What if you could make a consistent 6-figure income from cooking the food you love part-time?! 

Discover the exact steps that take you from burned out and underpaid cook with no business knowledge or financial future to Chef/Owner of a thriving meal prep business with a waitlist.

Not only was the pay unlivable, the schedule was unsustainable.

I was approaching my 30s with no hobbies, no healthy relationships, and completely unprepared for what the future would hold.

I wanted to keep cooking, but I knew I needed a different way. I needed to work smarter - not harder. 

There had to be a better way!

So in 2013, I left the restaurant industry and jumped head first into private cheffing.

How cool would it be to cook the food I love for people at their birthdays, parties, and events??

This sounded appealing to me because I could be my own boss and have control over my income. All while raking in the cash to afford all the travel I wanted.

Having that kind of flexibility would be worth it - even if I didn't make a dime over my restaurant job for a while. 

Now, maybe you, too, have thought about ditching the hustle for private cheffing.

But the reality of it is a lot more daunting that chefs make it out to be.

Here's what I found out: the private chefs doing catering and dinner parties were "making dough" but they worked 12+ hour days, spent their off-time desperately chasing unpaid invoices and seeking the next gig, and paid thousands in business expenses...

I saw meal delivery chefs get cited over cooking in their home or losing thousands of dollars on expensive equipment, unreliable staff, and commercial kitchen rentals when the business proved to be unsustainable...

Full-time private chefs were overworked, bored, and underappreciated...

Cooking Class instructors were losing their business to free online food blogging...

Just randomly booking and cooking was not a business strategy I wanted to continue.

There's so much conflicting information out there about which chef business model to open and how, it makes you want to throw your hands up, give up, and go back to what's familiar and "safe" like restaurants or the unpredictable life of catering.

I'm here to tell you - It's not your fault.

Successful private cheffing as it's sold "out there" is a myth.

Here's the general premise:

Step 1: Get a catering license.

Step 2: Buy a bunch of expensive equipment and storage to hold it.

Step 3: Take any gig at any price so you don't miss the opportunity to make money.

Step 4: Buy cheap ingredients and charge a lot so you make a large profit.

Step 5: Work 12+ hours the days before, during, and after the event.

Step 6: Pay employees and vendors before you get paid.

Step 7: Send an invoice and chase payment for 30+ days.

Step 8: If you ever want to crank it up and make more money, take on more random gigs (and never sleep).

 Then, surprise: The pandemic of 2020 - 2023 shut down your catering business but you still owe salaries, investors, and rentals.

OR

Step 1: Become an employee as a full-time private chef (because OMG the salary is "soo good").

Step 2: Cook and serve 3 meals per day for 12+ hours, 5 days per week (of food you may or may not like).

Step 3: Be available on a whim for random weekends, late nights, traveling, events, and extra guests.

Step 4: Be forced to take your vacations on their schedule.

Step 5: Divide your "great" salary by the 60+ hours you work per week and realize you traded your irreplaceable time and energy for "security."

I doubt "ball and chain" was the #ChefLife you were dreaming of.

These are recipes for burn out. I call these chefs Feast-or-Famine Frankie.

So what IS the key to success as private chef?

How do you know which business model will work for YOU?

How do you find clients to sell to?

And how does it happen if you don't have any prior business knowledge?

Look, friend, making 6-figures cooking part-time isn't magic. It's business. It takes work.

But it takes strategic work - and when done properly using proven methods, it takes less work than you think.

"Is making a thriving wage cooking part-time really even possible?"

The answer is a resounding, yes! and it comes from the weekly meal prep business model. Consistent six-figures is the reality for many chefs, including myself.

This being my daily life doesn't mean I don't work hard or that it came easy.

It means I figured out the way to charge more for my existing cooking talents so I can work and stress less.

It is VERY possible and in fact, I've quietly brought in $1 million of revenue since niching down and implementing my ONE simple business model: weekly meal prepping in client's homes.

Last month, I made $13,254.75 working only 30 hours per week. 

When I tell you it's possible, it's possible.

Here are the steps:

1. Create a sturdy foundation of small business ownership
2. Discover the unique solution you're selling
3. Market it to people who NEED it
4. Charge what you need to thrive.

Clients who can pay it, do. Week after week, year after year.

 Now ask yourself, "What would I have the power to do with $12,000+ per month and 20 extra hours per week?"

And the best part?

My approach to the weekly meal prepping business model only requires me cooking 24 - 30 hours per week!

This work is sustainable. Here's my work life:

• I created an irresistible solution that busy families can't deny
• I have the same 5 clients every week (some going on 3+ years) that live within 30 minutes of me
• I propose menus of the food I want to cook within their preferences
• I cook in their home using their equipment and their funds for groceries
• I have nights and weekends free working Monday - Friday 9am - 2:30pm
• I travel as I please while keeping them set up
• I have legal Client Agreements that protect my minimum income and boundaries

Clients are happy, I'm happy. Win/win.

Sure, I didn't start at that income level or iron-clad system but that's because I didn't know any better. I was a Feast-or-famine Frankie charging WAY below what people are willing to pay for a solution to their problem of not having enough time to meal prep for themselves.

Over the past 11 years of private cheffing, I've learned from my own mistakes and triumphs and developed a system that ACTUALLY can create a sustainable, life-giving, consistent income from cooking part-time.

My meal prep business model is the solution I created to make the most money and work the least amount of hours while doing what I loved.

Can you relate? 

The Tiffany back then was afraid.

She wanted (better yet - NEEDED) to make a change but she didn't know how to pull it off without quitting her current job and diving head first into homelessness and regret.

Can you relate?

I trusted what other people told me was the definition of success as a chef.

I've always prided myself on doing the "right thing." 

But I was miserable and it was affecting my life and those around me.

I needed to do something different. I needed to create an income and life that wasn't determined by the toxic restaurant industry, current economy, pandemic shutdowns, or one-off catering gigs.

 I just wanted to make people happy through cooking the food I love AND support myself financially.

And through lots of tenacity, conversations with the universe, and trial & error, I figured it out.

Cooking part-time for 6-figures is possible - very possible- but opening a business can be confusing.

You just need a strategic plan and system in place otherwise you'll waste your time, burn out, and kill your chances of success.

And I am NOT about to let that happen to you.

So I took 11 year's worth of knowledge, success, pain, frustration, and experience and boiled it all down to a repeatable system.

No more choosing passion or pay.

Introducing...

Prepped For Profit® Blueprint will help you create:

Financial Security

Your income is set by you and happily paid for by people who really need you.

Ultimate Time Flexibility

Work where, when, how often, and for whom you want. YOU make work fit your life, not the other way around.

Fulfilling and Meaningful Work

Wake up and do work that truly matters to you and go to bed satisfied knowing you did something valuable for others.

A Lasting Impact

Know that everything you do is helping families stay healthy and closer to each other while taking care of your own family and future.

Prepped For Profit® Blueprint is an online course that gives you the carbon-copy of my tools and proven system you need to create a thriving income doing the work you love.

Over the course of 4 action-packed and easy-to-follow Phases, I'll lay out for you my exact steps for creating a consistent 6-figure income from cooking part-time without skipping a single step.

With those 4 components in place and optimized, all you have to do is focus on spoiling your clients by cooking the food you love to let theincome roll in.

If you put in the work and apply the tools, you will get the results.

Here's a sneak peek of what you'll learn inside the video lessons and workbook of Prepped For Profit® Blueprint:

PHASE 1: DESIGN

• Discover your unique and valuable offer that stands out in a saturated market
• Master the art of pricing that keeps you in a life of freedom
• Design a high-converting website and branding (without an expensive designer)
• Sneaky mental barriers that keep most chef-owners from success
• How to manage multiple clients every week without the overwhelm

PHASE 2: PROTECT

• Navigate business world with ease, no complicated red tape
• Get essential legal protection for confidence to put your business out there 100%
• Demystify taxes and make the IRS your ally
• Discover clever shortcuts to free up your time for what really matters

PHASE 3: CONVERT

• How to uncover a goldmine of ideal clients
• Master high-ROI marketing that leaves social media in the dust
• Learn the irresistible cringe-free sales script that has clients begging for you to cook for them
• Wow clients with seamless systems that scream "professional"

PHASE 4: NURTURE

• How to give yourself a raise every year without breaking a sweat
• Gracefully part ways with clients when needed (no awkwardness guaranteed)
• My secrets to making passive income while you sleep
• The best free and low cost tools I use to run my private chef empire 

EXPANDED AND UPDATED FOR 2024:

• Done-for-you Google Ads copy that got me booked out with $9k months in 30 days in a new city
• Introductions to the experts and assistants I trust to make this truly hands-off
• The latest tools, tricks, and tactics that are working NOW
• How to be productive working from home (especially if you've never worked from the computer before) 

No-Fail Checklists included

The entire Prepped For Profit® course is available by video and audio format so you can listen on-the-go.

On top of that, each module is given dedicated action steps and exercises in a downloadable PDF so there is zero guesswork on what you should be working on.

These steps are your homework that literally builds your business - checklists that give you clear benchmarks, accountability, and clarity to know what to do first, second, and third with all the information you just consumed.

With the step-by-step you'll learn in the videos as well as the exercises, done-for-you templates, and checklists, you can't fail.

The system I teach in Prepped For Profit® Blueprint focuses on being streamlined and efficient to create the ultimate time flexibility and create freedom with lots of financial upside.

Imagine all of that from cooking the food you love!

On top of that, to make this as fail-proof as possible, I've also included personalized feedback from me on your business-building steps inside a FREE online chef community.

Other "coaches" sell you a cheap one-size-fits-all course and dip out. This leaves you with more questions than answers, confused, and overwhelmed.

That's because DIY (do-it-yourself) doesn't work.

I work WITH you inside our online Prepped For Profit® Blueprint Community to ensure you're on the right track every step of the way. 

Enjoy priceless custom feedback on your homework like business name, niche statement, bio, web design, ads, marketing, and more from a 20-year industry expert so you're confident in what you're creating.

Personalized feedback from an experienced business coach who is where you want to be is the REAL value that you won't get anywhere else.

Prepped For Profit® Blueprint is for you if...

• You're passionate about using your cooking skills and talents to help yourself and others
• You're sick of your 9 - 5 job
• You can't sustain the grind of restaurants or inconsistency of catering
• You're tired of someone else having control over your schedule, pay, and creative outputs
• You're willing to put in the work if it's strategic and fits within your current life schedule
• You don't want to sink thousands of dollars into a catering business (or worse - go into deep debt) just to see it potentially fail from logistics, burn out, or another pandemic shutdown.

This is NOT for you if...

• You're expecting a magic pill to making money (no one can promise that)
• You expect results without putting in the effort. You have to be passionate about building a business and be willing to put in the time and follow the steps.

If all this did was...

If all this program did was replace your current income but freed up over 20 hours in your week, would it be worth it?

If all this program did was give you the confidence to be your own boss and take control of your life, would it be worth it?

If knowing you could pay off this entire investment in ONE meal prep shift, would it be worth it?

Some chef coaching programs out there focus on the what (they'll gladly sell you a faceless course) but not the how or why (they leave you with more questions than answers).

They might focus on fads like picnic parties, online cooking classes, pop-ups, and meal delivery memberships that aren't sustainable.

Or they're teaching you how to create a catering/dinner party business model without disclosing how it doesn't offer you consistent income so after spending thousands on their course AND your business, you're still relying on multiple streams of income.

Prepped For Profit® Blueprint isn't based on fads or what everyone else is doing (because those aren't working).

Instead, it is based in the core philosophy of consistency. Of giving people massive value, owning a niche, becoming an expert, and sharing your gift.

We prioritize ONE simple business model designed to make you a consistent high income so you can reserve your energy and time for what's most important while improving the lives of everyone you cook for.

This philosophy is paired with low cost and free tools that can be set up in your free time handled by yourself without the need to hire anyone (unless you choose to).

Now you're hopefully starting to see how powerful this program is!

 And because this information with personalized feedback is so powerful, I could be charging what other chef coaches do: $15k - 30k. 

But I won't because I know chefs are - like I once was - struggling to get by. That's why I've taught this material to dozens of chefs inside group coaching for only $700 a pop and $1,400 for private coaching.

Because with this knowledge, they could turn it into their own $1 million over 10 years.

Then I decided to make it even more accessible by recording my valuable teachings and offering an online course that anyone could follow at their own pace and budget.

See what other chef's are saying...

There are two types of people

Some people dread what they do for a living (and don't get paid enough to do it).

Others take action, create value in the world, and build businesses that increase their profits every year.

Which one is more appealing to you?

Right now, many of us feel trapped and stuck with where we are with seemingly nowhere to go. 

We don't have the time or freedom to do what we want and be with our loved ones.

We grow increasingly worried about our health and future thinking, do I really want to be doing this in 10 years??

What if you get fired or laid off in your 30s, 40s,or 50s?

It doesn't have to be that way. You can take control of your trajectory right now.

If you build a meal prep business, you can start doing work YOU love on YOUR terms and on YOUR schedule.

Imagine a year from today...

Imagine a year from today if you have 5 weekly long-term clients working only 30 hours per week while putting enough money in your bank account to invest in your health, future, traveling, family, and fun.

Imagine watching your monthly income go from $4k to $9k or even $12k while decreasing your workload. In fact, the more experience you have, the less you'll work because you'll be charging more every year.

 That's the power of choosing a meal prep business model. It isn't rocket science. It's welcoming simplicity and leveraging your true value: selling future time at a discount.

And this is what I teach you inside Prepped For Profit® Blueprint that isn't taught anywhere else.

You can do this. I - and other Prepped For Profit® chefs are proof that it's possible and I'm here to coach you every step of the way!

Join Prepped For Profit® Blueprint today and let's change your life and change the world.

Your Private Chef Business Coach,

Tiffany Thomas