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FREQUENTLY ASKED QUESTIONS

  1. Q: What’s the difference between a Personal Chef and a Private Chef?

    A: 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. Q: Do you cook in my kitchen?

    A: 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. Q: How long will you be here?

    A: 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. Q: I’ll be home that day. Is it okay if I watch - or help?

    A:
    On our cooking date, your kitchen is my office. Being distracted by conversation or inquiries cannot only slow the process, but it can also distract me and cause burns, cuts, and forgotten ingredients. I really need to concentrate in the kitchen in order to complete the job I’ve been hired to do.

  5. Q: Do I heat the food?

    A:
    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 leave you easy to follow heating instructions for each entree.

  6. Q: The cost seems to be about what I would pay for an entree in a restaurant - why is that?

    A: Our fees represent all of the components that make up a professional personal chef service.

    Service includes:

    • A complete assessment of your nutritional needs and preferences
    • Customized menu creations based on your likes and dislikes
    • Day-of grocery shopping for the freshest ingredients available
    • Groceries delivered to your home
    • Meal preparation in your kitchen with my equipment
    • Packaged meals they way you like them – individual servings, servings for two or family style
    • Labeled meals with complete heating instructions

    When dining in 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. 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.
     
  7. Q: How much freezer space do you need?

    A: It depends on the number of meals you request, and the sizes of the containers, but it does generally require a considerable amount of refrigerator or freezer space. Efficient storage is one of the reasons I prefer to select the appropriate size, uniform storage containers for our clients.

  8. Q: Can you use my containers?

    A:
    Once again, uniform size containers take less storage space in your refrigerator and freezer, and I will bring the appropriate containers for the entrees I will be preparing each cooking date. If you will clean and save the containers that held the entrees you have already enjoyed, I will refill them for you.

  9. Q: What if I want you to prepare additional side dishes or desserts?

    A:
    I’d be happy to provide that service for you for an additional fee.

  10. Q: Do I pay you ahead of each cooking date?

    A:
    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.

  11. Q: How long will the food last us?

    A:
    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. 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.

  12. Q: How often will we need your service?

    A:
    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. I’ll make sure it supports your busy lifestyle without putting any pressure on you.

  13. Q: Do you have a Food Handler's Certificate?"

    A:
    Food safety is of primary concern to the United States Personal Chef Association and it's members. I am a Certified Instructor and member of the ServSafe National Program. Although not currently mandated in every state, gives you the peace of mind that I have been trained and have the level of knowledge needed to prepare your food in a safe manner.
"Good food is one of the great joys in life. Being able to enjoy it in the relaxed atmosphere of your own home, alone, or in the company of family, or friends, is something to be treasured."

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