Cook Like a Private Chef: Six Menus for Hosting + Weeknight Meals

Do you wish you could meal plan easily for busy weeks or easy entertaining?

This week, we’re sharing menus and lessons learned from our private chef days, like: how to plan menus and meal prep, adapting to clients with different tastes and needs, and most importantly, what approaches build more confidence in the kitchen.

By the end of this episode, you’ll:

1. Learn how to menu plan like a private chef for both weeknight cooking and dinner parties
2. The dishes and recipes clients requested over and over again, including a chicken cheddar chowder and a classic Thai curry
3. The recipes sources we rely on the most for cakes, soups, sides and more

Press play now to discover how the best kind of cooking isn’t about perfection or posting pics – it’s about care, connection, and cooking what’s needed in the moment.

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LINKS:

Sonya’s Mediterranean-Inspired Dinner Party Menu:

• Roasted cod with tomato olive caper tapenade by Kay Chun for NYT Cooking (unlocked)
• Spinach and chickpeas by Smitten Kitchen
• Quinoa with toasted pine nuts by Ellie Krieger for Food Network (swap raisins for currants)
• Cranberry Vanilla Coffee Cake by Smitten Kitchen, originally from Gourmet Magazine

Kari’s Weeknight Family Dinner Menu:

• Chicken cheddar chowder from Cooking Light Magazine, served in bread bowls, and a quicker chicken corn chowder without cheese
• Pink Grapefruit and Watercress Salad by Yotam Ottolenghi
• Farfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & Wine

Sonya’s Thai-inspired Dinner:

1. Thai green curry with shrimp from Thai Caliente
2. Easy eggplant stir fry from Vancouver with Love
3. Thai chicken satay with peanut sauce from Recipe Tin Eats
4. Butter lettuce salad with carrot miso dressing by Mark Bittman from NYT Cooking (unlocked)

Kari’s 7-Hour Lamb Dinner Party:

• 7-hour lamb with loads of garlic from Improvised Life
• Side of sauteed Tuscan kale