1. 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
A Personal Chef serves several clients, usually one per day, and
provides multiple meals that are custom designed for the clients
particular requests and requirements. These meals are packaged
and stored so that the client may enjoy them at their leisure in
2. Do you cook in my kitchen?
Yes, I do 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
3. How long will you be here?
I’ll be cooking several different entrees and side dishes
from scratch, so it will take several hours. I cannot say
exactly how many hours, however I am most willing to work with
your schedule or situation, and we can make arrangements in
advance so that my cooking date fits into your schedule
4. I’ll be home that day. Is it okay if I watch - or help?
This can be a delicate situation - I don’t want to seem
rude, but I want to convey that this is my business, I am the
professional you hired to do a job, and that being under
someone’s watchful eye or being distracted by conversation or
inquiries can not only slow the process, but it can also
distract me and cause burns, cuts, and forgotten ingredients .
You are welcome to come in and visit for say 15 minutes, but
after that I need to be “in command” in the kitchen in order to
complete the job I’ve been hired to do.
5. Do I heat the food?
Yes. 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 be happy to leave you easy to follow heating instructions
for each entree.
6. How much freezer space do you need?
It depends on the number of meals you request, and the sizes
of the containers, but it does generally require a considerable
amount of freezer space. Why don’t we take a look at your
freezer to see just how much room you have available...Efficient
storage is one of the reasons we prefer to select the
appropriate size, uniform storage containers for our clients.
7. Can you use my containers?
Once again, uniform size containers take less storage space
in your freezer, and we will bring the appropriate containers
for the entrees we are preparing each cooking date. If you will
save the containers for us that held the entrees you have
already enjoyed, we will take those back with us each cooking
date, so we will actually be rotating containers in and out of
your kitchen regularly.
8. What type side dishes do you prepare?
I prepare side dishes that complete the entree you have
selected - For instance, if you have ordered a beautiful savory
stew entree, I will prepare a rice or Polenta side dish to be
enjoyed with the stew. I always allow my clients to select and
prepare their own green vegetables since people have such strong
preferences in that area.
9. The cost seems to be about what I would pay for an entree
in a restaurant - why is that?
Although our fees are expressed in a per entree 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, and how you like to eat, and whether or not you have
allergies, sensitivities or medically specific requirements we
will take into account when preparing your entrees is one of the
features - that, along with customizing our recipes to reflect
your wants and requests, submitting meal selections for your
approval, the grocery shopping, coming to your home to prepare
your entrees in the safety of your own kitchen, plus packaging,
labeling and storing your entrees are more features.
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, possibly wait for a table, take a
chance that your server is having a good day, and 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
If you have a Personal Chef Service, you can heat a beautiful
entree 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
10. 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.
11. 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 than if you eat in each
12. 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. For this to be a profitable business for
me, I can not take 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.