Gail's Here! Personal Chef Service Frequently Asked Questions
What is the difference between a Personal Chef and Private Chef?
A Personal Chef serves several clients each week. After planning, shopping,
and preparing custom meals in the client’s home, the Personal Chef
packages and stores the food for use over a 1 to 2 week period. A Private
Chef typically works for one client, creating all meals in a fulltime
employment situation.
Where do you do the actual cooking?
The day of cooking, I shop locally, bringing the food and all equipment
to your home. Using your stove, oven and microwave I prepare the menu
items, storing them directly into your refrigerator and freezer. At days
end, your kitchen is spotless and your home smells wonderful!
How long will the food last?
My classic service of 4 portions each of 5 entrees and some side dishes
lasts:
- 5 days for 4 adults
- 10 days for 2 adults
- 20 days for 1 adult
The sooner you finish the meals, the sooner I can return and refill your refrigerator and freezer!
How long will you be in my home?
My typical day starts early at the markets, arriving at your home at 10
am, and leaving by 4 pm. I will work within your schedule if this is not
convenient.
Do I pay ahead?
When the menu has been approved, full payment is due.
I have food allergies in my family. How will you know what to
prepare?
At our initial consultation, we will cover
all aspects of food likes and dislikes, allergies, and portioning in detail.
All recipes will be chosen and adjusted to your needs. My service is truly
personal.
It is not necessary for you to be at home, as long as we have made prior arrangements allowing my access.
How do I reheat the entrees?
Complete instructions are clearly printed on all packages. For most entrees you will need to only defrost overnight and heat in the oven or microwave. Some dishes are broiler or grill ready. Here are 2 sample labels:
Chicken Dijonnaise
Reheating instructions: Thaw in refrigerator the night before the day of consumption. Heat in microwave or on stove top at a medium-low setting just until heated throughout. (Over-micro waving may cause the chicken to become tough.)
Date __________ Servings _________
Marinated Flank Steak
Cooking instructions: Remove steak from refrigerator and bring to room temperature. Barbeque or broil about 4 to 5 minutes on each side, basting with marinade. Slice thinly on the diagonal to serve. Boil sauce in small saucepan and serve over steak.
Date __________ Servings _________
My family loves my pot roast recipe. Can you prepare it?
Yes, family favorites, comfort foods and special requests can be accomodated.
These concerns would be addressed during your free consultation.
Where can I find out more about nutrition during pregnancy and
lactation?
There are many books, magazines and articles for further information.
I use :
- Every Woman’s Guide to Eating During Pregnancy, by Shulman and Davis [at Amazon]
- Having Twins and More, by Elizabeth Noble [at Amazon]
Internet articles that may also be useful are:
- Super Foods, from Fit Pregnancy, June-July 2003
- Pregnancy Diet Don’ts, by Dr. Aneema Van Groenou, from Pregnancy Today
- Facts About Fats, by Dr. Mary G. Enig, from the Weston A. Price Foundation
Other Questions?
Please contact Gail’s Here!
gail@gailshere.com
(610) 873 - 9882