Frequently Asked Questions

FAQ

What areas do you service? 
I service the Greater Cleveland area that includes downtown, the eastern, western and suburbs to the south. I also have had clients on the outer edges of Lorain and Summit counties. Additional charges may be applied for roundtrips that exceed 30 miles.

How does the process start? 
We have a free consultation meeting either over the phone or via email where I can introduce myself and we will discuss your needs and goals with the service. I will conduct a brief survey where I will find out what you do and do not like to eat and the types of meals that you are interested in having and how frequently you would like to have the service.

Currently my schedule is prepping on Mondays and Tuesdays, and then I deliver to my customers on Wednesdays. I cook all the meals, properly cool and package them with all the heating instructions attached.

Are all the meals ready to eat? How do I heat them up?
Yes. Most of the meals are cooked through and simply need to be heated in the microwave or in the oven as per the instruction labels. In some instances—mainly fresh fish dishes—the meals will be prepped fresh and uncooked and are completed by the customer in a few quick steps after following the instructions on the label.

How long will the meals last? 
Fully cooked meals, if kept in the refrigerator the entire time, should last 7 days. Meals that are prepped but uncooked should be made within 24-48 hours after delivery. Meals that have been frozen will hold for 1-2 months if stored in a freezer zip-lock bag

What kind of containers do you use?
The main dishes and sides are stored in aluminum pan with cardboard tops. Accompaniments are stored in various sized deli and solo cups with lids. Everything will be delivered in classic paper grocery bags. Recycling and second use of as many items is encouraged.

What forms of payment do you take? 
Payment can be made after with:

  • Cash

  • Check

  • Credit card

  • Paypal

  • Venmo

  • Zelle

Are you a private chef? 
No. Private chefs work for one individual or one family. They will prepare up three meals a day and work “on call” for that specific client all week. As a personal chef, I have several clients scheduled throughout the week.

Are you insured?
Yes, I have liability insurance through The Unites States Personal Chef Association. www.uspca.com