{"id":310117,"date":"2026-08-17T08:31:59","date_gmt":"2026-08-17T08:31:59","guid":{"rendered":"https:\/\/cookingenie.com\/content\/?p=310117"},"modified":"2026-08-17T08:32:03","modified_gmt":"2026-08-17T08:32:03","slug":"halloween-charcuterie-board-what-a-private-chef-does-differently","status":"publish","type":"post","link":"https:\/\/cookingenie.com\/content\/blog\/halloween-charcuterie-board-what-a-private-chef-does-differently\/","title":{"rendered":"Halloween Charcuterie Board: What a Private Chef Does Differently"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_84 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #12334e;color:#12334e\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #12334e;color:#12334e\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/cookingenie.com\/content\/blog\/halloween-charcuterie-board-what-a-private-chef-does-differently\/#Key_Takeaways\" >Key Takeaways&nbsp;&nbsp;<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/cookingenie.com\/content\/blog\/halloween-charcuterie-board-what-a-private-chef-does-differently\/#The_chefs_approach_to_a_Halloween_Charcuterie_board\" >The&nbsp;chef&#8217;s&nbsp;approach to a Halloween Charcuterie&nbsp;board&nbsp;&nbsp;<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/cookingenie.com\/content\/blog\/halloween-charcuterie-board-what-a-private-chef-does-differently\/#The_full_table_Signature_dishes_built_around_the_board\" >The&nbsp;full&nbsp;table: Signature&nbsp;dishes&nbsp;built&nbsp;around the&nbsp;board&nbsp;&nbsp;<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/cookingenie.com\/content\/blog\/halloween-charcuterie-board-what-a-private-chef-does-differently\/#Why_are_hosts_booking_a_chef_for_Halloween\" >Why&nbsp;are hosts&nbsp;booking a&nbsp;chef for Halloween&nbsp;<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/cookingenie.com\/content\/blog\/halloween-charcuterie-board-what-a-private-chef-does-differently\/#The_last_word\" >The&nbsp;last&nbsp;word&nbsp;&nbsp;<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/cookingenie.com\/content\/blog\/halloween-charcuterie-board-what-a-private-chef-does-differently\/#Frequently_Asked_Questions\" >Frequently Asked Questions<\/a><\/li><\/ul><\/nav><\/div>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Key_Takeaways\"><\/span><strong>Key Takeaways&nbsp;<\/strong>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Halloween has grown into a full, entertaining occasion, and a\u00a0<a href=\"https:\/\/www.cookingenie.com\/explore\/chef\">private chef<\/a>\u00a0is one of the fastest-growing ways hosts choose to mark it.\u00a0\u00a0<\/li>\n\n\n\n<li>A great Halloween\u00a0<a href=\"https:\/\/www.cookingenie.com\/content\/blog\/custom-charcuterie-board-fine-dining-first-course\/\">charcuterie board<\/a>\u00a0comes down to restraint: a couple of well-chosen seasonal touches, deliberate color grouping, and enough negative space to keep the layout calm and legible.\u00a0\u00a0<\/li>\n\n\n\n<li>A private chef brings experience in sourcing, styling, and timing, so the board looks its best the moment guests walk in.\u00a0<\/li>\n\n\n\n<li><a class=\"wpil_keyword_link\" href=\"https:\/\/cookingenie.com\/content\/blog\/complete-guide-to-hiring-personal-chef\/\"   title=\"How to Hire a Private Chef for Your Home\" data-wpil-keyword-link=\"linked\"  data-wpil-monitor-id=\"309555\">Hiring a private chef<\/a> for the night frees up a host&#8217;s evening: the shopping, the styling, and the cleanup all fall to the chef.\u00a0\u00a0<\/li>\n\n\n\n<li>A little upfront, credentials, reviews, and a clear written agreement make\u00a0<a href=\"https:\/\/www.cookingenie.com\/how-it-works\">booking a private chef<\/a>\u00a0for Halloween a straightforward decision.\u00a0\u00a0<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Ask a private&nbsp;chef about&nbsp;which holiday brings the boldest requests, and Halloween wins every time. Hosts ask for a kitchen that looks like a stage and a table that looks like a&nbsp;movie&nbsp;scene.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A <a class=\"wpil_keyword_link\" href=\"https:\/\/cookingenie.com\/content\/blog\/charcuterie-through-the-ages-an-exploration-of-the-history-of-charcuterie-boards\/\"   title=\"What Is Charcuterie? Understanding the Meaning, History, and Boards\" data-wpil-keyword-link=\"linked\"  data-wpil-monitor-id=\"309554\">charcuterie board<\/a> looks simple on the surface: cured meats, cheeses, crackers, and fruit, but building one that photographs well and tastes even better takes a trained eye. Chefs who build these boards for a living think in terms of color balance, ingredient temperature, and how a board holds up under two hours of party lighting before anyone takes a bite.&nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Expertise&nbsp;is exactly what&nbsp;CookinGenie&#8217;s&nbsp;<a href=\"https:\/\/www.cookingenie.com\/explore\/chef\">private chefs<\/a>&nbsp;bring to Halloween bookings, and it shows up first in the&nbsp;<a href=\"https:\/\/cookingenie.com\/content\/blog\/custom-charcuterie-board-fine-dining-first-course\/\">seasonal charcuterie techniques<\/a>&nbsp;they use to turn a standard grazing spread into the centerpiece of the night. The charcuterie board is where that instinct first shows up, since it is the piece guests see before they have taken off their coats.&nbsp;&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_chefs_approach_to_a_Halloween_Charcuterie_board\"><\/span><strong>The&nbsp;chef&#8217;s&nbsp;approach to a Halloween Charcuterie&nbsp;board&nbsp;<\/strong>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/cookingenie.com\/genie\/tinorris-sims\/348dd568-7196-4c7c-ad8b-75977393aac3\">Chef&nbsp;Tinorris<\/a>, whose Halloween&nbsp;<a href=\"https:\/\/www.cookingenie.com\/content\/blog\/elevate-dining-experience-with-personal-chef\/\">multi-course menus<\/a>&nbsp;are among&nbsp;CookinGenie&#8217;s&nbsp;most rebooked, builds the board as the first course of the evening.&nbsp;A&nbsp;<a href=\"https:\/\/www.cookingenie.com\/content\/blog\/custom-charcuterie-board-fine-dining-first-course\/\">grazing board<\/a>&nbsp;stays on the theme: cured meats, cheeses, crackers, nuts, and fruit. The difference between a board made by a private chef and one thrown together fast is all in the details. Where you place bright colors, like fruit. Where you place dark colors, like olives.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Color is the first decision:<\/strong>&nbsp;Cheddar or Gouda cut into pumpkin and ghost shapes&nbsp;become&nbsp;the board&#8217;s orange anchor. For guidance on which meats hold their color and flavor best under party lighting,&nbsp;<a href=\"https:\/\/cookingenie.com\/\">CookinGenie&#8217;s<\/a>&nbsp;<a href=\"https:\/\/cookingenie.com\/content\/blog\/what-meats-should-be-on-a-charcuterie-board\/\">charcuterie meat<\/a>&nbsp;is a useful starting reference. Black olives, dark grapes, and blackberries get grouped together rather than scattered, since grouping color reads as &#8220;styled,&#8221; while scattering it reads as an afterthought.&nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Spacing is the second decision:<\/strong>&nbsp;A board packed edge-to-edge reads as visual clutter in photographs, regardless of how good the ingredients taste. A chef leaves small gaps, tucks a few grapes into the open space, and lets each element breathe.&nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Restraint is the third decision, and the one that rewards a host most:<\/strong>&nbsp;One sharp &#8220;trick&#8221; element, an olive-and-pretzel spider, a cheese ghost, does more work than five competing gimmicks on the same board.&nbsp;CookinGenie&#8217;s&nbsp;private chefs apply this same philosophy to full&nbsp;<a href=\"https:\/\/www.cookingenie.com\/content\/blog\/custom-charcuterie-board-fine-dining-first-course\/\">Halloween menus<\/a>, favoring a few strong seasonal touches over&nbsp;a long list&nbsp;of competing ideas.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_full_table_Signature_dishes_built_around_the_board\"><\/span><strong>The&nbsp;full&nbsp;table: Signature&nbsp;dishes&nbsp;built&nbsp;around the&nbsp;board&nbsp;<\/strong>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The board&nbsp;sets up&nbsp;the tone, and a private chef typically&nbsp;builds&nbsp;premium set up&nbsp;around it.&nbsp;&nbsp;Ideas&nbsp;listed&nbsp;below come directly from menus&nbsp;CookinGenie&nbsp;chefs&nbsp;who&nbsp;have plated for real Halloween bookings, including the&nbsp;<a href=\"https:\/\/cookingenie.com\/content\/blog\/spooky-dishes-for-halloween-parties-by-cookingenie\/\">flayed-face cheese ball<\/a>&nbsp;that anchors many of their client menus.&nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A board that looks intentional, paired with a menu that genuinely delivers, does more for a host&#8217;s reputation than any single showstopper dish. That combination is what guests bring up again at the next party, and it is the same reasoning&nbsp;CookinGenie&nbsp;lays out in its explanation of&nbsp;why a private chef feels more&nbsp;personal than&nbsp;<a href=\"https:\/\/cookingenie.com\/content\/blog\/why-a-private-chef-feels-more-personal-than-traditional-catering\/\">traditional catering.<\/a>&nbsp;&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why_are_hosts_booking_a_chef_for_Halloween\"><\/span><strong>Why&nbsp;are hosts&nbsp;booking a&nbsp;chef for Halloween<\/strong>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Halloween has become one of the more personal entertaining occasions on the American calendar, loose enough that hosts can be genuinely playful with the food. That freedom is exactly why more hosts are paying to get it right.&nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">According to the&nbsp;<a href=\"https:\/\/nrf.com\/media-center\/press-releases\/nrf-consumer-survey-finds-halloween-spending-to-reach-record-13-1-billion\">National Retail Federation&#8217;s<\/a>&nbsp;consumer survey,&nbsp;Halloween spending hit a&nbsp;record of&nbsp;$13.1 billion, up from&nbsp;$11.6 billion&nbsp;in 2024. About one in three consumers planned to host or attend a Halloween party, which is exactly where a styled charcuterie board earns its keep.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A private chef&nbsp;essentially replaces&nbsp;the host&#8217;s evening. As&nbsp;CookinGenie&#8217;s&nbsp;guide on&nbsp;<a href=\"https:\/\/cookingenie.com\/content\/blog\/steps-to-hire-a-private-chef-through-an-online-marketplace\/\">hiring a private chef<\/a>&nbsp;explains, the chef handles menu planning, shopping, prep, cooking, plating, and cleanup, so the host can enjoy the party instead of working it.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_last_word\"><\/span><strong>The&nbsp;last&nbsp;word&nbsp;<\/strong>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Halloween in America has moved well past a bowl of candy corn split into a serving dish. It has become one of the year&#8217;s more theatrical nights to host, and the charcuterie board is usually the first thing that tells guests how seriously the evening was planned.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This&nbsp;is&nbsp;ultimately what&nbsp;a private chef delivers: not just a board, but the confidence of someone who has built this exact scene before, for another host, on another October night. As&nbsp;<a href=\"https:\/\/nrf.com\/media-center\/press-releases\/nrf-consumer-survey-finds-halloween-spending-to-reach-record-13-1-billion\">Halloween spending climbs&nbsp;<\/a>to record level year after year, more hosts are reaching the same conclusion, that one night this person is worth getting right the first time.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>This guide is published by&nbsp;CookinGenie, a private chef booking platform available across 75+ US cities.<\/strong><\/em>&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Frequently_Asked_Questions\"><\/span>Frequently Asked Questions<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1786266998513\"><strong class=\"schema-faq-question\"><strong>What makes a charcuterie board &#8220;Halloween-themed&#8221; instead of a regular board?<\/strong><\/strong> <p class=\"schema-faq-answer\"><br>Color and shape\u00a0make\u00a0a difference. Orange-toned cheeses, dark-fruit contrast, and one or two shaped elements, like a ghost or pumpkin cutout, turn a standard grazing board into something clearly seasonal while keeping the core ingredients the same.\u00a0\u00a0<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1786267000287\"><strong class=\"schema-faq-question\"><strong>Can a private chef build a spooky charcuterie board for a small gathering?\u00a0<\/strong>\u00a0<\/strong> <p class=\"schema-faq-answer\"><br>Yes. Board size and complexity scale\u00a0with guest count, so a board for eight looks different in scope than one for thirty, though the same principles of color, spacing, and restraint apply at any size.\u00a0\u00a0<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1786267001283\"><strong class=\"schema-faq-question\"><strong>Do you need special tools to build one yourself?\u00a0<\/strong>\u00a0<\/strong> <p class=\"schema-faq-answer\"><br>Cookie cutters are the main extra, and most kitchens already have a few pumpkin or ghost shapes left over from baking season. Everything else is standard charcuterie equipment.\u00a0<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1786267074092\"><strong class=\"schema-faq-question\"><strong>How far in advance should the board be built?<\/strong><\/strong> <p class=\"schema-faq-answer\"><br>Same-day assembly holds up best, since cut cheese and fruit start to look tired after several hours out. Most private chefs build the board on-site shortly before guests arrive.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1786267075853\"><strong class=\"schema-faq-question\">I<strong>s hiring a private chef for Halloween worth it for smaller parties\u00a0too?\u00a0<\/strong>\u00a0<\/strong> <p class=\"schema-faq-answer\"><br>Yes. The value shows up in time saved and presentation quality at any guest count, though total cost naturally scales with the number of people being fed.\u00a0<\/p> <\/div> <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Key Takeaways&nbsp;&nbsp; Ask a private&nbsp;chef about&nbsp;which holiday brings the boldest requests, and Halloween wins every time. Hosts ask for a kitchen that looks like a stage and a table that looks like a&nbsp;movie&nbsp;scene.&nbsp; A charcuterie board looks simple on the surface: cured meats, cheeses, crackers, and fruit, but building one that photographs well and tastes [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":310118,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[2],"tags":[],"class_list":["post-310117","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Halloween Charcuterie Board: What a Private Chef Does Differently - CookinGenie<\/title>\n<meta name=\"description\" content=\"How private chefs build a Halloween charcuterie board color, spacing, and restraint with five 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CookinGenie.","og_url":"https:\/\/cookingenie.com\/content\/wp-json\/wp\/v2\/posts\/310117","og_site_name":"CookinGenie","article_publisher":"https:\/\/www.facebook.com\/cookingenie\/","article_published_time":"2026-08-17T08:31:59+00:00","article_modified_time":"2026-08-17T08:32:03+00:00","og_image":[{"width":1030,"height":492,"url":"https:\/\/cookingenie.com\/content\/wp-content\/uploads\/2026\/08\/631719825-a315c90a-aa0d-4e7c-bfb0-77c04447dadb.jpg","type":"image\/jpeg"}],"author":"Abhinav Mathur","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Abhinav Mathur","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":["Article","BlogPosting"],"@id":"https:\/\/cookingenie.com\/content\/blog\/halloween-charcuterie-board-what-a-private-chef-does-differently\/#article","isPartOf":{"@id":"https:\/\/cookingenie.com\/content\/blog\/halloween-charcuterie-board-what-a-private-chef-does-differently\/"},"author":{"name":"Abhinav 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Orange-toned cheeses, dark-fruit contrast, and one or two shaped elements, like a ghost or pumpkin cutout, turn a standard grazing board into something clearly seasonal while keeping the core ingredients the same.\u00a0\u00a0","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/cookingenie.com\/content\/blog\/halloween-charcuterie-board-what-a-private-chef-does-differently\/#faq-question-1786267000287","position":2,"url":"https:\/\/cookingenie.com\/content\/blog\/halloween-charcuterie-board-what-a-private-chef-does-differently\/#faq-question-1786267000287","name":"Can a private chef build a spooky charcuterie board for a small gathering?\u00a0\u00a0","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"<br>Yes. Board size and complexity scale\u00a0with guest count, so a board for eight looks different in scope than one for thirty, though the same principles of color, spacing, and restraint apply at any size.\u00a0\u00a0","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/cookingenie.com\/content\/blog\/halloween-charcuterie-board-what-a-private-chef-does-differently\/#faq-question-1786267001283","position":3,"url":"https:\/\/cookingenie.com\/content\/blog\/halloween-charcuterie-board-what-a-private-chef-does-differently\/#faq-question-1786267001283","name":"Do you need special tools to build one yourself?\u00a0\u00a0","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"<br>Cookie cutters are the main extra, and most kitchens already have a few pumpkin or ghost shapes left over from baking season. Everything else is standard charcuterie equipment.\u00a0","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/cookingenie.com\/content\/blog\/halloween-charcuterie-board-what-a-private-chef-does-differently\/#faq-question-1786267074092","position":4,"url":"https:\/\/cookingenie.com\/content\/blog\/halloween-charcuterie-board-what-a-private-chef-does-differently\/#faq-question-1786267074092","name":"How far in advance should the board be built?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"<br>Same-day assembly holds up best, since cut cheese and fruit start to look tired after several hours out. Most private chefs build the board on-site shortly before guests arrive.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/cookingenie.com\/content\/blog\/halloween-charcuterie-board-what-a-private-chef-does-differently\/#faq-question-1786267075853","position":5,"url":"https:\/\/cookingenie.com\/content\/blog\/halloween-charcuterie-board-what-a-private-chef-does-differently\/#faq-question-1786267075853","name":"Is hiring a private chef for Halloween worth it for smaller parties\u00a0too?\u00a0\u00a0","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"<br>Yes. 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