Why utilize a personal chef?

Quality of the meals, of course, but also because it's an affordable way to save time. I am not a "private chef" (one who cooks for a single family exclusively), so you can utilize my service at your discretion. Upon agreement of a food plan, I will handle the shopping, preparation and clean up. There is less food wasted, money saved from not dining out, and health benefits from the freshness of ingredients versus what might be hastily purchased from a fast-food restaurant.

How does it work?

We start with an initial free consultation to discuss your menu, food preferences, and nutritional goals.  

On your scheduled cooking day, I'll arrive in the morning, at your home with fresh groceries and my equipment to prepare your custom homemade meals for same day consumption, refrigeration and/or freezer, and I'll clean up.

By the time I leave in the late afternoon, your kitchen will be sparkly clean and your house will smell delicious.  Your refrigerator and freezer will be stocked with homecooked meals to enjoy.

How is pricing determined?

Pricing will be determined on a set plan basis, to be discussed at the time of the initial consultation. Please see the Pricing page for more information.

Why can't you deliver the meals to my home?

California Health Department law states that a personal/private chef providing this type of service must prepare the meals in either the client's home or a commercial-grade kitchen. Since I don't have a commercial-grade kitchen, we need to utilize the same space that you prepare your own meals in. This is done to ensure the freshness of the food, and for your safety.

How will the food be packaged?

Portions will be served in freezer-to-microwave safe containers. You may decide to store food in either the freezer or refrigerator, depending on the necessity and timing of the cooking dates.

Can specific dietary needs be addressed?

Of course! Low-sugar, low-fat, low-carb, diabetic-friendly - let me know what your needs are and I will do my best to accommodate them.

Are you a licensed chef?

I am what you would call a self-taught personal chef. No formal training in the culinary arts (can't make foie gras for 200 people or recreate the Taj Mahal out of spun sugar), but with nearly four decades of hard-knocks kitchen experience, I can make a coq au vin or mac and cheese that will blow your socks off.