personalchef . com
        Find and Hire A Personal Chef
Home | Find a Personal Chef | Become a Personal Chef | Professional Association | Members Area | Media Contact


Find-A-Chef Now!

How it Works

Frequently Asked Questions about Personal Chefs

Questions to Ask
Your Personal Chef

Personal Chef
Discussion Forums

Contact Us


Slow Food USA
Slow Food USA®

American Culinary Federation

Les Dames d'Escoffier International
Les Dames



(Frequently Asked Questions from Potential Clients)

What to know when selecting a personal chef.
How does this work?
What is the difference between a Personal Chef and a Private Chef?
Do you cook in my kitchen?

  • What to know when selecting a personal chef.

  • The relationship between a client and their personal chef is privileged and personal. The chef will work with the client to assist them in defining exactly what it is they wish to accomplish by using a personal chef as well as what they like to eat, how they like to eat and whether or not there are special requirements involved.

    All personal chefs affiliated with the American Personal Chef Association are certified safe food handlers. They have valid municipal business licenses, and carry the only A+ Liability Insurance insurance coverage in the industry. Affiliation with the APCA indicates the chef's commitment to excellence, continuing education and integrity. In addition, their commitment to the wellbeing and enjoyment of each of their clients is absolute.

    APCA personal chefs will be happy to provide references and testimonials from clients who appreciate their chef's contribution to their wellbeing and quality of life.

  • How does this work?

  • First, we will meet to determine what you want to accomplish by using a personal chef.  Then we will discuss what your food likes, dislikes, food allergies and special dietary requirements are.  We will then decide on your first week's meals and formulate a menu. Usually 5 entrees are chosen, four servings for each entree. This will provide 20 dinner sized servings, enough for two people for 10 days, Monday through Friday, for example. This is flexible depending on size or preferences. Thereafter, you may call or e-mail me with your choices for the next two-week menu items. Usually every two weeks I will prepare these entrees in your home during the day. I will shop, prepare (using my own equipment), package (for freezer or refrigerator), and clean your kitchen.

  • What is the difference between a Personal Chef and a Private Chef?

  • A private chef is employed by one individual or family full time, and is often “living in” and preparing up to 3 meals per day.

    A Personal Chef serves several clients, usually one per day, and provides multiple meals that are custom designed for the clients particular requests and requirements.  These meals are packaged and stored so that the client may enjoy them at their leisure in the future.


  • Do you cook in my kitchen?

  • Yes, we do prepare your meals in the safety of your own kitchen.   On our agreed upon cooking date we will bring the fresh ingredients for your meals along with our own pots, pans and utensils, and prepare your entrees on site.  At the end of the day we will leave your kitchen clean and full of the aroma of good home cooking!


    American Personal Chef Association
    4572 Delaware Street
    San Diego, CA 92116

    All rights reserved. © American Personal Chef Association 1996-2006 Updated 11/03/05.