Imagine you’re hosting a family reunion for a dozen or so people. Along with coordinating accommodations, you’re responsible for taking care of the meals. It’s going to be a lot of work, but it’s for people you love. Then, all of a sudden, you realize you’ll be in the kitchen all day, cooking breakfast, lunch, and dinner—while missing that special time with family members.
That’s when you might consider hiring a personal chef. While not everyone can afford it, those who can say it’s worth the expense.
“If you have a house full of people, the last thing you want to be doing is putting the menu together, doing the grocery shopping, cooking, serving, cleaning up,” she said. “He does it all.”
Mr. Metier prepares breakfast, makes bag lunches for those who head out for the afternoon, and has two or three different entrees for dinner. Ms. Giese and her husband have become friends with the chef and his family—and have even cooked for them in turn.
How Does It Work?
Some chefs work through agencies, which often offer a roster of chefs from which to choose. Other chefs are independent, with their own businesses, and can make their own rules.Ms. Borchardt says that her prep work starts not by slicing and dicing, but by getting to know her client and the location.
“I meet personally with the client at their home so I can assess the kitchen, as all the cooking is done at their home. I also ask them for any specific diet issues the hosts or guests may have,” she said.
And while you’re striving for the perfect ambiance, remember that you can’t eat atmosphere. Don’t expect your chef to be a professional decorator.
“All chefs strive for a wonderful experience; however, they will likely be focused on food and service, not decor,” Ms. Shevetone said.
To ensure a good experience, “good communication is vital,” said Catherine Rall, a registered dietitian who has hired personal chefs for private events. She says it’s important that the chef knows exactly what you want.
“I make sure to clearly express my vision for the event, including specific foods that I want and specific ingredients to avoid. I also make sure that I am given the chance to give the final ‘OK’ to the chef’s decisions ahead of time so that we are both confident that we’re meeting each others’ expectations.”
She says you have to be a team player, not just the client.
“It is a partnership, after all. If you work with the chef in this way through good communication, you shouldn’t have any problems.”
Details to discuss aren’t limited to the menu. Dustin Lemick, CEO of BriteCo, a jewelry insurance company, learned that lesson the hard way.
“I have hired a personal chef. Overall, it was a good experience. The food was exquisite. I only wish I knew to ask about table service because the chef we hired didn’t serve the food, so I ended up designating myself as the dinner party’s waiter,” he said.
Sometimes, the job calls for fulfilling special requests—such as for a celebrity who just wants to eat in peace. Ms. Shevetone shared one instance in which she had to add a clandestine location to the menu since her client was well-known.
“My favorite story is a dinner I made for an NFL coach and his friends and family. Privacy was a priority and I was able to secure a venue with a private entrance to ensure they could relax and enjoy the evening. At the end of the evening, Coach told me he’d kill for my meatballs—a definite highlight of my career!”
What’s on the Menu?
That’s up to you, obviously. When you first meet with the chef, you should not only list what you’d like but also listen to ideas the chef might have to take things to another level. Chances are the chef might suggest things that have been very well received by previous clients, and also suggest his or her personal specialties.Ms. Shevetone once created an “Appy Hour” for a client, with some creative selections, then added a printed menu to give the event a special touch. In this case, the choices included chopped Italian sliders, made with mortadella, pepperoncini, salami, provolone, and tomatoes; chicken “parmetini,” miniature chicken parmesan on crispy crostini; and panna cotta with cherries and almond biscotti crumble. Next to each item on the menu was a suggested wine. It’s a nice little souvenir of the event that guests can take home.
Ms. Borchardt’s menu for one client listed everything from the appetizer to the dessert: shrimp cocktail Louis and artichoke tapenade on crostini to open the meal; a “starter” course with twice-baked goat cheese souffle and mixed green salad with balsamic vinaigrette; a main course of filet of beef bourguignon, mashed potatoes with blue cheese and rosemary, and green beans amandine; and finally, for dessert, spiced red wine poached pears with vanilla mascarpone whipped cream.
What’s the Cost?
As the old saying goes, your mileage may vary, as both food and labor prices can be very different depending on the location. A chef in the Hamptons will cost more than one in Montana. Then, factor in what you’d like on the menu.
Ms. Shevetone, the Vegas chef, charges $100 per person with a five-person minimum.
Ms. Borchardt, the Memphis chef, charges a base fee of $350, which covers an in-home dinner for two, or a meal service—where she preps and cooks the dishes so they’re ready for the client to heat up at his or her convenience—of three entrees with side dishes.
Anything is possible with the right personal chef. Just remember to ask every question you can think of and listen to the advice of the professional. Then relax and enjoy your time away from the kitchen.
