."

"That's the thing about being a private chef. We have to be good every day. This is the one career where you have to be good every day."


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