What You Provide vs. What the Client Provides: Ingredients, Equipment & Tableware

One of the most common questions from chefs is who's responsible for what on the day of a service, the ingredients, the cooking equipment, and the tableware. This article clears it up so you know exactly what to bring, what to include in your price, and what the client takes care of.

Quick reference

Ingredients

You source and buy the ingredients for the service. On all Private Chef Manager services, sourcing the ingredients is the chef's responsibility, it's part of delivering the experience, and it lets you guarantee quality and freshness.

How the cost works depends on the service type:

• Single service (one event): the cost of ingredients is already built into the price you quote the client. Make sure your proposal covers it, you won't invoice the client separately for groceries.
• Extended or multiple-day services: you still do the shopping, but the ingredient cost is reimbursed by the client on top of your fee. Keep your receipts and agree the reimbursement method with the client.

Cooking equipment

You cook using the equipment available in the client's kitchen, that's the nature of an at-home dining experience. You're welcome to bring your own specialist tools (for example your own knives or a signature piece of equipment) if you prefer to work with them.

If you think the kitchen might be missing something essential for your menu, message the client before the service so you can agree what's needed, whether you'll bring it, or whether they can arrange it. A quick equipment check ahead of time avoids surprises on the day.

Tableware, glassware and cutlery

You do not need to bring dining tableware. The client provides the plates, glassware, cutlery and other serving items needed for the meal. Your job is the food and the service, not supplying the dinnerware. If a client wants a specific style of tableware or a fully styled table, that's an optional add-on you can arrange and charge separately.

What your price should include

When you build a proposal, your price should already include:

• Menu design
• Transportation
• Ingredients (for single services)
• Preparation and table service
• Cleanup

The following are not included and can be offered as additional services, charged separately: drinks and wine, extra waitstaff or an assistant, tableware/styling, and decoration or ambience.

Cleanup

Cleanup is part of the service you provide. You leave the kitchen and cooking area clean and tidy once the experience is over. The client shouldn't be left with the mess from the cooking.

Frequently asked questions

Do I need to buy the ingredients myself? Yes. Sourcing and buying the ingredients is the chef's responsibility on all Private Chef Manager services. For a single service the cost is included in the price you quote; for extended or multiple-day services you shop and the client reimburses the ingredient cost on top of your fee.

Are ingredient costs reimbursed, or do they come out of my fee? For a single service, build the ingredient cost into your quoted price, there's no separate reimbursement. For multiple-day or extended services, the client reimburses the ingredient cost separately, so keep your receipts and agree the method (cash or transfer) with the client.

Do I need to bring pots, pans and cooking equipment? No, you cook with the equipment already in the client's kitchen. You can bring your own tools if you prefer to work with them, and if something essential might be missing, message the client beforehand to sort it out.

Do I need to bring plates, glassware, cutlery or other tableware? No. The client provides the tableware, glassware, plates and cutlery. You focus on the food and the service.

Can I bring my own knives? Yes, that's completely fine, many chefs prefer to work with their own knives and small tools. It's optional.

What if the client's kitchen doesn't have what I need? Message the client before the service. Together you can confirm what's available, decide whether you'll bring a specific item, or arrange an alternative. Doing this in advance keeps the service running smoothly.

Do I provide drinks or wine? Drinks and wine aren't part of the standard service. If the client wants them, they can be arranged as an add-on and charged separately. (Any specific wine-pairing promotion is handled separately, check the relevant guidelines.)

Do I need to bring a waiter or an assistant? Not by default. For larger groups you may choose to bring an assistant or waitstaff, this is an additional service you'd include in your price or charge separately. Whether to bring help is your call based on the group size and menu.

Am I responsible for cleaning up? Yes. Cleanup of the kitchen and cooking area is part of the service. Leave the space clean and tidy after the experience.

What should I include in the price I quote? Menu design, transportation, ingredients (for single services), preparation, table service, and cleanup. Drinks, extra waitstaff, tableware/styling and decoration are optional extras you charge separately.

Does the client provide the table, chairs and dining setup? Yes, the client provides the dining space and setting, along with the tableware. If the event needs a specific setup, confirm the details with the client in advance.

Do I serve the food as well as cook it? Yes, table service is part of the standard service, along with preparation and cleanup.