Best Practices

Empty dishwasher & sink

Clear at least one shelf in the refrigerator

Test stove burners, oven, broiler & dishwater

Notify The Culinistas when Culinistas Spice Set is low

Keep cleaning supplies on hand (dish soap, sponges, clean dish rags, paper towels), as well as parchment paper & aluminum foil

Have salt & pepper and at least 4 cups of olive oil on hand at all times*

For weekly service, purchase containers (6 for small / 12 for medium / 18 for large), or include on service request*

Basic required tools & equipment (contact q@theculinistas.com for more recommendations):
Tools: cutting board, tongs, spatula, whisk
Equipment: several mixing bowls, 2 pots, 2 pans, blender, baking sheet

*Recommendations:
Olive Oil (Greek): Kosterina
Salt: La Baleine Sea Salt
Pepper: La Boite Tellicherry Black Pepper
Pots & Pans: Caraway, Equal Parts
Plastic Containers
Glass Containers

Share entry/exit instructions via text/email

Familiarize your chef with the home (smoke alarms, pets, trash, recycling, wash rooms, etc.)

Requesting The Service - Select menu via your dashboard at least 72 hours prior to your service. If after 48 hours before your service, please email q@theculinistas.com to select your menu (requests within the 48 hour window will be made on a best efforts basis).

When Selecting Your Menu - Review all ingredients and use your best judgement when considering dietary restrictions and allergens. Exclude ingredients by including special instructions (ie: no almonds, gluten-free, organic).

Please do not tip your chef. We want your cooking visits to be seamless and The Culinistas will handle all payments.

Modify the service by emailing q@theculinistas.com. Requests within 48 hours of the intended service will be made on a best efforts basis.

Cancel the service by emailing q@theculinistas.com 48 hours before the intended service to prevent being charged the service fee.

Provide feedback immediately so we can improve.

Some soups are best eaten cold

Stove Top: Reheat over low heat, stirring every 30 seconds until heated to your desired temperature (4-8 minutes)

Microwave: Partially cover the vessel and stir every 30 seconds

Cleaned base greens and salad accoutrements will be packaged separately; toss together in a medium to large bowl and add dressing to taste

Allow sauces, dressings, and vinaigrettes to come to room temperature so they can loosen

Grain-based salads are best if eaten at room temperature, but are also wonderful hot or cold

Cheese will melt when reheating

Pasta dishes are prepared al dente and soften in their sauces over time

Pasta dishes are best at room temperature or cold

Stove: Heat in pan over medium heat, adding water as needed so the sauce doesn’t reduce

Microwave: Partially cover the vessel and stir every 30 seconds

Hearty vegetable salads are best if eaten at room temperature, but are also wonderful hot or cold

Oven: Transfer into a heatproof vessel @ 350°F until warmed through (5-10 minutes)

Cheese will melt when reheating

Meat dishes are prepared medium-rare, poultry dishes are fully cooked through, with sauce on the side

Eat all fish and seafood dishes first

Oven: Transfer meat/poultry/fish and sauce in a covered oven-safe containers or wrapped in aluminum foil @ 375°F for 5-15 minutes depending on desired temperature and doneness

Stove: Reheat sauce over low heat, stirring every 30 seconds until heated to your desired temperature; pour over room temperature meat/poultry/fish

Cookies, brownies, bars & scones best eaten at room temperature

Muffins & load breads are best eaten at room temperature or reheated slightly

Slice, spread with butter or coconut oil, and toast butter side down on skillet over medium heat until golden brown

Fruit salads best eaten cold or at room temperature