1. What is the difference between a Personal Chef and a Private Chef? [TOP]

A private chef is employed by one individual or family full time, and is often “living in”, and preparing up to three meals per day.

Whereas a Personal Chef serves several clients, usually one per day, 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.

 

2. Do you cook in my kitchen? [TOP]

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, and prepare your entrees on site. At the end of the day we leave your kitchen clean, and full of the aroma of good home cooking!

 

3. How long will you be here? [TOP]

I’ll be cooking several different entrees and side dishes from scratch, so it will take several hours. However I am most willing make arrangements in advance so that my cooking date is compatible with your schedule.

4. I’ll be home that day. Is it okay if I watch - or help? [TOP]

It is your home, which makes you free to do as you wish. However, it is important for you to understand that I can serve you best if I stay focused on the task of preparing your meals. There are many details that I must keep track of. My priorities are quality and safety which are best controlled if I do all the work.

 

5. Do I heat the food? [TOP]

Yes. Any entrees that have been stored for you in your freezer should be defrosted overnight in your refrigerator, and heated to enjoy at the peak of their flavor.
I will be leaving you easy to follow heating instructions for each entree.


 

6. How much freezer space do you need? [TOP]

It depends on the number of meals you request, and the sizes of the containers, but it does generally require a considerable amount of space. As part of our initial conversation, I will assess how much room you have available in your refrigerator and freezer.

 

7. Can you use my containers? [TOP]

Efficient storage is one of the reasons I prefer to supply containers. In that way, they are uniform in size and appropriate for each entrée. Once you’ve enjoyed the meal, then most of my clients clean the containe rs and then they ready to use, if needed, for the next cooking date.



 

8. What type side dishes do you prepare? [TOP]

I prepare side dishes that are appropriate for the entree you have selected - For instance, if you have ordered a beautiful savory stew entree, I will prepare a rice or pasta side dish to be enjoyed with the stew.

 

9. What if I want you to prepare additional side dishes as well?[TOP]

I will be happy to prepare whatever combinations of meals you like. There may be additional fees for certain combinations, which we will discuss during your consultation.

 

10. The cost seems to be about what I would pay for an entree in a restaurant - why is that?[TOP]

Perhaps, but think of how much more you are getting:
~ The assessment process we complete to determine your likes, dislikes, whether or not you have allergies or medically specific requirements _ all of which we take into account when preparing your entrees.
~ Customizing our recipes to reflect your desires
~ Submitting meal selections for your approval
~ Grocery shopping no waste
~ Preparing your entrees in the safety of your own kitchen
~ Packaging, labeling and storing your entrees.
~ Free time instead of cooking and heavy cleaning






 

As for a restaurant…

~ You must drive to it and as for a special request, 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. Interestingly, New Mexico has some of the strictest drinking and driving laws in the States.
 

If you have a Personal Chef Service, you can…

~ Enjoy a beautiful entree that has been prepared specifically for your palate and requirements.
~ Dine in the comfort of your own home.
~ Even enjoy it curled up on the couch in your “jammies” if you want!



 

11. Do I pay you ahead of each cooking date? [TOP]

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.

 

12. How long will the food last us? [TOP]

It depends on how many entrees you order, and how many evenings you eat at home. During our consultation we will discuss which entrees you want refrigerated and which ones you would like me to freeze. All food will be labeled and dated. Food packaged for your refrigerator will also have a “use by” date.

 

13. How often will we need your service? [TOP]

That is completely up to you. I can 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 and extraordinary without putting any pressure on you.

 

14. What type of clients do your serve? [TOP]

It runs the gamut:

~ Adventuresome, curious culinary pioneers that desire to enhance their lifestyle and/or those who desire the simplicity and contemplativeness of having their meals prepared for them.
~ Busy families where late afternoons or early evenings are spent shuttling kids back and forth to extracurricular activities. They’ve precious little time to prepare a delicious, healthy mea.
~ Vacationing families, and gatherings who desire to spend their cherished time together playing, touring, enjoying the abundant sun, culture, history and adventure of Four Corners instead of shopping, cooking and cleaning while on their vacation!
~ Working couples and singles who want to eat well yet who don’t have the time to devote to preparing the meals.
~ People who want to enjoy a special anniversary, or occasion, or romantic dinner for two!
~ People who want to have healthy and nutritious meals in the comfort of their own home.