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Why do you have to cook in my home? Why can't you deliver the meals?By preparing the meals in your kitchen you are assured of sanitary conditions. Also, Oregon law requires Personal Chefs to use their clients' kitchens unless the Chef has access to a commercial kitchen.
Are you insured?I am insured through my membership in the United States Personal Chef Association. I also have my Oregon business license and an Oregon State Food Handler's Safety Certificate.
What type of containers will you store the food in?I prefer to use reusable and/or recyclable containers. I can provide you with a set of Rubbermaid Serve n' Save containers for a one time set up fee of $40 at your first service. These are microwave and dishwasher safe. If you decide to stop the service they are yours to keep. All oven baked entrees will be stored in aluminum foil pans. I will also use Zip loc bags for cer...
Do the prices include the cost of the groceries?Yes, all pricing includes groceries but does not include the cost of the optional Rubbermaid containers used for storing and reheating your meals.
What do I need to do to prepare for the cooking day?Please make sure the kitchen counters are cleared and clean to ensure sanitary working conditions. Your refrigerator, freezer, stove, oven and microwave must be in good working order. The refrigerator and freezer also need to have space to store your meals!
Do I need to be home when you cook?No, however you do need to make arrangements for me to enter your home. We can agree on a place to leave a key or whatever you are comfortable with.
Do I need to provide any equipment?Why do some entrees say "fresh"" next to them? These are the entrees whose quality will deteriorate if frozen. The fresh entrees are consumed on the day that I prepare them for you. For example, if you are having Salmon with Cucumber Dill Vinaigrette, I will wash and season the salmon for you and store it on a plate in your refrigerator. I will also store the prepared vina...
Can you do catering?I can cook for small dinner parties up to 8 people, using your kitchen, china, silver etc. I would need to speak to you regarding larger parties. Please feel free to call or e-mail for details. |
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A Chef For All Seasons - FAQs