Frequently Asked Questions
What is the difference between a private chef and a personal chef?
A private chef is employed full time and/or exclusively by one individual or family preparing up to three meals per day. A personal chef serves and visits several clients, usually one or two per day. A personal chef provides multiple services that are custom designed for the clients' particular requests and dietary requirements.
Who needs a personal chef?
Any individual who believes in the importance of having freshly prepared, custom-made meals ready at their convenience. Most people hire a personal chef because they do not have the time or desire to cook. Business professionals, expecting or new parents, busy working families, seniors, people with specific diets, people recovering from illness etc. are all great candidates for personal chefs. If you are tired of genetic one dish fits all food services, commercial frozen dinners, or take-out, a personal chef may be a great investment for you and your health.
What areas do you serve?
Generally 20 Miles from Santa Barbara, CA
Do you travel to areas outside of the Los Angeles metropolitan area?
Yes, for an additional fee the Chef will travel to regions neighboring Santa Barbara and beyond for private events.
How far in advance should I reserve a date?
It is recommended you reserve a date at least one month in advance for meal services, and two months for private dinners and events. In other words, the sooner, the better!
Who does the cooking?
Chef Suzanne Stackle does all of the cooking. Do you deliver meals? Yes.
Do you have to do the cooking in my home?
No. I can cook your meals off site and deliver.
Do you have your food handler's card?
Yes, Chef Suzanne Stackle has a California Food Handler’s License.
Did you go to culinary school?
Yes. Chef Suzanne Stackle went to the Matthew Kinney School of Culinary Arts and to Plantlab Culinary School.
Can you provide references and a resume?
Yes. We do not however disclose any personal information from current or past clients out of respect for our client's privacy.
Will you sign a NDA? Yes
How do you know what I like in my diet?
Your diet is The Chef's first order of business. In the initial consultation, you and The Chef will go over what you would like from your personal chef service, your likes, dislikes, personal preferences, dietary restrictions, allergies etc. We also may ask you to fill out a small client questionnaire, this is done to personalize and customize your service as much as possible.
Where do you do your grocery shopping?
This varies from client to client. Each Chef will visit various organic grocery stores and/or farmer's markets to find the finest and highest quality ingredients. If you prefer a certain store or market your Chef will do their best to accommodate you.
What kind of ingredients do you use?
All ingredients are sourced from local farms, markets, and specialty stores.
Do I have to eat organic ingredients? What if I can't afford it?
No, you do not. During your consultation you will be given the option for organic or non-organic groceries. While organic ingredients are recommended for optimum nutrition and taste, conventional groceries are also available.
Can I provide the ingredients and then you cook them?
No. Chef Suzanne Stackle does all grocery shopping to ensure the quality, safety, quantity, and availability of your ingredients. If you do have a special ingredient on hand that you would like The Chef to use, then please do tell your Chef!
Do I have to be home when you are cooking?
No, you do not. In most cases clients are working, or running errands while their personal chef is preparing their meals.
How long will does your service take?
Depending on the service, number of entrees and complexity of each dish, personal chef services can take anywhere from 3-5 hours. The Chef is happy to accommodate your schedule in any way they can and will give you a time estimate for each service.
Is it okay if I watch or help?
Preferably, no. The Chef will have a very specific production schedule they must adhere to to produce the best quality food in a timely manner. It is best for The Chef to be uninterrupted while cooking so they can produce safe, delicious, high quality food for you. However, The Chef would be happy to chat/discuss with you before or after your personal chef service.
How often will you come to my house to cook?
Personal chef services are offered one-time, weekly, bi-weekly (every other week) or once a month.
Is there anything I can do prior to your visit?
Have your kitchen counters free of clutter, your sink cleared, and have clear shelving or space made in your refrigerator and freeze to store your meals.
Service Policies
New Client: A 50% deposit is due for first time clients. This payment not only locks in their cook-date, but ensures that chef has the funds provided to purchase groceries and other expenses. For future services, payment can be arranged prior to or on the day of the client's service.
Payment: Payment is accepted in Cash, Check, PayPal or Credit Card. At the end of your service you will be invoiced for your final amount which you can then pay by your preference.
Cancellation: We understand things happen and sometimes client's need to cancel. All cancellations must be made by the client at least two (2) days prior to their service date to receive a full refund. If the client cancels within the two (2) days prior to their service, their deposit will be forfeited to cover any incidentals/materials already purchased by The Chef.
Re-Schedule: In the case that a client needs to re-schedule, it must be done at least three (3) days prior to their schedule service date to avoid a cancellation charge. The Chef will do her best to accommodate your new cook-date within her current availability.
"No-Show": It is the client's responsibility to make sure someone is home to greet The Chef, and introduce them to the kitchen. If nobody is able to be home when The Chef arrives, please make sure you have discussed any entry instructions with The Chef prior to their arrival. If The Chef arrives to the client's home and the client is not home, does not answer, and/or is unresponsive via phone/email, The Chef reserves the right to cancel the service and any deposit made by the client will be forfeited. To avoid this situation from arising The Chef will confirm the service date and time prior to the scheduled date.
Menu Requests and Edits: All final menu edits or submissions must be made at least two (2) days prior to the client's service date so The Chef has the proper time to plan, prepare and shop for the client's meals. Any last minute menu changes will be subject to an additional $50.00 late fee.
What is included in your meal plan? Everything. Each service package includes: Initial consultation, your choice of 3-5 complete entrees & sides customized to your preferences, grocery shopping, prep-work, cooking, kitchen clean-up, packaging, labeling, storage and handling instructions.
How will my meals be packaged? Disposable BPA Free Containers: Included in first service. Pyrex Glassware (Recommended): $100 one-time fee. Your Containers (Chef Approved): No cost.
Are the meals fresh or frozen? Each service is individualized to your needs. Some services consist of all fresh food, some frozen, and some a combination of the two. Generally no more than 4 days of fresh food is left in your refrigerator. Any additional days of meals after that will be stored in your freezer.
Do I re-heat my food? Yes. You will be left with detailed instructions about how to heat your meals. If meals are frozen, simply thaw them in the refrigerator the day before and follow the easy re-heat instructions for your oven or microwave.
How much refrigerator/freezer space do you need? That all depends on how many meals your request, however it usually occupies a shelf or two. The uniform Pyrex containers offered by Chef Suzanne are similar in size and shape, so they save as much space as possible, are easy to store and view.
How long do meals last? This depends on how many entrees and how many people are being served. Through this formula of entrees and servings Chef Suzanne can tell you exactly how many meals you will have and how long they will last. In terms of the shelf life, each meal lasts about four days in a refrigerator (two for fish / seafood) and up to one month in the freezer. All meals are clearly labeled and dated for easy selection
Catering, Private Dinner Party and Tray Pass Questions
What is the difference between a formal dinner party and a casual dinner party?
Formal Dinner Party: A formal dinner party consists of a plated meal, served formally. Some people refer to this as "restaurant style" as the serving method is virtually the same. One course comes in sequence after the other until all courses are completed.
Catering/Casual Dinner Party: A casual dinner party allows the guests to help themselves to as much or as little food as they would like. Meals are served buffet style in chafing dishes, or "family-style" via large shareable plates to the table.
How many courses are included with my dinner party or catering event? A minimum of three courses will come with your event service, however you can request and enjoy up to six. Can I add more courses? Absolutely! You can up to six courses to your event menu.
How is the budget for these events determined? The budget for each party is unique depending on the guest count, style, size, and complexity of menu you would like. Your total will consist of two things: Service Fee and Grocery Budget. The service fee is what a personal chef charges for services and labor. A grocery budget is the amount of money needed to provide groceries for your event. Once you have decided on a final menu and guest count, The Chef will provide an estimate for you. The Chef will then present you with a final budget for your approval, ask you for a deposit, and ask you to look-over and sign a standard event contract.
Do you have servers or bartenders? No, however we would be happy to recommend a trustworthy, affordable staffing company we have worked with many times.
Do you serve alcohol? No. The client is responsible for the purchase and serving of all alcoholic beverages.