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Q: What is the difference between a Personal Chef and a Private Chef?

A Private Chef usually holds a full time position with one family, often living on premises and preparing up to three meals each day.
A Personal Chef serves several clients and prepares multiple meals on an agreed upon cook date to the clients specifications. The meals are then stored accordingly, and accompanied by heating instructions so that the client may enjoy them at a later time.

Q: Do you cook in my kitchen?

Yes. We prepare your meals in the safety of your kitchen. We will bring the fresh ingredients along with any necessary equipment along with our portable pantry. Upon completing your service we will thoroughly clean your kitchen leaving behind only fresh aromas of home cooked meals.

Q: How long will you be in my house?

Along with shopping for the days fresh ingredients, it will take several hours to complete service. Everything is being prepared from scratch to your specifications.

Q: How do you store the food?

You can choose from re-usable Pyrex containers, or plastic disposable containers. The advantages of the Pyrex style is that they are environmentally friendly, are uniform allowing for excellent storage properties, and can go from refrigerator to microwave or conventional oven. The Pyrex are a one-time fee based on your needs, and are yours to keep should you choose to discontinue the service. Should you prefer the disposable containers it will add $15.00 to $20.00 to the food account per cook date.

Q: What is on the menu?

Menus are developed in advance using specifications from the client assessment. They will be presented to the client in advance of the cook date for final approval. If any changes need to be made we respectfully ask that you communicate that to us at least 48 hours in advance. Rest assured your satisfaction is paramount, and we will work to exceed your expectations.

Q: Where do you shop?

My goal is to provide your family with the freshest ingredients available at the best price. If you have a preference as to where I shop, please just communicate that with me and I will be happy to do so.

Q: The cost seems to be in line with what I would pay at an upscale casual dining restaurant. Why is that?

That is correct. Depending upon your menu selections, the average cost per serving is between $15 and $17. The value built into the service is as follows:

  • The assessment process allows us to determine your likes and dislikes, allergies, and medically specific requirements when preparing your meals
  • Customizing your menus and recipes to specific desires
  • Helping you to achieve goals such as low-carb, Paleo, Mediterranean, etc.
  • Allows you to enjoy a cocktail, or a bottle of wine with dinner without the risk of driving afterwards
  • Eliminating the grocery shopping process for you
  • Variety
  • Reduced waste
  • Prepared meals in the safety of your kitchen
  • Packaging, labeling and storing your entrees with specific heating instructions
  • Ongoing support with an open and honest culinary professional who cares about your nutritional goals
  • The ability to enjoy great meals in the comfort of your home
  • Will make wine suggestions to pair with your entrees if requested
  • No more wondering What’s for dinner after a hard day of work
  • The best part is we give you your time back to relax or pursue other interests

Q: What type of side dishes do you prepare?

I prepare side dishes that complement the entrée. As always feedback is welcome and if there is something specific that you would like I would be more than happy to prepare anything so long as I can obtain the product. If you have a family favorite or restaurant favorite that you just have not had time to prepare at home I will make every attempt to do so. Please note - Extra side dishes may incur additional charges.

Q: Do I need to be home when you are cooking?

No, and most of my clients are not home at the time of service. If you are at home on the cook date you will notice that I am extremely busy as my job as a Chef requires me to multitask on a grand scale. I would appreciate it if we could keep distractions to a minimum, as I would not want to poorly execute one of your entrées or have some type of mishap. If you have things to discuss with me I would be more than happy to discuss them with you before or after service.

Q: How do I pay for the service?

All fees for my services are due on the date of service and can be paid by cash or check.

Blue Plate Gourmet
 Phone: 623-734-5060
Email: theblueplategourmet@gmail.com

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