So what exactly is a Personal Chef?
Well, a personal chef is just that. I go to each client’s home and cook five nights worth of meals for up to two weeks at a time. This is called a cookdate. Meals are planned with each client so they know exactly what ingredients will be used. Spices, flavors, fat, salt – everything is tailored to what my client wants. Once the menu is planned I buy the ingredients, prepare the meals and clean up the kitchen as if I was never there. Except the fact the fridge and freezer is full!
Why would someone hire a Personal Chef?
People are very busy these days. We don’t have time to cook healthy meals the way we should. Most families settle on eating out a few times each week or supplement their diets with mass-produced frozen dinners. Restaurants cook for convenience; lots of fried foods, butter, salt and huge portions. Frozen dinners? I can’t remember the last time I ate a frozen dinner that really tasted good. Or if it did, it was full of fat and salt.
I look at what I do as cooking healthy meals that my client’s would cook if they had the time to do so. Just like a quality restaurant, I buy the freshest meat and produce and prepare meals the same day.
How do you determine what to cook each week?
That depends on the client. I can make suggestions and plan the entire menu, or the client can make requests, or a combination of both. The typical menu for a week usually consists of two poultry or pork entrees, two seafood dishes and one beef. A vegetarian dish can be substituted and, of course, there can be mixing and matching.
Do you offer any meal preparation for Special Diets?
Yes, all kinds of special diets. Vegan/Vegetarian, Kosher (strict or Kosher-style), South Beach, Organic, Diabetic, Low Salt, Low Fat. I also take special requests of all kinds.
What about allergies?
Oh, of course. I take into account any allergies that my clients may have. Lactose intolerance, Wheat (Gluten), Peanuts, Shellfish, etc. I ask about specific allergies during my initial interview with each client.
What kinds of cuisines do you prepare?
American/Continental, Asian - Chinese, Thai, Japanese (Sushi too!), Indian, European/Mediterranean - Italian, British, German, Spanish, Greek, Scandinavian, Latin American - Mexican, Cuban, African, Moroccan, Middle Eastern and a fusion of dishes crafted from a blend of cultures
Where do you buy the groceries for each cookdate?
I buy from local grocery stores like Hannaford, Stop & Shop, Red Hook IGA and the Amish Market, but now that the growing season is here I’ll be buying more produce from Migliorelli Farms on 199 going towards the Kingston Bridge and other farm stands. If my client’s request organic foods, I buy from local health food stores and organic butcher shops.
What happens to the food after it is prepared?
If I’m cooking five nights of meals, two or three meals will be left in the fridge to be eaten in the next few nights. The rest are placed in the freezer to be thawed 24 hours prior to eating. My client gets to choose what dish they wish to be stored where. Full instructions are left for reheating and serving. And all dishes are labeled.
Do you offer any catering services?
Yes. I offer catering for small parties, barbecues, birthdays, anniversaries, holidays and other occasions for up to 40 people.
Do you do any baking?
Sure, I’ve made cakes for numerous weddings and birthday parties. One of my favorites was a two-tiered cake with carrot cake on top and chocolate-chocolate chip on the bottom. I make sure that my cakes are as delicious to eat as they are to look at.
Almost forgot, what experience do you have as a chef?
I got my early education the old fashioned way by cooking with my Mom. Later on, I learned the catering business while working for As You Like It Catering in Niskayuna, New York. My experience came through hard work and the love of food. The most important thing to becoming a chef is understanding how food and flavors play together and this is learned more from experience than education. If you watch the Iron Chef on the Food Network you’ll notice that they always taste their dishes. While I won’t be dipping my fingers into the food to taste them, I keep a small army of spoons and forks nearby.
So, what is the difference between a Personal Chef and a restaurant chef?
A Personal Chef, is…well…personal. Each dish is made specifically to the client’s tastes. A restaurant chef can’t do this – they don’t have the time. They were trained to make the best dishes possible to please the palate of the greatest number of hungry people. Not for each individual of a hungry family.
How much does it cost?
A typical weekly cookdate costs $350 including groceries. That’s five nights for four people - 20 meals. I can make adjustments for both smaller and larger families. Storage containers can be provided by the client or purchased through me. It seems like a lot to spend at first, but if you add in the time it takes to shop for the ingredients and prepare the meals it can add up to 10-15 hours over the course of a week.
I look forward to happy smiles and full bellies as I make my client’s lives easier and, even healthier.
Dinner’s On The Table Personal Chef Service can be contacted at 845-773-9013. You can also visit their blog/Web site at www.dinnersonthetable.com. Dinner’s On The Table is a proponent of the Slow Food Movement.
Tags: catering services, diabetic, frozen dinner, lactose intolerance, low fat, low salt, organic, Personal Chef, slow food movement, south beach, special diets, vegan, vegetarian dish