What to expect on a first cook day

Your first cook day is part interview, part service — the chef learns your kitchen while you learn their workflow. Expect three to six hours on site for a typical weekly prep visit, plus shopping time they may do before arrival. You do not need to hover, but you should be reachable for quick decisions.

Knowing the rhythm ahead of time makes the day smoother for everyone.

Before they arrive

• Confirm the menu — ideally in writing the day before.
• Clear counter space and make fridge/freezer room for containers.
• Note appliance quirks — oven runs hot, finicky burner, dishwasher cycle length.
• Share gate codes, parking, and pet rules so arrival is frictionless.

The best first days start with a five-minute kitchen tour — not with the chef guessing where you keep cutting boards.

Arrival and setup (first 15–30 minutes)

Most chefs will walk the space, wash hands, set a station, and maybe start prep while confirming anything that changed since the menu was approved. This is when you mention last-minute guest counts or "please go easy on salt."

Shopping

Some chefs shop before they arrive; others pick up on the way. You may see receipts later the same day or on the weekly invoice. If you set a grocery budget cap, confirm it again before they buy specialty items.

Cooking and portioning (bulk of the visit)

• Multiple dishes often run in parallel — mains, sides, maybe a breakfast or lunch item.
• Expect cooking smells; ventilate if that matters to you.
• They should taste and season professionally — speak up if your household prefers mild or bold flavors.

Labeling and storage

Containers should be labeled with contents, date, and basic reheating notes. Ask where everything lives (fridge vs freezer) and what to eat first. If anyone in the household has allergies or a medical diet, labels should note that too ("nut-free," "dairy-free," "low sodium").

Allergies and medical diets on day one

If restrictions are part of why you hired, the first visit is when they become real — not when you send the intake form.

• Walk through shared equipment (toaster, boards, grill) before cooking starts.
• Confirm the written restriction list out loud; correct anything that changed.
• Ask whether allergy-safe dishes are prepped first when cross-contact is a concern.
• Flag any packaged product they have not cooked with in your home before.

See what to tell your chef about allergies and medical diets if you have not sent a written summary yet.

Cleanup

A professional leaves the kitchen cleaner than they found it — wiped counters, washed tools, trash handled. If a specific standard matters to you (e.g., floors swept), say so before the first visit.

After they leave

Many chefs send a short recap: what was made, storage instructions, and anything to flag for next week. Your job is to try the meals over the next few days and give honest feedback while it is fresh.

What can go wrong (and how to handle it)

• Ingredient substitution: Good chefs notify you before switching a main ingredient — especially for allergens.
• Running long: Occasional on a first visit when they are learning your kitchen; not every week.
• Mismatch on portions: Calibrate "feeds four" vs your appetite on week two, not week ten.

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Bottom line: First cook day is a structured trial — tour, cook, label, clean, recap. Prepare your kitchen and your feedback; let their process show you whether the fit is right.