HOW IT WORKS
My goal as a private chef on Cape Cod and Martha’s Vineyard is to provide each client with a delicious, memorable meal while showcasing the bounty of our Island’s fresh ingredients. I treat each event as a special one, and work closely with my clients leading up to their engagement to ensure their satisfaction. Please read through these frequently asked questions to get a better sense of my process and what you can expect when engaging private chef services with the Food Minded Fellow.
WHAT ARE YOUR MENU OPTIONS?
I plan each menu individually with each client, based on a series of questions regarding preferences and dietary restrictions, and using the freshest, local seasonal ingredients available. You can view sample menus here.
WHAT CAN I EXPECT ON THE DAY OF MY EXPERIENCE?
I shop at local farms and fisheries for the freshest possible ingredients each and every day. I generally arrive about two hours prior to appetizer service (a bit earlier if there are no apps). I prepare your meal in your kitchen (I bring pots, pans, oils, vinegars and spices etc.) I provide a bit of information about each dish and the origin of the ingredients. I then clean the kitchen, and load the dishwasher before leaving.
CAN I WATCH WHILE YOU COOK?
Of course! Although I am doing the cooking, I am a guest in your home or rental. I am happy to entertain guests while I cook, provide information about cooking, the local area, and if you're lucky, I may even share a fishing tip or two.
CAN YOU PROVIDE A SECOND MEAL?
If you hire me for dinner I am happy to leave behind a lunch, or breakfast for the following morning, which I will prepare in your home while I am there to cook dinner, for an additional cost. I do my best to provide top quality food made from scratch, with high quality ingredients. Each dish is thoughtfully prepared the day of each event, and the process is time consuming. For these reasons I generally do not offer multiple in-person services per day.
DO YOU PROVIDE ALCOHOL?
I do not provide alcohol, but would be happy to make recommendations for pairings, as well as recommending local shops that can get you everything you need for your event.
WHY DON’T YOU KEEP CONVENTIONAL OFFICE HOURS?
I am largely a one-person business. I spend between 10 and 15 hours each day procuring and raising ingredients, preparing and executing meals for clients, and cleaning up all of the dirty dishes that come along with the process, meaning I am often not available to pick up an unexpected phone call or respond immediately to an email. Most of my time each day that I have a client is dedicated to that client, and you can expect that kind of attention on the day of your event.
WHY DO YOU PREFER COMMUNICATING VIA EMAIL?
I work with different clients nearly every day of the week. Each client receives a custom menu, with special requests for allergies, special occasions, or picky eaters. All of these details are important to me, and email gives me an easy reference point to make sure none of them go unnoticed.
HOW MUCH WILL IT COST?
I work with a flat service fee dependent on the number of guests. That fee includes individualized menu planning, day of shopping at local farms and fisheries, in-home preparation, service, and kitchen cleanup. All ingredients are charged in addition to the service fee, so the total cost is dependent on the chosen menu and the market price of ingredients. Once the math is done, it is generally comparable to dining at a local fine dining restaurant with the added convenience of staying home, eating on your own time, and creating lasting (and delicious!) memories.