Working on something new!

A few of my fellow personal chefs have started doing their chef business out of commercial kitchens, taking orders, and delivering the product. From their experience I have learned that they are working only an equivalent of 2, 8 hr days each week and reaping the same benefits, or more of working 5 days a week. What a concept. I am working the equivalent of part time hours lately due to client cancellations and such so this concept appeals to me a lot. There are folks that are more open to having meals delivered instead of having a chef in their kitchen. I have found a couple of commercial kitchens for rent in the Dallas area and one of my clients currently is a delivery client and so far, it is working out very well. I will keep you posted on how this is working out.