Chef Cheryl is a member
of the APPCA, is
fully insured and is
ServSafe certified.
Copyright reserved © Francke Enterprises, LLC 2007
1. What is the difference between a Personal Chef and a Private Chef?
•A Private Chef works for one client usually, as a live-in, preparing all meals for a family or individual. A Personal Chef works for several clients preparing a limited number of meals that are custom-designed to meet the needs and tastes of the family or individual.
2. How do we arrange for your services?
•An appointment for a free consultation is set up between you and the chef. This consultation will allow the chef to get to know your dietary needs and preferences, help you to select menu choices, and set up a first cook date.
3. Where do you perform your services?
•On your cook date, the chef will do all of the grocery shopping and arrive at your home to do all preparation and cooking. Clean up of your kitchen after cooking and portioning of the food is provided.
4. How long will you be in my home and do I have to be at home while you work?
•Cooking time will vary depending upon the number and type of entrées selected. Preparation in your kitchen will be completed before the evening hours. You do not need to be home while the chef is working. However, arrangements will be made so that the chef has access into your home. Be assured that the chef is fully insured, and will treat your home as if it were her own.
5. How do you portion and store all of the food you prepare in one day?
•Food is portioned into disposable containers that are refrigerator and freezer safe. The chef will provide containers as needed for each cook date. This is covered by a container fee included with each cook date. The containers will be labeled and stored in your freezer for longer periods of time before consumption, or placed in your refrigerator for consumption within a couple of days after preparation.
6. Are there any containers, cookware, or supplies that I must provide?
•The only equipment that you need to provide the chef is a working stove and oven and a refrigerator and freezer that are cleared out for ample storage of all the containers that will be put into them.
7. How much freezer space / refrigerator space do I need?
•Once your menu items are determined, the chef will help you decide how much space you will need for storage.
8. How do I reheat the food?
•Reheating instructions will be left for you at each cook date.
9. Do I have a selection of side dishes?
•For each entrée, one appropriate side dish will be recommended by the chef. However, the choice of side dish is entirely yours. Additional side dishes can be prepared for an additional cost.
10. How does your cost as a Personal Chef compare with that of a restaurant or take-out?
•The cost of a Personal Chef is comparable to that of a modest restaurant. This cost not only encompasses preparation of custom-designed menus, but also includes the grocery shopping, cooking, packaging, and clean-up. Meals are prepared according to your tastes and dietary needs and are available at your convenience.
The services of a Personal Chef are designed to give back to you your time ordinarily spent doing all of this just mentioned. You are spared time spent preparing shopping lists, multiple trips to the grocery store, waiting on line in restaurants or at take-out, and the cleaning of pots and pans.
11. When do I pay you for your services?
•Payment is always made in advance; so, at the consultation, payment will be made then for the first cook date. Subsequent payments are collected at each cook date for the upcoming cook date.
12. How often will I need your services?
•The number of cook dates will be determined by the number of entrées requested and how quickly they are consumed. Generally, it is preferable to have a cook date weekly or bi-weekly.
•A Private Chef works for one client usually, as a live-
2. How do we arrange for your services?
•An appointment for a free consultation is set up between you and the chef. This consultation will allow the chef to get to know your dietary needs and preferences, help you to select menu choices, and set up a first cook date.
3. Where do you perform your services?
•On your cook date, the chef will do all of the grocery shopping and arrive at your home to do all preparation and cooking. Clean up of your kitchen after cooking and portioning of the food is provided.
4. How long will you be in my home and do I have to be at home while you work?
•Cooking time will vary depending upon the number and type of entrées selected. Preparation in your kitchen will be completed before the evening hours. You do not need to be home while the chef is working. However, arrangements will be made so that the chef has access into your home. Be assured that the chef is fully insured, and will treat your home as if it were her own.
5. How do you portion and store all of the food you prepare in one day?
•Food is portioned into disposable containers that are refrigerator and freezer safe. The chef will provide containers as needed for each cook date. This is covered by a container fee included with each cook date. The containers will be labeled and stored in your freezer for longer periods of time before consumption, or placed in your refrigerator for consumption within a couple of days after preparation.
6. Are there any containers, cookware, or supplies that I must provide?
•The only equipment that you need to provide the chef is a working stove and oven and a refrigerator and freezer that are cleared out for ample storage of all the containers that will be put into them.
7. How much freezer space / refrigerator space do I need?
•Once your menu items are determined, the chef will help you decide how much space you will need for storage.
8. How do I reheat the food?
•Reheating instructions will be left for you at each cook date.
9. Do I have a selection of side dishes?
•For each entrée, one appropriate side dish will be recommended by the chef. However, the choice of side dish is entirely yours. Additional side dishes can be prepared for an additional cost.
10. How does your cost as a Personal Chef compare with that of a restaurant or take-
•The cost of a Personal Chef is comparable to that of a modest restaurant. This cost not only encompasses preparation of custom-
The services of a Personal Chef are designed to give back to you your time ordinarily spent doing all of this just mentioned. You are spared time spent preparing shopping lists, multiple trips to the grocery store, waiting on line in restaurants or at take-
11. When do I pay you for your services?
•Payment is always made in advance; so, at the consultation, payment will be made then for the first cook date. Subsequent payments are collected at each cook date for the upcoming cook date.
12. How often will I need your services?
•The number of cook dates will be determined by the number of entrées requested and how quickly they are consumed. Generally, it is preferable to have a cook date weekly or bi-
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