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 client's particular requests and requirements. These meals are packaged and stored so the client can enjoy them at their leisure in the future. This is not to be confused with a Private Chef, who is employed by one individual or family full-time, often lives in, and prepares up to three meals a day. |
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How does the service work?
First, we will meet to do an assessment of your needs. We will discuss what foods you like and dislike as well as any allergies or special dietary requirements you may have. If you don't like zucchini, you will never see it. If you love garlic mashed potatoes, they can be served at every cookdate, if you like!
Based on our assessment and what is in season, we will come up with a menu. Once we have agreed on the menu and cookdate, I will shop, prepare (using my own equipment), and package the meals in your kitchen during the day. The Dinner Fairy even cleans your kitchen afterward, leaving nothing behind but the aroma of homecooked food and a refrigerator full of delicious entrees.
Can you cook in your home and deliver meals?
No. It is against Colorado State Health Department regulations to cook food in an uncertified home kitchen and transport it.
How can I justify hiring a personal chef?
Suppose you were to pay yourself $ 25 an hour to prepare meals for yourself and your family. It would take you approximately 9-12 hours per week to do all the meal planning, grocery shopping, cooking, and cleanup. You've just spent between $ 225 and $ 300 of your time. Add grocery bills of around $ 60-90, and you have justified hiring a personal chef.
How much are you spending every week eating out? How much are you spending on groceries that you end up throwing away because you are too tired or busy to cook?
Hiring a personal chef can save you time and money. About the Chef Elizabeth Watts is a native of Kansas City, Missouri. Both her parents came from small Midwestern towns. She spent many summers with her maternal grandmother in rural Nebraska. Like many women of her generation, her grandmother made almost everything from scratch. She grew her own vegetables and canned them. Most meat she used was raised by her husband and processed by a local butcher. Dairy products were purchased from the "butter-and-egg" man. Apple and cherry trees in her yard produced pies in the summer, apple butter in the fall, and homemade jam in the winter. She even made her own sauerkraut. From this rich environment, Chef Liz began a lifelong interest in food and cooking. Taught by her grandmother and mother, Liz continued cooking for family and friends and began her personal chef business in 2001 in the Washington, DC/Baltimore area. She moved to Denver in 2007.
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