FAQs
What’s a personal chef? What do you do?
I cook a week’s or so worth of dinners in your kitchen, then stash them in your fridge and freezer for you to enjoy when you want. Your meals will be fresher, healthier and tastier than any frost-bitten box you pull out of the freezer aisle in the grocery store, handmade from personal menus that I plan and prepare for you. Unlike a private chef, I don’t exclusively cook for one family. This makes the cost of having your own chef take care of dinners prepared just for you an affordable luxury. We can schedule a time for me to come every week, bi-weekly, or even monthly if you just need help with dinner now and then.
I also offer “fresh service,” which requires at least a weekly visit but allows me to leave you meals that incorporate more raw fruits and vegetables, such as salads and appropriate freshly-made vinaigrettes and other dressings. I freeze very little unless you request otherwise, leaving most of your meals in the fridge.
How much does it cost?
My service, which is individually tailored to your tastes, depends on a variety of factors. Please see pricing for more information.
Where do you cook?
I cook in your kitchen, using your oven and stovetop, microwave, refrigerator and freezer. I bring most of my other equipment with me.
Why do you have to use my kitchen? Do I have to be home?
State health regulations don’t permit me to cook without a commercial kitchen unless it is in your home. You don’t have to be home and you can trust me to treat your house and kitchen as if it were mine. And I will leave your kitchen sparkling clean.
What do I have to do to get ready for your visit?
I’ll need a clean, empty sink, and room in the fridge and freezer. I usually need about a shelf in the freezer, slightly less in the fridge.If you are signing up for longer term service, I will buy reusable Pyrex containers to sell to you at cost. These are easier on the environment and protect your food from the oven to I may also package some of your meals using a vacuum sealer. As you eat your meals and wash the containers, please keep track of the lids and their bottoms, and have them waiting for me on the counter on your cook date.
What do you cook?
As your chef, what I cook is based on menus that I write and plan for you. Those menus are based on your preferences and my passion for cooking with local, organic and seasonal ingredients when possible. I’m inspired and influenced by the fresh and regional sensibility of American food revolutionaries James Beard and Alice Waters, improvisational, elegant whiz Sally Schneider, vegetarian guru Deborah Madison, and my mom, who for many years made her own chocolate truffles to give out at Christmas. Oh, and admittedly maybe a lil’ bit of Martha, too. Check out my sample menu to get a better idea of what I can make for you. I also have a personal blog about the food I cook for myself and friends and family.
How do I get started?
E-mail or call me so we can set up a time for your free consultation!