This past fall (2008) Blue Duck Catering, Inc. enjoyed tremendous success with it's Personal Chef program. Executive Chef Gary Cole has developed a young cadre of Cordon Bleau culinary school graduates to prepare from scratch beautiful and tasty meals for clients, in the privacy of their own home. With you, the Chef plans the menu, then makes recommendations, does the shopping, prepares and presents the food. The host or hostess only task is to send out the invitations. A pampered guest as though she or he were a guest in their own home is the goal.
The guests are welcome to watch the food preparation in the kitchen and will leave the kitchen with some new aspect of cooking that they did not know. Jan Slaughter of Oak Park, Illinois stated "I had a wonderful time and I did not have to cook a thing. The meal was wonderful and my guests were floored by the chef's food presentation. I'm scheduling another date to invite some of my more important clients, who knows I may close a deal over a glass of Chardonnay after we finish the Flounder stuffed with crabmeat".