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What do you use to store pre-cooked food for clients?

post #1 of 6
Thread Starter 
This question has been bothering me since visiting the Personal Chef website. I know you cook a nutritious meal for clients and then store the food for reheating later along with instructions on how to do so. But how do you store the food and in what? Do you cook, chill and package? Vacuum seal? Use tupperware? :confused:

I know the FDA issued the following statement regarding Vacuum Sealing: "In retail food service establishments without the controls associated with a food processing plant, we believe that vacuum packaging or controlled atmosphere packaging followed by cooking would constitute an unnecessary and significant health hazard".

And doesn't food lose some of its nutritional value after reheating? Sorry about all the questions but I have been wondering about this aspect of Personal Cheffing. I know proper food storage is definately a must in this part of the industry. TIA

Jodi
Jodi


I don't know about you but I think I need a nap.
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Jodi


I don't know about you but I think I need a nap.
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post #2 of 6
The PC's I know use those disposable ziplock cartons out now; or they use the customer's tupperware; one person includes the cost of a set of good freezer to microwave containers in her contract. That way, they're always at the customers house, and she doesn't have to schlep them around.

Yes, food does lose nutritional value when it's frozen and then reheated; but don't we all do it, anyway?
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post #3 of 6
I was at a panel discussion on Personal Cheffing last night, and they pretty much said the same as Marmalady. One said she brings disposables that the client can re-heat the food in and then toss. Yes, she includes the cost of the containers in her fees. Another uses the client's Tupperware. And yes, they cook, pack, chill, and store.

I think that the vacuum-pack-in-plastic-bag thing would be okay for personal chefs, as long as the food is stored in the fridge and used within a few days. Recently when I trailed at a very good restaurant, the sous chef showed me their whole sous-vide setup, which they use for some of the entrees. But they keep everything under refrigeration and use it soon after it's made. As a PC, you'd have to schlep around the vacuum sealer; is that difficult? (I really don't know.)
"Notorious stickler" -- The New York Times, January 4, 2004
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post #4 of 6
Suzanne, don't want to go off topic here, but I'd love to hear more about your personal cheffing panel discussion; I've heard/read many things, and talked with someone who went to their 'school'; have my own opinions, but would love to hear more! Maybe another post, hmmmm?
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post #5 of 6
Thread Starter 

Great idea Marmalady

Id like to hear more about it too. Hmmm...and so would a few other posters also I think. Would make a nice topic since I haven't seen many posts about that "mysterious" side of the industry. What do you think Suzanne?
Jodi


I don't know about you but I think I need a nap.
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Jodi


I don't know about you but I think I need a nap.
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post #6 of 6
Okay, ladies. Look for a new thread on "The Inside Scoop." Just remember, though -- it will be a report on what I heard, not my own first-hand knowledge.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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