Yes, He Really Whistles…

How does a personal chef service work?

As a member of the United States Personal Chef Association, Ken will schedule a time to meet with you for a free consultation, which will determine your needs and the frequency of meal preparation. During the assessment, you will discuss your food likes, dislikes, allergies and/or special dietary requirements. Together, you and Ken will decide on your first week’s meals or formulate a menu for a single occasion or event. Once a designated “cook day” is scheduled, Ken will shop on the way to your home, prepare your meals using his equipment, and for the weekly prep service, package and label them (for freezer or refrigerator) with special instructions for reheating and serving for up to a two-week period, all while still leaving your kitchen clean and tidy.

What makes you different from a caterer?

A caterer typically prepares meals in a commercial kitchen and brings them to the client. A personal chef typically prepares and serves clients in the comfort of their homes and provides multiple meals that are custom-designed for particular requests and requirements. The Whistling Gourmet offers personal chef services to be enjoyed in the home or an office that has a kitchen.

What if I have special dietary needs?

Ken works with you and your health providers to plan for any special dietary needs or allergies.

Do you cook in my kitchen?

Yes, Ken will prepare meals in your kitchen unless another venue location with a kitchen is designated. Ken will bring the freshest ingredients available for your meals, plus all the equipment and supplies needed to prepare the dishes. At the end of the day, he will leave your kitchen filled with the aroma of home cooking.

How long will you be in my kitchen?

Ken will be cooking several different entrees and side dishes from scratch, so it will take several hours. As a member of the USPCA, The Whistling Gourmet follows the strict Code of Ethics pledge and will be willing to work with your unique schedule or situation.

Do I have to be home when you come to cook?

No. Ken tries to schedule the “cook days” during the day so most people are gone when he is preparing meals. In the planning stage, you will make arrangements with Ken for how he can enter and leave your home if needed.

Do you have insurance?

Yes. The Whistling Gourmet carries full liability insurance through the USPCA.

How is the food packaged and stored?

The food is packaged in microwave or oven-safe containers, depending on the dish. Most of the meals are stored in the freezer, except those to be consumed within the next couple of days, which are stored in the refrigerator.

Do I heat the food?

Yes. Any entrees that have been stored in your freezer for weekly prep service should be defrosted overnight in your refrigerator, and heated, to be enjoyed at the peak of their flavor. Ken will leave you easy-to-follow thawing and reheating instructions for each entrée and side dish.

How much refrigerator/freezer space do I need?

It depends on the number of meals you request and the sizes of the containers. Ken can look at your freezer space during the home consultation assessment to see just how much room you have available. Efficient storage is one of the reasons Ken uses appropriately sized, uniform storage containers for his clients.

How long will the food last?

How many entrees you order and how many evenings you eat at home will determine approximately how long your meals will last. On a single “cook day,” Ken can typically prepare meals for about a two-week span. During your initial assessment, Ken will put together a custom meal plan based on your particular lifestyle and frequency demand.

How often will I need your service?

Chef Ken will be happy to help determine just how often you will want to schedule The Whistling Gourmet services to best serve your needs, lifestyle and budget.

Do you offer a referral discount?

If you are a current client and refer a new client who sets a cook day, you will receive a $50 discount on your next scheduled service.

Whistle for The Gourmet

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