Working as a Personal Chef vs In a Restaurant

Working in a restaurant versus as a personal chef in a home can be very different in some ways. In both restaurants and in homes, we always, without a doubt make food taste delicious. There’s a huge difference, however, in how that happens. When working in a restaurant, you want the guests to continue to come back, so for instance, the mashed potatoes will be loaded with gallons of heavy cream. It may not be good for you, but in reality, it tastes really good. If a guest doesn’t finish their meal, and decides to take it home, you don’t have to worry about giving reheating instructions, unless they ask for them. Fine dining can get very hectic on an everyday basis, so sometime cooks may not put the amount of love into preparing a meal like a private or personal chef would.

When a personal chef is working in a client’s home, the food also will always taste great, however, we won’t load heavy cream in our potatoes or use a ton of oil to sear a chicken breast. We always have to be mindful of what and how much of an ingredient is going into our client’s food, especially if there are any health restrictions. Leaving proper and complete reheating instructions are very important too. Some people really do need instructions on how to use their oven. Also if a filet mignon is reheated too long, you have one component of a great meal gone to waste. We are great cooks and we know how to make food very tasteful without all of the extra fat. Using the freshest ingredients, we can make that happen.

One of the similarities of working in a private home versus a restaurant is that you have to clean up. The same way that you would wipe down the line in an industrial kitchen or wipe the handles of your walk-in, we clean the handles of the refrigerator and make sure to clean the island and any other surfaces that are dirty. We may be working in slightly different settings, but we always have to make sure that your kitchen is clean and tidy when we’re finished cooking.

In a lot of ways, skills acquired in restaurants are carried over to the world of being a personal chef, but there are many things that personal chefs need to change to be successful. Since we’re providing so many meals, they need to taste great without all the extra fatty ingredients, so we rely more on fresh herbs and spices for great flavor without all the fat.

This post was written by Atlanta Personal Chef Service’s Georgena Mason. Below, you’ll see some of the dishes she’s recently cooked for families around Atlanta. To find out more about our services, please visit our website at www.AtlantaPersonalChefService.com.



Atlanta Personal Chef Service - Basic Service Family Style Meal

Atlanta Personal Chef Service - Basic Service Family Style Meal

Atlanta Personal Chef Service - Basic Service Family Style Meal

Dinner Party Season Is Here!

Holiday season is upon us and Atlanta Personal Chef Service is ready for it. Being one of busiest season for dinner parties, Atlanta Personal Chef Service has come up with a great fall menu.  The Holidays is a great season to show loved ones gratitude and spend time with them. Why go to a restaurant, when you can have a better dinner party experience from the privacy of your home. Enjoy fine-dining, relax and let us entertain your friends and family from the comfort of your own dining table. We will cook, serve, clean and much more. Our chefs have all graduated from great culinary school and all of them have fine dining experience. So, if you live in Buckhead, Dunwoody, Atlanta, Decatur, Marietta, Sandy Springs, Vinings, and other cities surrounding the Atlanta area, then contact us. 

Fall Dinner Party Menu Options

Soup or Starter (choose one)

Roasted Root Vegetable soup garnished with Nutmeg Creme Fraiche and Rosemary Brioche croutons

Wild Mushroom Soup drizzled with Truffle Oil served with Parmesan Spinach Flan

Shrimp Bisque garnished with sautéed Shrimp and Cilantro Oil

Caramelized Onion and Cana de Cabra Cheese Tartlet with lemon infused Arugula and Balsamic glaze

Steamed Mussels with White Wine garnished with fresh Herbs and Tomato served with French baguette

Seared Scallop with Carrot Ginger puree and Tarragon sauce garnished with fried Leeks

Salad (choose one)

Candy Beet salad with pickled Onions garnished with Honey Pecan Goat cheese tossed in White Balsamic

Red Wined Poached Pear tossed with Mixed Greens garnished with Stilton Blue cheese and a Raisin crouton

Spinach Warm Brie salad with Apples and Walnuts tossed in Champagne Vinaigrette garnished with a Buttered Crostini

Entrée (choose one)

Roasted Cornish Hen with Cherry Demi sauce over Roasted Root Vegetable and Farro medley with braised Brussels Sprouts

Herb Crusted Lamb Chops with Cabernet Sauce over herbed Parmesan roasted Potatoes and Tomato Provencale

Seared Beef Tenderloin with Mushroom Demi sauce over smoked Corn Polenta and roasted Asparagus

Dessert (choose one)

 Chocolate Lava Cake with Assorted Berries and Vanilla Bean Ice Cream

Chocolate Peanut Butter Pot de Creme with Vanilla Biscotti and Chantilly Cream

Mini Apple Pie served with Caramel sauce and Vanilla Bean Ice Cream

Strawberry Shortcake served with Vanilla Bean Ice Cream and Creme Anglaise