A Day In The Life Of A Personal Chef

My day as a personal chef begins promptly at 8am this Tuesday, when the doors of Whole Foods swing open.


There is already a congregation of personal chefs at the market. You can spot them by the focused shopping sprint they are on and the fresh ingredients in their cart.

Today, I am shopping for two weekly clients. First, I'll be preparing four entrees for a busy professional couple. Then, later this afternoon, I am cooking for a family of four. It takes 60 minutes to shop for both clients. The cart is overflowing but meticulously organized, and it takes me 15 minutes to go through checkout because I am buying enough ingredients for eight meals.


I get to my first clients house and let myself in with a key. The kitchen is small, so I take out their largest mixing bowl and unpack all the vegetables into it. I take out the cutting board, my knife, the olive oil and the salt while NPR plays in the background.

On The Menu

  • Rice Noodle Salad with Lemongrass Chicken & Thai basil
  • Indian Lamb Curry
  • Polenta with Mushroom Ragu
  • Wild Salmon with Lemon & Chives with Black Rice & Shitake Mushroom Pilaf

These are four dinners with enough for leftovers, which the clients like to take to work for lunch the next day. I will prepare everything in under eight hours.

I begin by marinating the chicken in lemongrass and fish sauce. I continue by searing three pounds of lamb cubes, chopping onions, mushrooms, garlic, ginger, and assembling curry spices. Meanwhile, I begin cooking the black rice, soaking the rice noodles, and warming up broth for the polenta.

I am using all four burners and all the counter space that I have. Despite all this, I am calm, focused, and in a zone.

There are mushrooms, shallots, cucumbers, and herbs to dice. Carrots to shred. I use fish sauce and lime juice to create a vinaigrette for the rice noodles. The lamb curry is in the oven and the mushroom ragu is simmering in red wine. I need to drain the rice noodles.

It is a constant juggling of multiple tasks at once.


I am packing the meals into glass containers. I label each dish and place the containers neatly in the fridge. I've been cleaning dishes as I go, but I will now have to clean the stove, the floor, and the counters, which adds an extra 30 minute to my day.


I am ready to head to my second clients house. I pack myself a tiny portion of rice and lamb curry for lunch and eat it on the drive from Pacific Heights to the Portola neighborhood.


I am ready to begin the same cooking process in a slightly bigger kitchen. I unpack all the groceries and get ready to cook four different entrees.

On The Menu

  • Korean Chicken Bulgogi with Kimchi Fried Rice
  • Vegetable Potstickers (with Cabbage, Carrots & Shitakes) with Soy-Ginger Dipping Sauce, Cucumber Sesame Salad
  • Minced Tofu & Kale Stir-Fry with Sushi Rice
  • Chipotle Pork Meatballs with Spicy Roasted Cauliflower Puree

I begin with the chicken marinade and the chipotle meatball mixture. I slice cabbage, mushrooms and carrots for the potstickers, which is a kid favorite. I wash and chop kale, grate onions, garlic and ginger. Multi-tasking is my jam, and it takes me 3 hours and 30 minutes to cook the four meals.


I am packing up the chicken, the veggie potstickers, pork meatballs, and tofu and kale stir-fry. I clean the stove, floor, and counters, and triple check that the kitchen is impeccable before I leave.

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Galor Personal Chef services.
138 Emlyn Road,
W12 9TB.

T. +44 (0) 20 3405 4049
E. contact@galor.co.uk