Q. What sets you apart from other personal chefs?
A. There are many home cooks and personal chefs available, and many are great cooks. My experience, culinary knowledge, and synergistic partnerships put me in a class by myself. Unlike many personal chefs:

• I have a Bachelor of Science degree in Culinary Arts from an accredited State University.
• I’ve worked in some of the Nation’s most respected restaurants – such as The French Laundry and John Ash & Co.
• I have a thorough understanding of nutritional physiology and food science, and I’ve partnered with one of the Nation’s top research-based RD/Clinical Nutrition Support Dieticians (RD/CNSD) to work with my client’s specific health concerns.
• I do my research. From seeking out the best source for grass-fed beef and lamb (I order from one independent rancher) and keeping up-to-date on sustainable fisheries, to knowing what’s going to be at all the farmer’s markets in the area – I’m well-informed and constantly searching. This is my passion and my profession.

Q. I have dietary restrictions. Can I trust you to follow my diet?
A. Yes. I have dietary restrictions as well, so thinking creatively about food is part of my way of life. In general, my philosophy is to cook whole foods using only real food ingredients. Refined sugars, flours, and fats are not in my recipes. I source meats raised without hormones and antibiotics. From there, if you have specific dietary needs, I will follow them implicitly. I have an RD/CNSD who will review my menus (at no cost to you) to ensure that your meals are supporting your health.

Q. How does this service work?
A. First, we meet to discuss your food preferences and any dietary needs. Next, I create menus for your approval and set a date for me to cook. Then, I do all of the grocery shopping, and meal preparation in your home. Your gourmet dinners are packaged, labeled and left in the refrigerator or freezer with complete instructions on how to heat and enjoy. Ok, the food is fabulous, but let’s face it, the best part is that your kitchen is spotless and the house is filled with the aromas of home cooking when I’m done. Depending on your schedule, I can even have one meal hot and ready to serve when you arrive from home!

Q. What does the service cost?
A. Each client has specific needs, and so pricing is variable. I’ve developed a general guideline, and we’ll create a plan that fits into your budget. Please see the pricing page for examples, or contact me.

Q. What does the service price include?
A. The price of the service includes:

• Client consultation, food questionnaire and kitchen review
• General nutritional/dietary consultation reviewed by an RD/CNSD
• Personalized menus research, planning and creation
• Sourcing and shopping for ingredients
• Cooking, packaging, labeling and storing
• Kitchen clean-up and sanitization
• Pantry items such as flour, sugar, herbs and spices are included

Q. What is not included in the service price?
A. Costs not associated with the service price include:

• Grocery items other than basic pantry inventory
• Optional individualized client/dietician intervention consultation. (The cost of intervention counseling for complex medical problems that include a physician’s diagnosis is usually reimbursable by most insurance plans).
• One-time container fee that will be assessed once we discuss your storage preferences.

Q. Do you cook in my kitchen?
A. Yes, all meals are cooked in the safety of your kitchen. I bring my own tools and equipment and leave the kitchen spotless when I am finished. If you do have specific requests, such as all items to be cooked in cast iron – I may use some of your equipment as well. We will agree upon this prior to my first cooking session.

Q. How long will you be in my kitchen?
A. That depends on how many meals I prepare and the menu that has been selected for the cook date. Typically, the service takes about 5-6 hours from start to finish, not including shopping.

Q. Do I have to be home when you come to cook?
A. No, you do not have to be home on your scheduled cook date as long as appropriate arrangements are made in advance for me to gain access to your house.

Q. How is the food packaged? Can you use my containers?
A. Uniform size containers take less storage space in your fridge and freezer, and increase my efficiency. I will bring the appropriate containers for the entrees I am preparing each cooking date. Most containers are recyclable, oven-ready aluminum, pressed paperboard, or durable plastic. If there is an entree that would be better suited in your own casserole or baking dish we may agree upon using your dish. Some clients want to use their containers. Sometimes this is quite possible. I request that you have enough clean containers on hand to store your meals.

Q. How do I get started?
A. Please contact Chef Rachel Main via phone or email to schedule a complimentary in-home consultation. I will assist you in completing a comprehensive questionnaire detailing your dining preferences, dietary needs and lifestyle requirements. From there, I create custom menus that are approved by the client and a service day is scheduled. So what are you waiting for? Call me today!

Q. How long will the food last us?
A. Depending on how many entrees you order, and how many evenings you eat at home we can determine approximately how long your meals will last.

Q. How often will we need your service?
A. I’ll be happy to help you determine just how often you will want to schedule my Personal Chef Service to best serve your needs. I'll make sure it supports your lifestyle without putting any pressure on you.

Q. Will you cater my event?
A. Clients often invite me to cater their cocktail parties, birthdays, anniversaries, and holiday events. I’m happy to cater events in your home for up to 50 guests. All you have to do is set the date and make the guest list, and then relax. I’ll handle the rest.

Q. I know you’re great at healthy food, but we love down-home food, too. Can you do that?
A. I grew up in South Louisiana and Texas. I know good country food; it is part of my soul. I’ve been told by a bunch of Dallas boys that my pork ribs are the best they’ve ever had. I can make a mean gumbo, corn bread, and chicken and dumpling soup. And I believe that all of these can be healthy. It’s not so much the fact that they have fat or carbs in them; what is important is sourcing the right ingredients and using whole, real foods. So, yeah, bring on the BBQ!

Q. Where’d you get that cute red chicken?
A. I painted him! He’s my chicken egg. I don’t know which one came first, so I painted both at the same time – the chicken and the egg. I do know, however, that both chickens and eggs are delicious!