Frequently Asked Questions by Prospective Clients

• What is the difference between a Personal Chef and a Private Chef?
  
  A Private Chef is employed by one individual or family full time, and is often "living in," and preparing up to 3 meals per day.
  
  A Personal Chef serves several clients, usually one per day, and provides multiple meals that are custom designed for the client's particular requests and requirements. These meals are either consumed or multiple packaged and stored so that the clients may enjoy them at their leisure in the future.


• Do you cook in my kitchen?
  
  Yes. I prepare your meals in the safety of your own kitchen. On our agreed upon cooking date I bring the fresh ingredients for your meals along with my own pots, pans and utensils, and prepare your entrees on site. At the end of the day I leave your kitchen clean and full of the aroma of good home cooking!


• How long will you be here?
  
  Depending upon your requirements, every meal is prepared from scratch so it may take several hours. The number of hours may vary depending on the complexity and quantity of dishes. We can make arrangements in advance so that my cooking date is compatible with your schedule.


• I'll be home that day. Is it okay if I watch or help?
  
  To be as diplomatic as possible without sounding rude, this is a business. Since the professional you hired works to a tight schedule, it is appreciated to keep the distractions to an absolute minimum. In addition, please consider the safety issues with sharp knives, hot stoves, and food around. Be welcome to visit for 10-15 minutes, but then the chefs will need to take their leave in order to complete the job they have been hired to do.


• Do I heat the food?
  
  Single meals are prepared for consumption on the day of service. Multiple meals are prepared and packaged either in the refrigerator or freezer. Any entrees that have been stored for you in your freezer should be defrosted overnight in your refrigerator, and heated to be enjoyed at the peak of their flavor. I will leave you easy-to-follow heating instructions for each entrée.


• How much freezer space do you need?
  
  It depends on the number of meals you request and the size of the containers, but it does generally require a considerable amount of freezer space. Efficient storage is one of the reasons I prefer to select the appropriate uniform-sized storage containers for our clients.


• Can you use my containers?
  
  Uniform-sized containers take less storage space in your freezer. I prefer to bring the appropriate containers for the entrees I prepare for each cooking date. If you will save the containers that held the entrees you have already enjoyed, they will be taken back at each cooking date, so containers will rotate in and out of your kitchen regularly.


• What types of side dishes do you prepare?
  
  I prepare side dishes that complete the entrée you have selected. For instance, if you have ordered a beautiful savory stew entrée, I will prepare a rice or polenta side dish to be enjoyed with the stew.


• What if I want you to prepare additional side dishes as well?
  
  I'd be happy to provide that service for you. However, it will entail an additional fee.


• The cost seems to be about what I would pay for an entrée in a restaurant ­ why is that?
  
  Although my fees are expressed as a "per entrée" or "per serving" fee, they actually represent all of the components that make up a professional Personal Chef Service. For example, the assessment process that we complete to determine what you like to eat, how you like to eat and whether or not you have allergies, sensitivities or medically specific requirements. One of the features of a Personal Chef Service is that these factors will be taken into account when preparing your entrees.
  
  Other features include:
  
  
  • Customizing recipes to reflect your wants and requests
  • Submitting menu selections for your approval
  • Grocery shopping
  • Coming to your home to prepare your entrees
  • Packaging, labeling and storing your entrees
  
  
  If you were to compare a Personal Chef Service to restaurant service, you could think of it this way: For a restaurant, you must drive to get there, possible wait for a table and take a chance that your server is having a good day. Then, if you have allergies or special requests, you don't always have the guarantee that they will be honored since most entrees are "assembly-line" ready in the kitchen. After eating your meal, you must pay for it, tip the server and get back in your vehicle to drive home.
  
  If you have a Personal Chef Service, you can heat a beautiful entrée that has been prepared specifically for your palate and requirements, and eat it in the comfort of your own home. You can even enjoy it curled up on the couch in your "jammies" if you want.


• Do I pay you ahead of each cooking date?
  
  Yes. It is customary to pay for the service in advance of your cooking date. If you like, you may leave me a check for the upcoming cooking date on the day I am cooking.


• How long will the food last us?
  
  Depending on how many entrees you order and how many evenings you eat at home, we can determine approximately how long your meals will last. If you travel for business, entertain in restaurants during the week or just enjoy eating out on occasion, the meals will take you further then if you eat in each night.


• How often will we need your service?
  
  I'll be happy to help you determine just how often you will want to schedule my All-Inclusive Culinary Service Personal Chef Service to best serve your needs. Let's make sure it supports your busy lifestyle without putting any pressure on you.


• Can I order half of the regular service?
  
  I wish I could make that available to you, but the service doesn't work that way. It takes the same amount of cooking time and produce half the amount of food. It takes the same amount of planning, shopping and preparation time to cook 10 portions of food as it does for 20 portions of food.