25+ years as a chef • 100+ TV appearances • 2 Highly rated cookbooks • Built a 6-figure private chef business

• You’re busy, but the money never seems to match the effort.
• Pricing feels uncomfortable or inconsistent.
• Clients come in waves, not predictably.
• You’re doing everything yourself with no real systems.
• You love cooking, but the business side feels chaotic.

This isn’t because you’re bad at business. It’s because nobody ever taught you how to run one.

I'm Ben.

When I started as a private chef, I was charging $400 to cook dinner for 8 people and losing $200 every time I did it.

I'd book a $150 cooking lesson and then have to turn down a $1,000 dinner because I was already committed. I was taking anything I could get, but when I actually looked at my numbers, I realized I wasn't running a business. I was subsidizing other people's dinner parties with my own money.

And I was drowning in admin work. Every dinner was custom, every client conversation started from scratch, and I was spending more time answering emails and planning menus than I was actually cooking.

The turning point wasn't some big revelation. It was just finally doing the math and realizing I couldn't keep going like this.

So I made four changes:

1. I dramatically raised my prices (that same 8-person dinner went from $400 to $1,200-$1,800)
2. I stopped doing everything custom and created standardized menus
3. I cut the services that weren't working or that were cannibalizing my core business
4. I identified repetitive tasks in my business and built systems around them

When I raised my prices, my business doubled in less than a year. When I built actual systems, I got back 20+ hours a week. It took 3-4 years to fully build out a system that actually worked, but those four shifts were what made the difference between being broke, burnt out, and stressed and building a consistent six-figure private chef business.

The Chef Business Audit helps you see what I couldn't see for years: exactly where you're leaving money on the table, what's wasting your time, and what to fix first.

The Chef Business Audit is a paid, focused 45-minute working session designed to give you clarity fast.

We’ll look at your business as it actually exists right now, including your pricing, your clients, and how your time is being used, and identify exactly what’s holding you back and what to fix first.

This is not coaching fluff, motivation, or theory.

It’s a clear diagnosis and a practical plan.

• A sales pitch
• A motivation or mindset session
• Theory or “best practices” without context
• A long-term commitment

This is a paid diagnostic. Clear, direct, and useful. And, if you want to continue with Chef Business Training, you get a one time 10% discount on any of our services just for doing the audit.

• A clear pricing reality check, including where you’re undercharging and why
• A breakdown of where your next clients should actually be coming from
• A snapshot of what’s wasting your time and creating unnecessary chaos
• A simple, prioritized Fix List you can act on over the next 30 to 90 days

Most chefs tell me this is the first time their business has felt understandable instead of overwhelming.

• You’re a private or personal chef already working with clients
• You’re busy, but the income doesn’t feel proportional to the effort
• You want clarity and structure, not more hustle
• You’re open to adjusting pricing, systems, or boundaries
• Your client flow is inconsistent or unpredictable

$397 CAD

One focused 45-minute working session.

No upsell. No obligation beyond the audit.

Most chefs undercharge by $50-150 per service. If you cook 2-3 times per week, that's $15,000-$23,000 left on the table annually.
The audit costs less than one properly priced dinner service.

If you complete the Audit and don’t feel it was worth every dollar, tell me within 24 hours and I’ll refund you. No arguments.

If the Audit doesn’t give you real clarity, I don’t want your money.

One focused session. Clear next steps. No pressure.

Limited availability each week.