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Meet Beth Volpe of Savory Eats by Beth in Glendale

Today we’d like to introduce you to Beth Volpe.

Beth, please share your story with us. How did you get to where you are today?
I have always been passionate about food and cooking. From as early as childhood in my grandmother’s kitchen to today. It started as a hobby, cooking for family and friends. I’ve taken many cooking classes over the past 20 years and toyed with the idea of starting a food delivery service. With the support of my husband Joe, I made the step from home cook to Personal Chef. Little did I know that there was a whole industry out there that was devoted to personal chefs. I joined The American Personal & Private Chef Association and completed their training, “The Business of Doing Business as a Personal Chef”. I enrolled in Escoffier Online International Culinary Academy and graduated in 2015, and am a member of the Elite Escoffier Alumni Group. I was the only graduate given personal mention by the Commencement Speaker.

My doors opened in December 2013 and I was off and running by January 2014. I was very fortunate that I did not have to advertise. The first step I took was to create my website Through my website I was able to attract people looking for a personal chef who would be able to work within their restrictive dietary needs such as diabetes, Paleo, cancer patients, lactose and gluten intolerances, vegan, etc. Nutritionist and Dieticians started referring their clients to me (many of those clients I still have today). I also cater small parties and dinners, teach cooking classes and provide cooking demonstrations for conventions, etc.

Personal Chefs in California are restricted to cooking in the client’s home or in a commercial kitchen. I started by cooking in my client’s homes and in 2015 transitioned into a commercial kitchen in Glendale that I rent. Foods are either delivered to or picked up by our weekly clients.

Today I have a prep cook, another one in training and myself in the kitchen 3-4 days a week.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
For me it has been a very smooth road. I have not struggled for clients and have been incredibly fortunate to have wonderful, devoted clients that have been with me for over a year if not from the beginning.

Most Personal Chefs work out of their client’s homes or in commercial kitchens. Finding an affordable commercial kitchen is always a challenge. So far, I have been lucky to have found a kitchen to rent.

Savory Eats by Beth – what should we know? What do you guys do best? What sets you apart from the competition?
As a Personal Chef, I work very closely with my clients to determine their likes, dislikes, allergies and dietary restrictions. From there I create a weekly menu of up to 5 entrees and 5 sides for them to approve. Once approved, we grocery shop the day we cook to provide the freshest ingredients possible. Menus are prepared, recipes are created and printed, foods are prepped, cooked, cooled and packaged fresh weekly. Packaging is labeled with instructions and delivered or picked up by our clients. All of our meals are made fresh weekly, never frozen.

I specialize in healthy food prep and cooking. Using only the freshest ingredients. I am known to be able to take a very savory recipe that a client loves but can’t eat due to dietary restrictions and turn it into a dish they can eat and enjoy while staying within their dietary boundaries.

As the owner and chef of my company, I am most proud of “doing the work” to make my company a success right out of the gate. I took the time to learn the business of being a Personal Chef by taking the appropriate courses and certifications, complying with business regulations, and enrolling and graduating from culinary school. I think that sets me apart from many other people that want to be a Personal Chef without the training or understanding of what is required to earn the title.

What is “success” or “successful” for you?
I define success in two words. Client Satisfaction.

How my clients are enjoying the food, their personal experience with me and my company, the longevity of my clients, and client referrals.

Simply put…Client Satisfaction above all else defines success!

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1 Comment

  1. Candy Wallace

    March 29, 2017 at 19:18

    Wonderful article, Beth, and richly deserved. Your thoughtful intention to start a successful personal chef business of your own shines through. You made a plan, did the research and the work to create a solid reputation and built a realistic base. You are an inspiration for individuals who want to set up and operate successful, legitimate food based businesses, and I am grateful and happy to have you for a colleague. Well done.

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