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.
2. Who needs a Personal Chef?
Although anyone can use and benefit from the services of a personal chef, the typical client is a dual income family that does not have the time to shop and prepare home cooked meals. Due to time constraints, these families usually wind up eating take-out with the typical high salt, high fat content or commercial frozen food that is also over processed and full of chemicals.
3. Is a Personal Chef expensive?
Not when you consider what you're getting. The service includes a menu custom tailored to your family's needs, food shopping for the freshest ingredients and preparation of the meal, start to finish. When you factor your valuable time spent shopping, buying at deli's or specialty shops and wasted food due to spoilage, the cost is not that high.
4. Do you cook in my kitchen?
Yes, we do prepare your meals in the safety of your own kitchen. On our agreed upon cooking date we bring the fresh ingredients for your meals, along with our own pots, pans and utensils, to prepare your entrees on site. At the end of the day, we leave your kitchen clean, and full of the savory aroma of good home cooking!
5. Why do you cook in my kitchen?
Health department and zoning laws prohibit off-site cooking in anything except a commercial kitchen. Your meals will be prepared fresh in your own kitchen, quickly cooled and then refrigerated for your safety.
6. How long will the chef 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, since it will vary based on the menu selections, as some dishes take more time than others to prepare. 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.
7. I’ll be home that day. Is it okay if I watch—or help?
While I enjoy spending time with my clients, I try to limit it to the beginning and end of our cook dates. This is to help ensure the excellent quality of your meals.
8. How often do clients use your services?
Some clients will request a weekly service, others bi-weekly or monthly, and others on special occasion as my scheduling allows. The choice is entirely yours and will depend on your family's needs and wishes. There are no contracts or minimums to worry about.
9. 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. You will receive a detailed inventory of what has been stored with easy-to-follow heating instructions.
10. How much freezer space do you need?
It depends on the number of meals you have requested and the sizes of the containers, but it does generally require a considerable amount of freezer space. I will consider your freezer size when we meet to determine your meal quantity needs, and suggest easy ways to organize the items you will be keeping in your freezer along with your freshly prepared personal chef meals. Efficient storage is one of the reasons I prefer to select the appropriate-sized containers for uniform and maximum storage.
11. What about storage containers?
When you initially agree to use the service, we will determine the best storage solution for you. You can make a one-time purchase of high quality Pyrex containers at my cost or opt for disposable containers for each service at an additional fee. It is recommended that you use the suggested containers, since their uniform size will allow for more efficient storage in your refrigerator or freezer. These will be determined during our assessment, based on the size of servings and method of heating you will be utilizing.
12. What about side dishes?
Depending on your specific preferences, I will prepare appropriate side dishes for each meal. This will range from starches such as potatoes, rice, or polenta to a variety of fresh vegetables. Other selections are determined by your specific likes and dislikes. A full list of side dishes, desserts, and special occasion items is available.
13. What if I want you to prepare additional side dishes?
I’ll be happy to provide that service for you, however, it will entail an additional fee.
14. Can you use my recipes?
Absolutely! If you have a family favorite, by all means, give me the recipe and it will be added to your choices.
15. The cost seems to be about what I pay for an entrée in a restaurant—why is that?
My fees are based on service fee plus food cost. They actually represent all of the components that make up a professional personal chef service. The Service Fee includes the assessment process that we complete to determine how and what you like to eat, as well as allergies, sensitivities, or medically specific requirements, for consideration when preparing your entrees. It also includes the time spent researching and customizing 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 the packaging, labeling, and storing of your meals. The cost of food fluctuates dependent upon your specific choices.
If you were to compare a personal chef service to restaurant service, you could think of it this way: For a restaurant, you must travel to get there and possibly wait for a table. 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 travel back home.
When you have Chef Ed’s Creative Cuisine personal chef service, you can heat a wonderful entrée that has been prepared specifically for your palate following your dietary requirements, and eat it in the comfort of your own home.
16. Do I pay you ahead of each cooking date?
Yes, I collect the service fee in advance of your cooking date along with a deposit for the cost of food, to be balanced on the cook date. On the cooking date I will collect the fee and cost of food deposit for the subsequent planned service.
Checks should be made payable to: Chef Ed’s Creative Cuisine, Ltd,
Container fees will be determined during our initial assessment.
17. How long will the food last us?
Depending on how many entrees you order, and how many evenings you eat at home, I can determine approximately how long your meals will last.
18. How often will we need your service?
I’ll be happy to help you determine just how often you will want to schedule Chef Ed’s Creative Cuisine to best serve your needs. I’ll make sure it supports your busy lifestyle while fitting into your schedule.
