Prior organization of the service
The private chef service requires prior organization to be carried out. The chef must specify the details of the service with the diner to personalize the menu 100%. The diner can add or modify a dish to leave a personalized experience. During the menu customization process, consider allergens, type of cuisine, time and place of the event, and utensils you might have. This data will help the chef to plan correctly and avoid improvisation Personal chef Los Angeles.
Purchase of fresh product
Planning the purchase of the menu you are going to make is much easier when you know the preparation to be made, when the service will be carried out and for how many people. The ideal is to purchase the product as close to the time of service. This way we guarantee maximum product freshness. Take advantage of local markets and your trusted suppliers to stock up on all the ingredients.
Tools and utensils
Another element that will help the private chef during the service is having the right tools and utensils. Working at home as a cook differs in some aspects from industrial cooking. A good chef at home must be prepared and have the appropriate utensils based on the preparations to be made: knives, cold transport box and jacket are essential.
I work in the Chef’s home
Some chefs advance part of the preparations they are going to make in order not to delay its preparation at home. A good private chef will plan each of his dishes and the preparation time between the starters, the main course and the dessert. In this sense, it is advisable to bring parts of the preparations in advance from home in order to carry out the service in the optimal and agreed time. There is no need to spoil the experience that the host of the event wants to give his guests with preparations that require many, many hours.
Puntuality
For each private chef service, try to arrive between 1 and 2 hours before the time the host wants to celebrate dinner or lunch. Certain preparations require longer preparation time, which depending on the menu must be taken into account. Maintain fluid communication and ask for the necessary details.
Work in the diner’s home
As soon as you arrive at the event location, contact the host to take you to the kitchen and give you the latest instructions and details of the workplace. Politely request space in the refrigerator, locate the dishes to be used, cutlery, utensils and other materials that you have agreed you could use. This is the time to resolve all doubts and let the host and his guests enjoy the experience ahead to the fullest.
Chef: interact and enjoy the experience
Don’t forget that the chef is the main protagonist of the event. The host and his guests want to enjoy your creations. Leave the kitchen between preparation and preparation to explain how you have prepared it, what ingredients you have used, the techniques, how to taste or pair it and resolve any culinary curiosity. Enjoy how diners taste your creations while you receive immediate feedback.
Latest recommendations
As part of a private chef’s service, he cleans up the work area and leaves the kitchen as it was. Finally, say goodbye to the host and all the guests. Another recommendation is to ask the host to leave you a good review in the application so that other diners can see you and hire you more easily.