Transcript

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Speaker: [00:00:00] Welcome to Summer. We are smack dab in the middle of Hotter Than Hell Days. Seasons are a great opportunity to give your client a new list of entrees to choose from or set up new menus if you’re doing small catering events, or if you’re just getting started practicing the types of recipes for the season that you can use to build your recipe collection to offer in your personal chef business.

I’m gonna go through some of my favorites, my client favorites that are happening right now, customizable for vegetarians, gluten-free, or keto, or many other specialties or even tweakable, just for your client’s individual tastes. Here’s what I’m cooking now and why. First grilled salmon with fruit salsa.

Good. This is a fantastic summer recipe because it’s so fresh. With the fruit salsa, you can use your client’s favorite fruit, whatever’s fresh at the farmer’s market, whatever’s on sale, the possibilities are endless. Plus, you can grill the salmon, you [00:01:00] can broil it, you can prepare it however you want to, depending on what else you have cooking for your client.

Now, of course, if you are vegetarian or vegan, that doesn’t mean that this is unavailable to you. There are. Plenty of those types of proteins that can really be livened up with some delicious Latin spices with a fruit salsa on the side. Fruit salsa itself, of course, is inherently vegan, gluten free, so there you go.

Next up we have spice rubbed pork with sweet corn relish. Corn, of course, is at its seasonal peak in the summer, and this topper is easy and simple and a little bit different, but not crazy unfamiliar. For those less adventurous clients. You can use this spice recipe, this spice rub in the recipe, or your favorite rub.

If you have one you like, you can swap out the type of pork for whatever your client prefers. Do they want more [00:02:00] flavor? Do they want boneless ribs? Super lean? You can use pork tenderloin. Bone in or bone out chops, whatever you need. Again, this can easily be used with chicken if you have clients who don’t want pork or red meat.

In general, it can be used on fish or it can be used on your favorite vegetarian or vegan protein. Next up, this is a favorite and I am hoping I get to teach you something new. Summer vegetable hash. Now for a vegetarian option, if that’s your specialty, maybe your client just wants to eat more meatless or even just for something fun and different to offer.

Again, it makes the most out of delicious summertime produce with the zucchinis and tomato, but of course you can mix it up and use whatever vegetables you prefer. Now, you may be thinking an egg. How on earth is that gonna work for weekly meal prep services? Here is your super cooking tip for today. [00:03:00] Did you know that you can poach and immediately chill eggs?

Store them in water in the fridge, and they will last up to five days. Don’t believe me. Check out the link below and get all the science. But I, this is a common restaurant trick too, but even if your client doesn’t want pre-cooked eggs, spoiler alerts. Yes, I have had clients want this, so don’t argue with them.

If they do, they might be open to just frying up their own eggs, which is super simple for them to do. They can cook them exactly the way they like, whether they want them easy over, medium, broken hard. Like my husband or whatever, and top their hash whip. So super fun and a little bit different to offer a great lighter dish for summertime.

Finally, going off brand a little bit, and I get this question a lot. What about doing desserts for clients? Honestly, in my 19 years of doing this, I’ve had clients want desserts regularly. [00:04:00] Once one client, but it can be a fun thing to do to gift to clients or include as an optional add-on if you’re onto that.

So today I am offering to you icebox cake. Icebox cakes are super easy. They’re no cook, and they’re so delicious during these long hot days. It is a fun treat to give your client. Basically what an ice box cake is, is some type of cookie. And some type of whipped cream that are layered together, and that’s it.

Depending on when your client’s going to eat it and the ingredients you use, you keep it in the fridge or the freezer. The one I’m including the recipe for this time has red and blue m and ms, which are a fun summertime patriotic feel, whether it’s Memorial Day, 4th of July, labor Day. There are endless variations, though.

Don’t limit yourself to what’s in this recipe. You can use crispy chocolate chip cookies. You can use graham crackers and strawberries. You can use the classic [00:05:00] that started it all, and the Bisco famous chocolate wafers. If you haven’t seen those, they can be a little bit harder to find. Now. They come in as cellophane sheath and they’re similar to the outside of an Oreo cookie.

So there’s four examples of fantastic dishes that you can be incorporating into your practice if you’re just getting started and building out your recipe collection, or if you’re already going and growing your collection and need a seasonal update, something new for your clients. You should always be growing your recipe collection and mastering new techniques, whether that’s saute, chili, chicken breasts, whether it’s grilling, pork tenderloin, maybe it’s even breaking out that so you forgot you bought and has been lying in the island unused for a year.

Just me. Just did that last week. Sous vide some boneless skinless chicken breasts and some char sui chinese barbecued pork [00:06:00] tenderloins. So whatever you’re doing when you’re practicing at home, be mindful. How long is it taking? Does the recipe reheat? Well, do you need to undercook the pasta a little bit for reheating later?

What’s the best way to reheat the dish? These are all things that you can experiment with your cooking on your own, and improving your skills and mastering your recipes. Remember, we don’t do that on the actual paying client. If you need more recipe practice or you’re just getting introduced to being, doing meal prep services for clients, there’s a link below this video where you can download my free guide, how to do weekly meal prep services for clients.

It walks you through planning, making your list shopping, cooking it, packaging it all up, putting it in the fridge. It’s great to get your practice in now and it’ll help you build your recipe collection too. The links below, or you can shoot me a DM over on instead or Facebook. ’cause I’m telling you, the clients are out there and they’re hungry for what you’re cooking.

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