Lisa

I believe Cleveland’s own Michael Symon says it best: “Cooking and feeding people always makes me feel better and, I think, it will also make everyone else feel a little more normal and better, too.” 2020 has, to nobody’s surprise, devastated the culinary industry around the world. It has left many cooks, chefs, dishwashers, and servers without a reliable source of income and taken away a major part of their daily drive. But as times change and industries evolve, people find new outlets for work, creativity, and passion to satisfy their craving for fresh food. 

Right as the pandemic took hold and many places were forced to close their doors, I found myself without a kitchen to run and a lot of time on my hands. It allowed me time to pursue other culinary outlets and has given me the chance to explore the world of cuisine from outside the confines of a hot bustling commercial kitchen. With CookinGenie, I am able to keep pursuing that daily drive and practicing my art, even in times of turmoil. At first, as with any new industry, I had my doubts about reversing the typical restaurant status quo and traveling with my expertise. But as I would go on to learn, culinary passion is the same whether it was in a busy kitchen or in someone’s home.  

One of the best feelings of working in a restaurant is going out to the dining room at the end of a busy night and seeing a packed house of customers all having the night of their lives. From couples having a romantic night out, to families celebrating a birthday, it brought a sense of accomplishment and pride to see plates of food that took so much time and effort to make come back practically licked clean. With CookinGenie, I am able to work directly with the client and give them that same sense of satisfaction, while being able to give them and their food one hundred percent more focus and attention. My first client was a family celebrating getting their vaccine and being able to see extended family from out of state for the first time. I was able to connect and bring these people a stress-free, decadent first meal in a long time. It allowed them a chance to reconnect, drink and share all while not having to worry about shopping for fresh ingredients, clean-up, sanitization, or any other worry that could come with traditional restaurants. 

CookinGenie brings a sense of appreciation that is sometimes hard to feel in the back of the house (BoH is anyone that works unseen in the back. Cooks, food runners, dishwashers, etc). Instead of the train of tickets on the line, with orders from 15 different families, CookinGenie allows for a much more personal, romantic experience. When preparing food for a client in their own kitchen, it allows the individuals cooking the meal the chance to really let their culinary talents shine. Most cooks have to follow a menu set by either their chef or the restaurant owner and never have a chance to let their personal talent and skillset succeed. With CookinGenie, the menu, the schedule, the sourcing is all mine. It also allows for menus to be changed seasonally so that you can always guarantee fresh delicious home cooked food. 

So, you’ve been thinking of exploring your options as a home cook, but aren’t quite sure what you need to have on hand. Before you go packing your entire kitchen including the sink into the trunk of your car; let’s explore what is actually needed and expected of you to bring as a home cook. it’s best to have open communication with the clients you’ll be working with. You’ll want to discuss menu preferences, number of people you’ll be feeding, and food allergies or preferences. Of course, it all starts with food, so once you have a menu set the first thing you’ll be transporting is groceries. Having a way to transport groceries is a must. Usually this can be done with a cooler, and a few grocery bags. (Remember to follow all food safety guidelines and maintain freshness of ingredients.)

The second thing you need to be aware of is the environment you’ll be cooking in. Take a moment to discuss with your clients what tools they have in their kitchen and what appliances you’ll be needing to use. Some cook’s even have clients text photos of their kitchen appliances to make sure they are suitable for completing the tasks needed. Discuss with your clients how much space you will be needing in the refrigerator. How long you’ll be in the kitchen prepping food and how much space you will need to prep. Don’t be afraid to ask specific questions.

Once you have an idea of your menu, your groceries, and your work space, it’s time to think about tools. Most cooks bring a few personal tools along with them, such as a set of knives and a food processor. Others prefer a pressure cooker. Think carefully about the meal you’re going to prepare, and as you mentally walk through the steps make a list of every tool you might be needing. If there is a tool you need that you can’t complete the meal without it’s best to bring it.

Last but not least, be flexible. Inevitably things are going to go wrong. Ovens will cook slower or faster than expected, your clients may only own serrated knives. Their corkscrew might break before you get the wine opened. Things go wrong in every job, at every business on the planet. It’s your job to keep it from ruining the meal. Be flexible, have a backup plan, and continue to communicate openly with your clients about any challenges that come up.

CookinGenie can help you connect with clients who are in need of fresh home cooked food. Sign up to cook with us today & find out more about us.

Food waste is a growing problem in America. According to a recent study, the average American family of four discards nearly $1600 in discarded produce alone annually. That’s right this post is ode to all those banana’s who never became banana bread. That number is not including dairy, meat or grain waste which are also high on the list. What would it mean for your family to have $133 more in your bank account every month? Factor in dairy, meat, and grain waste and that number climbs much higher.

The waste is also an environmental problem. It contributes to the releasing of dangerous gases as it decomposes in landfills. It’s estimated that one third of all food grown is lost or wasted. In fact, some food is left to rot in fields, shipped to feed livestock, or sadly shipped directly to landfills because it’s not cosmetically pleasing to average Americans. That’s right, we only buy pretty tomatoes. If a fruit or vegetable looks strange, grows oddly or has a blemish, consumers won’t purchase it – even when it’s perfectly fine to eat.

Additionally, families are purchasing food with every intent to use it, but life gets in the way. We’ve all done it. Making dinner was too much work so we grabbed dinner on the way home. Fast forward to the weekend and you’re dumping soggy lettuce out of your crisper drawer before you head to the grocery store to stock up for a new week.

There are lots of creative solutions out there. Some families have taken to composting, or meal prepping to try to cut down on food waste. There is one more solution on the table that more and more families are considering. That is hiring a CookinGenie – someone who shops & cooks your favorite foods – right in your own kitchen.

So how does that address the issue of food waste? Our Genies approach food purchasing, prep, and waste differently. They can use leftovers to cook for the next family on their schedule.

Many times, food waste is a result of not knowing how to create a meal around unused portions. Half an onion and some chicken bones? A family would dispose of that. An experienced cook would make chicken stock for a later meal. Hire our genies allow him or her to shop for highly consumable food items in bulk, he or she will only serve you the food you and your family will want to eat. This is the best use of all the food purchased, effectively reducing food waste immensely. Not to mention cost effective, even with the cost of hiring a person you will most likely end up saving money instead of throwing it away in the form of food that has gone bad and eating meals out. Remember if you are spending less than $1600 a year on this service, you’ll be saving money. Just something to chew on. We look forward to cooking for you & your family once our lives return to normal from the current COVID-19 crisis.

References:
https://www.cbsnews.com/news/americans-waste-nearly-a-pound-of-food-each-per-day-study-finds/

Households Lose Up to $1,600 a Year in Food Waste, U of G Study Reveals