When I first visit with an individual/family we conduct a Food Questionnaire. The questionnaire can be found on this site. We discuss the client’s tastes, likes and dislikes, favorite foods, diet restrictions, allergies, schedules and set up a service agreement. Menus are customized to your choices. At that time we will determine preferred cook days/ times and logistics such as entrance and security alarm codes if needed. Next, I will customize your first week’s meal plan from my recipes. Your personal and family favorites can also be included. I will email you the menu I have come up with for you specifically. Meals will be packaged according to your preferences in single, double or family-sized containers and labeled. We agree on method of payment.  There is no contract just an agreement for me to cook for you on a certain day. The agreement also includes that I leave your kitchen clean and determines what container options to go with: either disposable or reusable. Reusable is preferred and cheaper in the long run but not required. I shop for all the food, come into your home typically once a week with my own equipment, and spend several hours cooking meals for the week. Then I package the food, label all containers with simple heating instructions and clean up the kitchen. Nothing is left behind except delicious smells and great food. When you get home take the night's meal out of the fridge, heat in the oven and enjoy. 

Most mornings start out with a trip to grocery stores and farmers markets when in season.  On a typical day I arrive at the home carrying groceries and plastic tubs filled with kitchen equipment after shopping to get the vegetables, meat and fish. In a matter of minutes, all four burners are glowing as wafts of roasted garlic, blanched vegetables, pan-fried fish fillets and braised pork fill the kitchen. As each item comes off the stove, it is moved into a glass Pyrex container where a fan gently cools them off. I label each container and leave a sheet with heating instructions. After washing the dishes I pack everything up, leaving your family with several nights' dinners and a home laden with tantalizing aromas. Directions for heating and eating are posted on the refrigerator door, ready when you are. Many of my clients won't see the same menu week to week. Trying out new menus is how I keep busy families dinner time interesting.  Of course I love cooking family favorites and special requests your family has enjoyed! 

Most initial consultations start out with dialogue between the client(you) and the Chef(Me) either through text, email or phone conversation.  We talk a little bit back and forth about expectations, what days I have available to cook, what day you might be looking for, and how often.  We agree to meet in person before any cooking date is setup.  We need to meet and get on the same page as far expectations for the service and how I can best serve you, and to see if it is a good fit.  In this meeting we discuss your likes and dislikes and basically everything on the food questionnaire that you would have filled out.  We determine any special diets, allergies and really just try and sort out what kind of meals you are looking for in the service.  Standard meal plans all start out with me cooking 3 different entrees and 3 different sides with 4 portions of each.  We determine the Pyrex setup needed for packaging your meals and arrange for purchasing them.  I leave the meeting and we hopefully agree to a first cook date.  I typically deal with every week clients so if we agree to Wednesdays for instance than the expectation is that every Wednesday I would be coming and cooking for your family.  Of course it is important to note that while we sign an agreement stating our expectations for the arrangement there is no contract and you can cancel at anytime.  Both YOUR time and MY time is important so I just ask that if we agree to service, we communicate with each other whether there needs to be a cancellation of a specific date or a cancellation of the service.  We all go on vacations and have things come up so it is understandable there will be times when one of us will be unavailable.  A good relationship will develop as a result of good communication.  As far as payment goes it is the service fee plus the cost of groceries and will vary from week to week.  We will determine what is most convenient for you, whether it is leaving a check on the counter, Zelle, Venmo or some other means.  Payment happens on the cook date, though I understand that if you are very busy payment can be sent later that evening.  As I continue to cook for you feedback will be important so you can have favorites over again and have input on the menu if you desire.  I look forward to hearing from you!

Chef Gene