As a Private Chef, here is how I prep for a busy work week...
Back-to-school season is here, and with it comes the return of busy weeks and hectic schedules.
Over the years, I’ve found a few strategies that help keep me sane—and well-fed—when life gets chaotic:
1. Plan Ahead
Every Friday, I set aside 30 minutes to map out meals for the upcoming week—breakfast, lunch, and dinner from Monday through Friday. Even as a chef, deciding what to cook is half the battle. This is also a great time to try 1–2 new recipes alongside your go-to favorites. Planning is key.
2. The 2–3 Day Grocery Rule
Instead of shopping for the whole week, I now shop twice. On Saturday or Sunday, I buy groceries for just Monday and Tuesday (maybe Wednesday lunch). Midweek, I’ll do a quick run for the rest. This helps reduce waste, saves money, and makes last-minute changes (like an unexpected dinner out or enough leftovers to make a second meal) easier to manage.
3. Prep on the Weekend
With your menu in hand, spend 1–2 hours prepping. Wash and chop veggies, make a snack (like hummus), prep breakfast (chia pudding is a go-to), or grill protein for lunches. A little effort over the weekend makes weekday meals so much smoother.
Your challenge: Try this for the next couple of weeks and see if it eases the weekday stress. And if you have your own tips for navigating busy weeks in the kitchen, I’d love to hear them in the comments ❤️