What Can A Personal Chef Do For You?

The prevailing opinion about personal chefs is that they are a luxury available only to the rich and famous. But this is far from the truth. Compared to the average cost and inconveniences of dining out, a personal chef is an economical way to take the occasional night off from cooking while remaining true to your personal health needs and desires.

When dining out, it is normal to wait to be escorted to a table. This wait may be as short as ten minutes up to over 45! Whose stomach wants to wait this long?! After this initial wait is the time it takes to decide on a dish that actually sounds appetizing, the length of time the cooks take to prepare your meal, and how quickly your meal is delivered to you. Adding these factors, it takes at least two hours to go to a restaurant for a meal. There are very few families these days that have an extra two hours in the day. One thing in life that can never be returned is lost time.

As we all know, restaurant meals may not be the healthiest around. Many use large amounts of fat and salt to up the flavor quotient. Considering the desire of most Americans to be healthier in their choices when dining, this is a major source of guilt for many. Despite trying to order grilled chicken or salads, many times the sauces and side dishes are higher in fat and calories than a dish of lasagna. It is not unheard of to order your meal made with no added salt, no oil or butter, or to ask for changes that you hope will help to alleviate the extra calories. But this is no guarantee that there are not other hidden fats in the recipe that you have no control over.

The major difference between a personal chef and dining out is control. The diner has the control over the menu and the amount of time taken out of their day. A personal chef is able to tailor the menu to the dietary needs and desires of a family. The amount of fats and calories is more closely monitored. And, depending on the experience and education of the chef, the meals are likely to be more healthful and tasty than can be found in the majority of restaurants.

All for a comparable amount of money, a personal chef can prepare healthy and delicious meals that can be heated and served in a shorter amount of time than going out for dinner.

What is gustation?

There are five simple senses that most humans develop throughout their lives to use toward building a perception of the world around them. The sense of sight may be interpreted in degrees of greys through full technicolor. Touching soft velvet and rough stone are stark contrasts that enhance the feel of one another when perceived together. The smell of lilacs may remind someone of a favorite female relative. Sounds may be soothing or put your nerves on edge. But, to me, the greatest sense is the sense of taste.
I value the flavor of sauteed onions and garlic. There is a visceral reaction that I have a hard time explaining to others when these ingredients glance over my tongue. Chocoholicism has been a constant enemy of my waistline. Especially the exquisite bitterness that counter balances the ethereal sweetness of a truly dark bit of chocolate. And I could wax poetic about the pleasures of icy cold milk drunk just from the jug. I am more aware of the flavors in my mouth than the words that come from my husband's.
I ask myself, "What truly constitutes the varied reactions that form our perception of taste?" A scientist would explain, ad nauseum, about the chemical reactions that are performed within the maw. They explain the process from the taste buds' receptors to the breakdown of ingredients when introduced to digestive juices behind the teeth. This inglorious involvement of chemical make up and the digestion beginnings does not explain, for me, the true qualifications of taste.
I feel that taste should be used with the other four senses to truly understand what I ingest. I want to explore this sense in every sense of the word.
In short, gustation is taste. But taste seems too vague a term to truly understand what we choose to include on our tongue, in our palate, and in the world around each of us.
This is my journey. Come join me...