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Chef Sharyn and Chef Bruce describe the
highlights of their typical cooking day:
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"We'll shop for the freshest available
ingredients in early morning of your
cooking day.
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We'll arrive around 10 AM with all
ingredients and our own cooking
equipment...we need only your
refrigerator, freezer, stove top, oven,
microwave, and maximum available counter
space.
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All portions will be carefully selected,
seasoned and sized according to your personal taste.
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After each entree or side dish has been
prepared, cooked, and quickly cooled, it
will be safely packaged according to
your instructions for either
refrigerator or freezer storage.
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Each package will be labeled
with the preparation date and heat-to-serve instructions.
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Per your instructions, we'll plate,
garnish, and clear-wrap your selection(s)
for that evening's dinner, and store in
the refrigerator.
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Your kitchen area will be cleaned to the
condition it was when we arrived, and
our own,
just-cleaned equipment will be re-packed
and removed along with trash and
re-cycle bags.
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We'll probably depart between 5 PM and 6
PM.
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When you return home, the only way you’ll
know we’ve been there is by the
wonderful aroma of home-cooked food and
the sight of a well-stocked refrigerator!"
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