First Name
Last Name
Company Name
Address Line 1
Address Line 2
City
Postal Code
Daytime Phone (
Evening Phone (
Fax (
E-mail Address
Shall we email or fax you your menus?
How did you find us? Through a Search Engine? Vancouver Personal Chef Network? Referral? Canadian Personal Chef Alliance? Low-carb website link? If from any other source...do tell!
How often would you require our service?
Are you following any special diet plan?
Do you have any medical conditions that should be addressed when planning your menus?
Do you or any members of your family have any food allergies or sensitivities?
What sort of menu would you prefer? Comfort/regular? Low-carb? Low-fat? Low-calorie? All organic?
How often per week do you enjoy the following meats?
Beef?
Chicken?
Pork?
Veal?
Lamb?
Turkey?
Duck?
Do you enjoy light or dark meat with regard to chicken or turkey?
Do you dislike any of the following? Cod, sole, salmon, sea bass, scallops, snapper, shrimp, prawns, tuna, clams, mussels, crab or smoked salmon?
How many times per week do you enjoy seafood?
Do you enjoy vegetarian food? If so, how many times per month?
How many times per week do you enjoy soup?
How many times per week do you enjoy pasta as an entrée?
Are there any fruits or vegetables that you dislike and would not want used in your entrees?
Are there any other flavours or items that you do not want used in your menus?
May I cook with wines and liquors?
I use an abundance of fresh herbs in my menus. Do you dislike any of the following herbs? Basil, thyme, sage, rosemary, oregano, tarragon, cilantro, watercress, chives, parsley, dill, thai basil, mint, caraway, cumin or fennel?
Do you dislike any of the following? Garlic, ginger, lemon grass, sesame oil, horseradish or chilies?
Do you dislike any of the following cuisines? French, Italian, Greek, Thai, Indian, Japanese or Chinese?
Where do your tastes fall on the spicy scale? Bland, mild, medium, hot or extra-hot?
How do you like your steak cooked? Blue rare, rare, medium rare, medium or well done?
Tell us what your three favourite restaurants are in Vancouver.
Can you provide space for 20 frozen entrées in your freezer (about 2 cubic feet)?
Tell us about the kitchen where we will be working. Are all burners working? Is the oven operational?
Do you own a microwave oven?
Gas or electric stove?
Please type in your five entree choices from the Personal Chef, Senior's or Low-carb menus.