I love the kitchen, the heat, stress and grind.

But my question to you is, where is it going for you? What does the future hold. Is it what you want out of life?

The personal chef industry hasn’t changed much since 1990 — but your clients have. They’ve got Uber for rides, HelloFresh for dinners, and zero patience for friction. In this episode, Chef Jaime breaks down the three business models that are about to reshape how personal chefs work (and earn) in 2026.

You’ll learn how to:

• Offer flexible, mix-and-match meal prep that fits modern lifestyles

• Build a powerful local brand that connects farm, chef, and community

• Turn your service into a subscription that creates freedom and predictable income

If you’ve ever felt stuck doing things the old way, this episode will show you how to step into what’s next — smarter, faster, and built for the modern world.

Tune in, take notes, and get ready to future-proof your chef business.

GNITE TRAINING - https://ora.cheflaunch.co/ignite-your...Kit (Automation Software) https://partners.kit.com/6ek4mlhumrhnJoin the Community - shorturl.at/UG6BmIf you’re still chasing clients and relying on hope instead of systems — this is the video you’ve been waiting for.In this episode, I’ll show you the one system that separates booked-out personal chefs from the ones stuck in hustle mode.No fluff. Just the exact automation I use to follow up, build trust, and get paid — even while I sleep.

Burnout is a serious problem for Chefs and Business Owners so when you combine the 2 its a perfect storm.

What if you didn't work on growing your business 52 weeks of the year but set aside a period of time and then used that list for the year.

What is your take on discounting?

Are you growing your service to build a business or to provide yourself a job?

Most Chefs think if you cook great meals your business is going to work, but is it?

In this episode, we talk about finding your "enemy" in business — and why it’s one of the smartest moves you can make. For personal chefs, it might be the big convenience meal companies: overpriced, under-portioned, and still requiring you to cook. When you take a stand against what your ideal client is already frustrated by, you don’t just market your service — you rally a movement. Learn how to position your offer as the no-brainer alternative and build loyalty by throwing stones at the right giant.