Menu Planning and Proposals:

A Enjoy Culinary Company, LLC (ECC) chef will collaborate with you, the client, on a custom-curated menu proposal based on the information provided in your client profile. For quality control purposes, ECC asks that the client/chef correspondence be in writing via email. Proposals are to be confirmed by 8am on your service date. Failure to do so will be considered a last-minute cancellation (see cancelation fees below). Menu planning, correspondence, travel fees and the sourcing of ingredients are included in the client’s quoted day-rate. All of the agreed upon menu items are subject to change from the initial menu due to ingredient availability, quality, or other unforeseeable factors. ECC sources organic ingredients first, then local/sustainable from Whole Foods Market. Please inform your chef if you would prefer them to frequent a different store. In some cases, it is necessary to supplement ingredients from your neighborhood grocery stores, specialty food stores, and farmers markets.


Your ECC chef will promptly arrive to your home at the agreed-upon time on the agreed-upon date(s). Chefs will need full access to the cooking area for an estimated 2-5 hours. Please make your home accessible to your chef on the scheduled cook-date. If for some reason, your chef cannot access your home (locks were changed, tricky pets, etc...) you will be charged as a last-minute cancellation and will be expected to reimburse for the cost of your groceries. Clients, children, pets and other distractions should be out of the kitchen area on all scheduled cook-dates. We respectfully request that the client allow the chef to perform their professional services without interruption.


Please provide two weeks of advanced notice if you choose to cancel a cook-date. ECC realizes that not everything always goes to plan, therefore ECC allows for two "free passes" quarterly for weekly clients, and one "free pass' every six weeks for bi-weekly clients. If you fail to give proper notice to your chef, the day-rate will be invoiced to you on the cancelled cook-date. In lieu of cancelling, the chef could come and stock the freezer with frozen back-up meals and take inventory of the ingredients in your home.

Home Kitchens:

ECC chefs take great pride in their work and promise to respect you, your home and your equipment. Your chef will leave his or her work space as clean as they found it, remove their personal equipment, and put away all leftover groceries. Please make sure your kitchen area is clean and ready for your chef on their scheduled cook-date and that your meal containers are ready for use. If chefs arrive to an unsuitable work space, they will document the area with a photo(s) and a cleaning fee of $50 will be added to the invoice for that service date. If the kitchen does not meet basic health code standards (i.e. no running water, no electricity, etc...) the chef will prepare and store what they can, you will be charged the day-rate and reimburse for groceries.

Food Safety:

Your meals will be packaged and supplied with suggested heating and serving instructions for your convenience. Although ECC tries their best, the instructions are subject to inaccuracies due to inconsistent oven temperatures, type of equipment, etc. Instructions may also be written-in on printouts due to changes in the dish and how it was stored on-site. ECC reserves the right to throw away food that the chef deems to be unfit for consumption. This may include the previous weeks meals the chef prepared. ECC is not to be held liable if you choose to ignore common food safety practices by not storing, defrosting, reheating or using proper sanitation in regards to your meals. If you chose to have your meals prepared in a commercial facility and delivered, ECC cannot guarantee allergen-free meals.

Invoices and Accepted Payment Options:

Invoices are sent from ECC through Intuit (Quickbooks) via email after the service date. 15 days after the service date, a late-fee of 10% of the invoice will be added to the outstanding bill along with a credit card processing fee of an additional 2.7% of the invoice. Checks and direct bank transfers are preferred forms of payment. ECC accepts all major credit cards. If you choose to pay by credit card, there is no processing fee unless your bill is considered outstanding. ECC does not accept Venmo, PayPal or Stripe payments. Please contact Ryan Diaz at 240-426-8298 to discuss alternative payment methods.

If you have questions or would like to request additional information regarding Personal Chef Service, contact us here.

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