LAST UPDATED: 8-22-98

The Chef's Page

Doug Duryea (The Portable Chef) is a freelance cook. The Chef will cook for you and your guests right from your own kitchen (or your campfire);  or provide assistance to you in preparing and serving your own recipes;  or provide consultion on menu selection, ingredients, preparation and cooking technique, or visual display of your dishes.

The Chef will demonstrate cooking techniques and selected dishes to you and your friends right from your own kitchen.

These are the dishes the chef cooks: Chef's Menu Selections. ~ And check out the Chef's Recipe Page

A 'typical' five course dinner for six or eight persons will

usually take about five (5) or so hours to shop and prepare.

• The chef may need up to seven or more hours prior access to your kitchen.
• A four burner gas or electric range, oven and/or microwave, pots and pans, serving dishes, platters and vessels, wine and water glasses, coffee or tea vessels, or coffee pot.
• The chef will provide all ingredients and seasonings necessary for the agreed courses with generous portions for each guest. . The chef will bring knives, utensils, and specialty equipment or pots not otherwise available.
• Hosts and guests are welcome in the kitchen as safety will allow.
• The chef can't sing--but can provide for live music--from classical to contemporary;  just for your occassion.

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• The rate is $30 per hour billable to the nearest quarter hour--minimum billing is three (3) hours. Additional service and cleanup help is $20 per hour per assistant. One assistant is required for more than ten persons.
• All services provided are billed by the hour including consultation, all shopping for ingredients, preparation time, cooking, cleaning up, and travel time (travel time of more than one hour is extra).

The chef will teach classes demonstrating four or five selected dishes (depending on complexity) to a class of eight people, including the host. The host will attend for free. The fee is $ 30 to $ 40 per person depending on the dishes selected--ingredients are included. The session can last for three hours or more--with a hearty tasting of each selection.

E-mail me for inquiries and bookings, or for questions about food and cooking.

If you would like to send me some money,

or have comments or suggestions, E-mail me at:

djduryea@nativetexas.com

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