Triangle Prep Chef

a simple concept

Providing bespoke culinary service for my clients is extremely rewarding.

Starting out in this business I thought that I would be doing lots of fancy stuff,  fresh pasta and complicated sauces – expensive cuts of meat – but the reality is that most of what I do is fairly simple, straighforward preparations of common, family-style dishes.

While I’m happy to make all sorts of fancy and/or expensive things, I also enjoy doing practical and efficent prep-lists. Feeding a family takes a significant amount of time – because I am focused on the completion of the prep list I can do a good amount of prep in three or four hours.

Having a private chef is certainly a luxury, but in many ways provides considerable utility and value and I aim to be good, not cheap.

The question is, how much is YOUR time worth?

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