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How to determine if you should hire a Certified Personal
Chef
(from Reader's Digest)
The Money Side
1. Two week take home pay
2. Hours typically worked in two weeks
3. Divide #1 by #2
4. Cost to hire a personal chef
5. Hours you save by not doing it
6. Money you would spend to do it
7. Multiply #3 by #5
8. Add #6 and #7
If #8 is more than #4, there is a strong case for hiring
a personal chef.
 The Psychological Side
1. I enjoy doing this myself.
2. I can do this as well as the chef I hire.
3. I will not miss out on anything else important to
me if I do it myself.
4. I will get other benefits (exercise, self-confidence)
if I do it myself.
On a scale of 1 (strongly disagree) to 5 (strongly agree),
rank each statement and add up the answers.
4 to 8 - Outsource if you can afford it.
9 to 12 - Let the financial analysis above dictate your decision.
13 to 20 - High psychological benefits. Do it yourself.
Important Meat Temperatures
Beef & Lamb
- Very Rare 125°
- Rare 130°-135°
- Medium Rare 140°-150°
- Medium 160°
- Well Done 165°-170°
Pork
Poultry
 Shopping for Freshness
- Choose firm, plump, heavy melons that have a pleasant
aroma and good color.
- For best value, buy fruit in season.
- For best flavor, choose vegetables that are crisp, free
from decay and bright in color.
- Though they usually grow green in color, peppers turn
red, orange or yellow as the fruit ripens but the color does not necessarily
indicate the degree of hotness.
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