Getting my idea in front of potential clients is proving to be darn difficult. I would appreciate your thoughts and suggestions.When I launched my website last March it was with the thought that years of experience, proven talent, maturity, and a solid work ethic just might be desirable to corporate food service companies, restaurants, and private individuals with short term culinary needs .Apparently a lot of other senior Chefs feel the same way. More than 36 chefs across the U.S. and 6 other countries have joined me to offer their considerable talents for per diem services.In our current economic state the use of a chef, by corporate food service companies, as an independent contractor makes a lot of sense with the saving of benefits and tax expenses.Restaurants replacing a previous Chef could bring a temp in to guide their kitchen while looking for a new Chef, giving themselves the luxury of time to find the perfect match, and seasonal resorts will find continuity and commitment to staying a full seasonThree weeks after launching the site Tahoe Mountain Club found us by Googling their need - Temporary Chef. They were having trouble finding the necessary talent in their small labor pool. Our Chef did a bang-up job over the next 4 months.(“Paul Green, has been a pleasure to work with. He’s provided us with a superb guest chef for our busy summer season, who is not only a fabulous chef but is also able to help us with training for our staff. I look forward to working with Paul and in the future.” - Tahoe Mountain Club)My research tells me that no one else is offering a service like this, except in Europe, and on a different scale.Your input cheerfully accepted please.
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