Thinking of a Personal Chef? What you should know

Thinking of a personal chef? According to the US Department of Agriculture, Americans spend an average of 37 minutes a
day preparing meals. For larger families, the process takes an average of 44 minutes a day,
leading to approximately 267 hours a year spent in the kitchen. As a result, many households
have thought about hiring a personal chef but are still hesitant due to the expenses.
Personal chefs in the US have different rates per city. A private chef in Seattle may cost
differently from a private chef in New York. Chefs can charge hourly, weekly, or per serving, and
numerous factors can influence the final costs of a personal chef.

The number of servings can affect the price

Chefs take the number of servings into account when charging you and adjust their bill
accordingly. That can mean merely charging for any extra time or supplies needed to
accommodate bigger orders or charging for a set price per serving. That means if you want
twice the food, you’ll have to pay twice the cost.
Sometimes, some households have a lot of dietary restrictions, and this requires more time and
effort. It makes sense then that personal chefs will charge more for specialty menus. Adapting
recipes to food sensitivities or allergies, veganism or vegetarianism, and gluten or lactose
intolerance needs specialized knowledge.
For households with multiple restrictions and allergies, personal chefs have to be extremely
careful in handling ingredients while creating a diverse set of meals. That can sometimes add
hours to planning and prep time, and chefs typically reflect this in the rate.
When families want higher-end ingredients, such as only locally sourced or organic food, used
in their meals, a personal chef will reflect the cost of obtaining these high-quality or specialty
ingredients in the grocery portion of the bill. These ingredients are always more expensive and
sometimes take more effort to buy.

A chef’s location can also influence the overall price

Off-site cooking might be less expensive than having to come to your home. Also, large-scale,
commercial kitchens tend to make it more convenient to cook large amounts of food, and that
can translate to a decrease in fees.
In terms of ownership, independent personal chefs will likely charge more than a personal chef
service because these chefs are also business owners. They have to cover administrative tasks
like invoicing, grocery shopping, and more.

So how can you cut costs in hiring a personal chef?

First, consider hiring someone who is just starting out or an amateur. Though beginners might
not have prestigious degrees, that doesn’t mean they can’t make a delicious dish that can cater
to your personal needs. Ask family or friends for contacts who are handy in the kitchen and
willing to earn from cooking.

Keep in mind that some areas might require personal chefs to have a business license and
food-handling certification. Check local laws before hiring so that you can avoid legal trouble.
Another way to cut costs is to share your chef with another home. Ask your contacts if they want
to hire a personal chef. You can pool your resources to share some of the expenses. For many
personal chefs, it’s not incredibly difficult for them to double the orders in every batch. Once
prepared and delivered, you can split the food accordingly.


So are you still thinking of hiring a personal chef? A personal chef costs barely more than dining out. Aside from your savings, eating out can also
impact your health. Some of these meals prepared in restaurants—especially in fast food
chains—contain high amounts of sugar, calories, and fat. That is why investing in a personal
chef is the right move. All your important dietary needs and health considerations for your meals
become a priority through them.
Whether you’re looking for a private chef in Austin, Charleston, Philadelphia, or wherever else in
the US, Food Fire Knives has you covered. We offer an in-house chef experience, no matter
where you are in the country. Browse our website or contact us for more information.

Published By Michael Casciello


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