FAQ

Generally, a Private Chef only works with one client or family. They will typically spend the whole time preparing every meal or snack for the client that day. A Personal Chef typically has multiple clients, providing different services to each. They may cook breakfast fresh for one client, meal prep a weeks entree's for another client and finish by providing a private dinner to another client. Crewneck Chef are more of a 'Personal Chef' service as they can be hired for Meal Prep, Private Dinners, Brunch Parties, Cooking Classes and much more!

We don't charge by the hour. We believe that people pay for a service so that's what we charge - not hours. We are honest and transparent with our prices before any service begins. If it's a meal prep, private dinner or anything else - expect an invoice for the service before we begin. This way, if we spend longer to perfect our craft - you don't pay more. Meal Prep: Invoice includes pre calculated cost of meals + chef fee + (any additional such as tupperware/modifications). Private Experiences & Brunch Special: Invoice includes chef fee and cost of groceries for your personalised menu. Full invoice price must be paid 48 hours before session to ensure groceries are ordered.

Yes. Depending on chef availability, you can book chefs by the day/week/month. Please contact direct if this is something you're interested in.

No. Our pricing is wholly inclusive. Chefs are compensated fairly and you are not required or expected to leave a tip. If you really want to, it will be greatly appreciated. However, a great review and repeat custom is equally as appreciated!

This can be to your preference. We love Weaver Street Market and have a partnership with them, in which we can pass on savings to our clients. Weaver Street Market prioritise seasonal produce and fair partnerships with local farmers and purveyors. This is why we choose them. Sometimes we can't get everything we need from them, and our second choice would be Wegmans for that. However, if you have a particular preference for where you like to shop, let us know and within reason we will make it possible. Our greatest priority is quality and will only purchase from reputable and quality led establishments.

Yes. You will have to supply your own storage for the meals. If you don't currently own enough tupperware - Crewneck Chef can order it for you in time for the first cook. We will order glass tupperware, optimal for food storage hygiene, sustainability and oven safe reheating. This will be added onto your first invoice and you will be able to keep for future use.

Yes. The best way to do this is by taking a look at our 'Seasonal Menu' page. You can make a note of which meals you want and how many portions. When you speak to Crewneck Chef in your consultation, you can specify which meals you want or if there is anything in particular you want/don't want.

Yes. Crewneck Chef is extremely allergen friendly. You can see Allergen information for all dishes on the 'Seasonal Menu' page. Most dishes can be made allergy free if not currently stated on the menu. If you have Celiac Disease, you are in the right place. My wife also has celiac so 90% of the menu is designed to be gluten - free.

Yes. Let your chef know your likes/dislikes, spice tolerance and any preferences in your consultation. Most modifications can be accommodated. Some modifications may incur an additional charge (ie, extra proteins) but this will be communicated and agreed before an invoice is sent.

Yes. This ensures meals are as fresh as possible and full transparency in preparation. Baked treats may be baked pre meal prep for timing and space purposes, but will always be made fresh on the day of delivery.

No. Crewneck Chef will need access to your property, but once we are set up you are free to get on with your day. Crewneck Chef was designed to give you more freedom so as long as we can work in the kitchen, you can be wherever you please.

No. Meal Prep is billed weekly and you can cancel, freeze and restart anytime you wish. We recommend that you book four sessions each time. This secures your spot and allows you to get comfortable with the service. We cannot guarantee your preferred time slot if book week by week.

Your Chef will provide email instructions to reheating each specific dish However, to ensure the best taste and texture for your meals, here are some general guidelines: Oven Reheating: Preheat your oven to 350°F (175°C). Place the food in an oven-safe dish and cover it with aluminum foil to keep it from drying out. Reheat for 15-20 minutes, or until the internal temperature reaches the safe minimum (see below for specific temperatures). Use a food thermometer to check the temperature: Chicken: 165°F (74°C) Pork: 145°F (63°C) Beef: 145°F (63°C) for medium-rare, 160°F (71°C) for medium Fish: 145°F (63°C) Microwave Reheating: Place the food in a microwave-safe dish. Cover it with a microwave-safe lid or microwave-safe plastic wrap, leaving a small corner open to vent. Heat on high in 1-minute intervals, stirring or flipping the food halfway through to ensure even heating. Continue reheating until the food reaches the safe minimum temperatures listed above. The key to perfect reheating is to heat the food evenly and to avoid overcooking. If you have any specific questions or concerns, don't hesitate to reach out via email.