Twin Cities area chefs discuss personal chef advice

Twin Cities area chefs discuss personal chef advice

What services do you offer?

Myron Mortell: "I offer regular meal service for busy folks. I cook a week's worth of dinners, package and leave them in the fridge. I also do hors d'oeuvres and dinner parties."

Renee Faucher: "I do catering and in-home private chef work, which is cooking on a daily basis for a client."

Brian Wobbeking: "We started as a personal chef service but have moved into all kinds of chef service."

Will you prepare breakfast, lunch or dinner?

Myron Mortell: "Yes, of course."

Renee Faucher: "Sure, although a private chef service tends to focus strictly lunch and dinner."

Brian Wobbeking"Yes. We'll do whatever it takes to get our clients fed the way they want to be fed."

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

Myron Mortell: "The average for the week of entrees and side dishes in vacuum-sealed and labeled packages is around $280 plus the cost of groceries."

Renee Faucher: "Honestly, it can change drastically depending on the size of the party and the type of food requested. Sometimes it's hourly rate of about $30 or $35."

Brian Wobbeking"It starts at $225 and goes up depending on the size of the family. That's five entrees and five side dishes."

Do you have a set menu?

Myron Mortell: "No. I offer a free consultation where we discuss their likes, dislikes and any issues like allergies."

Renee Faucher: "No. They can customize it or ask for anything."

Brian Wobbeking"We have a menu with over 70 entrees to choose from, but it's not set."

What types of food do you make?

Myron Mortell: "A very wide variety. Indian, Thai, Mexican, Greek - all types of ethnic cuisine plus the standard American cuisine."

Renee Faucher: "I consider myself a whole foods chef. I tend to lean towards vegetarian- and seafood-based meals and away from red meat. I can cook anything from regional American to ethnic dishes."

Brian Wobbeking"Literally, we make it all. We just got back from getting ideas in central Mexico."

Will you cater to people's dietary needs?

Myron Mortell: "Yes. I have many that are still on the low-carb diet. One client is on Weight Watchers and I help her out with that."

Renee Faucher: Oh yeah, in fact, I currently work with people that have specific dietary needs, like food sensitivities and allergies."

Brian Wobbeking"Yeah. We even have insurance companies referring families. We tailor to their dietary needs - lactose intolerant, vegan - we can do it all."

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