Too busy to cook? You can still enjoy
healthy, home-cooked meals every day!
Yvonne
McArthur PERSONAL CHEF
6:30 a.m. My cats, Chloe and Pepper,
wake me and I pause to remember who
I’m cooking for today. Oh,
yes, it’s one of my regular
clients in Oakville, Ont., so I’ll
be preparing five complete meals,
including side dishes, for a family
of four; a very busy day!
7:00 A
glass of juice in hand, I head to
the computer to prepare my client’s
menu and shopping list. As a member
of both the Canadian and United States
personal chef associations, I consult
with every new client and ask them
to fill out a questionnaire, so I
can get to know their preferences
and learn of any food allergies they
may have. I also ask about family
pets; if there’s a dog or cat
in the household, I like to know
its likely whereabouts while I’m
cooking.
 When I first started out
as a personal chef several years
ago, I had to chase a family dog
around the block in an effort to
retrieve it after it had slipped
out on me. And another time, I had
to shoo a sneaky dog out of the kitchen
after it had helped itself to a piece
of my chicken parmesan—which
it still had in its mouth!
Keeping
up-to-date client files on my computer
helps me avoid nasty surprises
like that, and makes my preparations
easier.
Usually a regular client will give
me their menu selections ahead of
time, but sometimes they leave it
up to me to decide, so they’ll
be pleasantly surprised when they
get home. Once the selections are
made, I print their Menu for Today
as well as the necessary container
labels and reheating instructions
for the meals I’ll be preparing.
Then I write out my shopping list,
and jot down the various pantry items
and utensils I‘ll need to bring
with me.
8:30 I load my
portable “chef kit” with
knives, spices, utensils, oils, broths,
dishtowels, pot holders, apron, plastic
wrap, dish soap, and everything else
I’ll need for the day’s
cooking. I check that I have the
client’s file and the appropriate
recipes with me, as well as
their door key or alarm code. I once
had a surprise visit from the police
while I was cooking because the client
had forgotten to turn off their alarm,
and I didn’t know the code!
The cops laughed when I explained
my dilemma, but they also thought
having a personal chef was a great
idea—they even asked me for
my business card!
With my shopping list
in my pocket and chef’s kit
packed away, it’s off to the
grocery store nearest my client’s
house, where I purchase the required
groceries.
10:00 I arrive
at the client’s
home and unload all my gear and their
groceries. By this time, I’ve
decided on my order of preparation.
Depending on the food selections,
I’ll preheat the oven, get
out the sauté pan and other
pots, and begin to sauté their
chicken and pork, bake their casseroles
or roasts, cook their pasta, grill
their meat, and steam the veggies.
While
food is cooking, and I have a little
time, I’ll wash and
assemble the salads, make the dressings,
and clean up what’s been used
so far. Being organized is key. One
time, I was trying to do too many
things at once, and a hot pan set
off all three smoke alarms in the
house! It took awhile to get them
stopped—another lesson learned! 2:30 p.m. Once the cooked meals
have cooled down, I place them in
containers, portioned as per the
family’s  instructions. Sometimes
I use a portable fan to speed up
the cooling process. Then, I label
and date the containers, and, depending
on the family’s needs, either
refrigerate them or put them in the
freezer. Often the family tells me
what they plan on eating that evening,
so if it’s late in the afternoon
and the meal is still warm, I‘ll
leave it out for them with a crisp
salad, freshly made dressing, and
bread.
Then I finish the dishes,
scrub down the counters and stovetop,
tidy up and sweep the kitchen,
seal the garbage, and take the bag
with
me. 4:00 Home at last! I unload my gear,
load the dishwasher, and get a cool
drink. Flopping on the couch, I put
my feet up. I’m too tired to
cook for myself today, so I’ll
probably order in. Pizza, I think!
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