Published in Podcast

The MiBiz Podcast: Everyman Personal Chef

BY Friday, September 02, 2022 01:05pm

PodcastBusiness partners David Snow and Alvin Richardson II are on a mission to bring a personal chef to “everyman” — or at least to every household — in West Michigan. Between the two of them, Snow and Richardson have decades of experience creating menus and preparing mouth-watering food in a variety of settings, including the likes of full-service restaurants, catering, hotels, and elder care homes.

The pair recognized that the food service industry was in trouble post-COVID and that many diners were more comfortable in their homes than in public. As well, they identified a huge market for other food-related services, all of which gave rise to their personal chef business, Imprint.

What exactly is a personal chef?

SNOW: When most people think of a personal or private chef, they’re actually two different things. A private chef works for an entity or a family and that’s their specific focus: feeding that family seven days a week. However, a personal chef is available to everyone as long as our schedule allows. Alvin and I can do anything from creating a menu, shopping, preparing and serving one intimate dinner party to creating a week’s worth of menus that you would like on your own, doing the shopping, or actual meal prep.

With your backgrounds, why not open a brick-and-mortar restaurant?

SNOW: Not having one gives us more flexibility with what we can do, where we can do it, how we can do it.

RICHARDSON: Plus, we’re going to consult and we’re going to tailor it exactly to you. And for us as creative people, it gives us different stuff to make as well.

Added benefits of a personal chef?

SNOW: This format also gives us the ability to educate clients about where their food comes from, nutrition content.

RICHARDSON: This gives us a chance to just have conversations and discussions; we can really take the time to pay attention to dietary needs.

Who can afford a personal chef?

SNOW: It is at that initial consultation where we obviously have our price points where we want to be, but at the same time, we want to make it feasible for anybody to use our services. And that might be a different tier of food or doesn’t have to be organic or grass-fed or anything like that. We still want to keep with our local farmers and that kind of stuff, but it’s just getting to know our clients and (what) they’re willing to spend.

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