Profit from your talent
Spot the gaps in how you package, price, and book your cooking.
The personal chef business bootcamp
Chef On Tap
Master Class
Your skill. Your service.
Your next chapter.
A step-by-step, self-paced course to build your own in-home chef business—from your first introduction to a well-run service day.
14-day action planReady-to-use templatesBeginner-friendly
Start with a free Master Class preview · November 11 · 11:11 a.m. Pacific
CChristine De HerreraFounder of Chef On Tap
Meet your founder
Christine
De Herrera
Founder of Chef On Tap
Good cooking deserves a business plan.
Join Christine for a practical look at the business behind an in-home chef service. Then explore the paid course for the structure, preparation, and tools to put that knowledge to work.
See what we’ll cover liveThe paid Master Class
Take the elevator,
not the stairs.
The free session shows you the path. Chef On Tap Master Class gives you the lessons, templates, and practice to follow it—step by step.
A practical route to your own in-home chef service, without starting from a blank page.
- Self-paced: follow the 14-day plan at your speed.
- Cook in your client's kitchen, with their groceries.
- No storefront, new kitchen, or inventory to stock.
Inside the paid program
14 days. One task at a time.
A focused plan to help you build your service, prepare your paperwork, and get ready for your first client. Self-paced—take longer when you need to.
Days 1–5
Build your foundation
Safety, business setup, bookings, and your first outreach.
Days 6–10
Practice your service
Client conversations, menus, shopping lists, and safe kitchen routines.
Days 11–14
Prepare to launch
Your travel kit, paperwork, promotional materials, and income tracker.
Explore the day-by-day plan
DAY 1
Food safety certification
Start your ServSafe food handler or manager course and exam, and check what your state and county ask for.
DAY 2
Set up your business
Name, business structure, local business license, and liability insurance — step by step.
DAY 3
Your booking app
Set up an appointment system so households can book and pay without back-and-forth.
DAY 4
Look the part online
Build your chef profile and marketing so the right households can find you.
DAY 5
Reach your first households
Send your first outreach and partnership messages to find potential clients.
DAY 6
Practice the first conversation
Rehearse with the mock client interview and pitching scripts until it feels natural.
DAY 7
Seasonal menu planning
Plan a seasonal menu you can propose with confidence.
DAY 8
Grocery shopping list
Turn your menu into an itemized list the client can shop from.
DAY 9
Time structure & kitchen setup
Map your 8-hour day and learn how to set up any home kitchen fast.
DAY 10
Fresh & raw food handling
Store, prep, and handle fresh and raw ingredients safely in someone else's home.
DAY 11
Your chef travel kit
Pack the tools and supplies you bring to every job.
DAY 12
Fill out every template
Service agreement, allergy questionnaire, intake form, and the rest — completed and ready.
DAY 13
Promotional stationery
Gift certificates, business cards, thank-you cards, and a client survey.
DAY 14
Your monthly spreadsheet
Track bookings, income, and costs — and you're ready to take your first client.
Licensing rules vary by location. ServSafe is a food-safety certification, not an FDA license. Exam scheduling and local approvals may take longer than 14 days; client bookings are not guaranteed.
Included in the paid Master Class
Less blank-page work.
More ready-to-use tools.
Make these resources and templates your own, then put them to work.
Present your service
- In-home chef service guide
- Example chef profile to attract high-paying clients
- Mock interview with a client
- Client pitching scripts
Welcome and care for clients
- Client onboarding checklist
- Client checklist
- Intake & Allergy Screening Form
- Client report template
Plan, prepare, and grow
- Menu Proposal Template
- Itemized Shopping List Template
- New Client Acquisition Marketing Plan
- Partnership Outreach Plan
Your free live Master Class
Get a taste.
See the opportunity.
Wednesday, November 11, 2026
11:11 a.m. Pacific (PST) · 60 minutes
Explore these six ideas with Christine before you decide on the full course.
Attract clients who value you
Show the right households why your service is worth choosing.
Build trust from hello
Start with clear expectations, thoughtful questions, and care.
Make service days run smoothly
Connect your menu, prep, and kitchen setup into a workable plan.
Price the whole day
Count planning, travel, cooking, and cleanup—not just time at the stove.
Work on your terms
Compare meal prep and private dinners to find the fit for your life.
Save my free seat
Free to attend · Live Q&A included
Beginner-friendly. Purpose-driven.
You bring the care.
We bring the structure.
For home cooks and chefs ready to turn their skill into a service of their own.
- You're ready to earn from your talent—not just hear compliments.
- You want independence, with a clear place to start.
- You want work that fits your life.
Chef On Tap Master Class is beginner-friendly. No culinary degree or business background needed.
A few doubts? You're not alone.
Do I need a culinary degree?
No degree is required to take the course. Learn professional service habits and check the food-safety rules where you work.
Where will my first clients come from?
Practice personal introductions, local outreach, and partnerships. You will have a plan—not a promise of bookings.
What if I am not organized?
Use a service-day schedule and checklists instead of keeping everything in your head.
How can I feel confident about my price?
Build your quote around the whole working day and your costs, then practice explaining it clearly.
How do I encourage repeat bookings?
Set expectations, deliver with care, and follow up thoughtfully. Give clients a reason to return.
And most importantly…
“Could I make $8,000 USD working five days a week?”
Let's separate the possibility from the promise. At $400 per booked day, five days a week for four weeks is $8,000 in revenue—not take-home profit.
Pricing, worked in one minute
Don't price only the hours at the stove.
A dinner for eight involves more than cooking. Count the full day before choosing your quote.
- Cooking and serving
- 4 hours
- Menu and client calls
- 1 hour
- Shopping list and sourcing guidance
- 1 hour
- Travel, setup, and cleanup
- 2 hours
Wage-based quote
$142.96
$17.87 × 8 hours
Example flat day rate
$400
$50/hour · $50/serving
Same eight-hour day. Different pricing approach. The client buys the groceries; the chef's rate covers the service.
Illustrative figures, before business expenses and taxes. $17.87/hour is the Los Angeles minimum-wage reference used in this example; check current local rates. Bookings and earnings are not guaranteed.
We'll work through the logic live. The full pricing worksheets and cost breakdown belong to the paid Master Class.
Save my seat—let's work out the numbersYour next chapter starts here.
Join the free live Master Class. Bring your questions; leave with a clearer plan for your chef business.
- When: Wednesday, November 11, 2026 · 11:11 a.m. Pacific (PST)
- Format: 60-minute live session with Q&A
- Host: Christine De Herrera · Founder of Chef On Tap