Discussion Forums
for the
Personal Chef Industry

Okay, so I've tested my abilities at home...I can pull off 4 or 5 entrees in a day but how on earth do you pull off 8!?
Thanks much of any input

Generally speaking, you don't. The "standard" service (kind of the baseline from which the individual client's service is scaled up or down) is 5 different entrees and side dishes, 4 servings of each (5/4).

Depending on the client's needs, they may want a 3/2 (fresh service, typically)or a 5/6 (lots of kids) or the like. But 8 different entrees and sides sounds like 2 cookdates to me.

Keep up the practicing - when you're ready to roll you'll be good to go.

Cheers,

Gord

Yeah, ya don't. Oh, you could. I should say I don't! Can't, won't. There are chefs who do. Stronger men and women than most of us!

But, it also depends on the menu in question. I have one client who does regularly order 7-10 items -- but she's an entree only client, so I don't have to do sides for her. Another client always seems to order very simple, very basic entrees -- simple sautes with a sauce, items with few ingredients. And her tastes in sides is also very simple; she prefers roasted vegetables with just salt, or blanched veggies with flavored oils. I could actually do 8 entrees for her, if I had to.

But most folks go with 4 or 5 items. They're rarely going to eat our food every night of the week, no going out, no ordering out, no "cooking" something on their own.

Yep, this is really done on an exception case. And I am one of those chefs that have done 8 & even 10 entrees plus 2 sides per entree in one day (spending about 6 to 8 hours "cooking time" 1 hour shopping, & 1 hour total driving time). Anyway, one has to be very organized & prepared to be worn to a little bitty nub at the end of the cook session..literally. I have weekly clients who prefer nothing to be frozen, and usually it is a 3 or 4 entree service...so I do not do this often...it is only when I am going to be gone for 2 weeks, then they don't mind me freezing their food (otherwise, they would have to go without my service for a few weeks...they prefer me to freeze at that point...GREAT clients).
I have one client who doesn't mind me freezing...& that's b/c he DOES eat my food every day (breakfast tacos, meals being eaten for lunch & dinners)....I make 4 servings of two meals, and 6 servings of another meal. He is on a low fat diet, & hasn't even changed his menu in 2 months..so far he's lost 75 lbs since May. He is one of those rare exceptional people who don't mind eating something day in & day out. Personally, I need more variety....but to each his own.

Most folks will order 5 max. They are still going to dine out, eat at friends, have company over &/or go to the drive thru, delivery, etc. so anything more than 5 meals would be too much food.

This is why I have different packages...an entree only, a casserole or one dish meal service, meals with 2 or 4 servings...with 1 or 2 sides. Most folks come from the "don't throw out any food & eat everything on your plate" school...& if they are a weekly client, especially, then I don't want to load them with so much food to where they feel they should never go out etc,thus feeling too restricted. Besides, imo, that would be unhealthy anyway (I do not want any of my clients to over-eat simply b/c they have too much there).

You will find that this service is truly not a one size fits all. Each client will have different needs & wants. It is up to us to put the "personal" into our personal chef service. Hope this all makes sense.

Thanks to you all...most helpful.
June