What is the difference between a Personal Chef and a Private Chef?
A Personal Chef has many different clients for whom she customizes her cooking depending on the occasion. She may cook for them every week, two nights in a row, for a week-long vacation, once a month, to celebrate a special occasion, or whenever they come to town and want to entertain their friends and clients. It’s variable and always personalized to fit the needs of the client. A Private Chef works for the same family everyday and prepares meals that are then consumed immediately.
Isn’t a Personal Chef expensive?
The cost of my service will be similar to the expense of eating out at the average Bozeman restaurant – without the added burden of gas consumption, time spent waiting for a table, and leaving a tip. In addition, you get the extra value of eating healthier meals that are customized to your palate in the comfort of your own home.
Could you just deliver the meals?
I cannot deliver your meals. The state health department regulations require food to be cooked in the home of the client not in a commercial kitchen. I do not have access to a commercial kitchen.
Are you insured to cook in my home?
I am fully insured to cook in your home through The Hartford Insurance Company. Also I have all of my city, county, and state permits to do business in Montana and am certified through the ServSafe food safety program.
How often would you cook for me?
How often I cook for you depends one what your needs are. For the in-home meal service you can hire me to chef weekly, bi-weekly, or monthly. During the interview we can discuss what works best for your lifestyle.
How long will you be in my home?
I will be in your home cooking anywhere from 3-6 hours depending on how many dishes and servings need to be prepared.
Do I need to be home while you are there?
You do not need to be there while I am cooking. In fact, it is really important that while I’m there I am able to focus on my day’s work. So, a minimum of distractions, i.e. children and pets, are appreciated.
How will my meals be packaged?
There are a variety of meal packaging options. Vacuum sealing in bags ensures the highest level of freshness especially when it comes to freezing. Other options are Versatainers, Rubbermaid reusable containers, and Pyrex glass containers. I will bring some samples along for the interview and we can discuss what might work best for you.
Is there anything for me to do?
I just need to have a clean workable kitchen for the chef date and space in your refrigerator to store your freshly made delicious meals.
How do I heat my meals?
In addition to packaging your meals, I will label each entree and side dish and detail the best heating method for your meal. The heating method will depend upon how the food is packaged. Vacuum sealed food can be simmered gently and ready for your enjoyment in about 12-16 minutes. Other dishes can be microwaved on medium power for 2-10 minutes depending on whether it is defrosted or still frozen. And other dishes can be heated in the oven at 350 degrees for 15-30 minutes depending on the entree.
How long will my meals keep?
For maximum freshness your refrigerated meals should be consumed within 3-4 days and then you can freeze what you have left. All of the meals will be ready for the freezer and you can decide which ones you want to freeze for later, if any.
Can I give you feedback about the service?
Absolutely!!! Along with the menu and heating instructions I will leave a feedback card that you can use to rate each meal after you’ve eaten it. Using that information I can learn to tailor the dinners to your specific preferences, whether you want your food with a little more heat or a little less garlic, a little more cheese or never a mushroom in sight! My goal is to make sure that you love every meal that I prepare for you and your feedback makes that a whole lot easier.