Frequently Asked Questions:

Do you cook in my kitchen?
Yes, I prepare all the meals and their components in your kitchen. On our agreed upon cooking day, I bring the fresh ingredients for your meals along with my own pots, pans and utensils to prepare your entrées on site. At the end of the day, I leave with your kitchen clean and full of tantalizing aromas!

What if I’m home? Can I help or watch?
While I love conversing and learning more about my clients, I try to keep the conversation until the end. Distractions can lead to mistakes and injury and nobody wants that.

How long will you be here?
It is not possible to say exactly how long I will be there, but it’s safe to say that I can be there anywhere from 3 to 8 hours. It all depends on the type of menu selections and how many.

Can you use my containers?
Maybe. For the most part I will need to use the Pyrex dishes that stack nicely and neatly, which help me avoid taking over your refrigerator and freezer. There will be times that I’ll ask to use your nice bowl for a salad or some of your Tupperware for sauce or condiments, but that all gets figured out based on your menu selections for your particular cooking day.

What is the difference between a personal and a private chef?
A private chef is usually employed by one client and sometimes lives on the premises. They tend not to have time for any other clients. A personal chef is a roving whisk who has many clients that he or she cooks for at different times.

How much fridge and freezer space do you need?
This all depends on how many meals I’m making for you. But generally I like to tell people that I should be allotted about two medium-sized shoeboxes’ worth of space in both the freezer and fridge. The specific Pyrex dishes that I buy stack perfectly, which is why I like to use them, but all of this will get worked out during our initial consultation.

Am I responsible for reheating all of my meals?
Yes, but that’s the easy part. All you have to do is follow my simple reheating instructions that I leave behind for all of your meals.

The cost seems to be about what I pay for an entrée in a restaurant – why is that?
Maybe. My fees are based on a service fee plus food costs. They actually represent all of the components that make up a professional personal chef service. The service fee includes the assessment process that I complete to determine how and what you like to eat, as well as allergies, sensitivities or medically specific requirements for consideration when preparing our entrées. It also includes the time spent researching and customizing recipes to reflect your wants and requests; submitting meal selections for your approval; the grocery shopping; coming to your home to prepare your entrées in the safety of your own kitchen; plus the packaging, labeling and storing of your meals. The cost of food fluctuates depending on your specific menu choices.

If you were to compare a personal chef service to restaurant service, you could think of it this way: For a restaurant you must travel to get there and possibly wait for a table – even if you do have a reservation. If you have allergies or special requests, you don’t always have the guarantee that they will be honored, since most entrees(accent over e). are built on an assembly line in a fast-paced, commercial kitchen. After eating your meal you must pay for it, tip the servers, pay and tip for valet parking and travel back home.

With The Fork Knife & Spoon personal chef service, you can heat up a delicious entrée that has been prepared specifically for your palate following your dietary requirements, eating it in the comfort of your own home. You could even enjoy it on your couch, in your comfy clothes while you watch your favorite TV show.

Do I pay you ahead for each cooking date?
Yes, I collect the service fee in advance of your cooking date along with a deposit for the cost of food, to be balanced that day. On the cooking date I will collect the fee and the cost of food deposit for the subsequent planned service. Checks should be made to The Fork Knife & Spoon.

How long will the food last?
It all depends on how many entrées you order and how many evenings you eat at home. After this we can determine approximately how long your meals will last. When I leave you your reheat directions I’ll place all entrées in the order I believe they should be eaten to ensure optimal freshness. I will usually encourage you to allow me to freeze one to two meals to be savored for the end of the week. I’ll be happy to help you determine just how you will want to schedule The Fork Knife & Spoon to best serve your needs.