Working long hours and caring for a newborn don't leave much time to be a "domestic goddess." Here's one solution.
By AMY SCHERZER
Published September 5, 2003
[Times photo: Stefanie Boyar]
While new mom Leigh Fletcher, right, concentrates on her newborn, Katharine, personal chef Jessica Rai-Long cooks tortillas for a tofu enchilada casserole.
[Times photo: Stefanie Boyar]
Personal chef Jessica Rai-Long takes pizza out of the oven at the home of Leigh Fletcher. Rai-Long prepares 20 meals for the Fletchers every two weeks at a cost of about $295, including all ingredients.
[Times photo: Ken Helle]
Personal chef Annie Faircloth, 33, packages rice at a client's house. Clients e-mail Faircloth their preferences, and she makes enough meals in one day for her clients to eat for a week.
SOUTH TAMPA - Leigh and Chip Fletcher knew something had to give. Three weeks after moving into their new home in Bayshore Beautiful they still hadn't been to the grocery store. Scanning the refrigerator they saw only beer, soda, water and takeout containers.
"I am not a domestic goddess, to say the least," said Leigh Fletcher, a land-use lawyer.
Working a 60-hour week leaves no time to grocery shop and cook. The same goes for her husband, a lawyer specializing in environmental law.
Add the couple's volunteer work for the Junior League, Kid City, Friends of the Arts and Voices for Children of Hillsborough County, and the day gets even shorter.
Now their lives are even busier: Daughter Katharine was born July 29.
Personal chef Jessica Raia-Long to the rescue.
The Fletchers are among a growing number of busy families turning to professional help to make sure dinner is healthy, tasty - and ready when they are. They're tired of eating in restaurants, and pizza has lost its appeal.
Twice a month, Raia-Long heads to the Fletchers' home with enough groceries to prepare 20 meals. She opens a toolbox of knives, measuring cups, parchment paper, spatulas and more.
Four to five hours later, voila! Four servings each of chicken stuffed with artichokes and goat cheese, tofu enchiladas, pizza margherita, stuffed flank steak with spinach and roasted red peppers, and beef stir fry.
Raia-Long apportions each entree into a plastic container, sticks on a label and pops it in the freezer. All the Fletchers have to do is decide which dish to put in the microwave.
The 20 meals will last them about two weeks and cost $295, including all the ingredients, cooking and cleaning up.
"Jessica made all the difference in the world," said Leigh Fletcher, who found Raia-Long's business, Tonight's Menu, more than a year ago through the American Personal Chef Association's Web site.
Working professionals, affluent singles and people on special diets keep about 5,000 personal chefs busy nationwide, according to David MacKay, executive director and founder of the United States Professional Chef Association.
MacKay defines the primary market as professional couples, with or without children, usually homeowners, between age 35 and 55, with a combined income of at least $80,000 a year.
All chefs begin with a consultation, said chef Robert Parrinello, and in his case, a four-page questionnaire. Family members identify likes and dislikes, allergies and health issues, such as diabetes or heart conditions.
"Low salt, low carb, low fat, no additives, vegan, you name it, I've got it covered," said Parrinello. Ingredients and time determine the price.
On average, clients should figure $15 to $20 per meal per person.
"Dollarwise, it's no different than eating out at any middle-of-the-road chain restaurant" MacKay said. "Give those same dollars to a personal chef and you sit comfortably at home and eat exactly what you want."
True to name, personal service is a personal chef's bread and butter. They will cook nightly, weekly or monthly. They will use the client's kitchen or their own. They remember allergies and diet restrictions.
Some chefs travel with their clients, such as Annie Faircloth, a graduate of Le Cordon Bleu. Several times a year she joins a South Tampa family on their private jet to cook for them at their residence in Vail, Colo.
"I have such outrageous clients, I want to write a book," she said. "They're so much fun."
Leigh Fletcher considers chef Raia-Long a "trusted confidant."
"She even helped my husband plan a surprise baby shower for me. They told me it was a fundraiser for Bob Graham."
Planning the menu was a piece of cake. Raia-Long knew the guest of honor's favorite foods. And she knew where to find the silverware.
