Couch Potatoes


It's easy.  It's comfort.

It's ready.

Ok, so I’ll need a lot of refrigerator or freezer space for you?
How much space will depend on the numbers and size of the meals I prepare for you. Sometimes you might freeze your meals, but most of the time I find that clients keep them under refrigeration and enjoy them within a few days. 

So I have these meals you’ve prepared.  Now what?
Heat and eat!  I will leave instructions for each of the entrees and sides I’ve prepared for you that will cover thawed or frozen, and stove top, oven, or microwave.  For best results, you’ll want to pull frozen items from the freezer the night or morning before and let them thaw in the refrigerator during the day.

How long will the food keep?
Foods that are left in the refrigerator will last at least 4-5 days. I recommend that you freeze whatever you don't consume in that time period. If the food is frozen, I recommend eating it within two months for best taste and texture.

Do you come every week?
We will work together to determine a schedule that best fits your needs.  If you eat most of your meals in the home, you’ll probably want cook dates weekly.

Do you cater parties?
I particularly enjoy catering parties in homes.  Think about how nice it would be to have close friends and family over for a dinner party.  You enjoy spending time with your guests while I’m in the kitchen preparing your repast.  We can discuss your theme and menu options.  I’ll shop, cook, and clean up.

How much do you cost?
My dinner pricing averages $22 per person per meal. Each entree includes two side dishes. My standard dinner packages start at $135 for three entrees for two persons.

Sounds expensive?
If you're used to eating out, you'll see these prices are similar to restaurant prices. If you eat out often and add your checks, you'll see that Couch Potatoes is very affordable. And here's the so what: you're guaranteed a seat without reservations and there's no dress code. 

So I want to get started!
Great! Contact Couch Potatoes by phone or email to schedule a free in-home consultation.


Be a Couch Potato!

What’s the difference between a Personal Chef and a Private Chef?

A Private Chef is employed by a single client full time.  They will usually prepare three meals daily every day and might even live in a client-provided room in their home.


A Personal Chef has many clients and provides multiple meals custom designed for each client.  Typically a Personal Chef will cook for one client each day.  The meals prepared are packaged and stored so that the client can enjoy them at their leisure.


What are your credentials?
I have cooked for nearly my entire life as well and also have experience cooking in corporate kitchens.  During a 20 year span in the Navy, I have literally eaten my way around the world and experienced a very wide range of cuisines in their native lands.  Professionally, I hold degrees in Culinary Arts and Culinary Management.  Couch Potatoes is fully licensed and insured to in the State of California.  I am a member in good standing of the American Culinary Federation, The American Personal and Private Chef Association.  I am also certified through the ServSafe Food Sanitation Program.

I have food allergies and/or sensitivities.  Can you still prepare meals for me?
As part of our introduction getting to know each other, I’ll conduct a thorough survey with you of your dietary needs, wants, and restrictions.  We’ll discuss any allergies and sensitivities your household might have.  I will use this to prepare appropriate menu items to any level of need or discriminating taste.

What’s the difference between a Personal Chef and a Private Chef?

A Private Chef is employed by a single client full time.  They will usually prepare three meals daily every day and might even live in a client-provided room in their home.


A Personal Chef has many clients and provides multiple meals custom designed for each client.  Typically a Personal Chef will cook for one client each day.  The meals prepared are packaged and stored so that the client can enjoy them at their leisure.


What are your credentials?
I have cooked for nearly my entire life as well and also have experience cooking in corporate kitchens.  During a 20 year span in the Navy, I have literally eaten my way around the world and experienced a very wide range of cuisines in their native lands.  Professionally, I hold degrees in Culinary Arts and Culinary Management.  Couch Potatoes is fully licensed and insured to in the State of California.  I am a member in good standing of the American Culinary Federation, The American Personal and Private Chef Association.  I am also certified through the ServSafe Food Sanitation Program.

I have food allergies and/or sensitivities.  Can you still prepare meals for me?
As part of our introduction getting to know each other, I’ll conduct a thorough survey with you of your dietary needs, wants, and restrictions.  We’ll discuss any allergies and sensitivities your household might have.  I will use this to prepare appropriate menu items to any level of need or discriminating taste. Increasingly, I'm preparing FODMAP menus for clients. 

So my family eats whatever you feel like preparing?
No, not exactly!  Each week I publish the following week’s menu on the “Weekly Menu” page.  The menus are set seasonally on a four or five week cycle.   Go here to for an archive of menus Couch Potatoes’ clients have enjoyed.  In selecting the items, I take into account the various likes, dislikes, food sensitivities, and favorites of my clients.  You’ll typically find beef, pork, chicken, fish, and vegetarian/vegan options.  You select what you’d like and I receive those choices by email.  Because there’s a wide variation in my clients, I give you the opportunity to make modifications to fit your desires and needs. For instance, don’t like bacon?  If the dish has bacon, you’ll see a box to check to leave it out—and there’s a comment section in case you need to let me know something.

Each week, you’ll have the chance to give me feedback on the previous week.  I take this feedback to heart and use it to make my service better to you. 

I also offer a Secret Menu.  It’s on the “Weekly Menu” page very cleverly hidden behind the “Secret Menu” picture.  These are menu items that you can always order…maybe you need a few extra something-somethings on hand, or want to substitute out for something on that week’s menu. 

Oh-and have a favorite dish?  Let me know and I’ll put it on the menu!

Will I get side dishes with my entrees?
You bet! I’ll prepare appropriate side dishes for each entrée, along with their final preparation instructions.

What if I desire additional side dishes?
No problem. Contact me ahead of time and we’ll figure it out. Please understand that it will entail an additional fee.

Where do you cook? In your kitchen or mine?  Do I need to be home?
I cook in two places-your kitchen and a County of San Diego approved commercial kitchen. Sometimes I might prepare the entire session in your kitchen, other times I might drop off fully prepared foods made in a commercial kitchen. Either way the highest quality is the same-and you can look forward to coming home to a clean kitchen and enticing aromas of food prepared to your preferences. You don't need to be home while I'm cooking. Many clients are at work during my cooking sessions.  Others run errands.  This allows them to use their time efficiently and allows me to focus on preparing your meals.



How long will you be here?
Since each of the entrees will be prepared from scratch, it will take several hours. If I'm preparing in your kitchen, I'll usually be 2 1/2 to 3 hours. Each session will be different; however, I will work with you to cook according to your schedule and situation.  This time also allows me to properly package and label your meals before storing them in your refrigerator and freezer.

Will you use my containers?
I can, but understand that uniformly-sized containers may take up less room in your refrigerator and freezer.  I like to use Pyrex or Corning Ware containers and can provide them for you for a one-time fee.  These will be yours to keep.  I will use them on the subsequent cooking sessions as long as they are set aside clean and ready to use.  If you prefer disposable containers I will bring those with me each cook date for a nominal service charge.

Frequently Asked Questions


Meeting your in-home catering needs in the GREATER San Diego Area