Clients Who Want To Sample
The initial interview is going well. Your potential client is interested, enthusiastic and you're bonding. You've looked at the kitchen, checked temperatures in the oven, fridge and freezer. The food questionnaire is filled out, likes/dislikes noted and sample menus drooled over. You are convinced of success. Then comes the dreaded question " When can I sample the food? "
This question can be a stumbling block for personal chefs, especially new ones. The manner in which you handle this query depends entirely on you and your interpretation of the potential client. Let's face it, some people are simply looking for a free meal. I've had clients tell me they wanted their sample done on the weekend and they would have a couple people over to try the food. I usually very politely inform them I would be delighted to cater an event for them but personal chef samples fall under a different category.
There are some personal chefs who never do samples, either for financial concerns or personal reasons. Other chefs have no problem providing food. It is understandable that clients want to taste the meals before committing to what is a pretty large outlay of money for most people. So, never be insulted when asked to prove you are as competent as you come across.
I , myself, usually arrive at the intial interview with something tasty in hand. Whether artichoke dip with toasted pita triangles , papaya jicama springrolls with thai dipping sauce or an assortment of tiny sweets; my potential clients are delighted. This technique often derails the person's concerns about my culinary expertise. However, if a taste test is desired I graciously set a date and cook something simple but effective. I prepare the sample item and encourage the client to freeze and reheat the entree to gauge quality, texture and taste. A favorite ( usually a deal clincher for me ) is chicken parmesan with roasted tomato sauce and a side of pasta primavera in creamy garlic asiago sauce. Both items are fool proof and fabulous.
Basically, a little goodwill goes a long way to establishing great client relations. This is often more important than saving a few dollars. So give them a sample and show off your amazing, unique, culinary talent.
This question can be a stumbling block for personal chefs, especially new ones. The manner in which you handle this query depends entirely on you and your interpretation of the potential client. Let's face it, some people are simply looking for a free meal. I've had clients tell me they wanted their sample done on the weekend and they would have a couple people over to try the food. I usually very politely inform them I would be delighted to cater an event for them but personal chef samples fall under a different category.
There are some personal chefs who never do samples, either for financial concerns or personal reasons. Other chefs have no problem providing food. It is understandable that clients want to taste the meals before committing to what is a pretty large outlay of money for most people. So, never be insulted when asked to prove you are as competent as you come across.
I , myself, usually arrive at the intial interview with something tasty in hand. Whether artichoke dip with toasted pita triangles , papaya jicama springrolls with thai dipping sauce or an assortment of tiny sweets; my potential clients are delighted. This technique often derails the person's concerns about my culinary expertise. However, if a taste test is desired I graciously set a date and cook something simple but effective. I prepare the sample item and encourage the client to freeze and reheat the entree to gauge quality, texture and taste. A favorite ( usually a deal clincher for me ) is chicken parmesan with roasted tomato sauce and a side of pasta primavera in creamy garlic asiago sauce. Both items are fool proof and fabulous.
Basically, a little goodwill goes a long way to establishing great client relations. This is often more important than saving a few dollars. So give them a sample and show off your amazing, unique, culinary talent.
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