A Day in the Life of a Private Chef
By Adam Laskowski, Chef & Owner of Chefski
People love the food. What they rarely see is everything that happens before the first plate ever lands on the table. A private chef dinner looks effortless on purpose, and that ease is the product of a long, deliberate day. Here’s an honest look behind the scenes at Chefski, from the first cup of coffee to the last spotless pan.
Early Morning: Planning and Preparation
The day starts early, and it starts on paper. Before anything gets chopped, I review the evening’s schedule, finalize the menu, and build a detailed shopping list down to the herb. Because every Chefski menu is fully custom, this is also where the details matter most: who’s gluten-free, who’s vegan, the guest with a shellfish allergy, the host’s request to feature tomatoes from their own backyard. Getting this right at sunrise is what keeps the whole night calm.
Market Visits: Sourcing the Best Ingredients
With a plan in hand, it’s time to source. We’re a farm-to-table kitchen, so the morning often begins in my own garden, picking vegetables and herbs at their peak. From there it’s on to trusted local growers, butchers, and specialty markets around Indianapolis and Fishers. After 20+ years cooking in this community, these relationships are everything; a good supplier will set aside the best of the day’s catch or the first of a heirloom variety because they know exactly what it’s headed into.
Mid-Morning: Kitchen Setup and Prep Work
Back in the kitchen, the real labor begins. Washing, peeling, chopping, marinating, breaking down proteins, building stocks and sauces, organizing every component into its place. Chefs call this mise en place, and it’s the quiet backbone of a flawless dinner. When the prep is done well, the evening’s cooking becomes a matter of finishing rather than scrambling.
Afternoon: Cooking and Crafting
Now the dishes come to life. This is the part that looks like cooking in your imagination, and it’s the part that rewards two decades of practice: searing, roasting, layering flavors, tasting and adjusting, timing each course so it peaks at exactly the right moment. Whether it’s a plated multi-course tasting menu or a premium buffet, every element is built to be both beautiful and genuinely delicious.
Late Afternoon: Event Setup and Final Touches
As guests’ arrival time approaches, attention shifts to the room. We set up the dining or station area, stage the equipment, and dial in the final touches. Plating is where care becomes visible, so each dish is composed with intention: the right sauce work, a garnish from the garden, clean lines on a warm plate. Food sets the tone for the whole gathering, and this is the moment it starts to show.
Evening: Serving and Interacting with Guests
Service is my favorite hour. Beyond cooking, a private chef gets to host. I’ll introduce each course, share where an ingredient came from, answer the inevitable “how did you make this?” and read the table to keep the pacing just right. That personal connection is the difference between catering and a Chefski experience; it turns a meal into a memory.
Night: Clean-Up and Reflection
When the last plate is cleared, the work isn’t quite over. We clean as we go all night, then leave the kitchen and dining area exactly as we found it, or better. The host gets to enjoy their guests instead of facing a sink full of pans. Before I go, I take a quiet minute to reflect: what landed beautifully, what I’d refine, what made this particular table light up.
The Reward
It’s long hours and relentless attention to detail, but the payoff is simple and worth it: an unforgettable meal that brought people together. At Chefski, that’s the whole point. If you’re dreaming up a dinner, a celebration, or an event of your own in the Indianapolis area, we’d love to cook it for you. Stay hungry.