Food Choices - The Five Essential Elements to Consider

Food Choices - The Five Essential Elements to Consider
By June Pagan, Private Chef


1. Flavor: Everybody wants their food to taste good and be satisfying. This is the TRUE first consideration for food selection, because when we don’t enjoy the food we consume, we eventually will look elsewhere until we are able to find food choices that are satisfying. During hard times like these, food satisfaction becomes even more essential, as it is one of the most basic elements of our existence.

2. Health Value: This actually encompasses several areas that need to be considered, depending up the specific circumstances of each individual. Many of us are concerned about keeping our weight down, as excessive weight can lead to an array of medical problems. For others, of equal concern are specific elements of food choice. For example some of us must restrict salt intake, in order to maintain a healthy blood pressure level. Others must restrict sugar intake because of concern related to possible development of diabetes. Then there are those among us who have specific food allergies, such as being allergic to nuts, being lactose-intolerant, etc.

3. Cost: Food cost is a reality that must be taken into consideration by most of us. Only the extremely wealthy can ignore cost factors entirely. For the rest of us, it is a matter of degree. Since we are what we eat, most of us try to obtain the very best foods that we can, within the realm of what is financially possible. It is no secret that the cheaper food choices out there are more prone to being compromised by over-processing (you know this is an issue when most of the ingredients read like a chemistry lesson as opposed to actual foods).

4. Respecting Mother Nature by Obtaining Produce that is In Season: This is an element of food choice that many of us tend to overlook, because of the globalization changes that have taken place. For example, we can now find grapes year-round, even in the middle of winter! How is this possible? That’s an easy one – we bring them up from Chile, where it is like our summers even in the middle of February! What’s the problem with this? Well, we cannot be sure that other countries observe the same pesticide restrictions that are in place here in the United States. On the other hand, there are boutique-like farms around the world that strictly adhere to natural farming methods, operating sustainable farms (crop-rotation techniques, no use of pesticides, etc.). This means that the prudent chef must examine each source of produce on a case-by-case basis. There are no hard-and-fast rules with regard to consideration of selecting domestic versus imported of produce. Many of our farms in the United States may not be using DDT to protect their crops from insect invasion – but instead they use GMO techniques which are equally dangerous, and threaten to remove the nutritional value from our foods, as well as any flavor that might have been there. Those strawberries look delightful on the produce shelf at our local supermarket – AND they are farmed right here in California. Not so fast! Those strawberries may not have DDT on them, but they most certainly WILL have other pesticides that pose health risks, not to mention that they are very likely to have been developed using dangerous GMO techniques. Not surprisingly, I often discover that those beautiful strawberries have no flavor, even though they are so pretty in their luscious red coats.

5. Sustainability: Last but certainly not least, we need to consider sustainability. This means trying to purchase the majority of our produce from local purveyors, and making sure that those purveyors source their produce from farms that employ sustainable methods – such as crop rotation, responsible use of modern science (think “pluot” or nectarine). However, we cannot always adhere to purchasing our produce from local sources. There are a variety reasons for this. For example, during the cold season a few years back, we lost our entire crop of local oranges. So if a person wanted to enjoy a glass of fresh orange juice, they had to hope that the orange crop in Florida did not suffer the same fate. There are also farms in other countries that do use a sustainable approach, with the only drawback being that food is not from a local supplier. For example, the best vanilla beans available are from the Yucatan peninsula of our neighbor to the south (Mexico). Those beans are even better than the famous beans from Tahiti, which are no longer even available in the United States.

So how do these five elements relate to my work as a private chef? Here’s how: When I venture out in to the marketplace, I am confronted with a mind-boggling array of choices. I need to consider my client’s budget. I must strive to serve meals that satisfy the palate, while not being harmful to one’s health – for example avoiding dishes that clog up the arteries, elevate blood pressure, or unduly raise one’s blood sugar level. In many cases, the food selection process is limited by specific dietary restrictions, such as food allergies or specific medical conditions. For example, if I have a client who suffers from Meniere’s disease, I must be vigilant about not using any salt in their foods, and avoiding the use of any foods are naturally high in salt (such as soy sauce, for example). I must also strive to be socially responsible in my selection of food products. Failure to do so would be unethical on many levels. Just as I would not throw old engine oil into the trash can, I also must do my very best to avoid purchasing any food products that involve the use of earth-harming methods.

And speaking of health issues, another aspect comes to mind that is worth mention here: Kitchen Sanitation and food handling. As a personal chef, it is my duty to pay extra attention to how food is handled. It starts with staying informed. I receive daily notices from the FDA and other agencies, as well as various newsletters that discuss the current state of the food supply. I also attend the annual Natural Products Expo. This allows me to make informed food purchasing decisions.

As your private chef, I will be monitoring and rotating your food inventory, if you are in agreement. Very often we look at an expiration date on a product and think that it is okay to eat because it hasn’t expired. This is not always the case. The expiration date can be confusing...does it mean that the product has a long shelf life if unopened? What if the product has been opened (for example, vegetable oil or flour)? Did you know that garlic, when refrigerated, is more likely to develop mold? Another little-known fact is that containers of minced garlic can become contaminated with botulism if not refrigerated? I also use the highest quality water possible in my baking as well my cooking, as this improves the flavor and also results in a healthier meal.

Another consideration is the equipment that is used in the cooking process. In my kitchen, I use stainless steel All-Clad cookware. I do not use Teflon, because it tends to chip, and pieces the Teflon can contaminate the food. Yet another often overlooked aspect of food sanitation is the sponge – I routinely put my sponges in the microwave oven for sterilization and discard them at the end of the cooking session. The surface areas are washed down with an anti-bacterial and the floors are mopped and steam cleaned.

There is more than meets the eye at first glance, when it consumes to being a private chef. The selection of foods is at least as important as the technique of preparation. I must weigh each of the above five elements carefully, as I forage into the world of Farmer’s Markets, supermarkets, and specialty produce stores. I base many of my day-to-day menu decisions upon the availability of fresh, wholesome, and safe ingredients. After those criteria are met, I also try to purchase locally, while at the same time ensuring that the food source does not use farming techniques that are not sustainable. If the client is requesting a specific dish that would require the use of ingredients that do not measure up to the above described standards, I am sometimes able to employ carefully considered ingredient substitutes. When this is not possible, I will make suggestions of different dishes that are likely to satisfy the client without having a negative impact upon the health of those sitting at the dinner table. Each client requires a different mix of the above elements. Some of my clients have limited budgets. For those clients, I must consider cost first, and then do my best to create satisfying but healthful meals within their budgetary limitations. Some of my clients have specific health conditions. For those clients, I must design specific meals that confirm to mandatory dietary restrictions. Other clients have no serious threatening health issues, and have fairly deep pockets as well. For those clients, there is a larger focus on satisfying the palate and/or making elegant food presentations for their special guests.

The above described considerations are significant part of what you, the client, are paying for when you bring me aboard as your Private Chef. And these considerations take place before I ever step foot into your kitchen! Each consideration will have a certain weight (pardon the pun) to it, depending upon the specific needs of each individual. In designing a food program for my clients, I develop menu items based upon the individual needs. Think about your particular goals and any dietary restrictions. Consider the first three of the above five elements. (The fourth and fifth elements are important, but not a part of how you establish your priorities with the food program.) For example, here is what the percentages might look like for an individual with no dietary restrictions, a hefty budget, and a demanding palate:

Flavor: 70%
Health Value: 25%
Cost: 5%



Now here is an example of what the percentages would look like for a person with dietary restrictions, orders from the doctor to lose weight, and a limited budget:

Flavor: 20%
Health Value: 70%
Cost: 10%


And, take a look at what the percentages would be for a person with dietary restrictions, orders from the doctor to lose weight, but money is no object:


Flavor: 35%
Health Value: 60%
Cost: 5%


For folks with the above percentage ratio, the menu options are expanded, because the chef can spend more time procuring exotic items from a broad range of purveyors, selecting only the very finest of ingredients. However, for those with limited budgets, do not despair! A huge part of the benefit of working with an experienced private chef is that I have the experience and expertise that allows me to serve meals that are created from specially developed recipes that emphasize flavor while at the same time adhering to specific dietary restrictions.

Before we meet to discuss your specific situation, food preferences, dietary needs, and budget, consider the above elements of Food Choice. This will help us to create a customized approach to your food service that will best meet your needs.