Personal Chef Serving Chicago and its Suburbs

Personal Chefs Gregory Johnson Sr. & Mildred Johnson are members of APPCA

Personal Chef International Code of Ethics

Certified Personal Chef
Food Manager
Licensed & Insured

Personal Chef Serving Chicago and its Suburbs

Personal Chef Serving Chicago and its Suburbs

Served as Culinary Arts Instructor for: Washburne Culinary Institute, Kennedy-King College, Triton College.

Serving Chicago and its Suburbs

1. What is the difference between a Personal Chef and a Private Chef?

A private chef is employed by one individual or family full time, and is often �living in�, and preparing up to 3 meals per day.

A Personal Chef serves several clients, usually one per day, and provides multiple meals that are custom designed for the client�s particular requests and requirements. These meals are packaged and stored so that the client may enjoy them at their leisure in the future.

2. Do you cook in my kitchen?

Yes, I do prepare your meals in the safety of your own kitchen. On our agreed upon cooking date I bring the fresh ingredients for your meals along with my own pots, pans and utensils. I prepare your entrees on site. At the end of the day I leave your kitchen clean and full of delicious aromas.

3. How long will you be here?

I�ll be cooking several different entrees and side dishes from scratch, so it will take several hours. I cannot say exactly how many hours, however I am most willing to work with your schedule or situation, and we can make arrangements in advance so that my cooking date fits into your schedule compatibly.

4. Do I heat the food?

Yes. Any entrees that have been stored for you in your freezer should be defrosted overnight in your refrigerator, and heated, to be enjoyed at the peak of their flavor.
I will leave you easy to follow heating instructions for each entree.

5. How much freezer space do you need?

It depends on the number of meals you request, and the sizes of the containers, but it does generally require a considerable amount of freezer space. Why don�t we take a look at your freezer to see just how much room you have available...Efficient storage is one of the reasons I prefer to select the appropriate size, uniform storage containers for our clients.

6. Can you use my containers?

Once again, uniform size containers take less storage space in your freezer, and I prefer to choose the appropriate containers for the entrees I am preparing for you. I suggest pyrex or corning ware containers and there will be a one time fee for these. These will be yours to keep. If you will set aside the clean containers that held the entrees you have already enjoyed I will re-use those for the next cook date. If you prefer disposable containers I will bring those with me each cook date.

7. What type side dishes do you prepare?

I prepare side dishes that complete the entree you have selected - For instance, if you have ordered a beautiful savory stew entree, I will prepare a rice or Polenta side dish to be enjoyed with the stew. .

8. What if I want you to prepare additional side dishes as well?

I�d be happy to provide that service for you. However, it will entail an additional fee.

9. The cost seems to be about what I would pay for an entree in a restaurant - why is that?

Although my fees are a service fee per cook date, they actually represent all of the components that make up a professional personal chef service. For example, the assessment process that I complete to determine what you like to eat, and how you like to eat, and whether or not you have allergies, sensitivities or medically specific requirements I will take into account when preparing your entrees is one of the features - that, along with customizing my recipes to reflect your wants and requests, submitting meal selections for your approval, the grocery shopping, coming to your home to prepare your entrees in the safety of your own kitchen, plus packaging, labeling and storing your entrees are more features.

If you were to compare a personal chef service to restaurant service you could think or it this way: For a restaurant, you must drive to get there, possibly wait for a table, take a chance that your server is having a good day, and if you have allergies or special requests you don�t always have the guarantee that they will be honored, since most entrees are �assembly line� ready in the kitchen. After eating your meal you must pay for it, tip the server, and get back in your vehicle to drive home.

If you have a Personal Chef Service, you can heat a beautiful entree that has been prepared specifically for your palate and requirements, and eat it in the comfort of your own home. You can even enjoy it curled up on the couch in your �jammies� if you want.

10. Do I pay you ahead of each cooking date?

Yes, there will be a $100.00 grocery deposit due prior to the cooking date and the fee for service is due on the cooking date.

11. How long will the food last us?

Depending on how many entrees you order, and how many evenings you eat at home we can determine approximately how long your meals will last. If you travel for business, or entertain in restaurants during the week or just enjoy eating out on occasion your meals will take you further than if you eat in each night.

12. How often will we need your service?

I�ll be happy to help you determine just how often you will want to schedule my Personal Chef Service to best serve your needs. We�ll make sure it supports your busy lifestyle without putting any pressure on you.

13. Can I order half of the regular service?

I wish I could make that available to you, but the service doesn�t work that way. For this to be a profitable business for me, I can not take the same amount of cooking time and produce half the amount of food. It takes the same amount of planning, shopping and preparation time to cook 10 portions of food as it does for 20 portions of food.

Serving Chicago and its Suburbs