Chef

A K-5 Kitchen Aid, simply, is a 5 quart mixer. It's very versatile and convenient. Given the size, it's very easy to locate in a designated station. Also, I have the the ability to create small batch soufflés in real time, no prepping ahead. Normally, in hospitality, you'll use a 20 qt., 40 qt., 60 qt., 80 qt. mixer. Which has too much capacity. Also, the K-5 has all the attachments you'll need for anything. It slices, shreds, mixes, kneads, whips, grinds, etc. I could go on and on because the limits are endless. Suffice to say, this piece of equipment is very valuable.

Well it's really wasn't funny then, but, one time a cook was lighting a pilot light and threw the lit piece of paper they were using to light the stove in the garbage can. The can caught on fire in the middle of the rush.

I love to use Pacific Sable when preparing a fish course. It has wonderful characteristics and is always pleasing.

At home, I make a variety of charcuterie that includes a well flavored Bratwurst. So, I would say: Bratwurst, simmered in Celis White Ale and grilled over hickory, served with a side of spicy Creole mustard, warm Yukon gold Potato Salad and Jicama Coleslaw.

A tie between Paul Bocuse's French Cooking, the other is Pates and Terrines

Nope. Prior to Publish 6 (the big chef revamp), component experimentation did make a difference (although this was small with low-level components). Now, most components aren't even experimentable (carbosyrup, alcohol, containers, etc) and those that are have their own effects, and do not pass that experimentation on to the final item. So your best bet for components is to use cheap, crap quality resources, saving your good stuff for the final item.

Right from the beginning, your tastes and preferences are the first priority. Before any menus are planned, we will meet and make a detailed survey of the likes, dislikes and requirements of everyone in your household. We will consider not only your food preferences and dietary requirements, but also your schedule and meal habits to develop a truly personalized service plan.

A private chef is employed by one individual or family full time, and is often “living in”, and preparing up to 3 meals per day. A personal chef serves several clients, usually one per day and provides multiple meals that are custom designed for the client’s requests and requirements

There are a variety of options for meal packaging. I provide heavy aluminum containers with locking plastic tops as part of my service. These containers can be reheated in a conventional oven or in a microwave oven. Clients have the option to purchase at their cost Pyrex or equivalent containers if that is a preference.

It depends on the number of meals you request, and the sizes of the containers, but it does generally require a large amount of freezer space. I will look at your freezer to see how much room you have available. Efficient storage is one of the reasons I prefer to select the appropriate size containers for uniform & maximum storage.

Health Department regulations require that all meals be prepared either in the home of the consumer, or in a licensed and inspected commercial kitchen. Preparing meals in your home insures that you are provided with the freshest, highest quality food possible.

All of your menu items will be made from scratch. Depending on the number of entrees, a typical service takes from four to six hours. I am happy to accommodate your schedule in any way I can, but it will also have to fit in with other client schedules.

You do not need to be home during the service. In fact, most clients are not at home. We can arrange a key pick-up or I can arrive before you leave in the morning.

I prepare side dishes that compliment the entrée you have selected. For instance if you have ordered a savory stew entrée, I will prepare a rice or polenta side dish to be enjoyed with the stew.

I’d be happy to provide that service for you. However, it will entail an additional fee.

Depending on how many entrees you order, and how many evenings you eat at home I can determine approximately how long meals will last. If you travel for business or entertain in restaurants during the week or just enjoy eating out on occasion’ your meals will take you further than if you eat in each night.

My services are completely flexible, so that almost any request can be accommodated. If you find that you have more leftovers than you need, I can plan a weekly service for you. If you find that you don’t have enough food I can do a monthly service.