Your Personal Chef in Melbourne

How does this work?

Let's say you and your husband would like to invite another couple over for dinner on Saturday night, but you don't want to spend hours in the kitchen instead of enjoying your guests.  But you want to have an elegant meal but don't want all the shopping, the preparation, the mess, the time, the cleanup and you're really stuck, right? 

Along comes Chef Bob on Wednesday.  We'll plan the whole evening together.  We will go over the whole menu, the soup, the appetizers, the Entrées, the vegetables, the dessert.  Even the right wines, the perfect wines.  After a half hour or so, we've got the whole evening planned. 

Chef Bob does the shopping on Saturday and comes over to your kitchen at 3:00 to start the cooking, right in your own kitchen.  You watch intently as he makes it seem so simple.  And you should see him make stocks, sauces and soup from scratch! 

Okay, so it is 6:00 and your guests arrive.  Chef Bob, (in his finest starched whites) is busy at work in the kitchen and the whole place smells great.  Your guests sit down in the living room and Chef Bob brings out the Appetizers and the first wine and goes back to the kitchen.  This is great.  The food is awesome and the wines are perfectly paired.

Then it is time to sit at the dining room table and have soup.  Your choice is to have a Lobster vol au Vent, a delicate puff pastry boat filled with butter-poached lobster and surrounded by luscious Lobster Bisque.  It looks too good to eat.  But eat you do.

After Chef Bob clears and resets the table, the Entrées are delivered.  You decided on Onion-crusted Grouper with Blood Orange Gastrique, accompanied by Au Gratin Potatoes and Grilled Asparagus.  Perfectly cooked, presented and paired with a wonderful California Chardonnay.  This is heaven.  Chef Bob is quietly cleaning up already.

You've always wanted Crème Brûlé made fresh and unique with chocolate and raspberries.  Chef Bob made 6 of them earlier (2 extra, just in case) and your guests swoon as they hear the roar of the blowtorch burning the sugar garnish.  For dramatic effect, this is done at the table while you're still relaxing.  Your guests start begging for recipes.  Chef Bob finishes the cleaning while you savor dessert.

The cameras have been flashing all night as each plate pleases your guests, but now you get to work, taking group shots of your husband and guests standing next to Chef Bob in the kitchen.  This is a moment to remember.  This is dinner with Chef Bob.  The kitchen is clean, the dishes are done and you and your guests retire to the porch for an aperitif.  Chef Bob packs up his knives, pans and tools and says goodbye.  You go back to the porch and say to yourself:  "That was perfect."

Terms and Conditions:  Class participants who take part in cooking or any preparation functions are solely liable for accidents or injury and agree to hold Chef Bob harmless from all causes of action resulting therefrom.  Class participants can eat or take home the food we prepare in class.  Wine costs are extra and not included.  All classes include the cost of food selected for demonstration and are held in Chef Bob's Kitchen in Melbourne, FL unless arrangements are made in advance for another location for an additional fee  All Registration Certificates must be redeemed within 90 days of issuance and are not refundable or redeemable for cash under any circumstances.  Send mail to bob@chefbobskitchen.com with questions or comments about this web site.  Copyright © 2011 Chef Bob's Kitchen, All Rights Reserved.  No part of this web site or its pictures or content may be copied, reproduced or published by any means whatsoever without prior written consent of Chef Bob McGuire.  Last modified: 01/01/12 Chef Bob's Kitchen Photos by Chef Bob McGuire is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.  Permissions beyond the scope of this license may be available at http://www.chefbobskitchen.com/Feedback.htm.  ServSafe® is a registered trademark of the National Restaurant Association Educational Foundation, and used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association.  Please note that all trademarks are the respective property of their owners and are used with specific permissions.