FAQ’s
What is the difference between a Personal Chef and a Private Chef?
A Personal Chef has several clients, usually one per day, and prepares multiple, palate specific entrees and side dishes to be consumed over a period of time. A Private Chef has only one client and cooks exclusively for that client and is employed by that client on a full-time basis.
Can I afford a Personal Chef?
When you consider the cost of your time for meal planning, shopping, cooking and cleaning, plus gas to the grocery store,. the cost is reasonable. 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. You’re also getting food customized to your own needs and wants. Cooking at home is also much healthier than restaurant food.
Truth is most people can't afford not to have one. With obesity, diabetes and heart disease on the rise, we know we need to eat better, yet who has the time. With two-income families, single families, long commutes, extra-curricular activities, business travel and more we often settle for quick unhealthful alternatives
Will you use my own kitchen equipment or do you have your own?
I prefer to use my own knives. I have a wide range of quality equipment, including cutting boards, pots, pans, small appliances, if needed. From you, I’ll need a working stove, oven, sink and refrigerator. It may be more feasible to use some of your equipment, so meeting in person or by phone to decide this would help.
.
Are you insured?
Simply Fresh has full liability insurance. I am also ServSafe Sanitation certified, which insures that I had training in how to follow all food safety procedures.
Should I be at home while you work?
You do not need to be home. If you are, I can concentrate on cooking best by working alone in the kitchen. This allows me to focus on cooking and insures the most safety and efficiency. Children and pets can be particularly distracting, so please ensure they are not a problem.
What do I need to do before you come?
Please have a clean kitchen, empty sink, clear countertops and space in your refrigerator and/or freezer when I arrive. I do all of the menu planning, grocery shopping, food preparing, cooking, packaging, labeling, storing and cleanup. The eating and enjoying, of course, is your responsibility!
Why do you prepare the food in my kitchen?
The law requires chefs to cook in a licensed commercial kitchen or in the client’s home, but not in my own home. The commercial kitchen provides for better sanitation through things like space, special sinks, and regular inspections. Cooking in your home eliminates the substantial cost of rent for a commercial kitchen, a savings that is passed on to you.
How long will you be in my kitchen?
The amount of time depends on the specific dishes, and whether I’m cooking for a one-time event or an extended number of days. I’ll be cooking several different entrees and side dishes from scratch, so it will take several hours. I can arrange with you so my cook date fits into your schedule.
What kind of packaging do you use? Is it microwave and oven safe?
There are choices in which packaging to use, such as reusable plastic containers (Rubbermaid, Gladware, Ziploc), or microwave and oven-safe containers (Glad Ovenware, microwave safe and safe in the oven up to 375 degrees for 30 minutes), or glassware, such as Pyrex. This can be discussed at the first consultation meeting.
How do I heat my meals?
I will leave for you a detailed description of heating instructions. Also, each dinner entree will be labeled with a description of when the meals were cooked, what the package contains, and easy instructions for heating. I will also note when meals will need to be frozen, if they are not consumed within 3-4 days. Please know that some menu items should not be frozen - I will let you know this, too.
How much refrigerator and freezer space do I need?
This depends on the number of meals you request and the size of the container, but it does generally require a considerable amount of space. I can skillfully and efficiently fit the most amount of containers in the usable space that you have.
How long will my meals keep?
This varies depending on whether the food is precooked, how perishable the particular ingredients are, and other factors. Ingredients with a higher water content, such as fresh fruit and some vegetables, do not freeze as well. Bread, in particular, will dry out in the refrigerator, and if not eaten soon, is better frozen. After planning your menu, storage questions can be answered better.
What is the difference between a Personal Chef and a Private Chef?
A Personal Chef has several clients, usually one per day, and prepares multiple, palate specific entrees and side dishes to be consumed over a period of time. A Private Chef has only one client and cooks exclusively for that client and is employed by that client on a full-time basis.
Can I afford a Personal Chef?
When you consider the cost of your time for meal planning, shopping, cooking and cleaning, plus gas to the grocery store,. the cost is reasonable. 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. You’re also getting food customized to your own needs and wants. Cooking at home is also much healthier than restaurant food.
Truth is most people can't afford not to have one. With obesity, diabetes and heart disease on the rise, we know we need to eat better, yet who has the time. With two-income families, single families, long commutes, extra-curricular activities, business travel and more we often settle for quick unhealthful alternatives
Will you use my own kitchen equipment or do you have your own?
I prefer to use my own knives. I have a wide range of quality equipment, including cutting boards, pots, pans, small appliances, if needed. From you, I’ll need a working stove, oven, sink and refrigerator. It may be more feasible to use some of your equipment, so meeting in person or by phone to decide this would help.
.
Are you insured?
Simply Fresh has full liability insurance. I am also ServSafe Sanitation certified, which insures that I had training in how to follow all food safety procedures.
Should I be at home while you work?
You do not need to be home. If you are, I can concentrate on cooking best by working alone in the kitchen. This allows me to focus on cooking and insures the most safety and efficiency. Children and pets can be particularly distracting, so please ensure they are not a problem.
What do I need to do before you come?
Please have a clean kitchen, empty sink, clear countertops and space in your refrigerator and/or freezer when I arrive. I do all of the menu planning, grocery shopping, food preparing, cooking, packaging, labeling, storing and cleanup. The eating and enjoying, of course, is your responsibility!
Why do you prepare the food in my kitchen?
The law requires chefs to cook in a licensed commercial kitchen or in the client’s home, but not in my own home. The commercial kitchen provides for better sanitation through things like space, special sinks, and regular inspections. Cooking in your home eliminates the substantial cost of rent for a commercial kitchen, a savings that is passed on to you.
How long will you be in my kitchen?
The amount of time depends on the specific dishes, and whether I’m cooking for a one-time event or an extended number of days. I’ll be cooking several different entrees and side dishes from scratch, so it will take several hours. I can arrange with you so my cook date fits into your schedule.
What kind of packaging do you use? Is it microwave and oven safe?
There are choices in which packaging to use, such as reusable plastic containers (Rubbermaid, Gladware, Ziploc), or microwave and oven-safe containers (Glad Ovenware, microwave safe and safe in the oven up to 375 degrees for 30 minutes), or glassware, such as Pyrex. This can be discussed at the first consultation meeting.
How do I heat my meals?
I will leave for you a detailed description of heating instructions. Also, each dinner entree will be labeled with a description of when the meals were cooked, what the package contains, and easy instructions for heating. I will also note when meals will need to be frozen, if they are not consumed within 3-4 days. Please know that some menu items should not be frozen - I will let you know this, too.
How much refrigerator and freezer space do I need?
This depends on the number of meals you request and the size of the container, but it does generally require a considerable amount of space. I can skillfully and efficiently fit the most amount of containers in the usable space that you have.
How long will my meals keep?
This varies depending on whether the food is precooked, how perishable the particular ingredients are, and other factors. Ingredients with a higher water content, such as fresh fruit and some vegetables, do not freeze as well. Bread, in particular, will dry out in the refrigerator, and if not eaten soon, is better frozen. After planning your menu, storage questions can be answered better.