Most of my current clients are set up for bi-weekly visits. The shopping, preparation, and clean-up take approximately 6 hours. I typically arrive at the client’s home at 10 a.m. and finish up around 3 p.m. Call for current availability.
Each menu is custom designed for the dietary needs and preferences of the client. I contact clients with an informal Menu Proposal a few days before their scheduled visit. I generally design menus in terms of seasonal availability, but I am, of course, happy to design a menu around whatever a client is craving. Once the menu is agreed upon, I send a Shopping List which details what ingredients are needed to prepare each dish on the menu. A consolidated list will also be provided, which the client uses to let me know which ingredients they already have on hand. I purchase the missing ingredients from the grocery store the morning of the scheduled visit. After the menu has been prepared, I label and date everything, and provide the client with easy Reheating Instructions. Check out the attached Sample Menu 1 Shopping List and Sample Menu 1 Reheating Instructions for an example.
Most menus will be completely custom tailored to each client’s particular needs, but here are some ideas to whet your appetite. Also check out the attached Sample Menu 1 Shopping List and Sample Menu 1 Reheating Instructions.
Sample Menu 1 – Southern Spring Seasonal
Portobella Meatloaf w/ Roasted Tomato Sauce
Chicken & Dumplings
Potato Leek Soup
Southern Spring Greens Salad w/ Creamy Lemon Dill Dressing
Green Beans Almondine
Sample Menu 2 – Hearty Winter Seasonal
Sage Chicken, Mushroom & Wild Rice Casserole
Creamy Butternut Squash Soup
Roasted Beet, Arugula & Goat Cheese Salad w/ Stone Ground Mustard Vinaigrette
Cider Braised Greens
Roasted Garlic Mashed Potatoes
Sample Menu 3 – Latin Fare
Chipotle Braised Chicken Tinga
Black Bean & Mushroom Empanadas w/ Roasted Tomato Salsa
Sopa Crema Elote (Creamy Corn & Poblano Soup)
Ensalada Verde (Mexican Greens Salad) w/ Cilantro-Lime Dressing
Achiote Red Rice
Sofrito Seasoned Black Beans
Jama-Jama (Citrus Braised Greens)
Sample Menu 4 – Spring Seasonal w/ Thai Accents
Creamy Spinach Stuffed Chicken
Vegetable Satay w/ Peanut Sauce
Tom Kha Gai (Thai Coconut & Chicken Soup)
Asian Greens Salad w/ Ginger Dressing
Cheesey Mashed Cauliflower
Balsamic Roasted Brussels
Maple Roasted Sweet Potatoes
Garlic Roasted Cabbage
Sample Menu 5 – Hearty Italian
Lasagna Bolognese w/ Pomodoro Sauce
Italian Wedding Soup
Caprese Salad w/ Balsamic Glaze
Lemon & Basil Marinated Asparagus
Garlic Roasted Broccoli
Rosemary Roasted Potatoes
I pay for the groceries up front, and bring the client the receipts for reimbursement. The typical service fee for weekly chef services is $100 (6 hours at $20 per hour; 1 hour discounted for new or regular, reoccurring clients). The typical service fee for biweekly chef services is $125 (6 hours at $25 per hour; 1 hour discounted for new or regular, reoccurring clients). The official rate schedule is below. Prices are per visit.
(include 1 hour for shopping and travel)
|Reoccurring Weekly Service||Reoccurring
|< 4 hours||$85||$100||$125|
|4 – 6 hours||$100||$125||$150|
|> 6 hours||$20 per hour||$25 per hour||$30 per hour|
As vacations and travel opportunities come up, personal chef services may not be needed on certain weeks, but hopefully most you would like to keep your spot on my schedule. Weekly clients may cancel up to 4 visits per year without penalty; bi-weekly clients may cancel up to 2 annual visits without penalty. The fee for each cancellation beyond the allotted number of cancellations is $50. Scheduled cancellations should be communicated at least 5 days in advance.
In addition, Seth the Chef may cancel service for weekly clients up to 4 times annually; he may cancel service for bi-weekly clients 2 times annually. For each visit that is cancelled for any client beyond the allotted number of annual cancellations, the client will receive a $50 service credit.
Cancellations made less than 5 days before the scheduled visit incur a $50 cancellation fee to compensate for menu planning and administrative efforts made on the front end of your visit.
I generally prefer to use my own tools (knives, pots, pans, etc.). I bring an equipment kit to each session, but (with your permission) it may help to use some of your pots or pans when cooking several items at once. I do not travel with a blender or food processor, so the availability of certain menu items will be determined by the appliances you have available. Whatever Tupperware or storage containers you have are fine with me, just keep in mind that availability of certain types of containers and dishes can effect the availability of certain menu items.
Because of certain health benefits I do insist on using certain ingredients. For example, because of its tolerance to high temperatures, I insist on coconut oil and olive oil as my primary cooking oils. I also insist on sea salt over iodized table salt, and honey in place sugar (in most cases). It would also help me greatly when shopping for you to know what your expectations are when it comes to the quality of your meat. I personally recommend meat that is hormone and antibiotic free, locally sourced, and farmed using verified humane practices, but I realize that due to price and availability these products are not always ideal for most clients. Please let me know what your expectations are so that I can make the best decisions in regards to quality and affordability when shopping for you. Also, please me know the grocery store that you using shop at.
Thank you so much for your interest in my personal chef services and the opportunity to prepare fresh and healthy food for you and your family! I look forward to hearing from you!