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Pies Boards & Books

 

Honey's Pies,

Charcuterie Boards,

Grazing Tables,

Cook Books

and More.

 

Seattle's Own private Chef

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 Contact

Nadia@PiesBoardsAndBooks.com

(206) 657-7051‬

Some of our 

Valued Customers & Affiliates

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To all the lovely Bloggers, Vlogers, writers, DJ's, Creators, and Podcasters

If you are interested in interviewing Nadia or  collaborating with Nadia contact 
Nadia@PiesBoardsAndBooks.com

We always welcome entertaining content and good press with great people! 
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Pike Place Market

FireSide Chat 2024

Hosted by Chef Traci Calderon of Atrium Kitchen
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An authentic, candid conversation with woman business owners from Pike Place Market. Hosted by Chef Traci Calderon of Atrium Kitchen and founder of Nourished Neighborhood, at the Goodwin Library in Pike Place Market. Panelists include: Aditi Masters of Aditi Chai, Meeraf Mamo of Lands of Origin, Nadia Moseley of Pies Boards and Books, and Barbara Elza of Daily Dozen Donuts.

Seattle Connected podcast

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Click to watch full episode 

Traveling While Black
Anthony & Marlie Love | Travel Vloggers

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RLMorgen

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Q. What does a private chef do?

 

As your private chef, I create a personalized dining experience right in your own home. I handle everything from menu planning to grocery shopping, preparation, cooking, and cleanup all in your kitchen.

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Q. Where is the food prepared?

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All meals are prepared in the client’s home kitchen (or a kitchen of your choosing).

Washington State law requires that food sold or served to clients be cooked on-site in their own kitchen, not in a chef’s personal or home kitchen. This ensures full compliance with local food safety regulations.

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Q. Can you prepare food in your own kitchen and bring it to me?

 

No. Washington law does not allow private chefs to prepare or store food in their personal home kitchen for clients. Everything must be cooked fresh in your home or another approved facility.

 

If you’d like advance prep (like sauces, doughs, or pies), I can prepare them at your location before your event.

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Q. Do you provide the groceries, or do I?

 

Clients are responsible for the cost of all groceries.

You can either:

 

  • Purchase them yourself (from my curated shopping list), or

  • Have me shop for you and I’ll provide the grocery total to your invoice.

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This separation is required because, under Washington law, the service (chef labor) and food cost are distinct transactions.

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Q. Is grocery shopping included in the chef fee?

 

No. the private chef fees covers my time for sourcing, selecting, and transporting your ingredients. The cost of ingredients is separate and billed at actual cost.

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Q. Can you meal prep or deliver ready-made meals?

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No. I do not offer meal prep or meal delivery services.

All dishes are prepared fresh in your home for immediate enjoyment. You’re welcome to keep leftovers safely stored for later use.

 

Meal prep and off-site food sales require separate food business permits under Washington State law, which I do not operate under.

 

 

Q. Do you provide equipment or cookware?

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Yes. I primarily use my kitchen equipment for cooking. However, there are instances where I will use your kitchen equipment. To serve you and your guest, I use the available kitchen dishes.

If there’s any specialty equipment or ingredient needed, I’ll let you know beforehand so we can plan accordingly.

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Q. How is pricing structured?

 

Pricing is based in parts. I will always provide a clear quote before confirming your booking: 

  • A chef service fee (based on hours, number of guests, and menu complexity)

  • A grocery reimbursement (actual cost of food, with receipt)

  • A travel fee

  • The price per private meal based on menu items

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A 50% deposit is due at booking to reserve your date, and the remaining balance is due several days before service. Consultations and a kitchen walk through is mandatory to ensure this will be a perfect fit. 

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Q. What areas do you serve?

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I currently serve Seattle and surrounding areas.

For travel outside city limits or extended events, travel fees will apply.

 

 

Q. Do you handle cleanup?

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Yes . I leave your kitchen as clean as I found it. Cleanup of cooking surfaces, dishes, and utensils used during service is included.

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Q. Are you licensed and insured?

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Yes. I operate as a registered business in Washington and maintain appropriate insurance coverage for private chef services.

Because all cooking is done in the client’s home, no commercial food license or health inspection is required. 

Also, I am not apposed to a background check. The background check fee is your responsibility. 

 

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Q. What kinds of food can you prepare?

 

Almost anything you can imagine -  Southern-inspired dinners, elegant brunches, intimate date-night menus, and family-style meals, charcuterie and grazing tables.

Certain high-risk or specialized foods (like raw seafood or preserved items) may require special preparation and will be discussed during menu planning.

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Q. Can you make your famous Honey's Pies?

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Absolutely!  I can bake them fresh right in your kitchen!

For retail or off-site pie sales, I work through licensed facilities and follow Washington’s cottage food and wholesale guidelines.

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Q. What should I have ready before you arrive?

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Please make sure:

 

  • Your kitchen is clean and accessible

  • Counter space and stove/oven are available

  • The refrigerator has room for ingredients

  • Pets are safely out of the way during cooking hours

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That helps ensure your service runs smoothly and safely.

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