laughs Randa Boyer
.As "The Chef," Boyer
prepares meals in the people's homes for people who lack the time or expertise to do it themselves, leaving behind a week's worth of entreés sealed in the freezer.Her
venture has drawn interest for local news outlets in the area of Vacaville, California (30 minutes outside Sacramento).
...Boyer became an expert flight chef in the U. S. Air Force, feeding foreign and domestic dignitaries officials on long flights ("there were no peanut carts on these planes," she notes).She described her most memorable flight as follows: "We flew then Congressman Bill Richardson (NM) to Sudan to negotiate the release of three Red Cross relief workers whose plane was hijacked.
I was able to see the video of the talks, and it was pretty amazing, considering that there were people in the trees above with guns pointed at the negotiators.
Chef, Randa Boyer Between Sen. John McCain
and Sen. Phil GrammShe
continued, "the hostages were very excited to eat Thankgiving style meal I prepared for them.They had been eating pumpkin and goat meat the entire time."Boyer became an such expert flight chef that a four-star general asked her to become his personal chef after eating one of her meals."
"Having narrowly avoided via a "crew swap" being on the historic and fatal flight that killed Commerce Secretary Ron Brown, Boyer
, who lost three very good friends in the crash, found her enthusiam for flying to be dwindling.
did all the general's personal shopping and meal preparations."Also included were cheffing for all the distinguished visitors that came to visit," she
said."Ambassadors, foreign four-star generals and their wives, Congressman, Senators, and all those in-between."Honorable discharged this past May, Boyer
was ready to begin civilian life with her
husband, Rob, and their children, Jett (2) and Harleigh (7 months).She
didn't have to wait long to find an occupation.
The couple figured such a venture would be a perfect way for Randa
to make good use of her
expertise."My services include an in-depth client assessment, which entails finding out if the client has any food allergies, special dietary requirements, or likes and dislikes of certain foods," she
said.The Chef uses her
own equipment to prepare the meals in the client's home and vanishes, leaving no trace of her
No mess.Not even a single spaghetti noodle on the ceiling."I come up with a specialized menu for their approval and a suggested cook date.On that date, I shop for the freshest ingredients available, go to the client's home, prep, cook, and package the meals family style or in an individual serving size, the label and leave the meals in the freezer or refrigerator with the clear heating and handling instructions."You come home to a refrigerator full of healthy, delicious home-cooked meals to be eaten at your leisure," Boyer guarantees. All of this for a fee that ranges, depending on the grocery bill and serving size, from $200 to $300 for the standard package of five meals (very reasonable price by California standards, Boyer points out).One might think there wouldn't be a market for "personal chefs" with all the delivery and take-out services available, but Boyer
says most of her
clients have particular dietary needs or desires that the local pizza joint or Chinese restaurant can't meet.Many are simply health-conscious, but lack the time or knowledge to prepare balanced meals themselves, she
says.Asked if she
plans to bring her
talents to Maine anytime soon, Boyer
admits that she
hometown and her
family, including her
sister, Tonya, and her
brother, John Costigan (whom she
credits with basically raising her), but her
husband and children are rooted in Vacaville, at least for the foreseeable future.She
noted that anyone in the Old Town-Orono area who might be interested in hiring a personal chef could contact Karylyn Bayerdorffer of "The Maine Ingredient" at 997-2976.She
invites those seeking more information about her
profession to visit the American Personal Chef Association