A Glimpse Into Chef Lauren’s Routine: What Goes Into the Meals You Don’t See

Most people see the finished plate. A beautiful meal, a thoughtfully stocked fridge, a dinner party that flows with ease. What they don’t always see is everything that happens before I ever step into a client’s kitchen.

Being a personal chef isn’t just about cooking. It’s about planning, sourcing, timing, communication, and a whole lot of intention behind the scenes. The meals I prepare for my clients start long before groceries are unpacked or pans hit the stove.

One thing people may not realize is that my routine doesn’t just revolve around client work. Taking care of myself is part of my job, because how I feel directly impacts how I cook, plan, and show up for others.

Daily movement is nonnegotiable for me. That usually includes a workout and a walk. I prioritize balanced meals, not just tasting and nibbling while cooking, but actually sitting down to eat in a way that fuels me. When I’m nourished and energized, my work reflects that.

I make time to check in with family and loved ones. Some days it’s a quick call, other days it’s longer conversations. Staying connected keeps me grounded and reminds me why gathering around a table matters in the first place.

I also read and write every day, even if it’s just ten pages before bed or a few quiet minutes flipping through cookbooks and magazines. It keeps my creativity moving. I jot thoughts into my journal, sketch out blog ideas, and write notes or cards to clients. Sometimes it’s a thank you, sometimes a holiday note, sometimes just a small gesture to let them know I appreciate their trust in me.

A big part of my work happens in research and organization. I keep notes on my clients, their preferences, their feedback, and how their needs evolve. I test and file new recipes. I follow local farms and farmers, track what’s in season, and check in on how they’re doing. That information shapes the menus I build and the ingredients I choose.

At Duke Farms, I’m always adding to my notes for mission related events and café offerings. I spend time learning about new producers, thoughtful products, and better options to keep on hand for guests and programs. That work might not be visible on a plate, but it’s part of the bigger picture of cooking with intention.

Then there’s the entrepreneur and business owner side of my work. Emails, scheduling, admin, and social media are all part of the job. Showing up consistently for my community matters to me. Some platforms come more naturally than others, but the goal is always connection and sharing what I’m learning along the way.

And there are the small personal rituals that keep me grounded. A great cup of organic black coffee. Catching as much sunlight as I can during the day. Sneaking in time with the littles in my life. Those moments keep me present, energized, and connected.

When I first left the restaurant world, I felt a little lost. Twelve to sixteen hour days had become my normal, and work had taken over my life. Rebuilding forced me to ask what actually mattered. I made a decision to build my health and my values into my daily routine instead of treating them like extras.

My business and my career are no longer just my job. They are part of a life I’ve built intentionally. A life shaped one tiny step at a time.

None of this is flashy, and a lot of it happens quietly. But these small, steady routines are what allow me to do my work well. They help me serve my clients, support local food systems, and build a career that feels sustainable.

The meals you see are only one part of the story. The routine behind them is where the real work, and the real care, live.