Providence personal chefs discuss their services
Who we talked to
Thomas Carrig, owner
Marcy Kaminski, owner
Prime Thyme Personal Chef Service
Anne Mason, owner
Anne's Heavenly Cuisine
What services do you offer?
Thomas Carrig: "My services are different than most personal chefs because I do it part time. I do small dinner parties."
Marcy Kaminski: "I offer standard personal chef service, in-home cooking classes and parties."
Anne Mason: "Aside from weekly and biweekly chef service, I also offer romantic dinners for two, dinner parties and cooking lessons."
How do you charge for your services, and what's the cost?
Carrig: "I'm usually about $100 per person. That's a full five-course dinner cooked in your house. If it were eight to ten people, it would cost less."
Kaminski: "For five meals with four servings each, the standard price is $325 and groceries are additional."
Mason: "I charge my fee plus the cost of groceries. It can range from $325 and up. That's with groceries."
What's your experience in the industry?
Carrig: "I'm a student at Johnson and Wales. I've been a research scientist for 20 years. I've worked in the cooking business for four years."
Kaminski: "I had my own catering business from the '70s to the '80s. I was certified at Boston University to be a private chef."
Mason: "I've been doing this for two years professionally, but I've been cooking since I was 4 with my mother."
What types of food do you make?
Carrig: "Everything. All kinds of international cuisines."
Kaminski: "I pretty much do a spa cuisine, where it's heart healthy and kind of international."
Mason: "I'd like to say I focus on Italian, but I serve my clients whatever they like."
What dish is your specialty?
Carrig: "Vegetables Wellington."
Kaminski: "I'd say my Thai shrimp with vegetables, noodles and peanut sauce."
Mason: "Shrimp scampi."
What sets you apart from your competition?
Carrig: "My focus is on the small dinner party. A lot of personal chefs don't like to do those."
Kaminski: "Definitely my food. I've created 99 percent of the food on my menu. I do a lot of test cooking for 'Cooks Illustrated.'"
Mason: "I want people to be happy and to have a really nice experience when they come home."
What's one spice or ingredient you couldn't live without and why?
Carrig: "I really love my dried, minced onion flake. They add a complex flavor without being too overwhelming."
Kaminski: "I couldn't live without basil. It really is so conducive to every cuisine. It's in everything."
Mason: "Garlic. I'm Italian. We put it in pretty much everything."