Chef Jeff
Personal Chef to YOUR Family
  Atlanta, GA, 770-395-7483
    ChefJeff@ChefJeff.biz
 

Frequently Asked Questions About Personal Chefs

Why Have A Personal Chef?
Everyone’s so busy these days, there’s no time to shop or make a nice dinner. So many people just pick up something on the way home, call for pizza, or eat a frozen dinner. But what if you could come home, relax, heat a delicious meal that was made especially for you, and be eating in 5-10 minutes? You don’t have to think about what’s for dinner, shop, cook, or clean up—and you get tasty, healthy meals! Think of all the free time you’ll gain!

What Does A Personal Chef Do?
A personal chef plans and prepares meals especially for you, based on your unique likes and dislikes. Meals are prepared in your own kitchen with top-quality ingredients, packaged, labeled and left in your refrigerator to enjoy at your convenience. Some personal chefs, including me, also cook Romantic Dinners (up to 8 people) and cook for parties and receptions at your house.
 

How Does It Work?

I’ll meet with you and your family to learn your food likes and dislikes and any allergies or sensitivities.  Then I’ll create weekly menus just for you, customize recipes to suit your tastes, buy the groceries for these meals, and come to your home to cook your dinners.  I bring all my own tools and equipment to cook a week’s meals in one day.  And you don’t even have to be there.  I’ll leave you a sparkling clean kitchen and simple written instructions on how to heat the dishes I’ve prepared for you.  It couldn’t be easier or faster!  If you want, I’ll even recommend (or buy) wines to complement your meal selections.

Who Uses Personal Chefs?

Many people—and for many reasons. My clients include:

· Busy families with no time to plan meals or cook

· People who just don’t like to cook

· Singles who don’t want to cook for one person

· People who want real food instead of dinner from a box

· Seniors, couples, retirees, newlyweds, pregnant moms, new moms, working moms (and dads)

· Anyone trying to “eat right” and avoid processed, packaged food loaded with salt, fat, sugar and preservatives

· People who travel a lot and want their families to eat properly while they’re gone

I'm not sure if I need a Personal Chef.  It seems like a real luxury.

It may be for some.  For others, it’s a necessity.  There are people don’t know how to cook (or hate doing it).  Many people just don’t have the time to cook.  Or they can’t cook dinner because they’re at meetings or other activities, out of town, dining out on business, recuperating from surgery or illness, or other reasons.  Others just want more free time at home with their families. 

Eating properly is also a necessity, not a luxury.  It's certainly no secret that people in two-earner and single-parent families have far less time to spend cooking.  Sadly, they often eat take-out, delivered, or packaged foods that are much higher in fat, sugar, salt, and preservatives – and generally much lower in taste. 

Whatever the reason, having someone cook healthy, delicious meals isn’t a luxury, it’s a necessity for a lot of people.

Does having a Personal Chef really save people time?

My clients think so!  And studies support that:  The latest American Time Use Study (US Bureau of Labor Statistics) found that the average family spends 1.87 hours a day to make meals at home (planning meals, finding recipes, driving, shopping, unpacking groceries, preparing food, cooking, cleaning up and all the rest).  Even if you cook just 5 days a week, that's 40 hours a month!  What could you be doing with an extra week each month?  Can you even put a price on it? 

What Does Your Service Cost?

Meals usually cost less than eating out and without the hassle and expense of getting dressed, driving, parking, tipping and paying a sitter. I charge a professional service fee for each cook day plus the cost of your food. The service fee depends on how many meals you want, how many courses you want at each meal, and the number of people. It’s all on my pricing sheet.
 

What Area Do You Service?
Most of metro Atlanta (DeKalb, Fulton, and most of Cobb and Gwinnett). See Area Map.

What’s Your Cooking Background?

I’ve been cooking for more than 30 years. Although I’m mostly self-taught, I’ve worked in the wine and restaurant industries and have taken classes from some top chefs. I cook everything from simple meals in 20 minutes, to elaborate 5-course dinners, to food for 25,000 people at Hosea Feed the Hungry Program four times a year. I was even considered for a chef’s position at The White House.

My other cooking activities include:

·    Director of Recipe Development for Chef's USA, a company of professional chefs.  I create and test recipes for about 40 chefs in Atlanta, Chicago, Dallas, Las Vegas, Minneapolis, Phoenix, and Seattle.

·  Conducting regular cooking demonstrations for Whole Foods, Fresh Markets, Kroger, Harry's and others. 

·  Cooking at trade shows, Wine South, and other venues when clients want a professional chef.

·  Teaching cooking classes.

·  Writing and publishing a free monthly newsletter with recipes, humor, cooking tips, and more.  I send the newsletter bcc so no one sees your address and I don’t rent or sell my subscriber list to anyone.  Click on the links above for more information about Food for Thought or to subscribe. 

What’s Your Specialty?

I don’t specialize because it limits what I can do for my clients. If I say I specialize in pastry or Italian food, people seem to think I don’t do other dishes as well. I prefer to do a little bit of everything to better meet your likes, needs, and interests.

What Kinds Of Food Do You Prepare?

Whatever you want. After all, one of the benefits of hiring a Personal Chef is that you only get foods you like, prepared the way you like them. If you like broccoli, I’ll put it on your menu—a lot. If you don’t like (or can’t eat) shellfish, you’ll never see it.

What’s Your Cooking Style?

·  · Bold, rich flavors with good colors and texture. I want your food to look good and taste great.
· Clean and simple preparations. I like dishes that highlight the main ingredient(s) without overpowering them.
· Low-fat. I use lean cuts of meat and trim the fat. I cook lots of fish, skinless/boneless chicken, and pork loin or tenderloin because they're low in fat (less fat than chicken). I rarely fry anything, preferring to grill, broil, roast, or sauté. I use olive or canola oils – sparingly. I don’t do heavy sauces or gravies. (I’m suspicious of food that needs to be smothered in gravy – which is mostly fat and flour.) I cook lots of vegetables and grains.
· Healthy. My style is also low sugar, low carb, and low sodium. I don’t eliminate these (unless your diet requires it) because they add flavor and texture to foods, but I do keep them to minimum. I can use sugar substitutes and low-sodium salt, if you prefer.
· Novel and innovative dishes. Although I like to cook your family favorites, I also bring you fresh new ideas and variations on foods you’ve had before. I also incorporate new recipes, seasonings, and cooking techniques to make your meals interesting and tasty. 

Which Diet Plans Can You Cook For?

I can accommodate most popular diet plans and medically-prescribed diets, although some medically-required plans may require some additional fees.

While most diet plans have worthwhile elements, like anything in life, even a good thing taken to extremes can be detrimental.  So my style incorporates the best aspects of the currently popular diet plans like Atkins, The Zone, and Mediterranean. 

Do You Cook For People With Special Diets?

It depends what the diet is.  Everyone has certain foods they can’t or won’t eat and I always take these into account in my menus and meal preparation.  Beyond that, I can usually meet restrictions or preferences for diets that follow religious, medical, weight loss, or fitness preferences, although some medically-required plans may require additional fees. 

Special diets may require that I research the requirements of your plan, shop at specialty stores, weigh ingredients, use special packaging, and so on.  If your diet requires these measures, I charge an hourly rate for the additional time needed.

Are You A Certified Food Handler?

Yes. I’ve been certified by the Conference for Food Protection.

Are You Affiliated With Any Professional Organizations?

Yes, I’m a member of the American Personal Chefs Association, American Institute for Food and Wine, and Chefs USA. I’m also a representative for The Pampered Chef.

Do You Have A Business License?

Yes. My parent company has been in business for 25 years, and we have an exceptional reputation among our colleagues and clients both locally and nationally. We recently expanded our business to include all our culinary activities.

Do You Have Liability Insurance?

Yes, I have coverage with Hartford.

Can You Provide Client References?

Yes, by request and with their permission. You can also see some client comments here.

Where Do You Cook The Meals?

I bring my own tools and equipment (plus the groceries) and cook your meals right in your own kitchen.

Do I Have To Be At Home When You Come?

No, and that’s the beauty of it! You just come home to a refrigerator filled with delicious meals and the aroma of home-cooked meals in your home.

How Often Do You Come To Cook?

That depends on your needs. I prefer to come once a week because your meals will taste fresher, but I can do it every other week or monthly. For example, a family of four who eats at home 5 nights a week probably needs a weekly cook date, while a couple who eats at home only 2 nights a week probably wants a different schedule. I schedule cook dates quarterly so we both know well in advance when your cook dates will be.

How Many Meals Do You Cook In One Day?

As many as you need. I can usually prepare up to two week’s meals in one cook day.

Can I See A Sample Menu?

Sure. Just click here. When we meet, I’ll give you a menu with over 100 items on it (beef, poultry, pork, lamb, salads, vegetables, pasta, side dishes, and desserts) so you can choose what you like. After I know your likes and dislikes, I’ll create menus specifically for you based on your food preferences.

I Have Some Recipes That Are Family Favorites. Will You Make These For Us?

I’d love to! Just give me the recipe so I make it the way you remember it. And, if you have recipes you’ve been wanting to try, I’ll make those for you too. And if there’s some food(s) you really like, tell me and I’ll make them as often as you want.
 

Will You Recommend Wines That Will Go With Our Meals?

Sure. I can recommend wines (a Riesling, a Pinot Noir, a Malbec, etc.) and you can buy wines that you like. Or, I can choose specific wines and buy them for you (within your price range). There’s a small fee for each of these services listed on my Pricing Sheet.
 

How Do You Package The Meals You Cook?
I put your meals in attractive, reusable containers with lids, label them so you know what’s inside, and leave them in your refrigerator. I recommend square or rectangular containers with lids because they are stackable and take up less space. I like Pyrex because it’s oven-, freezer-, microwave- and-dishwasher safe. There are also plastic containers that are freezer-, microwave- and dishwasher-safe. I’ll recommend the size and number of containers you'll need based on your meal plan and you can choose which to purchase. For a small fee, I’ll even go buy them for you and bring you the receipt. 

Even if you decide on plastic containers, I recommend a few oven-proof containers for dishes like lasagna, gratins, casseroles, etc.  That way, I can bake them and store them in the same container.

After you enjoy your meal, just run the containers through the dishwasher and leave them for me for the next cook date.

What Do I Have To Do When I’m Ready To Eat?

Usually, you just heat your meals in your oven or microwave. Most dishes take only a few minutes to heat and you’re ready to eat! For some dishes, you may need to add one or two ingredients (that I’ll provide) before serving. I’ll always leave you simple written instructions on what to do.
 

How Much Do You Charge For Your Services?
I charge a professional service fee for each cook day plus the cost of your food. The service fee depends on how many meals you want, how many courses you want at each meal, and the number of people. Meals usually cost less than eating out and without the hassle and expense of getting dressed, driving, parking, tipping and paying a sitter. You get exactly what you want, prepared just the way you like it, and you can eat whenever and wherever you want. Even in your jammies, if you want.

What Does Your Fee Include?

The service fee covers 8-10 hours for each cook day dedicated specifically to your meals. For each cook day, I will:

· Create your personalized menus.  After the first month, I'll prepare an 8-week menu for your approval.

· Find and adapt recipes that meet your specific tastes and requirements

· Prepare ingredient lists for all your meals

· Create a weekly cook plan

· Shop for you

· Cook your meals

· Package and label your meals

· Prepare written instructions for heating and serving your meals

· Clean up your kitchen and remove the garbage

· Maintain an inventory of your pantry staples and supplies

· Prepare your invoice

The fee also includes normal round trip travel time and gas within Zone A. There’s a small travel fee to Zone B ($10) and Zone C ($20).

Can You Give Me Some Idea Of What My Food Cost Will Be?

Your food cost will depend on the number of meals I cook for you each week, the number of people, the portion size you want, and the foods you like. Because you choose the menu, food items, portion size and quality level, you also determine your food costs: 
 

·    If you like sea bass, lobster and filet mignon, your food costs will be higher than someone who usually eats salmon, tilapia and flank steaks.
·    If you want me to buy only top-of-the-line meat and seafood (or other items) at specialty stores, your food costs will likely be higher.
·    If you want extra large portions, you food cost will be slightly higher.
·    If you’re buying food for 2 adults and 2 teenagers, your food cost will be higher than for 2 adults with no children.

Obviously, I can’t predict your exact food costs until I know your situation and what you like. But I can give you some idea what to expect. Below are typical food costs for some of my clients. These are actual food costs, rounded to the nearest dollar. 

As you can see, there can be big differences in food costs based on what people like to eat. You can compare these actual food costs to what the USDA suggests people spend daily on groceries. (The spending categories—Thrifty, Low-Cost, etc.—are from the USDA and also illustrate that some people spend more on food than others.)

                                            Source:  USDA Center for Nutrition Policy and Promotion, translated into daily amounts.

NOTE:  If you don’t cook a lot now, expect that the grocery bill for the first few cook dates may be a little higher than average because I may need to purchase pantry staples such as olive oil, flour, sugar, soy sauce and other frequently-used ingredients.

FASCINATING:  Here’s what’s interesting:  My clients tell me that having a Personal Chef really is cheaper than going

out or taking out and they eat healthier.  And what they like most is all the extra free time they have.  They’re delighted to pay so little to gain 30-40 hours of free time each week.

Are There Any Other Charges?

No.

How Do We Pay You?

Cook dates are paid in advance. Payment for the first cook date (service fee and food deposit) is required up front to begin the service. After that, I’ll leave you an invoice on each cook date that includes my professional service fee, your food bill, and any other approved expenses. If you’re there on cook days, please pay me that day. Otherwise, just leave me a check each cook date for the service fee plus reimbursement for food and other expenses from the previous cook date.

What If I Have To Reschedule My Cook Date Once In A While?

No problem. We may both have things come up from time to time. Because cook dates for my regular clients are on-going, I ask that you give me at least 10 days notice. With less than 10 days notice, I usually can’t reschedule the date, which leaves me “unemployed” for the day and I must bill you for the day. I’ll make every effort to reschedule your date before the end of the quarter, but based on my schedule, I can’t guarantee this.

Do You Cater Parties?

I do Dinner Parties 2 up to 8 people.  You choose the menu for a 3 or 4-course, sit-down dinner.  I'll buy the food, cook your meal, and leave it for you to heat and serve or I'll stay and serve dinner.  If you'd like, I'll even do wine pairings.  Click here to see the menu for a 3- or 4-course dinner.

When my schedule permits, I'll also cook for cocktail parties.  If I'm not available, I can recommend chefs to you. 

How Do You Charge For Dinner Parties Or Other Events?

I request a deposit of half the service fee in cash or by check to secure your date. Until I have your deposit, the date is still available to others. The service fee is due in full at least three days before your event and payment for everything else (food, wine, rentals, etc.) is due the day of the event. As with any fine-dining experience, a gratuity is appreciated when you are pleased with the service.

How Do You Handle Cancellations And Postponements of Events?

I can accept these up to 3 business days before your event without a cancellation fee. After that, I’ve already started working on your event and there’s a $50 cancellation fee (plus any groceries I may have already purchased for you), even if you reschedule at a later time.