Frequently Asked Questions
Q: What if I don't like brussel sprouts?
A: Chef Robyn will meet with you before your first cook day to determine your likes and
dislikes, so if there is something you never want to see on your plate, you won't.
Q: What are your specialties?
A: Amazing flavors! My food is influenced by the taste buds - equally important though
are the senses of sight and smell... if you can't desire to eat what you are seeing and
smelling, then what is the motivation to put it in your mouth? (see question above,
maybe you just "think" you don't like brussel sprouts because they have been boiled
until they are a hideous shade of green, have no nutritional or taste value left...what if
they still had some crunch, a "healthy" green color and had been glazed in a sauce of
balsamic vinegar, brown sugar and topped with toasted almonds?) P.S. My personal
favorite flavors are Tabasco (sorry, I love it so much I named my dog after it) and garlic
(I couldn't name a dog garlic, so my other dog is RocksAnne).
Q: How much time will you need in my kitchen?
A: For a bi-weekly personal chef service, I'm typically in your home for approximately
5-7 hours, depending on the menu. For dinner parties, I will need typically 2-6 hours
of advance food preparation time, in addition to the length of time for the dinner and
cleanup. For cooking classes, I typically need approximately 2 hours of prep time prior
to the start of class.
Q: How many different entrées do you prepare each service?
A: I typically prepare five different entrées with an appropriate side dish (the number of
portions will depend on the number of people enjoying the meals). If the servings are
for 5 nights per week for 2 persons, this will provide you with meals for 2 weeks. We
can discuss other options. I will not repeat an entrée for at least 3 months unless you
request it.
Q: What does your service fee cover?
A: It covers the menu planning, grocery shopping, food preparation, pantry items
(spices, oils, vinegars, condiments), food labeling and packaging required for your
meals. (There are options for packaging - reusable and disposable - prices vary.)
Q: How much room do you need in my refrigerator and freezer?
A: For a bi-weekly service, I typically need at least 1 shelf each in your refrigerator and
freezer.
Q: Do you handle everything yourself, or do you have staff?
A: I do not employ staff, but do have professionals to which I turn when necessary. I
will prepare and serve food for up to 6 guests; anything over that will require additional
staff. Service staff will be billed at $20/hour, 4-hour minimum (staff will be paid directly
by you the day of the event).
Please email me at ChefRobyn@chefrobyn.com if you have additional question.
A: Chef Robyn will meet with you before your first cook day to determine your likes and
dislikes, so if there is something you never want to see on your plate, you won't.
Q: What are your specialties?
A: Amazing flavors! My food is influenced by the taste buds - equally important though
are the senses of sight and smell... if you can't desire to eat what you are seeing and
smelling, then what is the motivation to put it in your mouth? (see question above,
maybe you just "think" you don't like brussel sprouts because they have been boiled
until they are a hideous shade of green, have no nutritional or taste value left...what if
they still had some crunch, a "healthy" green color and had been glazed in a sauce of
balsamic vinegar, brown sugar and topped with toasted almonds?) P.S. My personal
favorite flavors are Tabasco (sorry, I love it so much I named my dog after it) and garlic
(I couldn't name a dog garlic, so my other dog is RocksAnne).
Q: How much time will you need in my kitchen?
A: For a bi-weekly personal chef service, I'm typically in your home for approximately
5-7 hours, depending on the menu. For dinner parties, I will need typically 2-6 hours
of advance food preparation time, in addition to the length of time for the dinner and
cleanup. For cooking classes, I typically need approximately 2 hours of prep time prior
to the start of class.
Q: How many different entrées do you prepare each service?
A: I typically prepare five different entrées with an appropriate side dish (the number of
portions will depend on the number of people enjoying the meals). If the servings are
for 5 nights per week for 2 persons, this will provide you with meals for 2 weeks. We
can discuss other options. I will not repeat an entrée for at least 3 months unless you
request it.
Q: What does your service fee cover?
A: It covers the menu planning, grocery shopping, food preparation, pantry items
(spices, oils, vinegars, condiments), food labeling and packaging required for your
meals. (There are options for packaging - reusable and disposable - prices vary.)
Q: How much room do you need in my refrigerator and freezer?
A: For a bi-weekly service, I typically need at least 1 shelf each in your refrigerator and
freezer.
Q: Do you handle everything yourself, or do you have staff?
A: I do not employ staff, but do have professionals to which I turn when necessary. I
will prepare and serve food for up to 6 guests; anything over that will require additional
staff. Service staff will be billed at $20/hour, 4-hour minimum (staff will be paid directly
by you the day of the event).
Please email me at ChefRobyn@chefrobyn.com if you have additional question.
Barber's Home Bistro
personal chef service
personal chef service
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