Too busy to cook, but long for a home cooked meal? More locals are turning to personal chefs to get the job done.
Chef Andy Williams can cook up just about anything for anyone.
"I'll tell you right now, meatloaf is like the number one," said Williams. "Mac 'n cheese, then. I can make it as ooey, gooey as you want it, or I can make it as healthy as you want it."
He's been cooking for 30 years. He's been working as a personal chef in Orlando for more than a decade.
"I've been doing this for 12 years," said Williams. "So it has been increasing every year."
Williams said he's seen about a 40 percent increase in the number of clients each year for the last 12 years. Williams said it all goes back to increase in the number of people with food allergies and more people having hectic schedules.
"Because of people's lifestyles," said Williams. "It's crazy. It's hectic. I'm working. I don't have time to shop. I'm eating out every single day. I'm not enjoying what I'm eating out."
That's exactly why Mike French signed up for Williams' service nearly three years ago.
"To have the extra time," said French.
His schedule is packed, but the single guy was still looking for a good meal that was made just for him.
"If you go to a restaurant you have a set menu, might be a couple of specials, but what if those specials aren't something I like?" asked French.
One thing French enjoys is quiche. Chef Andy whipped up one for just for him the night we visited.
"We'll take these organic greens," said Williams. "We'll take some roasted red pepper vinaigrette. Again, everything was hand-picked, super fresh, made for Mike today, and I will take the rest and place this in the refrigerator for him."
Leftovers are a big draw for families.
"I actually do a client assessment," said Williams. "I find out what you like. What do you want. What is your lifestyle?"
In case you have a smaller kitchen or not a ton of utensils, Chef Andy said don't let that bother you.
"I have all my pots, pans, utensils, garbage cans," said Williams. "I bring the soap, bring the rags, the towels. I bring the dish sing rack. I bring everything."
To cut down on costs, Chef Andy cooks most of the meals in his test kitchen in Clermont.
"Cook them here and drop them off at your house," said Williams.
On average, he'll make four to five meals per client per week. Add grocery shopping and, in total, the service will cost you about $400 to $500 per week.
On the web: http://www.thechefandy.com/