Below are questions I often hear
from prospective clients.
What is the Difference between a private chef and a personal chef?
A private chef is a chef on staff that prepares meals daily for on household only. A personal chef usually prepares meal in a rented commercial kitchen or the clients kitchen usually one household a day/although never the same household daily
.Why hire a personal chef instead of eating out?
The key benefit of a personal chef is "Convenience." I can take all the stress out of life of figuring out "Whats for Dinner." I plan and prepare meals you will love, based on likes, preferences, as well as feedback you give me.
So how does your service work?
We meet first and discuss your needs, likes, dislikes, as well as constraints. Then based on the day we decide, I will do the shopping buying the freshest ingredients, prepare the meals in a rented commercial kitchen and deliver your meals with details labels including thawing and reheating instructions for those freezer ready meals, as well as leaving you 3 days of Refrigerated dishes including a weekly meal planner Schedule.
Can you help with my "Special Diets?"
I have helped numerous clients with not only there dietary needs as well as diabetic requests. I can cater toward many diet lifestyles. .
Are you Certified?
I am currently ServeSafe Certified, TABC Certified ( for bartending and event requests), as well as having attended the Art Institute Culinary Program in Denver, CO. I am currently Applying for Membership with the United States Personal Chef Association as well as continuing education though Culinary Business Academy for Personal Chefs.
Where do you cook the meals at?
I currently rent a commercial kitchen space in Dallas called Hour Kitchen. It holds all health permits and follows strict health regulations. They require liability insurance and a food managers certification to cook on there premises. To view there website and see the kitchen space I use visit: