Why hire a personal chef?
The reasons you may want to consider a personal chef are varied: you may be on a restricted diet for health reasons; you may wish to lose weight; or your busy lifestyle may require some assistance to provide your family with healthy meals.
What are the benefits of having a personal chef?
The benefits of having a personal chef is that you get to decide what you want me to cook at all times! I can present you with menu ideas or you can provide your own favorite recipes - whatever you choose. I can also cook as sophisticated or homely as you prefer. Many clients enjoy mixing it up -ordering a combination of homestyle and/or comfort food and more gourmet style cuisine.
Who can benefit from a personal chef?
All types of people can benefit from the services of a personal chef and enjoy freshly prepared meals tailored to their specific tastes and lifestyles and health needs. Harvest serves a variety of clients including busy professionals, new parents, vacation bound people or families & couples who don’t have a lot of time, interest or skills to plan, shop for and prepare daily meals.
Why do you prepare the food in my kitchen?
Law requires personal chefs to use their client’s kitchens unless the chef has access to a licensed commercial kitchen. I will bring all necessary ingredients and everything needed to prepare your meals including pots, pans, and utensils. Your kitchen is left clean and the only evidence of our presence is the wonderful aromas left behind!
How is a personal chef more affordable?
If you consider the amount of time you would spend menu planning, shopping, driving to and from the store, cooking and cleaning up, an average week’s worth of dinners take about 15 hours work! That is time you could free up to spend more time with your family or pursue other activities you currently just don’t have time for. In most cases, a personal chef service is less expensive than eating in a restaurant, which includes driving to and from the restaurant, paying a tip of 15% upwards, waiting to be served and coping with menu limitations.