Chopping Onions

What is a personal chef?… a Personable Chef ?

A personal chef comes to your home and fills your refrigerator and freezer with healthy dinners made from scratch for you and your family.  Everything from the menu, to the ingredients, to the timing is chosen by you.  How often you use my service depends on how often you would rather stay in than eat out.  A private chef is a chef who works for only one family as a live in employee  (not me).  A Personable Chef is a personal chef that you will enjoy working with and having in your home; whose passion for health and food can change your life (OK… your diet…) but either way that’s me.

Other personal chef’s wear chef coats, how come you don’t?

Because they are hot, and they don’t make my food taste any better.  If it is really important to you I think I could find one in my closet.

How do you decide on what we eat?

Together we will meet and come up with a menu.  At that time we will discuss any food allergies you may have, likes, and dislikes, as well as any other special dietary needs.  I will send you a proposed menu by email for your approval, at that point we will make any changes that you would like before we agree on a final version.  You can also pick from a list or give me some of your favorite recipes.  I will leave a proposed menu for your next service on the cooking date.

Do you do the shopping?

Yes.  On the designated cook date I will purchase everything I need to create your personal menu. Depending on your preferences I can purchase organic or conventional, specialty or generic or a mix of the two.  Oils, spices, vinegars, condiments etc. come from my traveling pantry and their costs are not added to your grocery bill.

Who cleans up?

I do. I do need your kitchen to be clean and organized with all work surfaces cleared before I arrive, and I will leave it that way when I am done.  It will, of course, smell like you’ve been slaving away in the kitchen all day

Do I need to be home when you are cooking?

No.  Often my clients are at work while I prepare the meals.  It is entirely up to you.  I am insured for 1 million dollars through the U.S.P.C.A.  We can discuss your needs as well as technical details like pets, keys, and alarms during our initial consultation.

How do I pay you?

Payment is due one week before our agreed upon cooking date, including a deposit for groceries. On the cooking date I will leave an invoice and a copy of the grocery receipt. If the cost of groceries is more than the deposit the invoice will show the amount due.  You can pay me for that with the fee for my next service.  If we do not have another service scheduled, payment is due upon reciept.  If the cost of groceries is less than the deposit I can either write you a check or deduct the difference from your next service fee.   

Do you cook with my pots and pans?

No.  I will bring my pots, pans, knives and cutting boards.  All I need is your kitchen…the sink, range, and refrigerator-freezer and counter space to prepare your meals.

Do you freeze the food you prepare?

When we meet we will discuss what food you will be eating within the first few days.  Those meals will be packaged and refrigerated.  The remaining meals will be frozen for a later date.

How is the food packaged?

I can store your food in either disposable containers or in reusable Pyrex.  I use uniformly sized square or rectangular containers to reduce the amount of space I will need.  Some items will be stored in “Foodsaver” vacuum bags.  We can discuss the various options at your initial consultation.

How do I heat my dinner?

You will need to thaw your dinners overnight in your refrigerator.  Meals will be higher quality if you reheat them in your oven.  Items in vacuum bags can be reheated in simmering water.  If time is short most items can be reheated on a low power setting in your microwave, though this will reduce quality.  I will provide instructions with each meal on ideal reheating methods.  All food should be reheated to 165 degrees for safety.

Do You Provide Gift Certificates?

Yes.  Feel free to contact me for specifics.

Tip of the Week

When substituting lean ground turkey for fatty ground beef in recipes like meatloaf or chili; try increasing the amount of vegetables like onions or peppers. This will help keep everything moist without adding fat.

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