Tricky Chef Interview Preparation Guide

Download PDF

Kingwood, Humble, Atascocita, Houston, Conroe, Livingston any area within 70 miles but there is a fuel charge for over 30 miles travel distance. I charge according to the market price of fuel and it varies.

Many people use the service for their families when they are too busy to cook a healthy meal due to hectic schedules.
One client used my services for her daughter who just had a baby and wanted to free her up to play with her newborn.
Perhaps you know an older person who doesn't eat or eat healthy because they say " I don't want to cook for myself" and you want to ensure they have some good meal choices.
I have clients who require certain menu restrictions due to diet or disease, I work with these individuals on their personal menus.

I package the food in either metal containers for the oven or microwaveable plastic containers. They come in three sizes, family, personal and made for two.

This is a good question. I will need atleast one bare shelf in your refrigerator and enough shelf space in your freezer to hold the dishes I prepare for you. I also ask that the dishwasher be empty and I have a good amount of clear counterspace to work on. I bring my own spices,utensils and cookware.

Everyone asks this me question and I wish could give an answer but I have so many favorites and my specialties are changing constantly that I can't narrow it down to just one thing. I'd say my specialty is trying new ideas.

It takes anywhere from 7 to 8 hours to prepare for a weekly family meal including clean up. It may take more or less time depending on the menu and difficulty level.

Yes, I have been in the industry for over 25 years and have a degree in culinary arts. I also have a graet love for the art.

I can prepare meals for a family of 4-6 for one week in one day's time.

I wish I could make that available to you, but the service doesn’t work that way. For this to be a profitable business for me, I can’t do the same amount of cooking time and produce half the amount of food. It takes the same amount of planning, shopping and prep time to cook 10 portions of food as it does for 20 portions of food.

My services are completely flexible, so that almost any request can be accommodated. If you find that you have more leftovers than you need, I can plan a weekly service for you. If you find that you don’t have enough food I can do a monthly service.

Depending on how many entrees you order, and how many evenings you eat at home I can determine approximately how long meals will last. If you travel for business or entertain in restaurants during the week or just enjoy eating out on occasion’ your meals will take you further than if you eat in each night.

I’d be happy to provide that service for you. However, it will entail an additional fee.

I prepare side dishes that compliment the entrée you have selected. For instance if you have ordered a savory stew entrée, I will prepare a rice or polenta side dish to be enjoyed with the stew.

All of your menu items will be made from scratch. Depending on the number of entrees, a typical service takes from four to six hours. I am happy to accommodate your schedule in any way I can, but it will also have to fit in with other client schedules.

You do not need to be home during the service. In fact, most clients are not at home. We can arrange a key pick-up or I can arrive before you leave in the morning.

Health Department regulations require that all meals be prepared either in the home of the consumer, or in a licensed and inspected commercial kitchen. Preparing meals in your home insures that you are provided with the freshest, highest quality food possible.

It depends on the number of meals you request, and the sizes of the containers, but it does generally require a large amount of freezer space. I will look at your freezer to see how much room you have available. Efficient storage is one of the reasons I prefer to select the appropriate size containers for uniform & maximum storage.

There are a variety of options for meal packaging. I provide heavy aluminum containers with locking plastic tops as part of my service. These containers can be reheated in a conventional oven or in a microwave oven. Clients have the option to purchase at their cost Pyrex or equivalent containers if that is a preference.

Right from the beginning, your tastes and preferences are the first priority. Before any menus are planned, we will meet and make a detailed survey of the likes, dislikes and requirements of everyone in your household. We will consider not only your food preferences and dietary requirements, but also your schedule and meal habits to develop a truly personalized service plan.

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 client’s requests and requirements

Nope. Prior to Publish 6 (the big chef revamp), component experimentation did make a difference (although this was small with low-level components). Now, most components aren't even experimentable (carbosyrup, alcohol, containers, etc) and those that are have their own effects, and do not pass that experimentation on to the final item. So your best bet for components is to use cheap, crap quality resources, saving your good stuff for the final item.

A tie between Paul Bocuse's French Cooking, the other is Pates and Terrines

At home, I make a variety of charcuterie that includes a well flavored Bratwurst. So, I would say: Bratwurst, simmered in Celis White Ale and grilled over hickory, served with a side of spicy Creole mustard, warm Yukon gold Potato Salad and Jicama Coleslaw.

I love to use Pacific Sable when preparing a fish course. It has wonderful characteristics and is always pleasing.

Well it's really wasn't funny then, but, one time a cook was lighting a pilot light and threw the lit piece of paper they were using to light the stove in the garbage can. The can caught on fire in the middle of the rush.

The experimental percentage determines where in the range your food actually lands. So if you experiment to 50% in some category, the stats affected by that category will be halfway between the min and max. Experimenting to 66% means it will be 2/3rds of the way. The actual calculation is:

Stat value = StatMin + (StatMax – StatMin) * CategoryPercent / 100

For example, Air Cake's bonus to Dodge (affected by the Nutrition category) ranges from 15 to 25. The range from min to max is 10, so the actual bonus you get will be 15 + 10 * Nutrition% / 100. If you experimented nutrition to 45%, this would be +19.5 to dodge.

The Revamp Food Chart has the stat ranges for the majority of the foods (it's still in the process of being completely filled out). These were determined by basically running the "Min + % * range" equation backwards, so there is some margin of error, especially for foods with narrow min/max ranges.