Chefs start meal service |

Chefs start meal service

Oprah has one. Bill Gates, too. But having a personal chef is an idea that probably sounded outrageous to most people until now.

Lee Dubie lives near Prosser Lake and is a busy professional. He is one of the first clients of Thyme-n-Again, a new personal chef business in Truckee that was started by culinary specialists Liz Frydl and Kristan Lane.

“I’m pretty busy,” said Dubie.

“I run two businesses and it’s so convenient to have someone else cook … and it (tastes) awesome.”

Frydl and Lane’s service includes planning a customized menu, grocery shopping and preparing two weeks worth of food in your kitchen. And they even clean up.

The business is unique to the area and more affordable than one might think.

The two chefs first consult with their clients to discover their individual tastes. Dubie is a vegetarian, who doesn’t like onions or mushrooms. Frydl and Lane designed a menu to reflect his preferences.

“We are a professional service that comes to your home to prepare meals for you and your family,” said Frydl. “All the items are packaged, labeled, and stored in your refrigerator or freezer and left with reheating directions.”

The average service includes 10 entrees with some side dishes for two people, or five entrees and side dishes for four. The cost ranges from $300 to $350, and includes the cost of groceries.

Both Frydl and Lane are members of the United States Personal Chef Association (USPCA) and are experts in freezing techniques.

“I’ve been in the industry for over 10 years,” said Frydl. “I really loved it and hated it all at the same time. The hours you have to work in a restaurant are horrible.”

Becoming a personal chef seemed to be the answer for Frydl and Lane, who both say they are at a time in their lives where their own families are becoming important.

After a 20-year friendship, the two decided to start a business together.

“I figured two heads are better than one,” said Lane.

The pair thinks the business will be a good alternative for parents and families who are eating out regularly.

“Today people don’t like to cook,” said Frydl. “I think it’s sad that people are constantly eating fast food.”

“This (business) allows families to sit down and eat together,” adds Lane.

Thyme-n-Again is also able to work with people with special dietary considerations. Frydl and Lane can carefully plan menus to meet the needs of diabetics or vegetarians.

Menu items range from broiled salmon with cucumber dill sauce to radiatore pasta with garlic, roasted bell peppers, onions, summer squash and eggplant.

For more information about Thyme-n-Again call (530) 582-5583.

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