Frequently Asked Questions
(courtesy of the American Personal Chef Institute)- What is the difference between a Personal Chef and 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 clients may enjoy them at their leisure in the future. - Do you cook in my kitchen?
Yes, I 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 our 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!
- 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 of situation, and we can make arrangements in advance so that my cooking date is compatible with your schedule.
- I'll be home that day. Is it okay if I watch -- or help?
You are welcome to come in and visit for 15 minutes or so. After that, I need to be "in command" in the kitchen in order to complete the job you've hired me to do.
- 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 heated to be enjoyed at the peak of their flavor. We will be happy to leave you easy-to-follow heating instructions for each entrée.
- How much freezer space do you need?
It depends on the number of meals you request and the size 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 uniform-sized storage container for my clients.
- Can you use my containers?
Once again, uniform-sized containers take less storage space in your freezer. I will bring the appropriate container for the entrees I am 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 us each cooking date, so I will actually be rotating containers in and out of your kitchen regularly.
- What types of side dishes do you prepare?
I prepare side dishes that complete the entrée you have selected. For instance, if you have ordered a beautiful savory stew entrée, 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 vegetable since people have such strong preferences in that area.
- 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.
- The cost seems to be about what I would pay for an entrée in a restaurant -- why is that?
Although our fees are expressed as a per-entrée 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, how you like to eat, and whether or not you ahve allergies, sensitivities, or medically-specific requirements. One of the features of a personal chef service is that these factors will be taken into account when preparing your entrées. Other features include customizing our recipies to reflect your wants and requests, submitting meal selections for your approval, grocery shopping, and coming to your home to prepare your entrées in the safety of your own kitchen, plus packaging, labeling, and storing your entrées.
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, and take a chance that your server is having a good day. Then, if you have allergies or special requests, you don't always have the guarantee that they will be honored since most entrées are prepared "assembly-line style" 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 entrée 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!
- 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.
- 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.
- Can I order half of the regular service?
For this to be a profitable business for me, I cannot take the same amount of cooking time and produce half of 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.