{"id":24287,"date":"2025-04-30T01:24:26","date_gmt":"2025-04-30T01:24:26","guid":{"rendered":"https:\/\/yhangry.com\/?p=24287"},"modified":"2025-04-30T17:14:53","modified_gmt":"2025-04-30T17:14:53","slug":"how-yhangry-empowered-chef-shalomas-food-business-growth","status":"publish","type":"post","link":"https:\/\/yhangry.com\/how-yhangry-empowered-chef-shalomas-food-business-growth\/","title":{"rendered":"How Yhangry Empowered Chef Shaloma\u2019s Food Business Growth"},"content":{"rendered":"
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Turning Point: Reinventing the Restaurant Dream<\/strong><\/h2>\n<\/div>\n\n
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When lockdowns closed restaurant doors in 2020, Shaloma\u2019s career as a professional chef paused overnight. She had been building toward her dream of launching a restaurant or dark kitchen, but suddenly, that vision felt financially risky and operationally uncertain. So, she adapted the idea.<\/p>\n<\/div>\n\n

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\u201cI thought of a different way to run a restaurant\u2014without the overheads,\u201d <\/em>she explains.<\/p>\n<\/div>\n\n

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Within weeks, she registered as self-employed, completed her food hygiene certification, secured a DBS check, and took out public liability insurance<\/a>. From there, she began searching for clients and testing out the world of private cheffing. One month in, she discovered Yhangry<\/a>.<\/p>\n<\/div>\n\n

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Building Momentum: From One-Offs to Predictable Income<\/strong><\/h2>\n<\/div>\n\n
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In the early days, Chef Shaloma<\/a> hustled to get bookings\u2014handing out business cards, and promoting her new website through word of mouth. But the flow was inconsistent.<\/p>\n<\/div>\n\n

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\u201cOnce I joined Yhangry, the bookings became more persistent,\u201d <\/em>she says. That consistency made a big difference\u2014not just in terms of income, but also in planning her schedule and scaling her operations. Over the past four years, she has completed over 360 events<\/strong> through Yhangry.<\/p>\n<\/div>\n\n

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Private Bookings That Funded a Bigger Vision<\/strong><\/h2>\n<\/div>\n\n
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Shaloma didn’t just want to cook\u2014she wanted to build a business. And private chef work gave her the financial runway to do it.<\/p>\n<\/div>\n\n

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She moved from 15-hour restaurant shifts<\/strong> to 4-hour private bookings<\/strong> that earned her twice the daily rate<\/strong>. That extra time and money allowed her to learn to drive, save, and reinvest in her catering ambitions.<\/p>\n<\/div>\n\n

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To support growing demand, she turned her home kitchen into a fully registered prep space. She invested in:<\/p>\n<\/div>\n\n

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