Curtis Cooks!...your Personal Chef Service

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Chef Curtis • Services • Menu • Prices • Payment • Gift Certificates • FAQ • Contact • Links

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FAQ

1.  What is a Personal Chef?

A Personal Chef serves several clients, usually one per day, and provides multiple meals that are custom designed for the clients’ particular requests and requirements.  The meals are packaged and stored so that the client may enjoy them at their leisure in the future. A private chef on the other hand, is employed by one individual or family full time, and is often “living in”, and preparing up to 3 meals per day

2.  Do you cook in my kitchen?

The Health Department requires that I either prepare food in an approved commercial kitchen, or in your home. By cooking in your home, I'm able to offer you a more affordable service. Although I cook in your home, I bring all the cooking equipment I need for your service. You need only provide the refrigerator, freezer, microwave and oven. On my cooking date I'll bring the fresh ingredients for your meals along with my own cookware, and prepare your meals in your kitchen.  At the end of the day I'll leave your food properly stored, the kitchen clean and full of the aroma of good home cooking!

3. How long will you be here?

As I'll generally be preparing up to 5 different entrees and side dishes from scratch, food preparation time usually takes 5-7 hours. But of course I'll work with your schedule so that my cooking date and time fits into your schedule.

4. How do I reheat the food?

All entrees that have been stored for you in your freezer should be defrosted overnight in your refrigerator, to be heated and enjoyed at the peak of their flavor the next day. I'll 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.  During our initial assessment, I'll 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 appropriately sized, uniform storage containers for you.

6. Can you use my containers?

Sure I can, but once again, uniform size containers take less storage space in your freezer. And I do prefer to bring the appropriate containers for the entrees.  If you will clean and save the containers for me that held the entrees you have already enjoyed, I'll take those back each cooking date and rotate containers as necessary.

7. What type side dishes do you prepare?

I prepare side dishes that complement the entree you have selected.  For instance, if you have ordered a savory stew entree, I will prepare a rice or polenta side dish.  You may even decide to select and prepare your own green vegetables since people have such strong preferences in that area. Otherwise, I will choose  side dish as appropriate for your entree.  Additional sides can be provided for an additional fee of course.

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

My fees actually represents all of the components that make up a professional personal chef service.  They include:

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Initial client assessment

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meal research and selection

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menu preparation

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grocery shopping

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meal preparation in your home

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packaging, labeling, and detailed heating instructions

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clean up

One advantage of a personal chef over restaurant is convenience!   You have everything done in your home instead of driving to a restaurant, parking, waiting for a table, hoping to get good service, tipping the server and driving back home.  With a personal chef service, you can heat a wonderfully prepared meal and enjoy it in your own home.  And, of course, that means you can eat it when you want it and where you want it!

9. What is the initial client assessment?

This is the initial meeting between you and your personal chef.  During this time, I determine what you like to eat and whether or not you have an allergies, sensitivities, or medically specific requirements.  Those are taken into account when preparing your entrees.  I also find out what your likes and dislikes are.  I will talk with you about your kitchen and storage areas.  I learn as much as I can about your specific culinary situation and then I can submit meal selections for your approval.  This meeting emphasizes the personal in personal chef service.

10. When do I pay you for your services?

You'll pay for the service in advance of each cooking date. You may pay for your first service after our initial meeting, or we can make other arrangements.  On each subsequent cooking date, you'll leave me a check for the next scheduled cooking date.  I may even offer an online form of payment as well, such as PayPal.  

11. How long will the food last us?

It's math and logic really.  I'll make a predetermined number of entree's. Let's say...20 servings.  For two people, that's 10 meals or 10 days.  Four people, it's 5 meals or 5 days.  How often you eat them is up to you.  The more often you eat them, the sooner I'll be able to return.  

12. How often will we need your service?

This goes hand in hand with question 11  We can set up a schedule for me to return, or just notify me when you're ready for more food! My service is personal.  I’ll make sure it supports your busy lifestyle by catering to you.

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Chef Curtis • Services • Menu • Prices • Payment • Gift Certificates • FAQ • Contact • Links

Curtis Cooks! 2007

Preparing healthy, affordable meals in Frederick and surrounding counties in Maryland, Virginia, West Virginia, and Pennsylvania

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