What should you know before you hire a Chef?
Prior to hiring a Personal/Private or Demonstration Chef you should always feel confident in your Chefs abilities. To assist in your determination, make sure that your Chef is fully Licensed, Insured, possess a valid Food Handler’s certificate, and of course be able to provide proof of experience. Not all Chefs in our industry have formal culinary educations but instead compensate with on-the-job learned skills.
All Personal Chefs in a Box Chefs meet and exceed the above requirements. We are fully licensed in the Commonwealth of Virginia, insured by The Hartford, possess valid Food Protection Manager Certificates, Culinary Arts Degrees and various Culinary Awards. Our Chefs have been providing Chef Services for many years and pride ourselves on providing services without the need of boasting or mentioning our client names. We believe that service and quality of food determine success and we strive to earn client recommendations.
What are the fees associated with hiring a Chef?
Personal Chef Service fees are based on the number of meals required each day and the number of days each week. This service is week by week and cost is determined based on labor and food costs.
Our Private Chef Service fee is based on labor, food cost and in some cases travel and lodging. The labor prices are charged by the hour and are based off of type of service and complexity of menu. Food costs are determined based off menu.
Our Demonstration Chef Service fee is determined based on location, type of demonstration, length (time) of demonstration, size of audience, guest tastings requirements, labor, food cost, travel and lodging when required.
Tasting Service: For any service we can provide a tasting for a fee based on food cost and reduced labor fee.
Food Preparation: All food is prepared fresh on site and never prepared off site.
Potential Labor Requirements:
30 min to 1 hour Consultation (Chef only)
2 to 3 hours Menu, Recipe Development and follow-up meetings (Chef Only)
1 hour Shopping (Chef only)
1 1/2 to 2 1/2 hours Food Preparation (All staff)
1 1/2 to 2 1/2 hours Service (All staff)
30 min to 1 hour Clean-up (All staff)
The following are basic staff requirements for full service dining:
# of Guests Staff Required depends on set-up and type of service
1 - 4 1-2
5- 10 2-3
11- 20 3-4
20 or more Special kitchen requirements, staffing and space restrictions and are determined
on a case by case basis.
Staffing Hourly Rates
Chef $40 to $60
Sous Chef $30 to $40
Prep Cooks $12 to $20
Servers $10 to $15
Dishwashers $10 to $15
Photographer Available upon request - Price Negotiated Separately
Message (Licensed) Available upon request - Price Negotiated Separately
Hair & Nail Stylist Available upon request - Price Negotiated Separately
How much is a dinner for two?
The price varies on location, menu and food cost. To help provide some insight, we have done dinners from $225 to $450. The labor was $150 - $225 and the remainder was all food cost. We do not mark up food one penny. We use our contacts and obtain the best product at the lowest possible price. Unfortunately, some items simply cost what they cost.For instance, Grade "A" Foie Gras from Hudson Valley New York costs $89 - $119; two pounds of Elk tenderloin for from Jackson Hole Meat Company in Wyoming costs $135 and then of course a bottle of Dom Perignon, 2004 costs on average $140.
How is the menu determined/selected/developed?
We do not have a set menu but instead individualize each meal/menu based around our client’s specific requirements. To help determine client requirements, we ask the following questions:
Other event considerations: