Thyme 4 a Chef’s Weekly Meal Service
Personal Chef Meal Preparation Services:
Packages listed below include consultation, menu planning, shopping for fresh, high quality groceries, Chef Rick’s professional preparation and cooking in your own Kitchen, meal packaging, complete heating & safe handling Instructions and total cleanup.
Prices are based on a “Healthy meal plan for 4 people”. Prices are per cooking session. Adjustments can be made to cook for more or less people depending on your individual needs.
- 3 entrees and 3 side dishes (12 meals) $275 plus groceries
- 4 entrees and 4 side dishes (16 meals) $310 plus groceries
- 5 entrees and 5 side dishes (20 meals) $350 plus groceries
Ala carte pricing
Additional items – sides, salads, desserts, etc., can be added to the session.
Side dish (serves 4) $25 plus groceries.
Whole desserts (serves 4 – 12) $35 - $65 plus groceries and depending on type and time necessary to prepare.
Quick breads and muffins, from scratch, $30 plus groceries.
Additional cost: A grocery deposit of $100 is required before scheduled cooking session. The amount will be added to the final bill and money not spent returned to you or kept on account for future sessions. A onetime container fee of approximately of $75 - $125 will be added for Pyrex or Corning Ware that are yours to keep, or a disposable container fee of approximately $15 will be added per session.
Special Diets: Thyme 4 a Chef is more than happy to accommodate your specific allergy or any type of dietary needs. An additional fee for research and cost of ingredients will be accessed for your specific medical needs. Ask Chef Rick
Payments for Services: All major credit cards are accepted with PayPal, cash or checks. Payments due upon booking the cooking date / session for service fees, grocery deposit and container fees based on method chosen during the assessment. The grocery deposit will be balanced after each cooking date.
For your Free in Home, no obligation consultation - Contact Chef Rick at Thyme4Chef@Gmail.com. or (541) 530 – 5794
Chef Rick Stone
I grew up in a restaurant family. My father, Delbert Stone C.E.C. and successful restaurant owner, would take me to work with him every Saturday as his assistant, I was 11 years old. As I got older, I realized the enjoyment and satisfaction I got cooking for our loyal restaurant customers, family and friends.Read More »
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