Hi folks! I am thinking seriously about being a Personal Chef, and am stashing $ for the mentorship program. In the meantime, I have been lurking through this forum, reading and gleaning as much info as I can. I work 40 hours/week in food service and have been doing this for almost 12 years. I know my way around food pretty well, and consider myself a very capable--if not ambitious--cook. I have always done most of the cooking for myself and my boyfriend on the weekends, when I have the time for the creative effort and don't mind the clean-up. I usually freeze for the week, and it works out well for us. In fact, I find the freezer to be the best invention since--dare I say??? However, I do love a fresh salad every night. And I like to jazz up black bean burritos that I pull out of the freezer with some guacamole. The list of fresh-made accompaniments to any meal goes on and on. My question I guess, is how does a PC cooking for a client for one, two or four weeks and freezing meals for them deal with side accompaniments that cannot be frozen?
Hi, If you become a personal chef, you can set up your service however you choose....or whatever your clients prefer. For the very reasons you mention, I have chosen to offer entrees only. Then I suggest the side dishes or appropriate vegetables. For instance with lasagna, my serving suggestion would be "tossed green salad", but I don't provide it. Other personal chefs offer only fresh service, so freezing isn't a problem. I would suggest joining APCA as soon as you can, so you have access to the members' forum. There is a goldmine of info. to absorb!!
Not everything is frozen any way. I mainly have weekly clients, but I do have one "regular" service aka "frozen service" client. I simply tell them they will want to eat salads etc first...or at least within 4-5 days. So, say the day of the cookdate, they eat non-freezable items, then if have to repeat that dish, then eat it within the next 4 days. Follow me?
Also, avocados can be frozen...They freeze fine as long as they are tightly sealed like in vacuume sealer. Can even buy avocados peeled & seeded in grocers dept...they are in cryovac packaging...I have actually bought these...they are real avocados...& have frozen them before their expiration date with no problems. That being said, I have not tried freezing guacomole though.
Like Anne said, join as soon as you can....you will be amazed at what you will learn.
Even if you want to freeze -- and it sounds like you're a fan -- it's not a big deal. Many of those accompaniements actually do freeze. (Coleslaws freeze really well, for example) Or you can do variations on the theme -- refrigerator pickling will help "fresh" veggies last for a month.
Then you can also help your clients with recipes and serving suggestions. One of my clients orders only entrees and I leave serving suggestions for sides that include salads, fresh veggies -- and typically several quickie recipes, such as mix one can of black beans, frozen corn kernels and a can of diced green peppers, season with salt, pepper and cumin. or, mix frozen corn kernels with frozen soy beans to make an updated version of succotash. If your client's got more time, you can get fancier, less time, leave some herbed butters/seasoned oils so that they can use them over frozen or fresh veggies.
