8 Meal Planning and Prep Tips From TikTok and Instagram’s Private Chefs
Future you will thank you.
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When you’re a private chef, meal planning and prep are essential job requirements. Often responsible for providing an entire week’s worth of meals for very — ahem — discerning clients, these professionals need to be on their A-game. And for that, they need to have a game plan.
“Meal planning and prep ensure that my clients receive the highest quality, delicious and nutritious meals that are still exciting and bold in flavor,” says Pratik Bhakta, a celebrity private chef known as @hungryempire on Instagram and TikTok. “It’s all about planning ahead, using high-quality ingredients, and staying organized.”
To help us all get closer to private chef-level meal planning, we asked some of our favorite personal chefs for their top tips.
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Use Seasonal Ingredients
“I always try to plan my meals around what’s in season,” says Tashea Channell, a private chef who also goes by Chef Honcho. “Using seasonal and fresh ingredients not only tastes better, but is also more nutritious. In the spring and summer, I love using fresh asparagus, as well as grilling veggies like zucchini, corn and mixed peppers. During the colder months, I lean more into root vegetables like potatoes and squash to create heartier dishes.”
Narrow down Your Inspiration
“If there is a vibe or theme for a meal, I love to create a board on Pinterest to nail down the aesthetics of the menu,” says Maddy DeVita, a personal chef known as @handmethefork on social media. “Looking through cookbooks also helps to get the creative juices flowing — sometimes it only takes one dish and I can see the vision for the full meal.”
Write a Digital Prep List
“Some chefs prefer to handwrite these lists, but I love to use Notion to organize everything digitally in one place,” says DeVita. “I can easily check off ingredients as they are gathered while grocery shopping and check off prep list to-dos. I like to make my prep list as specific as possible so I really know what’s on my plate for the day — each ‘to-do’ keeps my mind organized.”
Make as Much as Possible in Advance
“Most sauces, dressings, marinades and doughs can be made the day before (and sometimes even turn out better when made the day before),” says DeVita. “Future you will thank you.”
Load up on Key Pantry Items
“Certain pantry staples are non-negotiable,” says Bhakta. “High-quality olive oil, various vinegars, a selection of spices, nuts, seeds, and whole grains are always stocked. These ingredients add depth and flavor to meals and ensure I’m always prepared to whip up something delicious.”
Batch Cook Essentials
“Batch cooking is a game-changer,” says Bhakta. “I prepare large quantities of staple items like grains (quinoa, brown rice), legumes (chickpeas, lentils) and nut mixtures. This way, I can quickly assemble meals without starting from scratch every time.”
Keep Empty Deli Quart and Pint Containers for Prep Storage
“They are easily labeled with tape and a Sharpie, stack up nicely in the fridge/pantry and are just the perfect storage for everything from sauces to marinades to chopped herbs,” says DeVita.
Have Your Favorite Spices and Flavors on Hand
“I always keep an arsenal of goodies to take a dish to the next level,” says Chef Honcho. “Whether it’s crispy fried shallots, infused salts or truffle oil, these items have a longer shelf life than typical garnishes. Having them tucked away in your pantry is a great way to elevate a dish or add some texture to a crowd favorite.”
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