Culinary Business Training

Business Education For Culinary Minded People

Nobody knows the business better than we do - let us prove it!

Culinary Business Institute programs provide focused educational training dedicated exclusively to the science of "successful business" in culinary endeavors. Our programs and materials provide clear, real world knowledge and time-tested methods for success by successful culinary professionals from across North America.

~ Pop Up Restaurants information recently added to each system ~

Whether you seek the independence as a personal chef, the satisfaction of providing dinner parties and/or in-home culinary instruction, or need to expand your existing culinary business to include a commercial kitchen, the Culinary Business Institute programs are your source for expert knowledge and guidance.

You have the passion and unique ability to create excellent meals.
We have the "critical success" knowledge needed to develop a rewarding and profitable culinary business.

Use the link below to generate a printable overview of all the systems and opportunities we make available.

System List

Your journey begins with education. Let the Culinary Business Institute knowledge and know-how be your bridge to success.


February 27, 2015

Unique Situation: Firing A Client

The Situation: Friday you worked for the most abusive person you have met in three years of cooking. The man was nasty to his wife; rude to you, and rude to everyone he called on the phone while you were there. You like working with his wife and would love to cook for her as long as he isn't anywhere near you. He told his wife that he doesn't trust you and that one or both of them need to be in the home while you cook. You have never said two words to him and haven't got a clue why he is so uncouth. You feel you need to drop them as clients because you have decided you are not going to work somewhere where you need to watch and listen to a man verbally abuse his spouse or others.
The Question: How do you tactfully tell his wife not to call upon your services anymore?
The above was a situation or encounter as described by a third party. The Culinary Business Institute added a follow-up question for your consideration. Our response to this question is available in the Personal Chef 1-2-3 training program. For now, your exercise is to answer the question or provide a solution to the situation. In some instances you may not have every bit of information - which may affect your decision. If in doubt, plan for a worst-case scenario. Always consider that resources may not be available, time is working against you and that you need to find an answer that benefits all involved plus keeps the client happy. Sometimes there are more than one correct answer or approach.

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