A personal chef is a chef who is hired by different clients and prepares meals in the clients’ home kitchens, based on their needs and preferences. The personal chef will create a customized meal plan, shop for all groceries, prepare the meal, and clean up the kitchen. The chef typically leaves prepared meals packaged in containers for the client to store in the refrigerator or freezer to enjoy later. Some personal chefs also focus on preparing dinner parties and other special events, which means they are responsible for shopping, preparing the meal, serving the guests and cleaning up afterward. The menu is preplanned and discussed with the client, then prepared in their home. According to health-department guidelines, all food must either be prepared in the home of the client or in a kitchen that has passed an official health inspection.
Note that a personal chef is distinct from a private chef, which refers to a chef who is employed exclusively by one client, and in some cases lives in the client’s home.
When hiring a personal chef to provide either a packaged meal service or to cook for a dinner party, a menu and a budget are submitted for the client’s approval. Typically, the chef is given approval, a deposit, or (if familiar with the guest/frequent client) an expense account for the menu. The client pays for this in addition to the cost of the chef’s services and gratuity.
Some personal chefs also provide meal planning and budget planning for homeowners and second homeowners who are busy with their own lives, but insist on nutritious and tasty meals for their families. Catering companies also offer a personal chef within their catering services as this service is usually provided during the week and catering on the weekends, as well able to cater for larger events and supply private staffing. Many personal chefs also offer personalized cooking instruction in the privacy of the client’s home, either one-on-one or in groups.
In terms of experience, personal chefs tend to be chefs who have worked in restaurants, hotels, catering or all three, though many culinary students become personal chefs directly out of school. It is not uncommon for some personal chefs—particularly those who cook for dinner parties and special occasions—to be employed in a restaurant or catering job full-time and work as a personal chef in their spare time for extra income. Potential clients can either research personal chefs in their area via online membership registries or they may choose the services of a personal chef staffing agency.
Various training programs are also offered by the United States Personal Chef Association and the American Personal & Private Chef Association. The United States Personal Chef Association is currently the largest association for personal chefs in North America.
Professional cooks were used in Sardinia during the Nuragic Age, as proved by the typical sculptures of the Bronze Age, and in Mycenaean Greece and they are mentioned in Linear b syllabic script. The first Olympic champion listed in the records was a cook, Coroebus of Elis, who won the sprint race in 776 BC.
Lawrence of Rome, traditionally a patron saint of cooks and roasters, is reported to have said as he was being burned at the stake in the third century, “I’m roasted on this side. If you want me well done, it’s time to turn me over.”
List of cooking techniques
This is a list of cooking techniques. Cooking is the art of preparing food for ingestion, commonly with the application of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions and trends. The way that cooking takes place also depends on the skill and type of training an individual cook has.
This is a comprehensive list of cooking techniques, and includes techniques that are unique to various countries, provinces, states, regions and cultures
Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging. (Primary-processing such as dicing or slicing, freezing or drying when leading to secondary products are also included.)