FAQ
Q: What is the difference between a Private Chef and a Personal Chef?
A: A Private Chef is an employee of and sometimes lives with a family, serving up to 3 meals a day. Since they work for only one client, they are very expensive. A personal Chef is independent and has several clients, which keep the costs down for you.
Q: Where do you cook the meals?
A: Because a Personal Chef does not usually carry a Caterers license, which requires the overhead of a commercial kitchen, they cook in the clients home.
Q: Are you licensed and insured?
A: Yes. Any assistants working for the Chef are bonded. We carry full liability and property damage coverage. This is a business and we take every precaution to keep you and your family safe. The Chef has also completed all required exams to ensure public safety and health.
Q: Can I watch and chat with you while you work?
A: Chef CJ works with sharp knives and hot foods and it is dangerous. While the chef sets up, this is fine, but once cooking begins, the chef’s full attention will be on the preparation of your meals. Cooking classes are available and are set up so that there is plenty of time for discussion and questions.
Q: How often will you cook?
A: That depends on you. We work with each client and will schedule according to your specific needs.
Q: When and how do I pay?
A: Payment for food is in advance. When the first cook date is scheduled, Chef CJ will collect the funds necessary to purchase the food. Payment for the cook date is due on or before the scheduled date. Most clients pay for both the food and the next service in advance. We accept cash and checks at this time.
Q: Can we get half orders?
A: Unfortunately, it takes as much time to cook a half order as it does a full order. This is a business and we have to take the time factor into account when setting our prices so half orders are not available.
Q: My doctor has me on a special diet. Can you cook this for me?
A: When we sit down to do the Personal Gastronomy Profile, this will be addressed. If you have the recipes and specific guidelines from your doctor, Chef CJ will be happy to accommodate you.
Q: Do you bring storage containers or do I need to buy them?
A: At the time of the Personal Profile, we will also check out your kitchen to ensure all appliances are in working order and see what type of storage you have. If necessary, Chef CJ will purchase any needed items for cooking and/or storage and add them to your bill. The cost can run from $20 to $100, depending. It is our experience that only a few items need be purchased. Many clients prefer disposables so that there is nothing for them to clean up afterwards.
Q: How much space do you need to store the meals?
A: Cooking and storing a weeks worth of food takes up a large amount of space. We try to put everything in the refrigerator and let you decide which meals you want to put in the freezer for later. Most entrees last 5 days in the fridge (fish/seafood need to be eaten within 3 days), so we need more clear space in the refrigerator than the freezer. We store items for “family style” service. This allows everyone to take as much or as little as they wish, and saves a tremendous amount of space vs. packaging each meal individually (like frozen TV dinners). It also saves you a great deal in container fees.
