I am Chef Norie Berndt. I’ve been a Personal Chef/Culinary Instructor and Personal Chefs Network (PCN) member for 8+ years first in Pearland Texas, then in The Woodlands Texas, and now in Clearwater Florida. And I'm a true foodie. In June of 2000, when I was still in culinary school, I joined a very young PCN. They had but a handful of members. I met PCN Founder and my best friend Chef Sharon at a gourmet grocery store/café called Eatz’s. She thought I was a man since we had only communicated over email up until that point. LOL That is when I also met Pat Day, PCN’s very first member and the person that took me on my first cheffing date. I think after that day, my life changed. I knew that I had found a home at PCN and with the PCN family. I happily gave Sharon a check for my membership.
In the 8 years I’ve been in business my Personal Chef business has been through many changes. Starting as a standard Personal Chef Service in Pearland Texas then morphing into being the manager of Sophie’s Kitchen Cooking School and having a HMR business to cooking for athletes. Then moving my business and my home 70 miles north to The Woodlands where I once again started a standard Personal Chef Service that morphed into owning a commercial kitchen and gaining 2 Sous Chefs along the way to help with the heavy client load and then back to a standard in-home service with my 2 Sous Chefs. Now I’m on the move again, this time to Clearwater Florida and am once again starting a standard Personal Chef Service from scratch.
In all this time and through all these changes on thing was constant: the support I had from PCN and its members. If I needed advice or just a shoulder, PCN members were there. They shared in celebrating my achievements and were there to share my downfalls as well. When my business was having a dry spell, I knew that I was not the only one to ever have it happen to them and PCNers were there to motivate me to continue marketing until my work paid off for me. Never did PCN do my job for me but they were always there for support.
After more than 8 years, I’m once again determined to make my business a grand success. I take pride in having an abundance of clients and work to do and helping others build their own successful Personal Chef businesses. I aspire to be a Personal Chef that can inspire others to want to be a Personal Chef. If I can motivate even one new Personal Chef to do whatever it takes to be successful. It’s enough.
In the 8 years I’ve been in business my Personal Chef business has been through many changes. Starting as a standard Personal Chef Service in Pearland Texas then morphing into being the manager of Sophie’s Kitchen Cooking School and having a HMR business to cooking for athletes. Then moving my business and my home 70 miles north to The Woodlands where I once again started a standard Personal Chef Service that morphed into owning a commercial kitchen and gaining 2 Sous Chefs along the way to help with the heavy client load and then back to a standard in-home service with my 2 Sous Chefs. Now I’m on the move again, this time to Clearwater Florida and am once again starting a standard Personal Chef Service from scratch.
In all this time and through all these changes on thing was constant: the support I had from PCN and its members. If I needed advice or just a shoulder, PCN members were there. They shared in celebrating my achievements and were there to share my downfalls as well. When my business was having a dry spell, I knew that I was not the only one to ever have it happen to them and PCNers were there to motivate me to continue marketing until my work paid off for me. Never did PCN do my job for me but they were always there for support.
After more than 8 years, I’m once again determined to make my business a grand success. I take pride in having an abundance of clients and work to do and helping others build their own successful Personal Chef businesses. I aspire to be a Personal Chef that can inspire others to want to be a Personal Chef. If I can motivate even one new Personal Chef to do whatever it takes to be successful. It’s enough.
Pictured above, Chef Sharon and Chef Norie on board the Carnival Cruise Ship Conquest docked in Galveston, Texas on a very windy and cool morning in Febuary.
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