A private chef plans, shops, cooks, and portions your week. The kitchen stays clean. The plates stay yours.
The chef builds the week so the calendar does not. Five nights of cooking, none of the decisions.
Macros, portions, and plate balance dialed to a routine. The chef cooks the discipline so the discipline does not lapse.
Allergens, low-sodium, soft-texture, diabetic-friendly. The chef accommodates without sacrificing the dignity of a proper meal.
A short call about household size, dietary needs, favorite plates, and the days that matter.
The chef shops the week. Produce from local growers, proteins from butchers the chef trusts.
Either dropped off Thursdays or cooked in the home kitchen on the day requested.
Plated portions, reheat notes, and a fresh round next week without lifting a finger.
The chef arrives Thursday afternoon with the week portioned, labeled, and ready for the fridge. Reheat notes are taped to the lid.
The chef cooks on a day chosen each week, walks the household through reheating, and leaves the kitchen as it was found.
The chef rotates plates weekly so the routine never gets dull. Allergies, dietary fits, and household preferences set the boundaries. Produce comes from local growers in season. Proteins come from butchers the chef trusts.
Servings, dietary fit, frequency, all priced after the household tells the chef how it wants to eat. The inquiry form drops straight to Chef Ed.
Jekyll and Hyde Personal Chef serves households across Connecticut and Massachusetts. The primary focus area is the Springfield-to-Hartford corridor. Weekly routes run through Suffield, Granby, Simsbury, Avon, Glastonbury, West Hartford, Longmeadow, and East Longmeadow. Delivery cadence is set at booking, and the calendar fills in order of receipt. For events or weekly arrangements outside the primary service area, inquire about availability.
Both. Mode A drops off Thursday afternoons with the week portioned and labeled. Mode B cooks in the home kitchen on a day chosen each week. The household picks the mode at sign-up and can change it on any week with notice.
Gluten-free, dairy-free, low-sodium, diabetic-friendly, vegetarian, kosher-style, allergy-aware, all accommodated. The chef builds the week around the boundary, not around it.
Five plates a week is the standard count. Households can run higher. Pricing scales with portion count, not with kitchen time.
A week skips with seventy-two hours notice. Beyond that window the chef has already sourced the produce and the week is billed.
The chef cooks in your home (Mode B) or in a single-use prep environment (Mode A). Cross-contact protocols match the strictest allergen on the household profile.
Portions ship in glass or oven-safe vessels with lids labeled by date. A reheat card travels with the week noting temperature, time, and finishing instructions for each plate.
Invoice runs weekly on Sundays after the week ships. Standard payment is a card on file or a direct transfer.
A weekly plan starts with one short conversation. The chef listens, the household eats.