Pocketbook Agency’s Post

The Life-Changing Benefits of Hiring a Private Chef Imagine coming home after a long day, exhausted from endless meetings and tight deadlines. You step through the door, and instead of scrambling to prepare a meal, you're greeted by the warm, inviting aroma of a gourmet dinner being expertly crafted just for you. This is the life I offer as a private chef. For one of my clients, a busy executive and a dedicated single parent, dinner time used to be a constant source of stress. Between managing a high-pressure job and ensuring her kids were well-fed, she often felt overwhelmed and drained. That’s where I came in. By taking the responsibility of meal planning, shopping, and cooking off her shoulders, I allowed her to reclaim precious time and energy. Now, evenings are transformed into moments of connection and joy. With customized, nutritious meals tailored to her family’s tastes and dietary needs, she can sit down and truly enjoy dinner with her children, without the rush or worry. The benefits go beyond just convenience. Having a private chef means you can enjoy a healthier lifestyle, indulge in your favorite cuisines, and savor every meal without compromise. It’s about enriching your life and nurturing your well-being, one delicious bite at a time. Isn’t it time you experienced the same transformation? Let’s connect and make your culinary dreams come true. #PrivateChef #BusyBoss #FamilyTime #WorkLifeBalance #HealthyEating #GourmetExperience

#waiter #goodwaiter #characteristics #pros #restaurant #hospitality #hospitalityindustry What makes a good waiter? in an era where finding staff, let alone qualified staff in the catering industry is close to impossible, have you ever thought to yourself ideally what makes a good waiter? It's simple really, it's just become very rare now days. A waiter should : 1) Be efficient : by being calm, delivering the food and drinks to the guest's table and checking on him periodically 2) Have good manners: by being polite, smile and keep eye contact 3) Be friendly: by showing genuine happiness seeing the guest and using the proper tone of voice and words when interacting with the guest. 4) Be Organised: by being able to deliver service, food and beverages in a proper and timely manner (especially when busy). 5) Be observative: by keeping his eyes on the guest discretely at all times so that they know when to provide service and also anticipate a guest's need. 6) Have attention to detail: by noticing the small things that others wouldn't in the guest's table and surroundings. 7) Be clean: by taking care of his personal hygiene but also by being clean at his work (clean working area and equipment). 8) Have a good Menu knowledge: by being able to answer a guest's question about ingredients, potential allergens, and even being capable to suggest items. 9) Be team oriented: This is a team sport, no further comments needed. 10) Love food: if you don't have passion for the sort of product you are selling , how you gonna be able to sell it yourself.

My Take Home Chef rated #1 in Calgary. Michelle can do the same for you in Edmonton. The Best Personal Chefs in Calgary Here are the best personal chefs in Calgary that’ll take dietary restrictions and allergies into consideration during meal planning. We made sure all our picks have sufficient culinary training and are licensed and insured for your convenience and safety. 1.   My Take Home Chef MENUhttps://lnkd.in/gqqjrvwF DETAILS+1 403-903-1270OPERATING HOURSMonday – Sunday: 9 AM – 5 PM My Take Home Chef excels in offering a truly personalized culinary experience, providing in-home services such as meal planning, preparation, catering, private dinners, special events, and team-building events. The emphasis on customization ensures that each service is tailored to the unique preferences and needs of the client. Furthermore, the inclusion of team-building events and cooking classes adds a fun and engaging dimension to My Take Home Chef’s offerings. Customizable interactive educational dinners and cooking classes create unique experiences, allowing people to relax, have fun, and be themselves in the comfort of their own homes. Aside from this, their use of fresh, seasonal, and local products sets My Take Home Chef apart, transforming these ingredients into memorable meals. The focus on sustainability not only contributes to the quality of the dishes but also aligns with the growing preference for locally-sourced and environmentally conscious food choices. Note though that there is a minimum 4-hour requirement per chef for events and meal planning may be a limitation for those seeking shorter-duration services. Clients with smaller events or specific culinary needs might find this minimum requirement less flexible. Overall, My Take Home Chef offers a comprehensive range of personalized culinary services, combining the convenience of in-home meal planning and preparation with the expertise of professional chefs. The emphasis on customization, sustainability, and positive client experiences positions My Take Home Chef as a standout in the realm of personal chef services.

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Why should you consider hiring a chef for Christmas Day? Imagine indulging in a delicious feast without the hassle. Let a professional chef transform your holiday into a culinary celebration. More time with loved ones, less time in the kitchen. Elevate your Christmas experience! 🍽️🎄 #privatechef #ChristmasDining #HolidayCelebration #esenc.

Meet John, our new sous chef. John has been a chef for over 20 years and a vegan since 2017. He is originally from Newcastle, where he started his career before moving to the French Alps for 8 years. His main passion is creating menus that promote plant-based diets while recreating the textures and flavours of traditional meat and fish dishes. We asked John for a recipe to share with you all, giving you a taste of the feasts to come at Louma. We hope you enjoy it! 🌿King Oyster ‘scallops’ grenobloise style🌿 Ingredients: - 1 ltr dashi - 2 large king oyster mushrooms - ½ lemon - 1 medium jalapeno, finely diced - 1 tbsp capers - 1 tbsp chopped flat-leaf parsley - 1 tbsp plant-based butter - 1 tbsp cold pressed rapeseed oil - Sea salt flakes - Cracked black pepper - Dashi - 1 ltr water - 20g kombu - 6 dried shiitake mushrooms - 1 sheet nori Method: 1. Soak the kombu and shiitake mushrooms in the water overnight. 2. Remove shiitake mushrooms and squeeze out all water back into bowl. 3. Pour the kombu, water and nori into a pan and slowly bring to a gentle boil. 4. Pass and cool the liquid, this will be your dashi. To make the 'King Oyster ‘Scallops’ 1. Gently wash the oyster mushrooms. 2. Remove the top and bottom (set aside for use in stocks and other dishes) 4. Slice the oyster mushroom stems in 1/4” rounds to create the ‘scallops’ 5. Score both ends 6. Add the ‘scallops’ and dashi to a pan and bring to a gentle boil 7. Remove ‘scallops’ from dashi and cool (keep dashi to reuse) Method (cont): 1. Heat the oil in a frying pan 2. Pat dry the ‘scallops’ 3. When the pan is hot, place ‘scallops’ on one of the flat, scored sides 4. After 1 minute, add the butter, basting the ‘scallops’ 5. Turn the ‘scallops’ when they have achieved a golden crust 6. Add jalapenos, capers, salt and pepper and continue to baste 7. Take off the heat and squeeze over the lemon and parsley 8. Plate ‘scallops’ and dress with the remaining ingredients from the pan Discover how you can Eat Well at Louma: https://lnkd.in/dvfF9H_6

I worked as a professional Chef for almost 4 years. Then after Corona, I got back to work in Product again. This was one of the most interesting detours I personally took in my 12 years career. Here is how being a Chef and being a PM is almost very similar: 1- 𝐓𝐡𝐞 𝐡𝐞𝐚𝐭 🥵There is a famous line in the kitchen that says “If you can’t handle the heat get out of the kitchen”. Same as the meeting room and handling stakeholders, if you can’t handle back and forth negotiations while all odds are against you, find another job. Remember a PM isn’t the sole decision maker, but has a huge influence over decisions. A little pinch of salt and a little dash of pepper will get you forward. Just remember, people have different tastes. 2- 𝐓𝐡𝐞 𝐩𝐚𝐧𝐬 𝐨𝐧 𝐟𝐢𝐫𝐞 🔥 Do you know how pans catch fire? One of the ways is when the natural juices from proteins or vegetables get mixed with oil and a little heat and boom, your pan is on fire. When this happens the world suddenly seems to be running much faster. You leave the pan on fire for too long your food gets burnt. But without the fire, you won’t get the nice char and taste on your food. You as a PM need to find a good balance between which fires are good, which are bad, when to turn it off and when to keep it on. And above all, you need to have a chill vibe while all this is happening to be able to control it like a pro. Remember, not all fires start screaming. Some of them are shy like the raw vegetables. But they still cause a fire. Same like your stakeholders. Your job is to get the char without burning your roadmap. 3- 𝐓𝐡𝐞 𝐬𝐦𝐨𝐤𝐢𝐧𝐠 𝐨𝐯𝐞𝐧 🍳During my time in the kitchen and specifically in the rush hour, I would find myself standing in front of six big burners, with six big pans, cooking six different dishes all at the same time. How did I do this? I knew by heart ( and by smell 😃 ) which Ingredients cook slow and which of them cook fast. The secret here was making sure I kept moving all pans simultaneously to not burn any dish and to not undercook as well any of them. This is prioritization for a PM. You have a lot of stakeholders, a lot of features and not all of them are important now. Some of them will need to stay longer so that they’re not undercooked and some of them need to get out now so they’re not burnt. Balance is key. And keeping a good posture in front of a smoking oven with a confident smile will keep everyone around you happy and trusting that you will make the right decision for the company. Kitchens are hot, loud, filled with people coming from all sorts of lives. Same as Product. You are the head chef. Your job is to run the show, balance the fires and present your customers with dishes that will keep them coming back again and again. This is product management. #fromcheftopm #productmanagement #handlewithcare

Pro Tip: Hiring a personal chef may come with a cost, but it gives you back invaluable time💡⏰ Investing in a personal chef is a luxury, but it’s a priceless return on time. Breakdown: 💰 $550 for 3 dinners 🍽️ $65/hour The breakdown is less impressive when you only think about the value of the meal itself ($183/meal). Instead consider the amount of time, energy, and mental load it took to plan the meal, shop, prep, cook, serve, and clean. Ready to reclaim your time? Explore our vetted concierge services for tailored recommendations! 🍽️✨ Link below: https://lnkd.in/gURc_jtx #PersonalChef #TimeManagement #ConciergeServices #DelegateResponsibilities #LifeMadeEasy #EfficiencyTips #PrioritizeWhatMatter

Hiring a private chef can offer a wide range of benefits, making it a popular choice for various occasions and lifestyles. Here are some key advantages of hiring a private chef from Food Fire + Knives

Comment "YES" if interested, so our team will get back to you..... #SousChefLife #PastryChef #BakeryExpert #GourmetPastries #CulinaryInnovation #RecipeDevelopment #CostingExpert #TeamLeadership #MiddleEastCuisine #SaudiArabiaExperience #KuwaitCulinary #NewProductDevelopment #RecipeCards #CulinaryArts #Gastronomy #Foodie #DessertMastery #ChefLife #CulinaryExcellence #Internationalhiring #Gulfexperience #Gulfhiring #Internationaljob #goodopportunity #opentowork