Over the years, I've noticed "private chef" isn't exactly a definitive job description. My private chef services expand over a bunch of different ventures, each of which is unique and different!
Part of my week is weekly IN HOME MEALS, where I go into people's spaces and cook them a custom menu to the point of needing to reheat stuff, making fresh cooked meals a possibility for busy parents, professionals, and everyone in between. It offers a more specialized alternative to take out or delivery.
Weekends are filled with food DELIVERY SERVICES that are split into two parts. The first is via established apps (Currently, I'm on Shef!), where I have a set, seasonal menu that people can order for delivery based on your schedule (Currently, Shef delivers the greater NYC area Sunday through Tuesday). The second is my personal delivery services, where I curate a new menu every week and deliver freshly cooked meals on Sundays with the intention that you'll have ready to go meals to start your work week off with.
The rest of my week, I'm a PRIVATE CHEF ON HIRE. This is everything from me going to a business and hosting a happy hour with small bites, doing multi course plated meals for a special date night or business dinner, or doing large scale "catering" (Think large scale charcuterie boards, big containers of food!). These events are the most fun for me, and allow to really show off my hospitality experience and flex my skills, as these are generally not "menu based" and are curated based on what the client is looking for.
Part of my on hire services extend to the summer, which are spent doing vacation houses in the Hamptons or Fire Island, though I'm open to travel based on what the client wants.
Currently, I do NOT include the price of groceries and product in my prices. While I used to use restaurant techniques and price everything together and upcharge on product, given the current economic climate we live in, it seems ludicrous and dishonest to do that. Some of my clients are willing to pay more for things like lobster or all organic, while others are on a budget, and I want to accommodate whatever budget you're working with.
I would LOVE to chat with you about any of the above! Contact me for any questions or inquiries!