Thursday, September 28, 2006

Private Dinners-What to expect?

Catching on with the social elites of Singaporeans is the trend of having a private chef to cook at your next dinner and wine party. While this might still be in its infancy stage until the arrival of the globally rich and famous when the IRs are completed, nevertheless I am lucky enough to have been constantly introduced by the word of the mouth. It takes both hands to clap. An on site recce should be done two weeks before the event to evaluate the workflow and facilities of the dinner location. Hence to make a dinner work, the chef must sit down to plan with the host on the event itself. From menus to wines to available crockery and cutlery, details should be ironed out including wash up and marketing issues. Having been a Private Chef in Europe and US, one of the first things we check in menu planning are preferences and allergies. There after we go through the wines if any to match ingredients and cooking methods with kitchen facilities in consideration too.

Depending on the menu requested, prices won't be any cheaper than the fine dinning restaurant but the law of economics applies. However u get to have the luxury of dinning in the comfort of your own home plus personalised butler service if u are will to pay for one. From 2-30 people, the type of menu depends on the occasion and how formal the host wants to be. Usually the larger the numbers, the more casual it becomes. If u or your guests have no allergies, then the whole world's cuisine is your oyster. Usually I prefer to propose a sensible menu than to let the host become too adventurous, such that the theme for the event might be lost due to selection of dishes that do not compliment one course with the other.

People may forget the restaurant the were in, but they will always remember the pleasure of eating straight off the kitchen with a personal Chef experience.

No regrets!


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