Chef Evelyn

You may be 1 of 7 types of Chefs who *need* to transition your business into a High-End Culinary Brand, to find the entrepreneurship freedom you've been looking for.

Quick Assessment: Does one (or more) of the following describe you?

1. You keep attracting clients with champagne tastes
and tap water budgets and you're sick of it! 🙄

2. You are booked, busy, and completely at capacity. You've hit a plateau with nowhere to grow.😩

3. You're doing the most by offering a ton of services that you don't like, and you feel stuck. 😒

4. You’ve sacrificed your physical/mental well-being for the sake of your business and something has to give! 😔

5. You want to leave your corporate job to do your
culinary business full-time but the math isn't math-ing.😬

6. You want to add a premium service/offer to your business and you're not exactly sure where to start. 🤔

7. You want to start your "Chefpreneurial" journey off at a premium price point so you don't have to pivot later. 🤩

___________

If even 1 of these is an accurate statement, transitioning your business to a High-End Culinary Brand may be the best move for you to make. But if 2 or more of these apply to you, it's time to act!

Keep swiping to see why.

And, if you would like a step-by-step framework for building a High-End Culinary Brand, as well as a guided audit to help you map out your High-End Culinary Brand strategy, visit the link in my bio for details on the High-Ticket Table workshop.

With a community of other culinary artisans like you, we will create a customized recipe for your very own High-End Culinary Brand.

Link in bio 👉🏿( )

Let’s shatter some beliefs today.

But before that, how is your high-level corporate job going?
I know that this job doesn’t make your heart pound the way when we talk about culinary does.

All you want to do is dive into your love of cooking and this is why you went to culinary school. 

You believed down to your core that culinary school, like undergrad, was your launchpad for starting your own culinary business. And for so long your goal was to graduate from culinary school because you thought that the qualification would make it easy to start a successful, profitable culinary business. 

And now you know it doesn't work this way in the real world.

On the other hand, now, you are known for services like catering, personal chef, meal prep… the ones that don't require a heavy investment - but I know for real how exhausting running a service-based culinary service could be. 

And since you offer so many different service options, personal cheffing, meal prep, dinner parties, catering…what once felt like just cooking and giving people food, becomes labor-intensive and not as profitable as you expected it to be. 

Working full-time incorporate, you're spent, limited to this work on the weekends & maybe nights too. The time you have for yourself, your family, your relationships - everything seemed to be invested in this kind of routine and you don't even have time to THINK how to grow your business.
I can help you break this loop.

In my signature program - Chef’s Table Experience, I help you uncover your x-factor and curate the perfect offer for you to build a sustainable culinary business.

Apply for the program by clicking the link in my bio () and let's begin converting your dreams into reality.

After over 2 years of planning, brainstorming and strategizing, I’m excited to share what I’ve been working on.  Join me LIVE Today at 2 PM CST to hear the big news! 🙌🏿🥰🔥