Frequently Asked Questions
How does this work?
First, we will meet in person or by phone to determine what your needs are (i.e. number of meals, goals, preferences, special dietary requirements, etc.). We will then decide on your meals and formulate a menu (5 entrees at minimum). I prepare these meals every Sunday and deliver them every Monday morning. I will shop, prepare, package (for freezer or refrigerator), and deliver.
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 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 the future.
Do you cook in my kitchen?
No.
Do I heat the food?
Yes, unless it is a salad or sandwich. If you decide to freeze your meal, I suggest you defrost it first in your refrigerator, then heat it.
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 doesn’t generally require a considerable amount of space. Why don’t we take a look at your refrigerator or freezer to see just how much room you have available? Efficient storage is one of the reasons I selected a uniform storage container for my clients.
The cost seems to be about what I would pay for an entree in a restaurant - why is that?
Although our fees are expressed per entree or per serving, they actually represent all of the components that make up a professional personal chef service. For example, the assessment process that I complete to determine your specific needs and requests is used to customize your menu selections. All of the groceries needed for your meals are included and all ingredients are superb quality. Plus, packaging and labeling are all features included in this price. We do not use any trans fats, preservatives, or chemicals.
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 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.
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 for the upcoming cooking date on the day I am cooking. If you prepay by the month, then I offer you one complimentary breakfast each week.
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 one each night. The recommended refrigerated shelf life is two days for fish or salad and up to five days for all other entrees. If you store items in the freezer, I recommend you eat them within three weeks.
Do I need to sign a long term contract?
We want happy, satisfied customers and wish to avoid putting pressure on you at all costs. Any time during your first two weeks of service you can cancel immediately. After that initial period, we request two weeks advance notice if you desire to terminate service or go on vacation. It is that simple.