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Friend That Cooks issues challenge to food service industry

It’s time for paid maternity leave

by Brandon O’Dell, Founder Friend That Cooks

Friend That Cooks Personal Chef Service has added paid maternity leave to the benefits package for our personal chefs in Kansas City, Chicago, Milwaukee, Wichita, Omaha, Des Moines, St. Louis, Minneapolis, St. Paul and Denver in an effort to pressure the food service industry to adopt paid maternity leave as a standard benefit.

The food service industry has a long history of using up and burning out employees. I’ve been there myself. I worked the 60+ hour weeks as a low level manager, and 80-100 hour weeks as a general manager. I’ve spent years consecutively missing Easter celebrations with the family, and other holidays. As a food service consultant, one of my primary focuses in helping food services has been teaching them how to get the most out of their employees by giving the most to their employees. It only made sense when I started Friend That Cooks that I practice what I preach when it comes to my own employees.

Benefits in a small business are very difficult to budget for. We don’t start out with the economy of scale our larger counterparts have, and government regulations like The Affordable Care Act create a large hurdle for companies looking to transition from small businesses into large ones. They create a “barrier to entry” making it so expensive to be a big business, that it becomes impossible for most small businesses to get there. We small businesses compete with those same companies for employees though, so it is very important for us to pay as well or better, and to offer comparable benefits if we want to compete for those employees. For companies like mine, it means starting out offering what benefits we can, then improving them as you can afford to.

From the day I started Friend That Cooks I treated our company like it was going to become a large business. I created our services with a 8-5, weekday work schedule in mind for myself and our future chefs. I wanted cooks and chefs to have an option if they didn’t want to sacrifice their personal lives for evening, weekend and holiday hours that are mandatory with most restaurants, caterers and other food services. I knew we were going to have to offer benefits as we grew to keep those employees from leaving to work for other food service companies, so as we’ve been able to afford it, we’ve added a healthcare bonus to help pay for health insurance. We added flex hours without restrictions so employees could decide whether to use them for sick days, holidays, personal days, or just to pad a light paycheck. We added a fuel supplement because our employees work off-site at our client’s homes. Most recently, we’ve added paid maternity leave for both female and male employees and a retirement plan. I also came up with a pay scale that allows our cooks to earn around 50% more per hour than they can on the line at a restaurant, caterer or meal delivery business.

No matter how big or small you are, all the businesses within a sector, like food service, are competing for the same employees. Usually the big names get the top talent, and the rest of us have to spend more money training to create talent. Within the food service industry though, employees at both big and small companies have to sacrifice a lot to have an actual career, missing dinners with friends, birthdays and holidays with the family. Usually without benefits.

Friend That Cooks does NOT accept that employees have to sacrifice their personal lives to have a career in the food service industry. We do NOT accept that holidays are just another mandatory shift, nor Friday night or Saturday night. We do NOT accept that the best employees should have the most work put on them, making up the slack of less productive employees, nor make the same pay as less productive employees. We do NOT accept that our industry is one where you shouldn’t expect benefits. We do NOT accept that mothers and fathers in the food service industry with new children shouldn’t have a few months to bond with their children before choosing to return to work, just as they do in some other industries. Most importantly, we do NOT accept that government force should be required to make the food service industry adopt employment policies that are beneficial to itself if done voluntarily, because they can be very detrimental when done by force. That’s why we’re going to apply some pressure to the industry organically by offering more ourselves.

We are challenging our food service industry counterparts to do the right thing. Consider the needs of your most valuable asset, your employees. We challenge you to start with an inexpensive and easy to implement benefit, then build off of that. We are challenging you to offer paid maternity leave of some sort to both female and male employees.

Paid maternity leave is a huge benefit for an employee. As a two-time father, I realize how important it is to have time to bond with your new son or daughter. You can never have back those first few months to build the foundation of your relationship with your child. Especially in a job where 60+ hour weeks are mandatory like most food service management jobs, and missing your family is expected.

For an employer, paid maternity leave is not a huge expense. It’s really fairly affordable. It’s maybe 1/2 or 2/3 pay for one, two, or three months. It can even be extended to indefinite leave beyond that without pay or cost, as long as it’s also without penalty. Consider how few times you have an employee welcome a new baby. It’s rare. If you don’t retain that employee, or others that leave for better benefits, you have to hire and train a replacement which might mean $250 in help ads, $100+ in new uniforms, and several hundred in training labor expenses. Not to mention the hundreds or thousands of dollars in lost productivity until that new employee is as good as the lost employee. I think we all know that it’s cheaper to retain help than it is to replace them.

Even if they don’t include maternity leave, your benefits are one of your most valuable tools to retain employees. Your food service employees want a quality of life they see other people enjoy, and that doesn’t always mean more pay. In the food service industry, especially full service restaurants, many employees already enjoy good pay. But what happens when they need time off? Especially extended time for something like having a baby?

Friend That Cooks recently experienced this dilemma when we faced our first occurrence of an employee planning a birth. We decided that the right thing to do for both the employee and for ourselves was to offer paid leave. Our employee got 2/3 of their average paycheck for the first two months after their leave started. They got 1/2 of their average paycheck for a third month, and began light duties part time to ease back into work and maintain more pay. Our employees also have the opportunity to have indefinite unpaid leave after that, without penalty, and we will hold a position for them for as long as they need.

From our employee’s perspective, this is a safety net. It provides stability for a new parent during a time that I personally know is incredibly crazy. It provides piece of mind to know there is no chance of losing their job, their seniority or momentum in their chosen career. From our perspective, we save the cost of replacing a valuable employee. In some instances, we will likely have to hire a new employee to pick up some of the extra work, but it won’t be because we lost someone good. We also won’t have to pay for help ads, uniforms and training for the next new hire because we will have one returning to us from maternity leave within a few months.

This is my challenge to the food service industry, both large and small businesses. Reconsider what you are offering for benefits. I know that health care plans have skyrocketed in the last few years, so you can only do so much on that front. There are many other things important to employees though, and many benefits you can offer that truly are affordable. Stop thinking in terms of “This is just how it is in the food service industry”, and think of non-traditional perks you can offer employees, or different ways to offer traditional perks. Create a small budget and build on it as you can. Do the small things until you can afford the large things. Offer paid maternity leave as a start.

Friend That Cooks is still a fairly small, but growing operation. We aren’t 100% where we want to be with our benefits program yet, but we are close and we have a plan to get the rest of the way. In the future our healthcare benefit will increase, eventually to a full blown group health plan when possible. For now, we do what we can until we can do more. The rest of you should do the same, and a HUGE pat on the back to those of you who already do.

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Round 2 Battle of the Brands

#MarchMadness in KC

We made it past Round 1 of the 2017 Battle of the Brands and need your votes again to make it to the #SweetSixteen of this #NCAATourney bracket style competition! #KCBattle2017

Followers from all the cities we service are welcome to vote once per round, from each of their devices. Voting starts each week Monday morning, and concludes Thursday at midnight.

A vote for Friend That Cooks is a vote to support our mission of providing a better “quality of life” for our clients AND our chefs through #healthy and #affordable weekly #mealprep.

Comeback next week to see if we made it to the next round!

 

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Battle of the Brands

Battle of the Brands bracket
Let the battle begin!

We’re in!

We made it into the 2017 Battle of the Brands in Kansas City! It’s a NCAA tournament bracket style competition to choose Kansas City’s favorite brands. We’ll go up against one other company each round, with four days to get people to vote for us. The winner with the most votes advances to the next round for more voting.

The voting in each round runs Monday thru Thursday and votes can be cast once per round from each device a voter owns.

We have followers for our service in Chicago, St. Louis, Kansas City, Wichita, Des Moines, Omaha, Denver, Milwaukee, Indianapolis, Minneapolis and St. Paul. We would be honored for all of you to show Kansas City how much influence you can have on a Kansas City contest! #KCBattle2017

Visit the KC Battle of the Brands webpage and vote for Friend That Cooks in the Second Stage Companies bracket. While you’re there, show some love to some other great Kansas City brands. Some of our favorites include Studio Build, Shammerific Shine and Innovating Solutions. Share our post with your friends to spread the word!

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Chef Spotlight | Jillian Mahl

In out Chef Spotlight this month

…we introduce you to Jillian Mahl, a Friend That Cooks personal chef servicing clients in Des Moines, IA.

jillian bio pic
Jillian Mahl, Friend That Cooks personal chef in Des Miones, IA

Chef Jillian Mahl has been cooking professionally for 13 years.  She started out, as all good chefs do, at the bottom of the proverbial food chain in a fine dining restaurant in Omaha,NE and worked her way up from there. She graduated top of her class in Culinary Arts at the International Culinary Center, New York City in 2010 and went on to work in several NYC restaurants such as Restaurant Allegretti and Bergdorf Goodman.

She returned to the Midwest after several years on the coast to pursue a personal business venture.  In 2015, she joined the FTC family in Omaha, NE.  She now cooks for her clients in Des Moines, Iowa.

When she isn’t working, Jillian enjoys playing with anything involving yarn and needles, reading about all sorts of real and fictional things, practicing Tae Kwon Do and yoga, and visiting with her gentleman friend.

Watch our Chef Spotlight every month to learn about another Friend That Cooks personal chef. Visit www.friendthatcooks.com to learn more about weekly meal prep from Friend That Cooks.

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Personal Chefs vs Meal Kit Delivery

personal chef vs meal kit delivery

Top 5 reasons Friend That Cooks in-home meal prep service is better than meal kit delivery

The new meal kit companies use phrases like “meal prep” or “home chef” to try and fool busy families into believing they provide chef prepared meals. The truth is, their ingredients are packaged in large production facilities by under paid and overworked factory workers who have no culinary background at all. They are mass produced, impersonal, and leave all the real work to the customer. So ditch the “apron”, think outside the box, and read on about a better way to put healthy, delicious meals on the table.

Here are the Top 5 Reasons why using a personal chef for in-home weekly meal prep from Friend That Cooks is a better value than any of the meal kit delivery services:


convenienceReason #1 – Convenience

Friend That Cooks provides real “meal prep“. Meals are prepared by professional chefs. They are simply reheated, attaining their optimal state after reheating, with almost no work for the customer. We plan the menu, shop, cook, clean up and stock the fridge with food for the whole week.

Meal kit delivery services ship the ingredients with recipes and leave customers with no culinary expertise to do the cooking themselves. 30-minute preparations and 15 more minutes of clean up every night means you’ll invest hours every week to use a service that is supposed to be convenient.


better ingredientsReason #2 – Better Ingredients

Friend That Cooks chefs hand pick every single ingredient from your local grocery store, making sure you only get the best tomato in the pile, and can take advantage of local and/or organic ingredients. Every piece of meat or produce is the absolute best of what’s available or we don’t buy it.

Meal kit delivery services buy ingredients in bulk. They have to use every tomato in the pile to make money, meaning only one meal will get the best tomato, while everyone else settles for lesser ingredients, and you won’t find anything sourced locally.


more menu optionsReason #3 – More Menu Options

Friend That Cooks chefs have huge repertoires of ethnic and classic dishes they can make from scratch. By cooking from scratch, we can tailor all of our dishes to meet the specific tastes and dietary needs of every family individually. We take requests, invent new recipes, and tailor our service to your tastes. We make the foods that you want to eat without limiting you to a set menu.

Meal kit delivery services offer limited selections. You choose from a small list of dishes and any dietary need has to bend to their menu instead of the other way around. Vegetarian? Paleo? You’ll be lucky to have any choices.


professional chefsReason #4 – Professional Chefs

Friend That Cooks carefully recruits, screens and trains only the best cooks. We test their knowledge, cooking ability, and even do background checks. Our chef’s skills are well beyond not only home cooks, but most professional cooks too.

Meal kit delivery services use underpaid, overworked factory employees with no culinary experience to package your meals into boxes and mail them to you. You have to do the cooking yourself and the meal kit company has to make sure the recipes are fairly basic to suit the skill of a novice cook.


more for moneyReason #5 – Better Value For The Money

Friend That Cooks quality of service is well above that of the delivery services, yet the price can be similar or even less. For example, a family of four in Kansas City uses 4.5 hours of service ($166.50) and has a grocery bill of $100 per week (an average cost for clients in this market). This family would typically get 24-28 total meals yielding an average cost per meal of $9.50 to $11.10. Depending on the menu, our clients have seen meal prices as low as $7 per meal and even menu items with more expensive ingredients rarely average more than $15-20 per meal. With Friend That Cooks, you have complete control over the number of meals and the grocery budget every week.

Meal kit delivery services charge $9.95 and up for their meals. For moderate to premium ingredients, you’ll spend $15, $20 or even more than $30. And not only do you have to cook them yourself, but you won’t have the culinary training and experience to get the most out of those expensive ingredients.


About Friend That Cooks

Friend That Cooks Personal Chef Service offers in-home weekly meal prep for busy families and couples. We send a talented professional chef to the homes of our clients every week for a half day to shop, cook, clean up and stock their refrigerators with a week’s worth of healthy, prepared meals to reheat. We charge an affordable hourly rate plus the cost of groceries.

Click the button below to set up a free consultation with a Friend That Cooks chef about weekly meal prep in your home:

contact button

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Autumn Flavor Ideas | The Apple

The Apple

Autumn Flavor Ideas
Autumn Flavor Ideas
The first iconic flavor of Autumn, until pumpkin spice came to town. But we want to bring back the apple. Because it’s not just for pies, although it does make one heck of a dessert. With thousands of varieties to choose from, you are sure to find the right one. And if you don’t want to find a local orchard and pick your own, you can usually find about 10 different options at your local grocery market. They look great, taste great, and pack quite a nutritional punch with vitamins A and C and antioxidants. Weather you eat ‘em or drink ‘em, you know the old saying. “An apple a day keeps the doctor away.”

Looking for a new way to mix apples into the menu? Try some of these ideas!

  • Grated or julienned apples in a classic slaw
  • Diced with black beans, avocado, jalapenos and lime juice salad
  • Cored and sliced, roasted with pork tenderloin, onions and rosemary
  • Swap out the beer or red wine in your Sunday beef roast for Apple Cider or Applejack
  • Add diced apples the last 5-10 minutes when roasting Brussel’s Sprouts
  • Add grated apples to braised red cabbage or homemade sauerkraut
  • Instead of raisins, add small diced apple on peanut butter and celery boats for a tasty and fun snack
  • Thinly slice apples and fennel bulb for a vibrant and light salad
  • Add apples to your butternut squash soup recipe
  • Dice an apple and add it to your oatmeal for a hearty and warming breakfast
  • Add small diced apples, or applesauce, to pancakes and crepes
  • Add sliced apples to the bottom of a pumpkin pie. Best of both worlds!
  • Peruse the blog and find more recipes and fun ways to use great ingredients! Check out our website to learn more about weekly meal prep.

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Chef Spotlight | Pha Le

pha le
Pha Le, Friend That Cooks Personal Chef in Chicago

In our Chef Spotlight this month

…we introduce you to Pha Le, a Friend That Cooks personal chef servicing clients in Chicago, IL.

Pha Le was born in Vietnam and grew up in Nebraska, Texas, and now resides in Chicago, IL. After graduating from high school in Houston, Texas, she decided to go straight to culinary school. Wanting to stay close to home, she attended the Art Institute of Houston.

While attending culinary school, she did her internship at St. Regis Hotel in Houston, Texas and stayed after earning her degree to further her understanding of hospitality.

Her culinary background in Houston includes Haven Restaurant, which was the 1st certified “Green” restaurant that she helped open for Randy Evans, (formerly Brennan’s & Commander’s Palace, Louisiana). She also helped open Hendricks Deli & Grill and later became the sous chef before moving to Chicago to further her culinary repertoire.

With Haven being such a “green” restaurant, vegetables and herbs were grown and harvested on site. She was able to learn and understand farm to table dining and the true meaning of “cook what you can grow”. This inspired her to learn and mix finesse from fine dining and local ingredients while still maintaining integrity and utilizing each ingredient to its full potential. That kick started her decision to move to Chicago where there’s so much opportunity and back to her midwestern roots.

While in Chicago she worked at Paul Kahan’s Blackbird restaurant as a line cook before leaving to work at the legendary Pump Room conceptualized by Jean-George Vongerichten at The Public Hotel as a Sous Chef. During both times, she was able to learn more about Midwestern ingredients, farmers, and local purveyors. She was able to establish a rapport and push their products and businesses and the knowledge of farm to fork.

Farm to fork really cemented when she left the Pump Room and went to work for Nicole Pederson at Found Restaurant as her Executive Sous Chef. During her 3-year duration, there were multiple field trips for back-of-house and front-of-house employees to farms to learn about where the products came from. She enjoyed making last minute specials based on ingredient availability, changed the menu every two to three months based on seasonality, and worked with local purveyors to see the smile on their faces when a restaurant supported their life’s work.

Pha continues her passion for using local, fresh and seasonal ingredients with her menus for her Friend That Cooks clients. She has been with FTC since October of 2015.

Watch our Chef Spotlight every month to learn about another Friend That Cooks personal chef. Visit www.friendthatcooks.com to learn more about weekly meal prep from Friend That Cooks.

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The Art of Braising Meat

We get asked all of the time, “what’s your secret to cooking great tasting meat?”, so we decided to give you a little how-to guide to braising meat so you can rock dinner. This tutorial is about braising which is a low and slow kind of cooking method. For grilling, stay tuned, we will cover that in a different newsletter. This is also a general guideline and not a specific recipe. There are an infinite number of combinations of meat, aromatics and liquids out there. To list them all out be impossible. If you are thinking, “what kind?” or “how much?” of any ingredient mentioned, send us an email and we can give you some ideas. The pictures you see here are of a 4lb beef brisket. The fat cap (or fat layer) is on the underside to better show you how it was seasoned. Also, before searing, it was cut in half to better fit in the Dutch oven. More on that later.

Step One: Buy some meat

brisket-raw
Whether it’s beef, pork, lamb or other, it doesn’t really matter. The principles are the same. But, quality does. Make sure you are buying your meat from someone you trust. Avoiding previously frozen meat matters too. Without getting too science-nerd on ya, when you freeze anything, the water molecules within the cell walls freeze too. And what happens to water when it freezes? It expands and breaks down the cell walls, which in turn can make for a mushier texture. Great for bananas in banana bread. Not so great for a piece of meat. That’s not to say you can’t use frozen meat. Just make sure it was frozen properly, and take the time to thaw it out properly- in the fridge for a day or two.

Quality also means grade. Budget determines quality grade, mostly. If you have a few extra bucks to spend, get Prime. Choice is the best choice for the dollar…(see what I did there?!) You spend a little less, and still get great quality. Select is the lowest grade you can buy at the store. Unless you are pinching pennies, I don’t recommend getting it. It’s really not worth it. So just buy Choice.

brisket-small

Step Two: Prep the meat

You don’t want to go straight from the fridge to the stove. Ever. Again…science. Let your meat rest at room temperature for about 30 minutes to an hour. “OMG! Won’t I get sick if I leave my meat out that long?” NO! You won’t. Unless you left it in your hot car for an hour after you got home, it’s probably going to be fine. Just be smart.

Remove any extra fat or silver skin that wasn’t removed by the butcher. I don’t mean remove all the fat. You need some to make the meat not suck. But too much and your meat will be greasy. You want a nice 1/8 inch layer. And there should be some marbling. That’s why you bought Choice, remember. (Fat carries flavor, so leaner cuts tend to have less flavor.) Pat the piece of meat dry with a paper towel or two. This removes any extra moisture from the surface of the meat.

SEASON YOUR MEAT BEFORE YOU COOK IT*!!!! This may be the most important step. Unless you have a medical condition that prohibits you from consuming salt, season your meat with salt. Most of us at FTC prefer Kosher salt, but you can use whatever you want. And pepper. Use pepper. Sprinkle all sides of the meat with a layer of salt and pepper. It’s not just for flavor. Also, science.

beer-braising

Step Three: Prepare the aromatics

This is the stuff that makes the meat taste really good. Things like herbs (remember that disclaimer about infinite number of possibilities), sliced onion, chopped garlic, shallots, carrots, celery, etc. You don’t need a lot of it. Half an onion, 2-3 cloves of garlic, a handful of herbs (dried or fresh) a carrot and a celery stalk will do just fine for a 4lb roast.

You also need a liquid and some acid. Tomato, red wine, beer, and cider all work well as an acid. You will need about ½-1 cup of acid. Broth, stock and juice are fine liquids. Basically, you need something that tastes better than water. About 2 cups should suffice.

Step Four: Prepare the heat source

The oven should already be on and preheating to between 275 and 325 degrees, depending on the meat. But first, we must sear the meat. That takes a high heat source. You will want to use a heavy Dutch oven or stock pot, something with an oven safe lid. We don’t want to wash a lot of dishes at the end of this, so try to use only one pan. But if you don’t have one, you can sear in a skillet and transfer to a roasting pan.

Get the pan hot. Not rip roaring, call the fire department hot. But hot. You are going to put a big hunk of meat in the pan that is going to suck up all the heat in a short amount of time. If when you put a small amount of oil in the pan, it begins to smoke, the pan is too hot. Remove from heat, wipe out the pan, and try again. The trick is to get the pan hot enough that when you put the meat in, it stays hot and continues to caramelize the outside of the meat, but doesn’t burn down your house. And this is one case where the size of the meat matters. You need a pan that is big enough to house the meat comfortably.

Step Five: Cook the meat

brisket-searing
Add a small amount of oil to the pan, just enough that when you swirl the pan around the oil covers the bottom of the pan. And quickly it should start to shimmer. That means it’s ready. Carefully add your meat and let it sit. You will be tempted to check it. Don’t. Every time you lift the meat surface from the pan, it stops cooking. So just trust us and leave it. This is called caramelization. It is a science word that means good tasting meat.

After a couple of minutes, you should start to see the meat turn a beautiful golden or dark brown around the edges. Now would be a good time to check.brisket-browned If it has turned said GBD (golden brown delicious) color, flip the meat and repeat on all sides, until you have a nice crust around the entire outside. Remove the meat from the pan and set aside. Turn down the heat a skosh, add the aromatics and stir them around a bit until they start to release their juices*. Then add the liquids and scrape up any cooked-on bits from the bottom of the pan. Return the meat to the pan (or to the roasting pan if using a separate pan for the oven with the aromatics and liquid), transfer to the oven (covered) and let the meat cook until it is tender. For a 4 lb beef chuck roast, that is about 3 hours.

Step Six: Serve the meat, and take a pic for Instagram

Because that’s what we all do now, right? braise-meat-small

*If you want to use the braising liquid as a sauce, you will want to thicken it. Either, dust the meat with a light coating of flour after seasoning with salt and pepper, or add a heaping tablespoon of flour just after adding the aromatics, and before adding the liquid. Either way, there will be enough flour molecules to thicken the sauce while it cooks.

**If you have an allergy or sensitivity to gluten or just don’t like it, don’t use flour. There are other products out there that can be used as a thickener, but most should be added at the end of the cooking process. Email us if you have a specific question.

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New chefs in training

Weekly meal prep for 4

We’ve been getting some great dishes from new chefs going through training. There are four new personal chefs starting this month with Friend That Cooks and we love what we are seeing so far.

Poached cod and black rice
Poached cod and black rice
Veal meatballs and white bean ragout
Veal meatballs and white bean ragout
Sausage ricotta stuffed chicken
Sausage ricotta stuffed chicken thighs
Pan sauteed tilapia
Pan sauteed tilapia
Chick pea quinoa salad
Chick pea quinoa salad
Weekly meal prep for 4
Weekly meal prep for a family of four
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Tasting dishes from personal chef candidates

Friend That Cooks is busy interviewing and tasting dishes from new personal chef candidates in Chicago, Kansas City and Denver lately. We’re growing quickly and always on the lookout for talented cooks with a culinary degree and several years experience in a scratch kitchen. We will soon have openings in St. Louis, Omaha and Des Moines.

Here are some of the dishes we’ve tasted lately from talented cooks hoping to become personal chefs with Friend That Cooks.

Friend That Cooks Personal Chef Service offers in-home weekly meal prep for busy families, couples and people with special diets. We send a talented professional chef to the homes of our clients for a half day every week to plan a menu, shop, cook, clean up and stock their refrigerator with a week’s worth of healthy, delicious, prepared meals to reheat.

Service available in Chicago, Milwaukee, Kansas City, St. Louis, Denver, Omaha, Des Moines and Wichita. Coming soon to Minneapolis, St. Paul and Indianapolis.

Tikka masala

Tikka Masala, curried cauliflower, potatoes and basmati rice

Vegetable ragout and polenta
Creamy polenta with vegetable ragout and a poached egg
Fried tofu and tumeric
Fried tofu and tumeric
Salmon with dill sauce
Salmon with dill sauce, potato pancakes, sauteed Swiss chard, pickled onion

If you or someone you know has a culinary degree and several years (post schooling) experience in a scratch kitchen cooking diverse ethnic cuisines, send them our way to see if they would be a good fit to become a Friend That Cooks personal chef. Our chefs enjoy weekday, daytime hours, earn higher than average pay, control their own schedules and get benefits. They get to cook their food and have the freedom to express their culinary vision. No other job in the world offers this type of culinary freedom.

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Personal Chef Service | Meet Friend That Cooks

Meet Friend That Cooks Personal Chef Service

It’s everything you every wanted to know about the fastest growing in-home meal prep service in the Midwest. Meet Friend That Cooks Personal Chef Service. Learn about our mission and how we started.

About Us

Friend That Cooks Personal Chef Service began offering service in Wichita, KS in August of 2007. It started with one personal chef, founder Brandon O’Dell, as part time work to keep him busy between food service consulting projects. Within a few weeks, Friend That Cooks weekly meal prep was a hit. It was soon apparent it was going to be much more than a part time job for Brandon.

From his years of experience in the food service industry, Brandon knew the sacrifices cooks and chefs have to make to have a career. He believed there was a better way and dedicated himself to creating a work environment where talented cooks and chefs could have a career without sacrificing their personal lives to working the 60+ hour weeks that is common in the industry.

Our mission

It is the mission of Friend That Cooks Personal Chef Service to greatly improve the quality of life for our clients AND our employees by providing superior service and a superior career.

Friend That Cooks fulfills our mission to our clients by creating a work environment for our chefs they can’t find anywhere in the food service industry. We attract chefs who are used to a lot of work at little pay, and we pay them more than they can make cooking at a restaurant or in a food delivery company. We also offer our employees benefits they won’t find elsewhere in the food service industry, including maternity leave for both women and men.

Our Chefs

Our chefs are our business. Friend That Cooks sells Friendship, healthy eating, free time, and piece of mind. We do it by attracting the best applicants. We extensively test and screen them. We exhaustively train and support them. And we reward them as well as we possibly can. Our clients love our service because we love our chefs.

Meet Friend That Cooks Personal Chef Service

Friend That Cooks offers the most personal and affordable way for busy families, couples or people special diets to put healthy, scratch made, home cooked meals on the table for their family.

We have families, couples and individuals that use our weekly meal prep service for a myriad of reasons. Some use the service for weight loss, athletic training, controlling Diabetes and treating heart disease. Or some to simply ease the burden of planning meals while trying to balance a busy life with kids or work.

In addition to weekly meal prep, our personal chefs have the culinary expertise and large repertoires of incredible and creative dishes to provide cooking parties or private dinners for family gatherings. We do bachelorette and bachelor parties, birthdays, anniversaries, baby or wedding showers, rehearsal dinners and every occasion under the sun.

Whatever your reason for considering hiring a Friend That Cooks personal chef, you can rest assured that we can provide a service that you will love. You will also enjoy a value unlike any other offered by any personal chef, restaurant, or meal delivery service in any metro we operate.

Click here to contact us today and see if in-home weekly meal prep is right for your family.