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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 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 packaged and
stored so that the client may enjoy them at their leisure in the
future.
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 home cooking!
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 compatibly.
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 a business, I am the professional you
have hired to do a job, and that being under your 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 you’ve hired me 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 I 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 I will bring the appropriate containers for the entrees
we are preparing each cooking date. If you will save the containers
for me that held the entrees you have already enjoyed, I will take
those back with each cooking date, so I 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.
9. 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.
10. The cost seems to be about what I would pay for an entree in
a restaurant - why is that?
My fees actually represent all of the components that make up a
professional personal chef service. For example, the assessment
process that I 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 I 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 or 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 drive home.
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 you want.
11. Do I pay you ahead of each cooking date?
Yes, that is customary to pay for the service in advance of your
cooking date. If you like you may leave me a check or I can charge
you credit card to cover the cooking date and grocery on the day I am
cooking.
12. 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, or 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 night.
13. How often will we need your service?
I’ll be happy to help you determine just how often you will want to
schedule my Personal Chef Service to best serve your needs. We’ll
make sure it supports your busy lifestyle without putting any
pressure on you.
14. 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.
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