Frequently Asked Questions

What is the difference between a Personal Chef and a Private Chef?

A Private Chef is employed full time by one individual or family, is often “living in,” and preparing up to three meals per day. Whereas 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 packaged and stored so that the client may enjoy them at their leisure in the future.

What type of clients do you serve?

It runs the gamut:

Busy families where late afternoon or early evenings are spent shuttling kids back and forth to extracurricular activities. They have little time to prepare delicious, healthy meals.
Working couples and singles who want to eat well yet who do not have the time to devote to preparing the meals.
Post partum families and other post hospital clients who have a temporary need for my services.
An active or inactive senior who is tired of shopping and cooking.
Gift certificates for the hard to buy for, or for the person who has everything.

Do you cook in my kitchen?

Yes. To comply with the local health department, cooking is done in your kitchen which is thoroughly cleaned at the end leaving only the delicious aromas behind.

How long will it take you to prepare my meals?

The time involved depends on the complexity of the menu, number of entrees, etc.

Do I heat the food?

Yes. Any entrées that have been stored for you in your freezer should be defrosted overnight in your refrigerator and then heated to enjoy at the peak of their flavor. I will be leaving you easy-to-follow heating instructions for each entrée.

How much refrigerator or freezer space do you need?

It depends on the number of meals you request and the sizes of the containers, but it generally requests a considerable amount of space. As part of our initial conversation, I will assess how much room you have available in your refrigerator and freezer.

Can you use my containers?

Generally containers are provided at an annual fee of $50 for plastic and $80 for Pyrex or Corning Ware. This of course can be adjusted to individual needs or preferences.

What type of side dishes do you prepare?

I prepare side dishes that complete the entrée you have selected. For instance, if you ordered a beautiful savory stew entrée, I will prepare a rice or potato side dish to be enjoyed with the stew. Many other entrées may include two side dishes consisting of vegetables and an appropriate starch.

What if I want you to prepare additional side dishes as well?

I would be happy to prepare whatever combinations of meals you like. There may be additional fees for certain combinations, which we will discuss during your consultation.

The cost seems to be about what I would pay for an entrée in a restaurant – true?

Perhaps, but think of how much more you are getting:

The assessment process we complete to determine your likes, dislikes, whether or not you have allergies or medically specific requirements – all of which we take into account when preparing your entrées.
Customizing our recipes to reflect your desires.
Submitting meal selections for your approval.
Grocery shopping.
Packaging, labeling and storing your entrées.

As for a restaurant….

You must drive to get there and possibly wait for a table.
If you have allergies or special requests, you do not always have the guarantee that they will be honored since most entrées are “assembly line” ready in your 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…

Enjoy a beautiful entrée prepared specifically to your tastes and requirements while dining in your own home.