Frequently Asked Questions.
01. What's the difference between a Personal Chef and a Private Chef?
A Personal Chef is a freelance cook who works for clients on an ongoing basis, depending on the client’s personal needs. A Private Chef generally has an arrangement with one client. They're like a staff member who works for them exclusively. I have worked in both arrangements and enjoyed them both equally.
02. What are your credentials and background?
My background in catering is quite varied. I have worked in places from Michelin-starred restaurants to clubs and private estates. I spent several years working in different countries across Europe. My early years of training were at a six-star hotel in Perth, where I gained experience in their many award-winning eateries and kitchens.
At high school, I was one of the few males who CHOSE to study home economics there and then spent two years studying Culinary Arts at a private college and graduating with one of their highest-ever results.
I have a Certificate III in Commercial Cookery and Certificate III of Asian Cookery in Australia and a Distinction in Culinary Arts from City & Guilds of London. I have Public Liability Insurance and a valid Police Clearance.
View my LinkedIn profile
03. How does the service work?
The fee is currently based on $120, which is negotiable for regular work.
It starts with a consultation in your home, usually lasting 20 to 30 minutes. During this time, I’ll gain an understanding of your preferences. This can perhaps take longer if you have allergies or are on a restrictive diet. It will be helpful for me to take a look around the kitchen briefly and make a note of how it's arranged.
04. How do I pay you?
By bank transfer, electronic transfer, or cash and invoice. Upon agreeing on a menu a deposit will be required to reserve the cooking date. The final bill will reflect any necessary adjustments. Alternatively, a set cost-per-meal menu can be developed.
05. Do you have to use my kitchen?
Usually yes. The food must either be prepared in the client’s own home or business kitchen, or in licensed and inspected commercial premises. Apeeling Gourmet is a Personal Chef service although we can arrange the hire of a venue or commercial kitchen for you with enough notice.
06. Do I need to be at home while you are working?
No, as long as the appropriate arrangements have been made in advance. I can arrange to work within your schedule where possible, for example, arriving early before you set out for the day.
07. Are you willing to shop for the food?
I can arrange to shop for a client as part of the service. This will incur additional fees as supermarkets now deliver making it much more convenient. I can recommend a list of local suppliers, including butchers, seafood mongers, organic markets, orchards, specialty stores, delicatessens, and independent stores.
I do carry a range of pantry supplies that can elevate the finished products to a more professional standard (may include items like saffron, truffle salt, or unusual oils or vinegar) which is provided at no extra charge.
08. What sort of containers do you use to store the food in?
I prefer to use a combination of high-quality, disposable dual-oven containers (suitable for oven/microwave/freezer), and use heat wrap vacuum packing. Uniform containers help to maximize storage space. High-quality glass or ceramic ovenware like Pyrex is fine to use also if you prefer.
09. How much food is it possible for you to cook in one day?
It really depends on how much storage and how spacious the kitchen is. For an average-sized home kitchen, cooking fifty meals is about the maximum have done in one day (with a little bit of extra planning). Part of my chef training has been to work quickly and consistently.
10. Do you have to use any of my cooking equipment?
Yes to save time and space in the kitchen I will utilise your existing range of equipment and can plan a cook date accordingly based on what you have in store. I also need to use your stove, sink and dishwasher if you have one. If you want my services on a regular basis it may become necessary to store some extra equipment for the next date.
11. I’ll be home that day. Is it okay if we talk while you cook?
Yes, that's okay. I like to chat and talk about food and understand that cooking is fun, however, please keep in mind that I will be very busy for several hours, and cooking many dishes in a single session takes a lot of concentration. I would prefer it that you think of your kitchen as 'my office' when I am there preparing your meals. If you are keen to learn more then cookery lessons can be arranged.
12. How do I prepare the kitchen for your arrival?
Make sure the kitchen is clean and tidy with an empty sink and room in the fridge and freezer. An uncluttered surface area makes the job far easier to do.
13. Do you cater for corporate clients?
Yes, we do. If you have a kitchen in your office or workspace then a Personal Chef may be the affordable and practical alternative to hiring a commercial caterer. Just contact me to find out more information.