Chef Marie

Chef Marie Traveling personal chef curating experiences just for you. Chicago based, but I travel around and outside the U.S.
11+ years of professional experience.

Culinary Mentor + Funding Specialist. Need 50k in funding? Let’s chat. 💬
Marie🩷 Event space

06/03/2026

Only DM me if you have a 700+, no late payments, utilization is lowwwwww and have a couple open cards already . Let’s get it 💪🏾

06/01/2026

Did I tell yall that My Free Score Now be giving out the BAGGGG and you don’t have to do anything 💰 💰 💰
Especially for my credit repair ppl‼️‼️‼️ or anyone‼️‼️
They pay YOU for referrals.
Comment “BAG” and I’ll send you the link to sign up for their referral program so you can start getting PAID 💰 💵 💰

05/22/2026

What’s more scarier than:

❌ Clocking in daily to a job you hate, and boss you hate

❌ Your income having a ceiling.. you’re TOLD how much money you can make whether it accounts for your bills or not

❌Having to ASK to take a vacation, ASK to take a lunch break, and ASK to go to the bathroom

If you’re a chef that doesn’t wanna clock in to fulfill someone else’s dreams, comment the word “Chef” and let’s hop on a 10-minute call so we can create a plan for you‼️

05/22/2026

Bakers.. chefs…DM me 👇🏾👇🏾👇🏾👇🏾👇🏾

05/19/2026

And if money is the issue, we can help with that as well. Let’s connect

05/18/2026

Text me now to secure your slots. I only have a couple more slots for June‼️‼️‼️‼️

05/16/2026

If you’re a Chef working 12 hour shifts, overworked and underpaid, and you’re ready to pursue your own dreams, comment the word “chef” and I’ll help you make that transition

05/15/2026

New Chefs or Bakers who want to start a culinary business. Comment “ME” below

05/14/2026

🛑 ✋🏾STOP thinking you need a massive crowd to hit your revenue goals. You don’t need to sell 500+ plates a month to see real profit. You just need a better strategy, so you’re not burnt out.

‼️If this is you, comment the word “community” and I’ll teach you how to work smarter, not harder inside my community‼️

05/13/2026

If you’re over selling those $20 plates to make money, and you’re STILL not seeing an increase in revenue, then that means it’s time to switch your current plan. I can help you do that. Comment the word “Join” and I’ll make sure you get the link

05/12/2026

If you’re a chef or baker that needs to implement AI within your business, to take away a lot of the heavy lifting, comment the word “assistant” and I’ll send you over the link to my Chef on autopilot e-book while it’s still on sale‼️‼️‼️‼️

05/12/2026

This could be you on a random Tuesday, but you haven’t booked yet. Click the link in my bio to book your next personal chef experience 👩🏾‍🍳

05/11/2026

Stop waiting until a special occasion to do something nice for yourself. This is your sign. Click the link at the top of my page to book your experience today.

05/11/2026

3. Lack of knowledge of your product and services. You’re unsure of what you’re selling . You can’t freely recite what your service entails, how they can spend money with you, or you don’t event know how much it’s costs; you’re guessing and continuously giving them different prices.

If you’re having these problems in your business, and you want to reach a higher level, then you need to be inside of my community. It’s only $1.50 a day. Comment the word “community” and I’ll send you the link NOW‼️‼️‼️‼️‼️

05/10/2026

When’s the last time you did something special for yourself, mom? If you’re a chef, that wants to gift yourself today to grow your business, comment “MOM” and I’ll send you over the link to join my community to help you start your culinary business today‼️‼️‼️

05/08/2026

5 reasons why bulk buying is the ultimate power move for your culinary brand:

Drastic Margin Expansion: This is the fastest way to increase your take-home pay without raising prices. Lowering your COGS (Cost of Goods Sold) means the money stays in your pocket, not the grocery store’s.

Tiered Pricing Power: Wholesale is a volume game. Many suppliers offer “bracket pricing,” where the cost per unit drops as you buy more. That extra 5-10% adds up to thousands by the end of the year. Buying units for items you make often will definitely give you a MAJOR increase in your profit margins

Establishing Vendor Credit: Moving away from retail allows you to build a professional business credit profile, which is the key to unlocking true scaling power. Net 30 accounts are a game changer in this industry

Fuel and Time Recovery: Your time is your most valuable asset. Fewer trips to the store means less gas spent and more hours recovered to focus on high-ticket client acquisition.

Locked-In Pricing Consistency: Buying in bulk acts as a hedge against inflation. You lock in today’s prices for tomorrow’s contracts, keeping your profit margins predictable and protected.

If you’re tired of seeing your profits disappear at the checkout counter, it’s time to master your numbers. Inside my community, we make sure you’re maximizing your profits. You’ll learn the exact systems for maxing out your profits, mastering bulk procurement, and how to leverage Net 30 terms specifically for the culinary industry so you can buy ingredients now and pay after you’re settled with the client.

Comment “Community” below and I’ll send you the invite to join us!

05/08/2026

Stop letting the fear of “where do I start?” keep you out of the kitchen. 🍳

Most aspiring chefs never launch because they get overwhelmed by the business side. If you’re tired of guessing what to post or how to land your first high-ticket client, it’s time to move with a plan.

Inside Beyond the Apron, I’m giving you the exact content prompts designed to be plugged straight into ChatGPT. You can curate an entire month of professional content in minutes, so you never have to wonder what to post again.

But we don’t stop at marketing. I’m helping you master the essentials of a profitable business:

Structuring for Success: Building a foundation that actually lasts.

Client Conversations: Knowing exactly what to say to build trust.

Closing Sales: Turning inquiries into booked dates and signed contracts.

You have the talent, you just need to the strategy.

🔗 Click the link in my bio to join the Beyond the Apron community and let’s get to work.

05/07/2026

🛑 1. Estimated Build-Out Costs

If the space doesn’t have a commercial hood, a grease trap, and fire suppression already installed, you are looking at $50k–$100k in plumbing and ventilation before you even buy any grills or deep fryers. Transforming a blank canvas retail space into a kitchen is the fastest way to consume your budget.

2. The HVAC & Roof “Life Expectancy”

Check the age of the units! In many commercial leases, you are responsible for the repair and replacement of the HVAC. If that unit is 12 years old, you’re inheriting a 5k+ bill that will hit you the first time your HVAC goes out.

3. Unit Capacity

The Fire Marshal determines your max capacity, not your floor plan. If your business model needs 50 seats to break even, but the Fire Chief caps you at 30 because of the exits or bathroom count, you will have a hard time turning a profit fast.

4. Zoning & Operating Hours

Don’t assume you can stay open late. Local ordinances or “quiet hours” for the neighborhood can force you to close at 9:00 PM. If your money is made on late-night crowds or ghost kitchen deliveries, a restrictive zoning law will destroy your margins.

5. The “C of O” & Past Violations

Ask for the Certificate of Occupancy and the last three years of inspection reports. You need to know if there are “hidden” plumbing issues or electrical violations that the city is going to require you to fix the moment you pull a permit.

If you’re someone who’s looking to open a restaurant and need more tips on the process to opening your first commercial space without making unnecessary mistakes, then shoot me a follow. I will be teaching this within my program for you all to learn‼️‼️‼️

05/07/2026

I have one dinner slot open for Mother’s Day Hibachi ‼️‼️

🚗 Drop off only.
👤 7 person minimum
🍣 Includes 2 meats, fried rice, hibachi noodles, veggies, and egg rolls
Text or DM to book this slot‼️‼️‼️‼️

05/06/2026

5. Join my Community today to get the step-by-step BLUEPRINT to starting and building your chef business. It’s ONLY $1.50 PER DAY.
Comment “CHEF” and I’ll send you the link NOW‼️‼️‼️‼️‼️

05/05/2026

If you’re a Chef that’s tired of making the same costly mistakes, let’s change that. Comment the word “HOW” and I’ll send you something to change that!

04/28/2026

If you’re a new or current chef that’s looking to scale your business within 90 days, comment the word “scale” and let’s work.

04/27/2026

Wowwww.. from growing up listening to to cooking for them, amazing 🤩 S/O to
🫵🏾 ICUD -
If you’re a chef, that’s looking to grow your following and your clientele to celebrities, professional athletes, or just higher ticket services, comment “GROW” and I’ll send you the link to join my program to help you expand your business today!

04/21/2026

New Chefs AND Seasoned Chefs 👀 This is for you!
I teach you how to scale your brand, how to turn content into leads, and I give you my EXACT scripts I use to close sales. DM me the word “CHEF” to get started today. Need more info, book a 10-Minute Discovery call with me today!

Address

Chicago, IL

Website

https://www.eatzbymarie.com/

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