We shop, chop, cook, and clean. You enjoy life!
Initial Assessment:
Chef Baker will meet with you and your family and perform a
Client Assessment. This will capture your personal taste
preferences, any special dietary considerations, and most
importantly, your desires about the meals he will prepare for
you. At this time you will also discuss the desired frequency of
service. Many clients prefer a weekly service of typically 5
meals, as this results in the freshest and most delicious
dining. Less frequent service is also available, although this
usually will necessitate that you freeze some of your meals. The
initial assessment will allow Chef Baker to prepare initial menu
suggestions that will meet you and your families needs.
Weekly Preparation:
Prior to each cooking date, Chef Baker will review your
preferences and prepare a customized menu, allowing you to make
your selections for your next set of meals. This process allows
you to adjust your service according to your activities for the
week and also to accommodate special situations, e.g., dinner
guests, birthdays, etc.
Cooking Date:
On your cooking date, Chef Bill will shop for the groceries
needed for your meals. He will arrive at your doorstep with all
the culinary equipment to prepare your meals and will proceed to
generate delicious smells permeating your house from your
kitchen. He will package your meals either in Corning ware or
Pyrex serving dishes or in disposable packages. Your menu for
the week, along with a set of heating instructions, will be left
in your spotlessly clean kitchen.
Feedback:
Chef Baker thrives on feedback from his clients. He requests
that you jot down your feelings about the dishes he has prepared
as you consume them. He likes to collect this information weekly
and uses it to adjust your personal profile to ensure that his
cooking is always current to your needs. Your weekly menu is a
handy place to jot down these notes each week.
If you'd like more information, please send Chef Baker an email:
bill@chefsgalley.com
or a fax: 419-381-5615 or phone 419-215-7893
