What concerns do people often have about hiring a private chef at home?

The first thing I'm asked about is usually my availability.  I do take bookings in advance, but never for the following year.  Unless it's for a long holiday booking.  I recommend booking as early as possible especially for popular dates.

Once a client has booked a particular date and paid the deposit, I always honour that booking.  I would never cancel a small job for a larger more profitable one.

 

What area do I serve?

I cover all of Hertfordshire, Bedfordshire, North London and around the M25.  If you are outside of those areas, please contact me and I will do my best to accommodate you.

 

Menu is the next question.  I will always offer a few menu ideas once I have details of any dietary requirements.  Then there is usually a consultation with the client.  Sometimes I get it right and no changes are needed.  Otherwise, we agree changes to the original menu together.  It's your event, not mine.  

Ingredients.  I am happy to source all the ingredients myself and bring them with me, or to do an online order and have the ingredients delivered.  Some clients ask to purchase some or all of the ingredients themselves.  

I am sometimes asked to demonstrate what I'm doing and talk about the food and the ingredients.  I am always happy to oblige.

When cooking in a family setting, I am sometimes asked to include the children in the process which is great.  The more children experience how their food is made, and where it come from the better.

I am happy to travel with a family to cook for a special occasion or for a holiday in the UK or abroad.  I speak good French and fluent Italian so have no problem sourcing ingredients in France and Italy.