So you’ve built up years of experience running a kitchen, bar or restaurant, and now you’d like to have more time at home or with the family. Great idea. Consulting often comes to mind when chefs, managers and owners look for another way to turn their knowledge into an income – surely people will pay for what you’ve learned?

In this lively interview, Ken Burgin talks with Cindy Tonkin. She’s known as the Consultant’s Consultant, and has helped many professionals turn their skill and passion into a consulting careers. She shares some great insights on establishing credibility, the importance of marketing (all the time), client relationships, managing the paperwork and of course, how much to charge. Listen to the interview and check Cindy’s very useful website and books at ConsultantConsultant.