Chef Miriam

**update: as of October 2025, my schedule is full. I am currently only accepting inquiries for salaried private chef positions.** … Hello! Thanks for visiting my page! I’ve tried to include as much information here as possible. Please read and consider carefully before sending me a message. ————————————————— THE BIG QUESTION: how much does it cost? I offer three service options at varying price points, with minimum fees ranging from $200-$450. Each service option includes menu planning, shopping, in-home cooking, and cleanup. Groceries are billed separately. Rates are determined after a consultation and trial session. My rates are per diem, and can vary significantly depending on the client’s individual preferences; therefore, I’m unable to quote an exact rate without completing a trial session. For reference only, I’ve included my minimum rates below. Option 1: Full-Day Meal Prep One service day will typically yield a week’s worth of lunches and dinners, which will be stored in your fridge & can be reheated at your convenience. Full-day meal prep service can be scheduled weekly or every other week. My minimum rate for full-day meal prep is $350. Option 2: Half-Day Meal Prep One half-day of service will typically yield two days’ worth of lunches and dinners, which will be stored in your fridge & can be reheated at your convenience. Half-day meal prep service can be scheduled 1-3x per week. My minimum rate for half-day service is $200. Availability may vary by location. Option 3: Daily Chef Service: One day of service will yield a single day of meals. This is a premium option, and the overall cost will be higher compared to meal prep. Meals will be served hot, rather than stored & reheated. My minimum rate for daily service is $450. Rates are negotiable if salaried. ————————————————— TRIAL SESSION RATES, and how it all works: For the trial session, you will be charged $40/hr, billed hourly. Groceries will be billed separately, and a grocery deposit will be required. Prior to your trial session, we’ll discuss your needs and food preferences. I’ll send you a list of menu ideas, and you’ll select what you’d like to try — or, you can send me your own recipes to prepare. I’ll create a shopping list and send it to you for approval. You’ll be able to check off any items you already have. I’ll pick up organic groceries at the Wedge Co-op before heading to your home, where I’ll cook, clean up, label your meals, and store them in the fridge. (Or, for daily service clients: I will cook, serve your meals, clean up, and put away any leftovers). Finally, I will send an invoice & a grocery receipt for reimbursement. Acceptable forms of payment include cash, check, PayPal, and Venmo. Unfortunately, I cannot accept credit card payments. ————————————————— WHAT ELSE? I’m happy to offer my clients three additional services: 1. An a la carte menu of scratch-made condiments, seasoning blends, breads, and other pantry staples. These items can be ordered in advance, and will be delivered on your meal prep service day. These items will be priced and billed separately; however, they generally cost no more than comparable store-bought options. (Daily service clients will have no need for this service, as most scratch-made pantry items are included in regular service.) 2. Premium wild-foraged mushrooms, at market rate. 3. Catering for small parties and events. (At this time, these services are only available to meal prep and daily service clients.) ————————————————— PHEW. You made it through all the fine print! Read on to learn a little bit more about me: … I began my culinary journey as a teenager, cooking free weekly meals for anyone in need, with food that would otherwise go to waste. For the past decade, I’ve also cooked for several large-scale social justice movements. I have seven years of experience working for families and individuals, and I am a MN state-certified Food Safety Manager. I also have a certificate in Pastry Arts from Amaury Guichon’s Pastry Academy in Las Vegas, NV, and I’m a state-certified Wild Mushroom Harvester. My specialties and interests include: vegetarian, pescatarian, and vegan diets; Indian, Persian, Eastern European, and Levantine cuisines (to name just a few!); fermentation and preservation; and foraging & local foods. When I’m not cooking, foraging, or reading cookbooks, you’ll often find me making ceramics, working in the jeweler’s studio, or practicing my sewing skills. I am passionate about providing creative, delicious meals for those living with restricted diets. Whether you’re vegan, vegetarian, gluten-free, low-FODMAP, following a religious diet, or a doctor-mandated diet (etc), I would love to work with you! I’m also happy to work with anyone who eats everything. I enjoy building long-term relationships with my clients, and I look forward to getting to know you and your unique tastes. Hope to hear from you soon :)