Frequently Asked Questions
What is the difference between a Private and Personal Chef?
A private chef cooks for one family or individual on a regular daily basis, preparing meals that suit the unique culinary needs of their client.
As your Personal Chef, I do the same thing! I create a menu based on the food preferences we discussed in your initial consultation. I shop for and prepare your family's meals, package them, clean up and go on my way. The next day, I will provide the same service for another household. I like to think of my service as both private and personal.
What is involved in an initial consultation?
My consultation interview and kitchen inventory is designed to gauge new clients' culinary preferences, address any food allergies or dietary needs and review your kitchen and how it is equipped. It's also an opportunity for us to get acquainted and provides me with the information I need to create personalized menus specifically for you and your family.
Are you insured?
I am fully insured and hold safe food handling certification. My liability insurance does not allow me to purchase or serve alcoholic beverages. Nutmeg Kitchens is also incorporated as a California Limited Liability Company.
Why do you cook in my kitchen?
In California, most foods that are resold must either be prepared in a commercially licensed and inspected kitchen, or prepared in the client's home. By cooking in your kitchen, I use the same environment that you use when you cook for your family - so you have all the assurances of quality.
Do I need to be home when you cook?
How long will you be in my kitchen?
Typically, I come to your home when you are at work, at school or busy with other obligations. We will discuss home access and relative safety issues during our initial consultation. The best thing is that you know there will be delicious food in your fridge when you come home!
A cheffing day can vary between 4 and 6 hours depending on the number of entrees, side dishes and other services you request. It is my goal to serve you as completely and promptly as possible, and always leave behind a clean kitchen.
Can you prepare meals based on special diets?
I am not a licensed nutritional professional, but I can work with you and your nutritional specialist to create menus that meet the specific dietary needs that you or a family member may have, and also satisfy everyone's palate.
Are you a caterer?
Yes and no. I am not a caterer in the conventional sense. I specialize in events of 50 or fewer guests for which I create menus that reflect a theme or the occasion. I shop for the ingredients and prepare your selections in your kitchen. I can assist with food plating and serving ideas. However, I do not cook from a commercial kitchen, so your food must be prepared on site in your home or in a space with a kitchen. I do not maintain a wait staff or catering equipment but can provide you with resources for these services. My liability insurance does not permit me to purchase or serve alcoholic beverages. It is your responsibility to purchase and serve alcohol or hire a bartending service.
What is your educational background?
What professional resources are available to you?
I am a graduate of the University of the Pacific in Stockton, California with a Bachelor of Arts degree in English and History. I completed the Professional Culinary Program at Tante Marie's Cooking School in San Francisco, California and have continued my culinary education by attending numerous cooking classes and seminars.
I am an active member of three valuable professional groups - the Personal Chefs Network, the San Francisco Professional Food Society and Slow Food USA. These associations provide me with information about the latest in food trends, nutrition, organic/sustainable agriculture and food products, access to innovative and healthy recipes and ways to make my business unique and personalized.
