Atlanta Caterers Atlanta, GA

Atlanta personal chefs discuss their services

What services do you offer?

Quentin Boswell: "Weekly or biweekly fresh/frozen service, interactive cooking classes, dinner parties and full-service catering."

Jeff Disend: "I come to your house one day each week and cook your dinners for the week. I put them in nice Pyrex containers and leave them in your fridge with written instructions for heating and serving."

Kathleen Morton: "My typical service involves meeting with clients and understanding what they like to eat and any dietary concerns. I put together a customized menu for their approval. I grocery shop, bring all my ingredients and tools and leave it all packaged with directions on how to thaw and cook."

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

Boswell: "My pricing is based on a flat fee, plus the cost of groceries. A (4 x 5), four servings of five entrees with sides is $320 plus the cost of groceries."

Disend: "I charge a weekly service fee based on the number of meals, number of people, and number of courses, plus the actual cost of the food. It averages $350 a week, including food."

Morton: "I charge a flat rate of $250, which covers the menu planning and consulting plus the cost of groceries. That's for the five-meal plan."

What types of food do you make?

Boswell: "I make all types of food: Italian, French, Thai or Asian. I prefer to do a little bit of everything to better meet the client's request."

Disend: "All types. After all, one of the benefits of hiring a personal chef is that you only get foods you like, prepared the way you like them. I like cooking Asian, Caribbean, Greek, Italian, Mexican, Tex-Mex and other cuisines."

Morton: "I pride myself on cooking very healthy with a lot of flavors. I use whatever is in season and build off of that. I make a lot of fresh salads and I try to get a lot of flavor while keeping the calorie count low."

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

Boswell: "Chicken alfredo, a classic Italian dish that families enjoy."

Disend: "Many! Some of them are shrimp orzo, Macadamia chicken with banana-ginger chutney, almond-crusted sea bass and crab-potato-fennel chowder."

Morton: "My Chinese chicken salad because it's a very light dish."

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

Boswell: "Garlic, it's universal and a little goes a long way!"

Disend: "Maybe cilantro. It gives a fresh, vibrant flavor to so many dishes."

Morton: "Garlic and cilantro. They both have a lot of flavor without the calories."

---

---

---

---