Questions & Answers
Q: A personal chef sounds expensive, is it?
A: Don’t confuse private live-in chefs with our Personal Chef services. A private chef is employed by one individual or family full time, and is often preparing 3 meals a day! A Personal Chef serves one client at a time and is priced affordably to be accessible to those outside of the “rich and famous”.
Q: Who benefits from a Personal Chef?
A: Everyone does! Not only do I get to do what I love for a living, but all types of people are able to enjoy freshly prepared cuisine tailored to their specific tastes and lifestyles. Black Radish serves a myriad of clients including single busy professionals, new parents, retirees, and families & couples who don’t have the time, interest or skills to plan, shop for and prepare daily meals.
Q: I am a decent cook, why do I need a Personal Chef?
A: To reclaim your time and energy. Add up the time you spend shopping, cooking, and cleaning each week, and then imagine having that time FREE instead. You could be enjoying the company of friends and family, relaxing, pursuing a hobby, watching an old film or taking a stroll through a park. Life is too short to not enjoy every minute of it!
Q: Why do you prepare the food in my kitchen?
A: Oregon law requires personal chefs to use their client’s kitchens unless the chef has access to a licensed commercial kitchen. But don’t worry, we bring everything we need including our own pots, pans, and utensils and all the ingredients necessary to prepare your entrees. Your kitchen is left clean and the only evidence of our presence is the wonderful aromas left behind.
Q: How long will you be in my kitchen?
A: Each client has specific needs, therefore it is impossible to say exactly how long the cook date will be. However a general guideline is somewhere between 4–7 hours depending on the complexity of the menu.
Q: Do I have to be at home?
A: No. Actually, most clients prefer to be at work during the cooking process, which actually benefits both parties. This allows the chef to operate safely and without distractions, thereby reducing possible injury. This also allows the chef to remain focused on creating the meals you requested without the confusion of conversation.
Q: What can I do to prepare for your arrival?
A: Please have a clean kitchen, an empty sink and room in your fridge and freezer. Generally, a considerable amount of freezer space is needed, depending on your menu and the sizes of containers. This is why we charge a container fee. Appropriate size and uniform containers result in efficient storage.
Q: Can you use my containers?
A: If you’d like us to use your containers, you will be required to purchase Pyrex storables and a small shopping fee is charged in addition to the cost of the containers. However the containers would then be yours to keep. You will also be required to have the containers thoroughly washed and ready at the beginning of each cook date, in a pre-designated area where they can be easily found.
Q: How can I reserve my next cook date?
A: Cook dates fill up quickly. Because of the personalized service, most personal chefs can only handle 4 or 5 clients a week. In order to get you on the schedule, you will need to pay for your next service in advance. I will leave a SASE so you can mail a check or you can call 503.236.0411 or e-mail to make paypal arrangements. (Paypal does require a small service charge.) I will then contact you in order to get your cook date on the books.
Q: Are you insured?
A: Yes. Chef Heather Mader at Black Radish carries liability insurance and is licensed to work in the state of Oregon and city of Portland. She carries a current Food Handler’s Card and has been trained in safe food handling.