Personal Chef Louella Semmes asked, “For those chefs that have a 5×8 client (40 meals), how long does it take for you to complete this type of service. I had never done this type of service before and was overwhelmed. On top of that she has a super small kitchen, limited oven/kitchen space, and a special diet. And unfortunately she dislikes casseroles which are a great oven item. These are lo-o-o-ong days for me and want to find out if anyone completes this in five hours or less. If so, do you have tips on menu planning or cooking strategies?”
Here are some responses from member chefs:
Rick Sost
I have a regular client (couple) that I do a 5 x 8 for. It usually takes me six-plus hours. I pack all the meals individually so that adds to the time. The entrees and sides are packed together in most cases. I usually do a very hardy soup and garlic bread, or corn bread or muffins as one meal.
The other four meals are some type of flank steak dish, pork tenderloin, a casserole of some type, and a chicken entree. I try to use the oven as much as possible. Sides are usually twice baked potatoes, brown rice, roasted asparagus, and mashed sweet potatoes.
Lisa Brisch
I have two clients that have 5 x 8 services. One was two days ago and it’s an 8 hour day. Her kitchen is laid out wrong and I package everything two servings to a container. It didn’t help that I did a side with every entree this time (two sides with one of them!). My other client is a 6 x 8 and I am out in 6 hours or less. No side dishes and everything is packaged 4 servings to a container. Chicken Dijonnaise is on every menu and I can do that one in my sleep.
Sandy Hall
I’ve noticed in past services that have 6 to 8 servings per meal almost doubles my day. Part of that is exhaustion, but the bulk of the problem is lack of space. I can’t cook 6 to 8 chicken breasts in my regular pan and most clients’ stoves can’t accommodate the mondo restaurant size pans. I refuse to do servings for more than four now, but I will do up 8 meals as long as they are entrée only. Is it possible to split your client’s dates in two or to get her more involved in the heating end of things? If I can leave a few meals for clients to cook off, it really speeds my day along. Those menus may look like: a (client) grilled Salmon with a rice pilaf (I cook rice once, use it in two dishes whenever possible) and a (client) steamed broccoli that they toss with sautéed shallots and roasted peppers. Anytime you can utilize the pressure cooker – do it! My model is digital and I use it for everything from barley to cooking big hunks of roast. I made Moroccan chicken thighs in it in less than 12 minutes the other day, paired it with whole wheat couscous that I jazzed up and left the client asparagus seasoned and ready to roast. Speedy!
Wendy Gagliardi
I also have a 5 x 8 client that has a small kitchen, one where the gas stove is pretty weak and takes forever to heat up a large pan. I’ve found that if I’m doing something that involves sautéing or browning meat that it will take twice as long because I really need to split it up into batches to get it done right. I like to do dishes that I assemble and the client bakes, like enchiladas, pot pies, Chicken de Paola, etc. I don’t have my pressure cooker yet, but once I do, I’ll definitely use it for this client. As far as side dishes go, I sometimes will use the same side dish for two meals, or just try to limit the complexity of side dishes. I also package two servings in a container and I feel that the packaging really adds a lot of time. It is quite a long day for me, usually about an hour and a half longer than my 5 x 4’s.
Alison Chapman
If you don’t have a slow cooker, I’d suggest looking at the KitchenAid model. It’s bigger than other slow cookers, and comes up to proper cooking temp quicker. I have both a KitchenAid slow cooker and a Rival. Both can be set to high and cook a full meal in two hours. That frees up a burner and lets you tend to other things while a meal is cooking. The new Fagor pressure cooker also doubles as a slow cooker, too. I’m all about using my slow cooker to speed up my cook day!
Jack Anders
I like the idea of using the slow cooker. That really frees up the stove and oven. I made a bacon and cheddar quiche for a client who really likes “breakfast for dinner”. He wanted me to hold down the cost as much as possible, so I used a frozen pastry pie crust. The quiche was mixed and in the oven in a matter of minutes. After it cooled, I sliced it, and packaged it for the freezer. It served him for four meals, and he raved about it. He wants to see it again. Easy prep items are definitely the way to go for 8-serving meals.
Toni Tanner Scott
I had an idea that I wonder if anyone has tried yet. If it worked this could be especially helpful for 5 x 8s. Sometimes I’ve had 16 chicken breasts to sauté or 8 pork chops, for instance. On most home ranges, I can’t use sauté pans on the back to back burners at the same time anyway. What about using a large griddle that would fit over two gas burners? I’m thinking you should be able to brown at least eight breasts at a time. I have a griddle, but it’s a cast iron one that is really heavy. Even better, what about an electric griddle? I’ve never used one. Do they get hot enough to sear?
Lorraine Nielsen
I’ve been doing a monthly 5 x 10 for a client family for over 4 years now and I do it in roughly 6 hours. They have a Viking stovetop with large burners and I use a 12″ pan for most dishes. I usually prepare one meal for them to finish; they like casseroles and that helps speed things up. I too, use the pressure cooker quite often. Risotto in 6 minutes is the only way to go! The only thing that takes time is the cooling down phase as the quantities are larger. I package in family-size containers. And I am exhausted by the end of the day, to say the least.
Lisa Brisch
I have an electric griddle that is hot enough to sear. The brand is Bonjour. It was $99. I’ve seen cheaper and used cheaper. You get what you pay for. What about an electric skillet? I wonder how many chicken breasts it can hold. When I’m doing eight servings of chicken and a pan sauce, I have two 12-inch skillets going and do two batches at the same time. I can fit that and one more thing on the stove top. On many stove tops, even if it has 4 burners, you can’t fit four things on them – especially electric.
Cari Schaeffer
I do use an electric skillet. It can hold about 9-12 chicken breasts at a time. Actually, whenever a recipe calls for the whole breast, I make cutlets out of them every time because they cook up in no time flat that way. Love it! A lot of my clients are at least 8 servings. Not really a big deal for me and I’m not entirely sure why. OK – I have to admit that with the commercial kitchen I do have an assistant. So I know she makes a whopping difference. But prior to that, it still took me no longer than about 5 to 6 hours. I make my timelines and whip through it all. I can pretty much go over all of it in my head and visualize the day as I’m making my time line. One client I have has 6 kids, so that’s….12 servings of everything. It takes me about 6 or 7 hours total. I try to stay away from things like meatballs and rolled things because they’re so tedious. I made the mistake of offering the Italian Pizza Turnovers to them once and they LOVE them. Every time my assistant sees those on the menu, she groans! She knows she’ll be assembling for at least 30 minutes.
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