Today we’d like to introduce you to Stephanie Jensen.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
During college, I spent a year abroad in Paris. This was the start of my discovery into all things culinary; the variety of products and the culture of food was something I had never experienced before. It definitely a turning point for me.
Once I graduated, I continued to cook for friends and family, while working in marketing in public relations. After 10 years, I finally decided I had had enough with the corporate world: I enrolled in culinary school.
I started out as most personal chefs do, working in my clients’ own kitchens. Over the past two years I have been able to transition to commercial space. I still create personalized menus for my clients, but can now expand my portfolio to reach additional customers.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Being a sole proprietor is not always easy. With no one else to rely on, I am responsible for all aspects of my business, from writing and implementing a business plan to finding and keeping clients happy. Business is often cyclical, so it is important to be able to weather the slow times until I become busier. It has been a long road, but very rewarding when I hear back from happy, well-fed customers!
Please tell us about La Cuisine Personal Chef Service.
I am a personal chef servicing private clients in the Chicago metro area. Personal chefs are different from private chefs as they cook for multiple clients instead of just one individual or family. Every day is different as I cook for varying customers each week. Each customer has their own menu which is designed to their specific tastes, dietary restrictions etc. My customers vary from singles to couples to large families. Some have dietary challenges and others just want someone else to cook for them so they don’t have to!
I am most proud of the long-term relationships that I have with my clients, several who have been with me for years. I believe this is not only due to my culinary skills, but the fact that I make customer service a top priority.
If you had to go back in time and start over, would you have done anything differently?
I have very little regrets, frankly. I am happy with the transition I made years ago from a desk job to a professional kitchen. It has been a long and satisfying career and I really enjoy getting up and cooking every day!
Contact Info:
- Website: www.lacuisinepcs.com
- Phone: 312-513-2664
- Email: stephanie@lacuisinepcs.com
- Instagram: https://www.instagram.com/lacuisinepcs/
- Facebook: https://www.facebook.com/LaCuisinePersonalChefService/
- Twitter: https://twitter.com/LaCuisinePCS
- Yelp: https://www.yelp.com/biz/la-cuisine-personal-chef-service-chicago
Image Credit:
Stephanie Jensen
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