OAKLAND, Calif. (Sept. 22, 2005) — Gwyneth has two of them (one for savory, one for sweets). Oprah's has written his own cookbooks. The neighbors down the street may even have one that pays a visit once a month.

Personal chefs are all the rage. According to the U.S. Personal Chefs Association, there are more than 5,000 working personal chefs in the United States, servicing more than 60,000 clients. Demand for personal chef services in the United States has risen dramatically in the past 10 years and is expected to triple in the next five years.

"It's easy to see why personal chefs are in hot demand," says Dave Lieberman, personal chef, author of "Young and Hungry" and host of the Food Network's Good Deal with Dave Lieberman. "People are busier than ever and looking for ways to eat well within their lifestyles."

In fact, only 38 percent of time-sensitive Americans' food today comes from the supermarket. The rest comes from takeout, restaurants and other sources, such as personal chefs. This staggering number — compared to 10 years ago when 60 percent of consumers' food came from supermarkets — indicates the need for time-saving tips to get consumers back in the kitchen.

Personal Chef "Tricks of the Trade"
Today's personal chefs offer a range of services that have made them more widely accessible. Services range from in-home meal preparation to doorstep delivery and even pre-portioned frozen options — but still to the tune of about $12-18 per serving. "What many types of personal chefs do isn't necessarily that hard," explains Lieberman. "It's primarily about cooking smarter, and all that it requires is a little planning." Lieberman offers his tips for simple ways to incorporate personal chef know-how into the everyday home kitchen:

• Grab the Good Deal: From a jumbo pack of pork chops to a whole beef tenderloin or side of salmon, "nice priced" main ingredients are the perfect place to start when looking for cooking inspiration. Even if you're not going to cook up all that meat or fish now, in just a few minutes you can portion out large cuts into individual filets for the fridge or freezer.
• Stock Up Outside of the Supermarket: Lieberman suggests finding seasonal produce and fresh foods at local farmers' markets. "Personal chefs are flexible — the market dictates the menu," he adds. Fruits and vegetables sold at farmers' markets are not only guaranteed to be at their freshest, but are usually affordably priced at their peak. "When it's fresh, delicious and affordable, buy in bulk and freeze it."
• Mise en Freeze: Professional chefs wouldn't dream of cooking without proper mise en place (literally, "everything in its place"). Take a cue from the pros and prep your most-used ingredients ahead of time — then store them in pre-portioned "quick grab" packets using a smart sealing or form-fitting wrap, such as GLAD Press'n Seal® or GLAD Press'n Seal Freezer® wrap. Chopped onion, grated cheese, pie crusts and bread dough are great items to have on-hand in your fridge or freezer stash. Lieberman also suggests freezing homemade or canned stocks in ice cube trays. Just store the frozen cubes in a resealable freezer bag and you're all set the next time a recipe calls for a small amount of stock. "This is a great idea for leftover wine, too."
• Fast Flavor Boosts: High-impact ingredients can transform even the most basic foods into chef-worthy creations. "Adding a handful of fresh herbs to a pre-made dish — even if it's just yesterday's leftovers — is a great way to bring it to life," stresses Lieberman. Strong-flavored cheeses and quick homemade tapenades are other must-haves in Dave's kitchen. "One of my favorite flavor-boosters is to freeze small quantities of compound butters, which are softened butter blended with herbs, spices and other seasonings," adds Lieberman. "Just pop out individual portions to top steaks, fish, grilled or steamed vegetables and baked potatoes."
• Divide and Conquer: Once you've whipped up those super-size batches of favorite recipes, consider packaging them in smaller size portions. That way, whether you're setting a table for one or cooking for company, it's easy to thaw just the right amount. A form-fitting plastic wrap, such as GLAD Press'n Seal Freezer® wrap, is an indispensable tool in packaging these odd-sized items for the freezer. It's a cinch to create customized packaging for tasty favorites like burritos, personal pizzas, mini meatloaf or individual slices of quiche.
• What a Crock: The advantages of using a slow cooker are many. Families can enjoy having a hot meal ready to eat when they come home and cleanup is a breeze. Crock pots allow you to cook once, and eat multiple times. For example, slow cooking a pork shoulder can yield sandwiches, quesadillas and stews throughout the week.
• Sides on Standby: Whenever Lieberman cooks basics like potatoes or rice, he always ups the quantity, to keep some handy for later in the week. "That way you've always got the makings for a fast and easy side dish — simple sautéed potatoes, impromptu fried rice, breakfast hash browns...you name it. Plus, pre-cooked starches like these are excellent building blocks for main-dish soups and casseroles," he says.
• Portion Power: Pre-portioning the fruits of your labor in a smart sealing wrap like GLAD Press'n Seal® is a great way to enjoy chef-worthy food in moderation. Portioning out meals allows for easy transportation, from lunch boxes to dinner at grandma's, and also lets you monitor nutritional value.

GLAD Press'n Seal® wrap is available in a 75-square foot roll, while GLAD Press'n Seal Freezer® wrap is available in a 50-square foot roll. Both are priced at $2.99. They are available now at grocery chains and mass merchandisers nationwide.