Home Chef Manual
The Personal Chef Reference Manual represents 20 years of experience in operating Personal Chef Service businesses. The manual outlines procedures, techniques and operating practices designed to afford the home chef the same efficiencies as a professional personal chef.
Organization
- Setting the basic foundation for efficiency
- Deciding your service type and mix
- Perception and credibility.
Activities
- Systemizing your activities
- Creating checklists – daily & weekly
Equipment
- Equipment & containers required
- Pantry elements
Menu Planning
- Standard formats used
- Designing menus
Grocery Shopping
- Cost-effective grocery shopping secrets
- Specialty stores – fish, meats, seasonal
Preparation
- Proper set-up for effective work flow
- Packaging & labeling
Food Safety
- Understanding food contamination
- Proper methods for cooling and freezing
Freezing
- Frozen food “musts”
- Foods that do not freeze well
Packaging
- What containers work in what applications
- Packing herbs & spices
Recipe Science
- Special diet considerations
- Modifying recipes
Recipe Testing
- The right process
- The importance of testing
Conversion Charts
- Equivalents
- Metric
Culinary Review
- Proper tools and equipment
- Food storage
- Quality & cost factors
Cooking Basics
- Food components
- Dry heat cooking methods
Understand Food
- The four major meats
- The four major meats
- Major seafood groups
- Thickeners & agents