Best Practices & Equipment

Best Practices

Before your service, please read these helpful tips:

  • Empty the dishwasher and clear out the sink before the chef arrives.
  • Set aside clean food storage containers.
  • Make sure you have olive oil, salt, pepper, tin foil & parchment paper for cooking. Plus, soaps, dish rags, trash bags, and a broom for clean up.
  • Double check our equipment list below, and make sure your kitchen is stocked.
  • Confirm that stove burners, oven, broiler, and dishwasher work; if something doesn't work, please let us know in advance.
  • Make sure someone is home to let in the chef at their scheduled time of arrival or that kitchen is accessible without guidance.
  • Familiarize your chef with the home (shoe policy, smoke alarms, pets, trash, recycling, wash rooms, etc.)
  • Leave fridge space for groceries, dishes and/or leftovers.
  • Communicate with your chef about children and furry friends' kitchen rules.
  • If your service was exceptional and you'd like to tip above the included 20% gratuity, please do so in cash.
  • Friendly Reminder for Weekly Meal Prep: Your chef(s) are there to cook for you, not set the table or serve you. That's this service!


Reheating Guide

Stay sharp with us: