What Does a Client Menu Look Like?

While I have sample menus on my page, I often get asked what types of food I make for real clients. So, I thought I’d share the current menu for two of my clients.

The first client is a family of three (one parent, two children) with a monthly service of 10 freezer meals, with four of those meals having an extra portion which I pack as a lunch for the parent. They have no food allergies and are fairly adventurous. Their menu for this month:

Meal 1: Indian Chicken.*  Tomato-based curry sauce with chicken and greens, over rice.+

Meal 2:  Chicken Parmesan Meatloaf,  Whipped Potatoes, and Vegetables. * + Ground chicken and vegetable meatloaf, topped with red sauce and mozzarella cheese. Served with whipped potatoes and a seasonal vegetable.

Meal 3: Chana Masala. Northern Indian Chickpea curry, full of warm spices, served over brown rice.

Meal 4:  Honey Lime Chicken Enchiladas.  Honey-lime marinated pulled chicken in tortillas, with green enchilada sauce and cheddar cheese.

 Meal 5:  Sweet Potato Chili. Sweet potatoes and red beans in a hearty winter chili.*

 Meal 6:  White House Shrimp over cheddar grits, with seasonal vegetable.  Tender shrimp sautéed with lemon, olive oil, and seasonings, served over cheddar grits. Sided with seasonal vegetable.

 Meal 7: Ginger beef & Broccoli. Chinese ginger beef, with broccoli, over rice.

Meal 8:  Coconut braised chickpeas and kale over sweet potatoes.  Chickpeas, kale, and sundried tomatoes gently braised in a lemon and coconut sauce, served over roasted sweet potatoes.*

The second menu is five dinners for two people, both in their 80s. They have no food allergies, and tend to prefer less International cuisine and more home-style cooking. One of them recently had a heart attack, and the other has diabetes; so, many of the items on the menu are modified to meet those medical needs.


Shrimp Alfredo with Side Salad

Tender shrimp and peas in a creamy Alfredo sauce over whole wheat noodles. Served with side salad.



Rustic Chicken Noodle Soup

A hearty soup with chunks of potato, carrots, and skinless chicken breast in a seasoned chicken broth.     


Chef’s Meatloaf, with Brown Rice and Seasonal Vegetable

Chef’s special meatloaf recipe, served over brown rice with fresh seasonal vegetable.



Baked Chicken with Braised Winter Greens & Chickpeas

Lightly herbed chicken, baked and served with wilted winter greens and chickpeas.



Onion & Broccoli Frittata, with Roasted Sweet Potato

Farm-fresh eggs, cheese, onions and broccoli in a winter frittata. Served with chunked roasted sweet potato.

As you can see, my client’s menus differ pretty dramatically, which is part of the fun of what I do!  So, what goes into each menu, aside from client needs and preference? There’s a lot of logistical stuff that goes into making a menu/  How many items can go in the oven or on the stove at once? How long do each of those dishes need to fully prepare, and will I be able to use that space in the oven/on the stove for a second dish? How well will dishes keep in the refrigerator/freezer?  What fits into the food budget? Can I reasonably expect to get all the ingredients at one store, or will I need to allot extra time for shopping at multiple stores?

Personal Chefs do a lot more than just cook. In fact, as you can see by the above, a pretty hefty portion of our time is spent planning, rather than cooking (which works out much better than the reverse, I assure you).


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