1) What is the difference between a personal chef and a private chef?
Private Chef: is an employee, employed by one family or an individual on a full time basis. Many times this chef is a live-in and prepares up to 3 meals daily.
Personal Chef: is a business owner who serves many clients and provides many meals that are customized for each clients's needs. These meals can be packed based on the needs of the client, to be eaten when desired.
2) Do you cook in my kitchen?
Yes, I will prepare your meals in the safety of your kitchen. Before I leave for the day, everything I use is cleaned and returned the way I found it.
3) How long will you be here?
I will be cooking several entre'es and side dishes from scratch, it will take several hours. The amount of time is dependent on the time the food takes to cook and the set up of the kitchen.
4) What is typically covered for your fee?
Peronal Chef: My fee covers one entre'e and two side dishes per meal per person Monday-Thursday. Shabbat & Yom Tov fees are higher. The amount of food prepared will be dependent on the eating habits of the client.
For Catering & Food Service Clients:
Client is responsible for all food cost, paper goods & tablecloths (if applicable). Upon signing of agreement the client is given an estimate of food cost, paper goods etc. These estimated cost are PAID IN FULL at the time of signing of agreement. If the cost are higher the client will be billed for the difference in the final bill. If the cost are lower the final bill will be adjusted as a refund to the client. In addition there is cost of labor. Labor cost will include time to cook food, set up,clean up and wait staff.
5) How is the fee determined?
The fee for service is determined by various factors. These factors include a) the type of main course cooked. b) the time it is estimated that the food will take to cook. c) the amount of entre'es and side dishes requested to be prepared. d) How often the service is provided to client. e) Fees for weekday meals are different than fees for Shabbat, Yom Tov and Sunday meals.
6) Is there a Mashgiach Fee?
As a general rule there is no masgiach fee. However in the event that the client or the synagogue request a mashgiach this fee is the responsiablity of the client.
7) Does the client heat the food?
Yes, deforsting and heating instructions can be left upon request.
8) How much freezer or refrigator space do you need?
This will depend on the amount of food requested to be cooked, size of and amount of containers stored.
