How it Works
Personal chefs aren’t just for the posh and the wealthy.
They’re an affordable option for people who want to reclaim their time outside of work and spend more hours with their friends and family - not on deciding what’s for dinner. They’re for young professionals who come home late and tired with another box of greasy General Tso’s chicken, the busy family who heat up boxes of frozen food and eat in shifts, and retired couples who enjoy food and like to cook, but who would rather be doing other things than spend hours in the kitchen and at the markets. I can help bring your family back to the table.
My services can also be a thoughtful gift for busy new parents, or people homebound with an illness or an operation.
Here’s how it works: We meet for a free, no obligation consultation. We talk about what you like to eat, and what you don’t. We also talk about how often you’d like me to come cook for you.
Do you like fresh, healthful meals that don’t take kindly to being frozen, such as salads and raw vegetables? I can come to your home once a week and cook you three or four “fresh service” meals, leaving most of them in the fridge. Do you just need help with dinner just now and then, not every night? I can set your family up on a bi-weekly service, or even make just a monthly visit. 
Once we set a time to start your service, I’ll send you an invoice and an individualized menu of meals I’ve created per your preferences and my seasonal sensibilities by e-mail about a week before your cook date. (A cook date is the day we schedule for me to come to your house and cook). If you approve the menu, your work is done! On your cook day, I shop for the freshest groceries and ingredients. Then, I spend several hours at your house cooking in your kitchen. I leave your kitchen cleaner than I found it.
Your dinner will be waiting in the refrigerator when you get home, and your meals labeled and packed in the freezer.
Who am I? I am a passionate self-taught cook, raised by a Midwestern farm girl who feels faint at the thought of store bought pie crust and whose shoes are easily outnumbered by her collection of pots and pans, and the number of cheeses carefully tucked in the fridge door. My weekends growing up smelled like homemade chicken stock, simmering on the back burner.I am insured and ServSave certified. I am also a member of the American Personal and Private Chef Association.
My focus is on organic, seasonal and local food when possible. I believe that eating seasonally not only makes sense for the environment, but it also tastes better - osso buco and roasted beets to warm you in the winter, asparagus and strawberries in the spring, fresh heirloom tomatoes and sockeye salmon in the summer, sweet potatoes, pumpkins and pomegranates in the fall. My dishes are free of the chemicals and preservatives you’ll find in most frozen foods, and they’re prepared for your tastebuds, in your kitchen.