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Sample menus


MENUS
We advise Chefs to prepare a Sample Menu in advance of their first booking for the following reasons
- It is a good starting point for discussions with the client
- It gives the Chef more control of the direction of the menu, rather than the client - e.g. a client may have booked a casual dining event, but may ask the chef for a lobster dinner if the direction is left to them
- It reflects your style of cooking/ preferred dishes/ seasonal items (Feedback from chefs over the years has indicated that a well written sample menu is generally accepted by a very high percentage of clients for this reason alone, so only minor tweaking may be required)
- The Chef can calculated the approximate food costs in advance
- The sample menu can be re-used for future events, saving you time
- Sample menus are available on request to suit each level of dining, such as casual-dining and fine-dining
- In general, one choice per course is chosen by the Client for all diners, so that it is not à la carte.  However, in some cases, a guest may have an allergy/ dietary restriction so the Chef will have to alter the recipe or dish for that guest accordingly, or prepare 2 entrees to give guests a choice (to be determined in advance of the event so that you know what to purchase.


For canape, hors d'oeuvres and amuse bouche ideas, click here.



The following menu suggestions have been taken from menus created by some of our experienced Personal Chefs.  These are only provided to give you ideas.


Casual dining appetiser suggestions (not to be mistaken for an amuse bouche):


  • Mandarin, Fig & Proscuitto served with Mixed Greens and an Orange Vinaigrette
  • Quesadillas - grilled cheese tortillas with Queso Fresco, homemade guacamole and homemade salsa
  • Butternut squash soup, served with creme fraiche and a Parmesan crisp
  • Thai Salad Rolls filled with julienne of vegetables, angel hair rice noodles, basil, mint and coriander. Served with a ginger-lychee dip & fresh peanut sauce


Casual dining entrees or main course suggestions:


  • Lemon and rosemary braised lamb shank served with garlic & Parmesan roasted potatoes and seasonal vegetables
  • Baked stuffed pork tenderloin served with pan gravy, garlic and herb mashed potatoes and green beans
  • Maple glaze salmon served with a summer zucchini relish and quinoa pilaf
  • Rib-Eye steaks, grilled on a cast iron pan with shallot and red wine au jus and rainbow frites with a lemon aioli
  • Oven roasted chicken supreme with rosemary roasted potatoes and wild mushroom goats cheese sauce
  • Authentic butter chicken, served on a bed of cumin-scented basmati rice with a cucumber raita
  • Pan seared cod, pistachios, barberries, citrus and lentils du Pays


Dessert suggestions:


  • White chocolate bread pudding
  • Upside down apple tarts with caramel sauce.
  • Crepes filled with lemon and cream cheese and raspberry sauce
  • Date and orange marmalade crumble, served with a dark chocolate ice cream
  • Chai-scented creme brulee, served with seasonal fruit
  • Baked Alaska, served with fresh berry compote
  • Gourmet S'Mores - double chocolate ganache cake topped with whipped cream, graham cracker crumbs, toasted marshmallow and toasted coconut
  • Apple crumble served with creme Anglaise and a caramel drizzle
  • Black sesame steamed buns with a vanilla custard and sweet mango slices


Gourmet entree suggestions:


  • Lobster risotto sprinkled with truffle oil
  • Thai halibut served on a bed of jasmine rice with a coconut cream & julienned vegetables, wrapped in a banana leaf
  • Beef Wellington with Port reduction sauce served with sautéed Parisian potatoes and grilled asparagus
  • Miso glazed salmon, served with wilted mustard greens and asparagus and a bed of rice
  • Grilled calamari served with brown butter, olives, anchovies, tomatoes & garlic green beans
  • A full rack of baby back ribs served with a wild mushroom hash & grilled cornbread and a side of creamy homemade coleslaw or slow-baked beans
  • Bison rib eye steak, served with fried green tomatoes, pickled cauliflower and potato and onion pakora bites


Traditional Personal Chef Service suggestions:


  • Curries (e.g. Thai green curry, Punjabi Indian chicken curry) served with rice or naan breads
  • Stews (e.g. Moroccan-style stew)
  • Casseroles
  • Pasta dishes, (e.g. lasagna), served with a pre-washed and assembled salad
  • Soups
  • Chilis (e.g. Texas-style chili) served with rice
  • Marinaded meats (e.g. balsamic steak)