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 San Francisco Franklin Street Whole Foods. 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