Hey guys, Nate here. I'm proud to announce that I'm now the Program Director of Scrawny To Brawny. From now on all of my blogs and articles will be posted on the brand-new Scrawny To Brawny Blog. So if you enjoyed what you read here, please go check it out. (It's awesome, if I say so myself.) I'm keeping the NGE website alive for resource reasons, but will no longer be actively updating it. The best way to get in touch with me is through leaving a comment on the Scrawny To Brawny blog or by posting on the S2B Facebook page. See you guys over at the new blog!
How to Get a (Cheap) Private Chef
Every day this winter I ate at least one meal prepared by my private chef.
I'm not a millionaire, royalty, or anyone particularly special (though my mom would argue that last point); I'm just a lazy guy who knows the value of eating healthy and doesn't mind spending a little extra coin.
But I have a little secret: having someone else cook your food doesn't cost as much as you'd think. In fact, it's usually cheaper than eating at restaurants, and if you find the right chef like I did, the food tastes better.
This post will show you how I found a private chef, the negotiations we made, and how you can find one, too.
And if that's still a little out of your price range, I'll tell you how to have multiple chefs cook for you instead. (It's a no-brainer, but most people overlook it.)
Healthy Food Delivered to Your Door
In September of 2010, I was hanging out in Toronto with Phil, the CEO of Precision Nutrition. We were in the middle of a long meeting/brainstorming session in his apartment when I suggested we break for lunch.
Phil walked to his kitchen, opened the fridge, and handed me an already-cooked gourmet meal of lemon-pepper salmon, sautéed veggies, and quinoa. I transferred the meal to a plate, re-heated it, and dug in. Delicious.
Phil told me how he had six meals delivered to him every few days from a small company who specializes in preparing healthy meals for busy professionals.
That was all I needed to hear. When I got back home, I began my own hunt for a private chef.
Going Chef Shopping
It didn't take me long to find someone who'd cook for me.
Brian, a guy I knew from my favorite café, was a chef who had worked at a couple of top restaurants in Missoula. Due to the lagging economy, he was in between jobs and looking for something to do.
I told him my idea and he agreed to cook for me if I could enlist another person to make it worth his time.
My friend Jason -- website designer and fellow bachelor -- liked the idea of not having to cook and agreed to join me.
Now all we needed was to negotiate a price with Brian and establish a few "food rules".
How Much It Cost and "Food Rules"
Our food rules were pretty straightforward:
- Organic food when possible
- Grass-fed beef, free range poultry, and wild-caught fish
- At least one serving of high-quality protein per meal
- Vegetables or salad at every meal
- Acceptable carbs: brown rice, quinoa, and some pasta, but only in small servings
The recipes, combinations, and food pairings were left up to Brian.
We settled on $130 each per week, which would cover the cost of groceries (Brian would do the shopping) and time spent in the kitchen.
For that $130 dollars, Jason and I were guaranteed at least 10 healthy meals each every week.
That broke down to roughly $13 per meal, about the same price you'd pay for a good sandwich or a mediocre salad with chicken.
As long as Brian made us each at least 10 meals and followed the above food rules, he could mix and match as much as he wanted and spend the money however he saw fit. In fact, it was in his best interest to keep his food costs low while still maintaining high-quality ingredients.
Jason and I would swing by Brian's house twice per week, on Mondays and Thursdays, to pick up our next batch of food, pay, and review the food receipts from the previous week to make suggestions.
With the details worked out, Jason and I sat back, let Brian work, and enjoyed great meals.
Here are the ingredients of the photo, just a couple examples of the food Brian cooked for us:
-Orzo salad with broccoli, carrots, cabbage, asparagus, tomatoes, red peppers, basil, scallions, a special blend of walnut, wok, garlic and olive oil, and tamari soy sauce. On top of that is a sirlion steak.
- Stew made with cabbage, kale, Swiss chard, celery, carrots, onions, jalapeño pepper, chicken, home made veggie stock, a little cinnamon, salt and pepper, and a dash of cayenne pepper. There's also brown rice to go in or with it.
- Chicken seasoned with salt, pepper, onion powder, garlic powder, paprika, cayenne, basil, chili powder and coriander, and quinoa salad was cooked with onions, tomatoes, currants, dried apricots, and carrots.
The Benefits of Having a Private Chef
With at least one of my daily meals cooked and ready to eat, a few cool things started to happen:
- I lost more fat and looked better.
I attribute this to not only the ingredients and quality of the food, but to the fact I was actually eating consistently. As any self-respecting fitness pro will tell you, eating more frequently throughout the day helps keep your metabolism ramped up.
Before my private chef, I'd post-pone lunch or skip it altogether if I was "in the flow" while working on a project and didn’t want to cook or go out. But with a ready-to-eat meal, I had no excuse.
- I broadened my tastes.
Who knew I'd actually like Brussels sprouts or that a little Fat Tire amber ale is a good addition to meaty chili? And I never would have though to put shredded coconut in a fruit salad with pineapple, papaya, and oranges. (Try that, by the way.)
- I saved a little money.
Before hiring a private chef, I'd eat out at least two meals per day, which usually added up to $15 or more for lunch and $20 or more for dinner.
- I got to brag about having a private chef.
What? You can do it, too.
Tips For Getting Your Own Private Chef
While it's certainly not for everyone, having a private chef can make your life easier. If you're interested in hiring one, here are a few tips:
1. Got a friend who cooks for a living? Ask them if they'd be up for making a little money on the side.
2. Know a stay-at-home-mom or anyone who's currently in between jobs that can cook? Ask around and see. The prospect of making an extra hundred bucks per week is always a good motivator.
3. Speak with a catering company and see what they'd charge to do your meals. Perhaps they have a few other clients who could benefit from a healthy meal service.
4. Partner up with a friend, like Jason and I did. It makes it more cost-effective for you, and worth the chef's time if they can cook double the meals in roughly the same time and make more money.
5. Once you find your chef, establish some "food rules" of your own or hand them specific recipes you'd like them to make.
The Cheapest "Private" Chef Ever
If you have a Whole Foods or Trader Joes near you, start buying a few ready-made meals at the deli. They almost always have good selections of seasoned and cooked chicken and fish, along with vegetable medleys, quinoa-based salads, and beans.
I find this is a great way to buy several "lunches" for relatively cheap. Just make sure to go a couple of times per week and stock up on the fresher ingredients – most of the ready-made food will deteriorate in quality and taste after a couple of days.
You Still Gotta Cook
Just because you have someone else preparing and cooking a few meals for you doesn't mean you get to put away your pots and pans.
Eating ready-made meals from a private chef (or from Whole Foods) is a great way to eat healthy without taking a lot of time to cook or clean up, which is why I eat them for lunch in the middle of the day, when I'm usually working on articles.
Still, I prefer to cook or go out for breakfast and dinner as I don't want my sautéing skills to get rusty. Plus, cooking and eating with my girlfriend or friends is one of my favorite things to do (and, studies show, can actually lead to more happiness).
But while I still harness my inner-Emeril and bust out the ceramic knife every day, I have no problem taking a break from my work and reaching in the fridge for a gourmet meal prepared specifically for me.
+++++
Two questions for you guys: How often do you eat at restaurants? Which meals do you prefer to make at home?
Comments for This Entry
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nice article, Nate ... very informative!
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Sounds interesting, but no thanks
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Nate,
This is uncanny. I have been pondering how to incorporate a personal chef as part of my training/nutrition plan for my clients for a few months now.
Last week at a networking meeting one walked into our group. I just sat down with her the other night to discuss pricing options and she came to our networking meeting again this morning.. .
And here you are blogging about it today. Well anyway, thanks for the timely post which gives me more perspective (pricing/negotiating).
Fellow trainers out there, don't count personal chefs out of your arsenal just because you're afraid to ask for more money. There are folks THAT WILL PAY.
Tim out a here -
I live in Toronto, do you know the name of the service your friend subscribed to there?
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Gets a bit expensive @ $13 per meal, but if you are eating out a lot it makes sense... With tip, you can easily spend that at a restaurant.
I have seen groups do this before in Chicago... Close to the idea of group cooking, where people meet at someone's house and cook all of their meals for the week.
I probably eat out everyday at faster food type places for lunch, just not being diligent enough in the kitchen to make leftovers.
No preference on meals to make at home. Some are easier, some are favorites, but if eating out vs. eating in... doesn't matter to me as much -
Awesome blog, I was wondering when you might write something about this.
Can't quite afford it yet, but one day! -
Cheapest private cook ever? Get married to someone who can cook. My wife creates all kinds of good, healthy meals. We've eliminated all white carbs, rice, pasta, bread, etc. (except for 1 cheat day a week), but keep coming up with new recipes.
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Nice post Nate,
i never thought about renting a chef but its a nice and cheap idea...
I go out to eat at least 5 times per week and most of the time again with friends so i get to a total of 10 times per week min...
Only good thing is,cause my parents a friends with the chef in my golfclub i can just ask for something and he does everything (of course a bit pricy sometimes.... but he got a michelin star)
but i also love to cook (i never clean after so) nomater if it is panecakes or a good pasta or vegiepan.
barbecue in summer is standart :)
see ya -
@Ryan - interesting point. But from what I've heard from most married guys, having a wife is way more expensive than a personal chef ;)
Like the idea, Nate. I would do this on weeks where I'd actually be around for a few consecutive days. I tend to order out way too frequently, and while NYC does have a lot of choices for healthy eateries, it can get expensive.
Although 13 a meal SEEMS pricey, this would probably save money.
Plus...those are some sweet bragging rights.
Nice post, mate.I thought it seemed pricey, too. Then I looked at a week's worth of credit card restaurant receipts. :)
Thanks for posting, man.Nate Green
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Interesting blog post. It is confusing to hear that you still think more frequent meals increase metabolism though.
I don't have my finger directly over the pulse of the fitness industry, so I'd be interested to hear your point of view.
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You're absolutely right Nate. As a college student, I've rarely got time to cook for myself between classes, work, and working out. A month or two ago I stumbled upon a woman called the the "Clean Chef" who does almost exactly what Brian does for you. She empathized with my being a college student and only charges $8 a meal, but it's always a healthy, delicious, and well portioned meal (almost to the exact parameters of your Food Rules).
All in all, it makes life a lot less stressful when you can reach into the fridge, throw something in the microwave and not feel guilty about eating it! -
@VK, it's called Essential Meal Delivery: http://www.facebook.com/home.php#!/pages/Essential-Meal-Delivery/128188147230024
http://www.essentialmealdelivery.com/Yep, that's the one.
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That's a good call Nate,
As a full-time student though, anything over £2 (about $5?) for a single meal is pretty pricy for me still, it's definitely food for thought once I have a comfortable level of income. I totally hear you though on the idea of having pre-cooked meals to just dig into, I cook a couple of pounds of chicken and leave it in the fridge, meaning for a couple of days I can just pull it out and throw it in with some salad/veggies/stir fry, which takes a couple of minutes max.
Slightly off-topic, I read an interesting article over on Craig Wellers' blog about him moving off protein powders completely and relying purely on whole foods, I know you're a Biotest fan, but you obviously have an appreciation for the importance of keeping food as natural as possible (through your persistance on organic produce/grass fed beef, etc). I'd be interested to hear you weigh in on the subject, how much do you find yourself relying on powders? Just for peri-workout nutrition, or for a couple of meal-replacements too?
Great writing as ever Nate.Craig's a good friend and I definitely respect his opinion. It's cool you're checking out his blog! Honestly, I've really reduced my supplement load over the past six months or so. I only take in one to two scoops of protein powder per day, but I add it to a shake with berries, almond milk, and coconut.
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Great stuff Nate. I've been looking at getting my own chef for a while. And now that we're expecting a baby the timing couldn't be better. Thanks for the tips.
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Or move to a cheaper country. I have a private chef that's in my house every day from 7-16. She makes everything for me. I only have to open my mouth and eat. Her salary: 265 USD a month. I live in Thailand.
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Just touching on what Tom said about meal frequency. I had subscribed to the 6 small meals a day but listening to a Mike Mahler lecture he explained that eating to frequently can cause insulin resistance in his view and the pancreas gets worn out from the overproduction of insulin due to blood sugar rising and falling from frequent eating. I also read about meal frequency on Jason ferruggia blog http://jasonferruggia.com/minimalism-part-5-meal-frequency/ where he thinks too many meals causes strain on digestive system. Either way that chef put together some awesome meals for you. Everything sounded probably as good as it tasted.
Both very smart guys and good friends of mine. Thanks for sharing!
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Great post Nate,
I don't think the $13 a meal is as steep as it seems. Since your cutting out time buying groceries and in the kitchen, that time could be invested into a profitable hobby, or something you enjoy doing that might clear your head to have a more effective week.
Anything out there that will free up more time and make you healthier should be consider I think, Thanks Nate. -
@at Marcos, the insulin resistance seems like a valid point, though most people will have at least one cheat meal, or even a cheat day per week to regulate hormones like insulin, that's just my opinion, no expert.
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Very interest. I just did the same thing, but in another area.
Working two jobs, I don't have time to do all the required mainentance around the house, so stuff like a dripping faucet, uninsulated pipes and faulty drainage and other woes tend to get neglected until they become emergencies.
Fortunately I have a friend (who I've done lots of volunteer work in the past at his bicycle shop) who is in-between jobs and could help me with all those undone tasks. I got him started with my fridge that I hadn't cleaned out in two years (yes, it's true!) Wow. He knows two handymen who could do the more involved jobs, like plumbing and electical.
This has really been a godsend for my busy lifestyle, so I can relate to you offloading your cooking requirements so you can focus on what you do best. -
Another Great Post Nate!
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@Brett, Marcos: Both valid points. There is new research suggesting fewer, albeit larger spikes in blood glucose are "better" than several small spikes for controlling weight***. But I think it comes down to your goals. If you're already an insulin resistant, over-fat individual then you can probably do with greater time between meals. At the same time we need to keep in mind the importance of protein intake for an over-fat person. If you're struggling to meet your protein requirements on only a few meals a day then increasing the frequency of meals allows you to meet your requirements by consuming smaller portions of protein over the course of several meals.
On the other hand if you're an insulin sensitive skinny little twirp trying to gain an appreciable amount of lean mass and perhaps drop a couple % body fat then frequent meals are encouraged simply so your blood sugar levels don't drop too low and force your body into catabolism.
***Note: Remember to keep in mind the experimental design of such studies. We would need to look further into the diet of these individuals that the research is based on--Are they consuming the average American diet? Low-Carb? High-Carb, High-Protein? High-Fat, High-Protein?
Someone who is eating low-carb is not going to have the same spike in blood glucose and thus release of insulin as someone eating PB & J with a glass of milk 3x/day. And it is the latter who is actually making him/herself more insulin resistant by desensitizing the beta receptors in the pancreas to increased blood glucose levels.
Everybody's different. That's why blood work, hormonal profiling (such as Poliquin's BioSignature Modulation) are worthwhile investments to see where you stand as an individual. -
Nate,
In regards to your two original questions:
1. I'm in college, play varsity sports, and am strapped for cash--eating out is a luxury and almost ALWAYS done as a cheat/off/reward-myself-for-busting-ass-in-the-gym/on-the-field day.
2. Definitely prefer to make the meals you want to control what's going in them at home (so about 90% of meals). Some restaurants are really good and provide allergen/ingredient menus but those are rare.
Man, I wish I had a personal chef---maybe my salmon wouldn't taste like lemon squeezed on rubber...Try getting a fresh piece of salmon, a lemon, and some pesto. Place the salmon on a large sheet of tin foil, season with salt and pepper, drizzle some olive oil and a tablespoon or two of pesto, and then squeeze half a lemon over it. Wrap it up and then put it in a pre-heated oven at 375 degrees for 10-20 minutes (depending on how thick it is).
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Just read a couple lines of this, will be printing this out & reading later at work. Sounds cool.
Also, I've been dating a very cool chick that loves to cook, AND IT'S HEALTHY. She may be GF material.
:) -
Hey Nate, I am digging the post... Will def look into for my brother and I who work out a lot and are always on the move with sports. I had a question, which I know you touch on it. Do certain foods dry out or lose their nutrition value, and how long do you go with them in the fridge, just curious.... I do like the prepared foods at whole foods, def worth the money and your right this is a good way to save a bit of money. Great blogging, love reading and keep up the good work..
Not sure about them losing nutritional value, though I'm sure that's possible. I usually shop for only a couple of days, so I eat pretty much everything a day or two after I buy it. More stops at the grocery store = fresher ingredients.
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Just touching again on what Marcos said. I was reading over at Martin Berkhams leangains site and he was describing how a recent study showed more frequent feedings actually made the body have higher blood sugar levels. Prolonged higher blood sugar levels leads to less insulin sensitivity, and we all know how that is bad.
With regards to the multiple meal a day thing "stoking" the metabolic fire. The main people who I have read that have referred to this as bogus are Lyle Mcdonald and Martin Berkham. Here is a link where Lyle says flat out its not true and offers possible origins of the myth http://www.bodyrecomposition.com/research-review/meal-frequency-and-energy-balance-research-review.html There are several studies which Martin linked to that you can read, and also see his comments at here.
http://www.leangains.com/2010/10/top-ten-fasting-myths-debunked.html
Basically though the benefits of eating less than 6 meals a day are better appetite control (everyone is different though), lower blood glucose, higher insulin sensitivity, you can eat bigger meals, higher sensitivity to protein (i'm guessing on this one, but the logic follows along), plus for me personally its just alot easier. You can wake up and go, you don't have to pack meals or snacks. Basically you can meet your nutrition needs without becoming a social pariah. I'm curious to see what you think though. -
"As any self-respecting fitness pro will tell you, eating more frequently throughout the day helps keep your metabolism ramped up."
You may want to check out Martin Berkhan's work at http://www.leangains.com/
I would also challenge you to support that statement with any links to literature.
Otherwise an interesting article!While I'm not completely familiar with Martin's work, I am aware that many people have different opinion on the proper way to eat for fat loss, studies or no studies.
I say whatever works for you -- after experimenting with multiple theories -- is what you should do. I've experimented with different feeding times, macro-nutrient combination, and fasting and I've found I've had the best physique and mood results with 4-6 meals per day. I've found the same thing with my clients.
Still, that's just my take and what I've learned over the years. I definitely don't have literature to point you too, but it seems like you know where to find information and are doing fine. And I expect you know what works best for you.
Thanks for contributing. -
Yo guys! I appreciate all the comments, but want to make sure we keep the conversation situated around the content of this post: getting a personal chef or finding other alternatives/strategies to cooking every meal.
As I pointed out to David above, I'm aware that every fitness professional has his or her own methods to achieve fat loss and muscle growth, and I'm not here to argue which one is "best" or "optimal."
That's why I write a fitness/lifestyle blog and help people get in better shape. (And why I don't work with high-level bodybuilders and physique or performance athletes.)
Thanks to everyone for contributing! -
Hey Nate just a quick question: Do you supply the tupperware/food containers for your chef or does he just have a "supply" that he gets them from himself?
We supplied our own containers. Think of it as an investment. :)
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In the Chicago suburbs there are some businesses run by women with culinary backgrounds. You can go in their storefront little businesses and pack up as many meals as you need with about 3-4 recipes being cut and chopped and packed each night. If you have a family of 5, you pack up 5 servings of each of the 4 meals. If you are a bachelor, you pack up one serving of the 4 recipes and then stop by again 3-4 days later for your next batch. It works out to about $8 bucks per meal. Fresh ingredients that include 3-4 items, usually a protein, 2 veggy based. It is a great business model, and the customers come to you by the carload. They buy bulk, fresh, local, and do all the washing, dicing, cutting, spicing and get it ready for heating. Leftovers probably get incorporated into the next days stew or soup option.
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Nate,
For those who cannot get a private chef, aka me...I would suggest a crock pot. Two great things, Number 1, if you get a large one you can cook huge amounts of food at a time that keep in the fridge for about 4-5 days in the fridge, in my experience. Number 2, its idiot proof, you can literally take a bunch of frozen meat, veggies and seasoning and dump it all in the pot, turn it on, and leave your house for the whole day, and when you come home you have a huge cooked meal and it tastes pretty damn good too. I have googled a ton of different recipes and messed with them to my liking. Having the leftovers definitely cuts down on my restaurant/take out trips when I come home at the end of the day and I'm too lazy to cook.
Jon -
@Ferg,
Ditching protein powder entirely was dependent on personal reasons as much as health reasons.
In a normal person, (I'll go ahead and call Nate "normal." Sort of.) a few scoops of protein powder per day, or a one or two meal replacement shakes, particularly when blended with real food, are great for convenience (an entire side argument can be made for the importance of time management and focus) and can be an integral part of a healthy nutritional strategy and realizing body composition goals.
In my case, though, it had gone from a convenience to what felt almost like a dependency. On one deployment while I was in the military I lived so exclusively on protein powder due to the lack of better options that I came back with cholesterol values in the single digits. (I corrected it within three months with a combination of wild salmon, whole eggs, mixed nuts and fistfuls of fish oil.)
I have little emotional attachment to food, and although I deeply enjoy enjoy the cooking ritual, shared meals with friends and the experience of "dining," I was perfectly fine with eating one solid meal a day simply because I could spend less time preoccupied with food and focus on other things.
At some point I realized that this was unhealthy, not just from a physical perspective, but because I had become dependent on what was in those plastic jugs on my counter and I was honestly uncertain of how well I would cope if they were taken away. I have a personal philosophy of not being dependent on or incapable of detaching from anything, so I had to test that, and I got rid of it all.
Plus, it led me to discover how delicious a smoothie I could make by blending an avocado, coconut milk, almond butter and a banana with ice and water.I'll have to try that recipe again with a frozen banana. And you never mentioned almond butter. :)
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Haha, once to twice daily for myself & my better half, which in London was great, but in Sydney the baffling lack of organic/grass fed/non-fried eating out proves a tricky hurdle to get over.
Buying organic to cook at home is a very small niche market, so for home stuff here Harris farm markets for veg, and kangaroo/ostrich/wagu beef/crocodile for meat. And when eating out in Sydney stick to seafood or black coffee. -
How often do you eat at restaurants?
On a weekly basis - zip. I haven't gone out to a restaurant in my hometown since my birthday, which is back in mid-October.
On a monthly basis - maybe 1 or 2 times on average for the course of the whole year. It happens more in the late spring, summer, and early fall, when I am out of town and visiting my friends in their hometown.
Which meals do you prefer to make at home? I make simple meals: chicken, salmon, tilapia, ground beef with vegetables. For breakfast, I'll also make an oatmeal to go with my omelette. And, I also have fruits and nuts. My favourite meal to make is chili. I use this recipe: http://chasekarnes.blogspot.com/2009/10/easy-quick-and-healthy-chili.html -
Awesome stuff mate!
Regards
Sal -
Great Idea Nate.
I called my friend/chef and he agreed. I was a little shocked at how excited he was...
His exact words were: "I'm up for it, sounds hella (west coast/seattle slang) cool!"
Cool thing I did -
Was offer him some FREE training and referrals after our experimentation run. This saved me money and I got a chance to Help a Friend out... Trying to be Hero-esque.
How often do you Eat out?
I eat out 1-2 times a week...
Seattle offers such a Great Variety in Fresh Seafood and when you pair it with good company...It's hard to say No. (Check out the Crab-pot if your ever in Seattle. Nothing like a fresh seafood feast you eat with a bib and your hands)
Oh, I bought a pretty sweet tupperware pack at costco that allows all the pieces to snap together for easy storage...Bachelor + Tupperware made easy = Win Win
Nate, Did you improve your own cooking (fine tune your inner Emeril) by having a personal Chef? -
Hey Nate,
Regarding your training back in 2004-5, what other programs did you use besides waterburys? -
This is a great idea. My husband has the benefit of a wife who enjoys cooking healthy, high quality meals. But most of our bachelor friends live off take out and deli meats. Not ideal for the abs or your overall health. If more people realized that eating well costs far less than eating out, we would have slimmer waistlines and larger bank accounts. Thanks for the post!
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I really appreciate your professional approach. These are pieces of very useful information that will be of great use for me in future. Thanks for it.
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If you are in the East End of Toronto / Beaches area, try Nutralicious with Chef Tony Landry. He makes fabulous food at a reasonable price. He works out too so he has all sides covered.
http://www.nutralicious.ca/index.htm -
I've had a personal chef for about six months now. I found him on Craigslist. He charges $20/hr and comes to our house every 4-6 days. In two hours, he makes 3-4 dishes: chicken, carb, and two vegetables, all Indian food. The food lasts for 3-4 days and then I need to call him again, cook some food for myself, or buy some ready-made food from Loblaws. It's been great, and it's way cheaper than paying per meal.
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I'll be doing this once I move out of my house. In fact, my dad is a chef so I might just hire him :)
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Wonderful journey and experience!
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This sounds like a great idea. It would be nice to try different foods every now and than. I might see if my friends would like to try this out to so we can all fit the bill. i found a deal for a Private cooking Class with Todd English at http://dealforus.blogspot.com/
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You are always giving so many new ideas and I hope it will continue in the future. That's perfect, your words are really easy to perceive.
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I always think that any chef makes ther own rules for his kitchen! it's not right to prefer wideknown
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jason 12:52pm Jan 11, 2011