When Cooks, Chefs and clients come together, communication is the key to success. Once Greycoat Lumleys has confirmed a job, we then put both parties in touch to sort through the details and work out proposed menus etc. As a client, you may have a clear idea of what you would like your weekend party or holiday to entail.
The Cook or Chef, while they may have a good idea based on experience, does not know your exact ‘vision’. No two jobs are the same, just as people’s likes and dislikes are not. The trick is not to worry about being honest. If you have a particular pet hate or something you really want to be included by the Cook or Chef, then do tell them.
As soon as possible, establish what the menu will be; if at this stage you and the Cook or Chef are not seeing eye to eye, then a call to us can often resolve any problems, or if it becomes clear the match is not going to work, we have a good time to find an alternative person. At the end of the day, the relationship of the Chef and client is vital to the smooth running of the job and we want to get it right. When discussing what the menu will be, think about how many meals the Chef is producing, what facilities you have and the duration of the job. Sometimes, the Chef and the client’s view can differ because the client’s expectations are not achievable due to the practical realities. For instance, your Aga may be fine for producing a roast for about six guests, but may not be enough for many more (unless it is extremely hot and has not been on the go since breakfast) If possible, let the Cook or Chef know what equipment or space you have available, then they can tailor the menu accordingly; if you entertain a lot, then investment in good kitchen equipment and things such as warming plates for the dining room and fridge/freezer space can be invaluable.
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