Private Chef Service

 

 

 

 

 

 

 

 

 

 

 

 

 

Healthy Ingredients

Our private chef service is for people who want to eat wholesome meals. The recipes are developed without the inclusion of excessive sugar, sodium, unprocessed carbs, and unhealthy fats. When requested, and whenever possible, organic and natural produce, fresh, safe, humanely handled proteins, Ocean Wise fish and seafood are sourced.

Special diets are taken into consideration. Send us the meal plan prepared by your health professional. Our meals are developed for people like you. The recipes most likely fit the meal plan you are following. Gluten Free is available. If you want a gluten free meal, give us one week notice. Many menus are gluten free already.

How Does It Work? – Menus

This is a customized per request service.  To give us a little more information about your food preferences, please fill out this form so we can tailor the menu choices to what you enjoy.

 

Sample Menus

 

Latin Cuisine

 

Latin Spiced Marinated Brazilian Flank Steak with Garlic, Lemon, and Paprika Chimichurri

Spicy Melange of Steamed Vegetables with Herbs and Sun Dried Tomato Julienne
Lemony Roasted Potatoes

 

Flank steak marinated in red wine, lemon juice and herbs, then roasted to pink in the middle perfection. And on the side special garlic, lemon, Chimichurri sauce for dipping. Roasted herbed vegetables and lemony potatoes are a perfect marriage for the sides.

 

Modern Italian Trattoria Cuisine

 

Tuscan Spicy Sausage and Chickpeas in an Italian Herb Tomato Sauce
Tagliatelli Pasta
Roasted Curried Cauliflower Soup

 

The main is tender Tagliatelli pasta with a tomato sauce filled with spicy Italian sausage and chickpeas in a zesty tomato sauce,  Finish off with a light dusting of Parmesan. Roasted curried cauliflower soup made creamy by pureeing with a touch of organic coconut milk makes this a flavourful accompaniment for this Italian dinner.

 

Modern Brazilian Cuisine

 

The Spice Lady’s Xinxin de Galinha (Brazilian Braised Chicken and Prawns)
Spicy Cabbage South American Slaw
Steamed Mixed Rice (brown and white)

 

Delicious chicken stew with pieces of chicken cooked and prawns in a thick rich sauce until the chicken is tender. In Xinxin, the sauce consists of garlic, ginger, spicy peppers, tomatoes, and coconut milk. The refreshing slaw is cabbage, lime, jalapeños, radish and toasted cumin seeds for added crunch.

 

Down South Cuisine

 

Oven Fried Crispy Lemon Dijon Chicken with Roasted Lemon and Lime
Kale Salad with Parmesan and Roasted Pumpkin Seeds
Four Cheese Drop Biscuits

 

Award winning recipe using skinless chicken pieces dipped in a lemon Dijon mixture and lightly breaded with a zesty panko crumb mixture, then roasted along with lemons and limes for squeezing. The sides include a zesty kale and mint salad with Caesar style Parmasan dressing and The Spice Lady’s popular tender four cheese Drop Biscuits.

 

Pricing and Delivery

 

Contact us via the form below and someone will call you with the details.

Allergies

 

We are not an allergy free facility. If you are allergic to an ingredient, let us know. We will make every effort to ensure it is not included in or around your meal preparation. Understand that we take no responsibly if you have an allergic reaction, as we cannot assure that the producers of ingredients or products do the same.

Food Safety First

 

Please ensure you get your meal home and eaten, refrigerated, or frozen within a 2 hour period.

Storage information, once you get your meal home (within 2 hours):

  1. Meats may be refrigerated for 2 to 3 days. Frozen for 6 months.

  2. Poultry may be refrigerated for 1 to 2 days. Frozen for 6 months.

  3. Fish and shellfish may be refrigerated for 1 to 2 days. Frozen for 6 months.

  4. Cooked carbohydrates (rice, barley, buckwheat, quinoa, potatoes) may be refrigerated for 3 to 4 days. Frozen for 6 months.

Heating Instructions

 

For gourmet meal delivery, your food is prepared fresh to be delicious and resounding with flavour. Follow these easy instructions to enjoy your foods to their fullest.

IMPORTANT: To ensure food is at its best, it is recommended to defrost, if frozen, before reheating. Place on a microwavable plate or in a bowl if microwaving. To defrost in the microwave, frozen prepared food takes anywhere from 4 to 8 minutes on high power. Defrost 4 to 2 minutes at a time.

 

REHEATING INSTRUCTION

 

Tender cuts of Meats, like beef tenderloin

 

Meats in sauce

 

Chicken pieces and/or in sauce

 

Breaded chicken

 

Duck breast or game

 

Fish – 1” thick

 

Fish – 2” thick

 

Shrimp, crab, scallops etc.

 

Meatloaf

 

Vegetables – steamed

 

Potatoes, rice, or other starch

 

Roasted Potato, beans and vegetables –

Patties

 

Curries, stir-fry, casserole and

soups

 

Pasta

 

Steak

MICROWAVE

REMOVE LID  - All frozen 6 to 8 min.

A min or two thereafter to desired heat.

 

2 min/frozen 6 to 8 min

 

2 1⁄2 min.

 

2 min.

 

2 min.

 

1 1⁄2 min.

 

2 min.

 

2 min.

 

2 min.

 

2 1⁄2 min.

 

2 min.

 

1 1⁄2 min.

 

 

1 1⁄2 min.

 

2 min. stirring once/Frozen 6 to 8 min.

 

 

2 1⁄2 min.

1 1⁄2 min.

OVEN

REMOVE FROM PACKAGING AND PLACE

IN OVEN PROOF TRAY/HEAT IN TINFOIL

 

200ºC / 400ºF, uncovered for 13-17 min

 

175° C/350° F covered for 15 min.

 

200° C/ 400° F covered for 15 min.

 

200° C/ 400° F covered for 15 min.

 

215°C /420 °F uncovered for 13-17 min.

 

200° C/ 400° F uncovered for 10 -14 min.

 

200° C/ 400° F uncovered for 12-15 min.

 

200° C/ 400° F uncovered for 10 min.

 

200° C/ 400° F covered for 15-18 min.

 

200° C/ 400° F covered for 15-18 min.

 

175° C/350° F covered for 15-20 min.

 

175° C/350° F covered for 15-20 min.

 

200° C/ 400° F uncovered for 8 – 12 min.

 

 

On top of stove in a pot or in foil

 in the oven 175° covered for 15-20 min.

 

200° C/ 400° F uncovered for 15 -20 min.

200° C/ 400° F uncovered for 5 – 8 min.

Contact

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ABOUT
Toronto Food Safety Training is a registered provider (TrainCan, Inc.) of food handler certificates. 
Government approved to train foodservice | hospitality programs | retail grocery establishments since 2007.
Our passion is sharing vital information to keep you and your customers safe from hazards that lead to foodborne illness.
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Yonge and Eglinton​

Toronto, Ontario

(416) 488-1790

info@torontofoodsafetytraining.ca

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