Louisville personal chefs discuss their services
Who we talked to
Chris Sundberg, co-owner
Miss Cs' Kitchen Pantry
Chef Steve Coomes, owner
Chef at Your Door
What services do you offer?
Chris Sundberg: "We do both in-home cooking and delivery of meals. We also do catering for small events and cooking demonstrations. We have a little deli, as well."
Chef Steve Coomes: "We cook dinners and things for customers so when they come home from a long day's work they don't have to go to a restaurant or eat unhealthily. I also do some private parties."
Chef Kelly Terlau: "Generally, I meet with people to discuss their dietary needs or goals and I make meals to meet just about anyone's needs. I've also done appetizer parties and luncheons."
How do you charge for your services, and what's the cost?
Sundberg: "The cost is determined by what [the meal] entails. They tell me what they want and I get back with them regarding the cost."
Coomes: "I do a lot of three-entree, two-side dish packages for about four people. My labor is $200 plus tax and the food cost is generally $60 to $80."
Terlau: "It averages between $8 to $15 a serving. It's comparable to eating out at a chain restaurant."
What types of food do you make?
Sundberg: "It really depends on the customer."
Coomes: "I can do most every cuisine because you have to be the restaurant for the client."
Terlau: "Lower-sodium, better quality fat, high-fiber comfort food."
What dish is your specialty?
Sundberg: "Our preserves and our ice creams."
Coomes: "I do high-end gourmet pizza parties that people absolutely love."
Terlau: "People love my burgers."
What sets you apart from your competition?
Sundberg: "We're big about being 'localvores' and being Kentucky-oriented."
Coomes: "The gourmet pizza parties."
Terlau: "That I come from a fitness background."
What's one spice or ingredient you couldn't live without and why?
Sundberg: "Herb d' provence. It has so many herbs and a hint of lavender, it just livens things up."
Coomes: I'm hooked on smoked paprika. It gives a hint of smokiness without being too spicy."
Terlau: "Paprika. It's a well rounded flavor and it goes well with a lot of different things."