Notes from
Chef Briellen

To remove water from cooked pasta faster, try using a salad spinner.

To measure sticky foods such as honey, molasses or corn syrup, coat your measuring spoon lightly with cooking oil.

Chop herbs by rolling a pizza cutter back and forth a few times. Don’t use a knife, as it could bruise and darken the herbs.

To remove scales from a fish, wash it well in cold water and then place in a large plastic bag. Working inside the bag, scrape the skin of the fish with a knife as if you were shaving. The scales will fly off and remain in the bag.

Serve vegetables as soon as possible after harvest. Store in the refrigerator, with the exception of tomatoes, potatoes, eggplants, garlic, onions and winter squash.

To beat egg whites, let the eggs sit at room temperature for about half an hour first. They’ll have more volume.

To keep fruit from turning brown, drop it in cold, lightly salted water immediately after peeling.

To remove capers or other foods from a narrow jar, use a melon baller or a pointed vegetable peeler.

When baking tomatoes, either whole or stuffed, use a muffin tin that’s been well coated with cooking oil spray. The tomatoes will retain their shape.

FREQUENTLY ASKED QUESTIONS

What’s the difference between a personal chef and a private chef?

A private chef is employed by an individual or a family full-time and prepares two to three meals a day.

A personal chef prepares several custom-designed meals at once that can be stored and enjoyed at your convenience.

Do you cook in my kitchen?

No. I now prepare your food in my professional kitchen located in Clinton, NJ. At one time I cooked in your home, but now I cook and deliver to you (within an hour's distance.)

How much freezer space do I need?

It all depends on how many meals I’m preparing for you. We’ll need a fair amount of space, but I’ll let you know what to plan for during our initial consultation, which is always complimentary.

What containers do you use?

Anything you like, but I generally use Gladware or Ziploc containers. I charge a one-time fee of $15 for supplying you with containers.

When do I pay you?

It’s customary to pay for the service in advance of your cook date. This way, your food purchases will be covered.

How often do you come to my home?

That varies, depending on your schedule and food preferences. I can come every week, once a month, every two weeks or every three weeks. The most popular interval is once every two weeks.