FAQS

Where do the recipes come from?

I read cookbooks like other people read novels! Many are family favorites I have collected over the years. A few I have come up with on my own. I enjoy experimenting with new recipes and rarely cook the same recipes for my family, so I have had years to accumulate recipes. Some of the more popular sources for my recipes are Gourmet and Bon Apetit and Cooking Light Magazines, cookbooks from Ina Garten & Giada de Laurentiis and several other Food Network personalities, vegetarian diva Deborah Madison, Australian author Donna Hay, Martha Stewart, Nancy Silverton, Rosie Daley and Dr. Andrew Weil, The Silver Spoon Cookbook (truly authentic Italian dishes), George & Piret Munger, & Marcella Hazan. Others come from cooking classes I have taken over the last 15 years. I am also more than happy to cook any family favorites you might have.

What are your credentials?

I have been baking and cooking since the age of 8 in my Italian mother’s and grandmother’s kitchen. It is what I like to do more than anything else. You will see that passion in the food I prepare for you. I prepare everything from scratch, as I have for those I care about all my life. I am not a professionally trained chef.

As a Registered Nurse with a Bachelor’s of Science Degree, I worked as an Oncology nurse for three years, and then switched to Pediatrics and worked at Children’s Hospital in San Diego for eleven years. I am a proud member of the American Personal & Private Chef’s Association (APPCA). I am certified in Food Safety through ServSafe & the National Restaurant Association, and am fully licensed and insured. I also have practical experience running a small business in the state of California.

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

A Personal Chef has several clients, usually one per day, and prepares multiple, palate specific entrees and side dishes to be consumed over a period of time. A Private Chef has only one client and cooks exclusively for that client and is employed by that client on a full-time basis.

Is there a contract involved?

No, there is no ongoing contract. Try the service and see if you like it and if it meets your needs. If it does, we can reserve several dates in advance so you have a cookdate reserved and don’t run out of food! We can easily work around vacations and holidays so you don’t end up with too much food. I do ask that you give me 7-10 days notice should you need to cancel a cookdate so that I can reserve that date for another customer.

Can you prepare special meals for me? I am a diabetic/vegetarian/cardiac patient, etc.

Yes, I will be happy to do so, as long as you provide me with specific instructions so that I can safely prepare your food just as you require it. If necessary, I will be happy to meet with your dietician/doctor/personal trainer in order to get specific instructions.

My children are finicky eaters. How can you help?

I can prepare some of your meals that will appeal to children as well as adults, and I can also “pull out” their portions when I am preparing a dish for more adult palates. For example, if I am making a chicken dish for you with lots of spices and adult flavors, I can prepare your child’s portion of chicken in a more simple fashion and package it separately.

How will I know how to warm the food?

I recommend that every item is removed from the freezer the night before you plan to serve it, so it will have time to defrost in the refrigerator overnight. I will always provide detailed instructions on how to warm each item, based on your preferred method (microwave, oven, stovetop, or grill).

How long will the food keep?

Foods that are left in the refrigerator will easily last 3-4 days, so I recommend that you freeze whatever you can’t consume in that time period. If the food is frozen, I would recommend consuming it within 2 or 3 months for optimum taste and texture, as it is made fresh without preservatives. I do recommend consuming items containing fish to be eaten within a day or two for optimum taste and texture.

Why do you cook in my home? Do I need to be present?

State health laws do not allow me to cook for you in my home as the health department cannot inspect a kitchen within a residence. I ask that you are present the first time I enter your home on our first scheduled cookdate, if possible, to let me in and go over any particulars about your home (i.e. you have a house cat, alarm system, etc). After that, you do not need to be present and can look forward to coming home to a clean kitchen and wonderful aromas of homemade food prepared just for you.

How long will it take?

Because I shop just for you and prepare everything from scratch, the actual cooking process usually takes about 7-8 hours or so, depending on which plan you choose. I spend an additional 3 hours or so with menu planning and shopping. I will do my best to be out of your way before you get home. If you are home, you will notice that I am doing several things at one time, so please allow me to work with minimal interruptions. I would hate to forget an ingredient, miss a step, burn something, or end up providing you with a poorly executed dish!

Do I need any special equipment?

I bring all the necessary equipment with me, including pots and pans, utensils, knives, cutting boards, towels, etc. I may occasionally ask you in advance if I can use an item that you have that is difficult for me to transport, like a food processor. I do ask that your major appliances are in full working order, that your kitchen is clean when I arrive, and that the countertops are relatively clear so that I will have ample space to work.

How does payment work?

Payment for services is paid upfront, well in advance of the cookdate. If you decide to arrange for service during our initial meeting, you will be required to provide me with a check at that time for the first cookdate. If you require frequent ongoing service, you can leave a check for me when I arrive at your home for the next upcoming cookdate.

Payment methods include personal check or Paypal, which accepts Mastercard, Visa, Discover, American Express, or your personal Bank Card.

In regards to grocery purchases, I will provide you with an invoice equal to the exact amount of grocery bills on the cookdate. Payment is due within 3 days. Some clients prefer to provide me with a debit card or credit card with a small balance on it (say $200) to cover the cost of their groceries so they don’t need to be bothered with that detail. This is the easiest option as I don’t need to leave you an invoice each day and you don’t have to write me a check each cookdate for the groceries.

Can I choose the menu?

During our initial meeting, we will come up with the first week’s menu based on your tastes and dietary goals. After you try the meals we will “fine tune”…how much spice, portion size, more fish, more vegetables, etc. If you like, you can email or phone me a week or more in advance of each cookdate with requests from an extensive list I provide you with. That way, I have time to go to any specialty shops for special ingredients, etc. All that being said, most of my regular clients leave it up to me to choose the menu…based on their likes and dislikes. That way I can purchase what looks the best at the market…and take advantage of specials. I tend to introduce new recipes all the time, so if you want something you had in the past, feel free to let me know.

Is feedback welcome?

Feedback is not only welcome, but imperative. The more feedback you give me, the better I am able to fully personalize the service to your specific tastes. I will usually call a day or two after the cookdate to see if the meals are to your satisfaction.