Why hire a personal chef?

Americans are more concerned than ever about their food; where and how it has been grown. This is especially true in the East Bay, where a heightened consciousness about food practically was born. At the same time, people are busier than ever, trying to manage careers, families, and their overscheduled lives.

While it used to be that personal chefs were only hired by the very rich, this is no longer the case. Many professionals simply find that having a few extra hours to spend with their families is worth the price of hiring someone to cook for them. Research has also shown that eating dinner together as a family gives children a more stable home environment. But it is hard to create that cozy feeling around the dinner table when said dinner has come from a box or even the prepared foods section of the grocery store.

Imagine coming home from work and taking a home-cooked stew out of the refrigerator. Heat it up and voila, a home-cooked meal for you and your family. Only you didn’t do the cooking; Alix did.

How does it work?

Unlike a private chef, who cooks only for your family and does each meal separately, a personal chef is much more affordable. Before we begin, I will do a free consultation with you about your family’s likes and dislikes, food allergies and health conditions. If you have a restricted diet and are working with a doctor or nutritionist, I will be happy to work with her. We will talk about how many meals a week you would like, and how you would like them divided. We’ll also talk about whether you want side dishes, salads and/or desserts. On the designated day, I will shop and arrive at your home to cook. Several hours later, you will come home to a refrigerator stocked with several home-cooked meals, with heating instructions. There will also be leftovers.

What do you charge?

I charge by the hour. I can give a clearer estimate of what my services will cost when we talk specifically about how much food you will want.

How far will you travel?

Since I live in the East Bay, I hope the majority of my clients are in the Oakland-Berkeley area to keep commuting to a minimum. However, I am not limited to those areas.

What kind of food can I expect?

I specialize in healthy, delicious vegetarian food from around the world, with Indian and Thai dishes being specialties. I cook fish upon request, but no meat. I consider a lot of what I make "vegetarian comfort food." I use beans, tofu, tempeh and dairy products for protein. I buy organic whenever possible. Whether you are a meat-eater or not, I believe that everyone should be eating more veggies, especially the leafy green variety. Spinach, chard, kale, oh my! One of my goals is to introduce my clients to a wider range of foods -- especially vegetables -- than they are currently eating. Parsnips, celeriac or fennel anyone?

What are some dishes that you'd make for me?

My repertoire is growing all the time. Some of my favorites include an African peanut stew, Palak Paneer (Indian spinach with cheese), polenta lasagne with kale and feta, and Thai fish curry. I absolutely adore lentils, French, green and red; some of my favorite ways to cook them include braised in red wine, in a spinach curry and Moroccan style, with sweet potatoes. I make a killer chunky tomato sauce with at least six vegetables. Spice jars I am constantly refilling are turmeric, cumin and coriander. In the condiment department, one of my favorites is mirin, the Japanese rice wine. And if you are accustomed to having miso in soup form as a predecessor to sushi, let me introduce you to all the myriad ways it can be used!

Do you cater or teach?

I prefer to give my clients one-on-one attention, and catering does not allow for that, so no, I am not catering at this time. But I am happy to do one-on-one cooking lessons or with small groups, just ask!

Very good question. Why indeed? Although I haven't cooked professionally until now, I have been cooking for friends and family since I was 13. My mother Sarah was an amazing self-taught cook and sometimes I think I went this route as a way to feel close to her. Perusing cookbooks -- and now food blogs -- is something I do for fun. For years, I cooked for relaxation, and felt there was almost nothing more satisfying than nourishing those I love with delicious food. I still feel that way, and believe I bring that good energy to my food.

Cooking for new moms is a specialty, and gift certificates are available.