What services do you offer?

David deMercado: "I provide custom meals for people in their homes."

Dawn Parker: "I provide meals to the client made in their home with ingredients purchased that day. I also do dinner parties and sometimes catering."

Ruth L'Hommedieu: "I offer personal chef services, which includes preparing home-cooked, healthy meals for seniors and professionals."

How do you charge for your services, and what's the cost?

deMercado: "Typically my day rate is $300, plus groceries, which can be $100 on average. I cook one or two weeks' worth of meals."

Parker: "My fee is $250 for essentially 16 meals and I get reimbursed directly for the cost of groceries. "

L'Hommedieu: "It ranges from $225 to $400, depending on how many meals they want. That includes everything, even groceries."

What's your experience in the industry?

deMercado: "I've worked in gourmet restaurants since high school. I also teach cooking classes, private lessons and catering."

Parker: "I got my personal chef certification through the Culinary Business Academy and I've worked with a local caterer."

L'Hommedieu: "I've been cooking for 30 years, I've been in this business for six years and I have a culinary institute background."

Do you have a dish you prepare that's the most popular with your clients?

deMercado: "People across the board, adults and kids, like my chicken enchiladas."

Parker: "Shrimp, olives and mushrooms over fettuccine."

L'Hommedieu: "The mushroom-stuffed chicken breast."

Will you cater to people's dietary needs?

deMercado: "Some people might be doing a particular diet plan, and they have strict guidelines with that. I custom design my meals for that."

Parker: "Absolutely. All that's required on my end is that I research those specific meals. That's the service they pay for."

L'Hommedieu: "Yes. Low fat is very popular. I watch the cholesterol content in all of those foods."

What's one spice or ingredient you couldn't live without and why?

deMercado: "Garlic and olive oil. They're ubiquitous in healthy foods."

Parker: "I couldn't live without vermouth. It's so versatile - I use it in my sauces in place of white wine."

L'Hommedieu: "Cumin. It adds a depth of flavor to whatever dish I make. It has a smoky flavor and a hint of spice."