Rule # 39: "Eat all the junk food you want as long as you cook it yourself." – from “Food Rules,” by Michael Pollin.

testimonials

Personal Chef

Reasons to Hire Me as Your Professional Chef

  • Time – Gives you extra time to do what YOU want to do – spend time with your family, relax, do YOUR thing, eliminates time needed for meal planning, grocery shopping, cooking and cleanup.
  • Stress free – Relax in your own home, instead travelling to a restaurant
  • Delicious customized meals – I have vast resources for interesting, flavorful food. Some highlights are Mediterranean, Asian, Caribbean, Middle-East, Vegetarian, American Regional, and on and on. I’m adventurous, and make anything from unique presentations to comfort foods.
  • Promotes family dinner timeAccording to the Minneapolis Star Tribune, “family dinner goes a long way toward keeping civilization from crumbling… Family dinner is one-stop shopping for health and wellness.”
  • Health – Wherever I can, I use fresh, unprocessed ingredients and herbs, better alternative to unhealthy, expensive restaurant meals. According to world famous food authority, Michael Pollin, a diet of processed foods leads to diseases, such as Type 2 diabetes, obesity, cardiovascular disease, and cancer. Angel in the Kitchen meals accommodate special diets, ongoing conditions or recuperation from illness, surgery, etc. I’m willing to consult with your doctor or health professionals, if desired.
  • Money – Most people waste money by over-shopping and end up throwing food away. “Impulse buying” is eliminated, since I shop for the specific meals we agree on, for the number of people in your family. No overhead of a commercial kitchen; all cooking done onsite, at your home or business. Cheaper than expensive restaurant meals with additional travel and tipping costs.
  • Flexibility – Book a one-time meal, or once a week, or ongoing meals throughout the week.
  • Training – Many personal chefs out there have no formal training. I have a two-year degree in Culinary Arts. As I was taught in school, all the meals I offer are complete, with a main dish, carbohydrate and vegetable. Many personal chef’s offer only a main dish and one side. This can be substantially more for your money, as well as more nutritionally sound, and time-saving on your part.

Procedure –

  1. Initial private consultation – preferably in your home to discuss number of meals desired, food allergies of anyone in the household, health conditions, weight-loss goals, dietary restrictions, food preferences and dislikes, etc. Want to speed this up? Fill out and submit the client questionnaire.
  2. Menu planning – I plan a menu customized to everything we discussed. I use extensive resources from past experience, culinary school, professional resources, an extensive recipe collection, etc.
  3. Present menu to you – Can be done by mail, fax, phone, etc. We’ll discuss what works for you.
  4. Grocery shopping – I form a grocery list and shop.
  5. Cook in your home – I always clean as I cook, so your kitchen never looks a mess.
  6. Package and label food – I package the food in containers for your freezer or refrigerator, with reheating or other instructions.
  7. Clean up – I never leave you with a mess to clean yourself.

Perfect For

  • Busy professionals
  • New parents
  • Seniors
  • Recovering patients
  • One-Time gifts
  • College Students
  • Employee / Client Appreciation
  • Those who want healthier meals

Gift Certificates

I’ll be happy to send out a gift certificate upon request.

Pricing

Prices effective January 1, 2010 and subject to change without notice.

Payment

Payment of a grocery deposit and chef service fee is due in advance of cook date. Any overpayment of the grocery deposit will be credited to the next session or refunded. Any grocery overage will be noted and added to the next cook date's invoice, which I leave with you. Payment methods are personal check or cash.

Client Questionaire

If you are interested in hiring me, please fill out this Client Questionaire. This allows me to fully understand your needs.

FAQ’s

What areas do you serve?

We serve most of the Greater Minneapolis / St. Paul, Minnesota metropolitan area.  Some examples include the following: 
Hennepin County:  Bloomington, Brooklyn Center, Brooklyn Park, Deephaven, Eden Prairie, Edina, Excelsior, Golden Valley, Hopkins, Minneapolis, Lake Minnetonka, Minnetonka, Mound, Orono, Plymouth, Richfield, St. Louis Park, Shorewood, Wayzata
Dakota County:  Apple Valley, Burnsville, Eagan, Inver Grove Heights, Lakeville, Mendota Heights
Ramsey County:  Arden Hills, North Oaks, St. Paul, Roseville, White Bear Lake
Carver County:  Carver, Chanhassen, Chaska, Victoria, Waconia
Scott County:  Jordan, Prior Lake, Savage, Shakopee

Will you use my own kitchen equipment or do you have your own?

I prefer to use my own knives. I have a wide range of quality equipment, including cutting boards, pots, pans, small appliances, and even a portable stovetop, if needed. From you, I’ll need a working stove, oven, sink and refrigerator. It may be more feasible to use some of your equipment, so meeting in person or by phone to decide this would help.

Are you insured?

Angel in the Kitchen has full liability insurance. I am also ServSafe Sanitation certified, which insures that I had training in how to follow all food safety procedures.

Should I be at home while you work?

You do not need to be home. If you are, I can concentrate on cooking best by working alone in the kitchen. This allows me to focus on cooking and insures the most safety and efficiency. Children and pets can be particularly distracting, so please ensure they are not a problem.

What do I need to do before you come?

Please have a clean kitchen, empty sink, clear countertops and space in your refrigerator and/or freezer when I arrive. I do all of the menu planning, grocery shopping, food preparing, cooking, packaging, labeling, storing and cleanup. The eating and enjoying, of course, is your responsibility!

I like to cook myself. Why do I need a personal chef?

Our lives are busy with so many things besides meal planning, grocery shopping and cooking. Life is short. This could be a way to spend more quality time with your spouse, children and/or friends.

Why do you prepare the food in my kitchen?

The law requires chefs to cook in a licensed commercial kitchen or in the client’s home, but not in my own home. The commercial kitchen provides for better sanitation through things like space, special sinks, and regular inspections. Cooking in your home eliminates the substantial cost of rent for a commercial kitchen, a savings that is passed on to you.

How long will you be in my kitchen?

The amount of time depends on the specific dishes, and whether I’m cooking for a one-time event or an extended number of days. I’ll be cooking several different entrees and side dishes from scratch, so it will take several hours. I can arrange with you so my cook date fits into your schedule.

Do you offer Gift Certificates?

Yes. I’ll be happy to create personalized gift certificates and plan services for anyone that you’d like. Please contact me, either by phone or through email or my website, to discuss this!

It seems expensive. Is hiring a personal chef a worthwhile investment?

When you consider the cost of your time for meal planning, shopping, cooking and cleaning, plus gas to the grocery store, the cost is reasonable. When considering the cost of restaurant food, gas, time and tip, the cost is probably comparable. You’re also getting food customized to your own needs and wants. Cooking at home is also much healthier than restaurant food.

What kind of packaging do you use? Is it microwave and oven safe?

There are choices in which packaging to use, such as reusable plastic containers (Rubbermaid, Gladware, Ziploc), or microwave and oven-safe containers (Glad Ovenware, microwave safe and safe in the oven up to 375 degrees for 30 minutes), or glassware, such as Pyrex. This can be discussed at the first consultation meeting.

How do I heat my meals?

I will leave for you a detailed description of heating instructions. Also, each dinner entree will be labeled with a description of when the meals were cooked, what the package contains, and easy instructions for heating. I will also note when meals will need to be frozen, if they are not consumed within 3-4 days. Please know that some menu items should not be frozen - I will let you know this, too.

Can you use my containers?

I prefer to select the appropriate size and style container to fit your requirements. Uniform size containers take less storage space in your freezer. If desired, I can use your containers, but would like to help you decide which containers are appropriate.

How much refrigerator and freezer space do I need?

This depends on the number of meals you request and the size of the container, but it does generally require a considerable amount of space. I can skillfully and efficiently fit the most amount of containers in the usable space that you have.

How long will my meals keep?

This varies depending on whether the food is precooked, how perishable the particular ingredients are, and other factors. Ingredients with a higher water content, such as fresh fruit and some vegetables, do not freeze as well. Bread, in particular, will dry out in the refrigerator, and if not eaten soon, is better frozen. After planning your menu, storage questions can be answered better.