Judith Umbria wrote:
>
> I went to chef's school here 2 years ago, and made an arrangement with a
> villa owner to act as personal chef to renters.
> I don't want cooking to become a burden, but I need money with the dollar
> down so far. For one meal, I earn less than I used to for one hour in my
> profession!
> I hope this doesn't end up unprofitable. If it does I shall become
> permanently too busy.
> For dinner for 4, with an antipasto, primo, secondo with contorno and dolce,
> I am getting 130 euros and provide the food from that. Dead cheap, I think.
> Still, it's about what they would pay for a meal without wine at the
> Michelin one star restaurant, so what's to do?
>
>

Don't sell your services too cheaply.
Congratulations and good luck.

gloria p