What to expect from chef and your service.

Chef visit. The chef will visit the client to discuss menu and to survey the kitchen, workspaces, and dining arrangements. The chef will verify the condition and function of the client’s kitchen appliances, discuss cookware & serve-ware, and make notes to inform menu development and service.

Menu Planning. The chef will create a menu using client input including likes, dislikes, requests, and of course dietary restrictions. Once complete the chef will provide the client with the menu for approval and make any adjustments as needed. Please note that on the day of the event, if ingredients are not available or are of poor quality the chef will make substitutions that may include changing a dish completely. Clients will be notified of menu changes as soon as the chef is aware of any required changes.

Shopping. The chef and/or their assistant will shop for the meal and bring the ingredients with them to the client’s location for preparation.

Prep and Service. The chef and their assistant (if needed) will arrive at the client’s location at least two hours prior to the event to begin preparation for the service. The chef will complete mise-en-place for the meal’s dishes and begin preparation of some components of the meal. During service, clients are encouraged to interact with the chef and the pace of service will be adjusted to match the client and guests preferences.

Clean up. The chef will clean the kitchen and load your dishwasher with the dinner dishes. Any client equipment used will be cleaned and put away; counters will be wiped down and sanitized. Floors will be swept.  

Pricing. Pricing is hourly and starts when the chef and/or assistants arrive on the day of service. Clients are responsible for the actual cost of all ingredients purchased for the meal plus a ‘pantry charge’ of $20 to cover spices, oils, and other ingredients that the chef requires from the chef’s “pantry”. A travel fee may be applied for the chef and any additional staff for locations outside the Perimeter (I-285) and will be billed at the IRS current rate of mileage reimbursement.

Client Responsibilities. Clients shall provide a clean kitchen with working appliances and adequate serve-ware to plate and serve the chosen menu. Additionally, any agreed upon client equipment for use by the chef should be in good condition and clean/ready to use.