I am a private chief. Here’s how I cook for my family when I get home

When I was at the height of my private career – working full time and creating content for Tiktok and Instagram – my days were thrilled. They have always started at the grocery store because, unlike restaurant chefs who have providers who deliver everything, private chefs make their own stores.

But even before the store, I would plan menus, preparation lists and shopping lists. Once arrived at the kitchen, I discharged, would organize, install the installation and start cooking. Between the two, I had installed the lighting and the cameras to film what I was doing, then clean, go home, edit a video and download content.

I am asked a lot if I eat the food I cook. The truth is, not really. Chefs must always have tastings while they work. I would not recommend this kind of snacking – it is not the most nutritious way to eat.

Most of the time, I have a good meal before work, then again. This is why breakfast is really important to me. I always make sure that I get all food groups: fat, carbohydrates, proteins and fibers.

Sometimes it means a toast to the avocado with an egg and berries. Other times, it is cottage cheese with berries and nuts.

Even I can fight to sit on a Sunday and be like: “What is the menu for this week?” We are all busy. Life can be just chaotic. So it doesn’t always make sense.

I think it is best to always make sure you have things in your refrigerator and your pantry which will always be excellent construction blocks for meals.

I call them flavor MVPs: ingredients that instantly raise everything you do. Things like Miso paste, anchovies, preserved lemon and Panko breadcrumbs are still in my kitchen. Panko grilled with butter and garlic can make sure that roasted vegetables or pasta feel really special.

Lemon zest is a secret weapon. This adds a burst of freshness to almost everything. I also rely on equipment that facilitates everything; A cutting edge knife is n ° 1, but also a serrated knife, a large cutting board, a Dutch oven and a cast iron pan, and you can do just anything.

The tools do not need to be sophisticated; They just need to work well and feel good in your hands.

Roasting is absolutely something on which you should rely during the week. It’s fast, easy and most vegetables are doing very well in the oven.

We always have some vegetables in our product store because they last a long time. Thus, things like broccoli, cauliflower, carrots and artichokes will pass for a long time in your refrigerator.

I would not make vegetables such as zucchini, green beans or purchases of asparagus pulses unless I have a plan for them. It is a question of reducing waste and making efforts at night without effort.

We eat a lot of shrimp and tofu. I always have a bag of frozen shrimp in the freezer because it quickly thaws and cooks even faster.

My shrimp scampi with angel hair pasta is a favorite in our house, even if my husband is Italian, and it is not easy to make him accept pasta with angel hair. I also make a crisp tofu dish which my family goes crazy. The tofu full under vacuum lasts for weeks in the refrigerator, so I catch it when I shop.

I usually start the rice in the cook, I prepare the tofu, then I prepare a homemade sauce or I use one that we have in the refrigerator.

Fast, healthy and everyone is happy.

One of my favorite meals is my honey chicken recipe in hot spices, which I have been preparing for over 20 years. It’s simple and quick, and my family never gets tired of it. Even when I ask what they want for a birthday or when the guests come, it’s the request.

It is made with pantry staples: a mixture of spices, lemon, onion, boneless skinless chicken thighs, honey and almonds-maybe you have to catch the chicken, but that’s it.

I serve it with couscous and roasted broccoli and I call it one night. I even gave small baskets with the ingredients and the recipe to friends and family for Christmas a year. It’s so good.

The preparation of meals works for some people, but not for everyone. I know a lot of people who don’t like to eat food that has been sitting for a few days, even if it’s good.

For my family, I do not prepare full meals, but I cook certain things that I know, such as soups, stews, chili or pots. One of my favorites is our sauce on Sunday, an Italian meat sauce with five types of meat that simmer all day. The sauce freezes well and actually improves as it is. I make a big batch because it takes time, and we always love it.

We don’t cook every night. If we did, we would certainly waste food. Most people get bored after two or three times, so we keep things realistic.

We plan to cook for about four nights a week. The rest of the time is intended for leftovers, to go out or what we call “STRENGE Nights”, where we simply try to use everything in the refrigerator. This balance helps us to avoid professional exhaustion and food waste.

I try not to lock it in a specific recipe. This is where stress comes into play. Instead, I focus on maintaining the ingredients of the clip and knowing what works for our family.

You can prepare an excellent dinner with a sharp knife, basic equipment and some MVP of flavor. Understand which proteins, vegetables and starchs is cooking quickly.

Learn some key techniques such as roasting or grill. You don’t need a perfect dinner. Just a good one. This is the state of mind that I bring to my own kitchen after a long day.