You can read the guide in just a couple of hours. But to really absorb the material and put it into practice, it will take longer — that part is individual. You’ll have lifetime access, so you can always come back to it with any package.

Yes! It was created for those who have never worked as a private chef or are just starting out, don’t know how to work legally, communicate with clients, or build a system. The guide walks you through every step and helps you avoid common mistakes.

Yes. With the Premium package, you get lifetime personal support. You can email us at chefmontana.al@yahoo.com with your detailed question or situation — we’ll get back to you as soon as possible.

The guide is sent as a PDF directly to your email. It’s available right away in four languages: English, Spanish, Russian, and Ukrainian. Easy to read on a computer, tablet, or phone.

We’re confident in the quality of the guide. If you run into any issues, just contact us and we’ll handle it on a case-by-case basis.

We don’t promise a “magic pill.” It all depends on you — how carefully you study the guide, complete the tasks, and apply the advice. If you follow the steps, you’ll start getting clients and be able to set fair pricing for your work.

It depends on your city and state. On average, beginners make around $90,000 per year, but the exact amount comes down to how much you work and how actively you find clients. In smaller cities, one dinner may cost around $800, while in big cities it can be much higher.

Yes, the guide has a full chapter on weekly meal prep: how to organize it, what options exist, and how to offer it to clients. We also explain how to work for one family on an ongoing basis.

We use a simple pricing system that works for both clients and chefs. You won’t need to calculate each dish or every hour separately. The system is clear, transparent, and easy to present.

No, it’s not required. The guide works for professional chefs and complete beginners. There’s also a section on which certificates might be helpful in the U.S. and how to get them quickly.

It varies. If you actively apply the guide’s advice, you can land your first orders within just a few weeks.

Only minimal ones. At the beginning, you just need basic kitchen equipment and ingredients. The guide explains how to start without expensive tools, make use of what you already have, and then slowly build up. Many chefs started from a home kitchen and later invested in professional gear using their first profits.

Yes, the advice is universal. For the U.S., we also provide specific tips on legal and organizational details.

We update it whenever needed to include fresh recommendations, new case studies, and practical tips.

Yes! Just purchase it with their email address, and they’ll receive the guide right away.

If you have the Premium package, you can always reach out to us with questions. We’ll give you clear explanations and practical advice.

Yes. The guide includes examples from real practice: building menus for specific clients, organizing workflow, and managing relationships with customers.

No, this guide isn’t about culinary skills. It’s about building your business as a private chef and creating a system that works with clients.

Yes. In fact, small towns often have less competition. The guide explains how to find clients through local communities and adapt your services to what’s in demand in your area.

Yes. Many people start by combining it with another job, then move into private chef work full-time. The guide includes time-management tips and strategies to plan your bookings without burning out.