Cooking for Clients | July 9, 2026

Hey Reader,

So it's only the beginning of July and I've already fallen off cooking for my own family. Like, completely off the wagon. I'm sick of the same things I always make, and I have been staring into my fridge with zero inspiration for days. Anybody else? Because I fixed it in a way I did not see coming, and I've got to tell you about it.

Finding My Spark Again

My client is on vacation, which is honestly a big chunk of why I've been so off. No cook day means no routine, and no routine apparently means I forget how to feed my own family. So instead of forcing myself to make the same tired weeknight stuff, I did the opposite thing. I made something completely unnecessary, just for me. A five-layer caramel bombe. Hours of work. Zero clients paying me for it. Nobody asked for it. And somewhere around layer three, Shelley got her cook back.

gold leaf, salted caramel mirror glaze, caramel cremeaux, dulce de leche mousse, dulcey cream, dry caramel pistachio fueilletine, Pepperidge Farms Chessmen cookie (i was DONE by that point 😂)

The bottom line: when the spark's gone, don't force the boring stuff. Go make something ridiculous just for you. Dig out one of those recipes you've been wanting to make for years and make it. It just might work to snap you out of it. Or at least you'll have something delicious just for you.

What's For Dinner

Here's what's had my attention in the kitchen this week.

Blackened Shrimp with Blistered Tomatoes and Corn: America's Test Kitchen is gifting this recipe free for the next 30 days, no login required. It's fast, it's summery, and it doesn't taste like a weeknight compromise, which is exactly what I need right now. I went back and forth on putting together my own Cajun seasoning mix or using the world renowned favorite Tony Cachere' Creole which I haven't had before, so of course I'm doing both to see which I like better #extra

So tell me, Reader, what's for dinner at your place this week? Hit reply, I actually read these.

Something I Didn't Expect

Here's the thing about my client being gone this week that I didn't expect to learn about myself: having clients doesn't just pay the bills. It keeps me cooking. Even on the weeks I don't feel like it, even when I'm tired of my own food, a cook day gets me in the kitchen because someone's counting on me. Take that away for a bit and apparently I forget how to cook a chicken breast for my own kids. That's not a flaw in the business, that's one of the best parts of it. Building a client roster doesn't just build income, it builds a rhythm that carries you through the weeks you'd otherwise skip cooking altogether. When you're getting paid to cook on your own terms, it keeps you in it instead of burning out.

Coming Up

I'm hosting a live webinar this month walking through exactly how to build a fully booked personal chef business. If you want to launch or relaunch before the back-to-school client rush you can grab your spot here.​

Cheers! Chef Shelley

p.s. seriously, what's for dinner?