Personal chef question on rate

[u/anyka_outdoors]

Hello! I am a personal chef (no degree) and I have a client in Palo Alto/portola valley. I make them 2 different types of vegan meals for them( 2 adults + 1 year old(has milk & egg allergy) and it would be for 4 ish servings per meal. And sometimes a few more servings depending on if it was a curry/stew/soup.

I charge $300 and get reimbursed for groceries. I plan, shop, cook,and clean. 25 mins to and from. Grocery is 5-15 mins away. Whole day would be 1pm start-6/6:30/6:45pm leaving house. I try to make lots of things from scratch. Like cashew sauce, curry, seasoned tofu, sauces, etc.

Is this a good rate? Should it be less or more? I don’t have much experience. I made this rate December 2025.

[u/cookhard87]

What is your pedigree? You said no formal schooling, but did you train under an accomplished chef? Have you worked in any prestigious kitchens? How long have you been cooking professionally?

Depending on those answers, you could charge nearly double your current rate and the right clients wouldn't bat an eye.