Week Two — Prep Cook Task List

Week of June 22–26, 2026 · batched across the week · check off as you go
Chef Robert
Private Chef · Darien, CT
www.PrivateChefDarien.com
Key: ☐ check when done  ·  ★ make ahead (ideally day before)  ·  MTuWThF = day the prep serves
★ Make-Ahead — Do First (ideally day before)
WPoach & chill chicken (chicken-salad wrap)★
ThCook & dice turkey for pot-pie filling★
MCreamy potato soup — make base★
Finish silky with cream.
TuButternut squash soup — roast squash & blend★
WCreamy vegetable soup★
ThTomato bisque★
FCreamy corn chowder★
TuSour-cream mushroom sauce base (stroganoff)★
Temper sour cream; never boil.
FBordelaise — reduce wine & demi★
ThPot-pie gravy — roux + stock★
ThCaramelize onions (roast-beef wrap)★
Low & slow.
TuPeel & cube butternut squash★
WFCook extra rice — reserve for Fri bowl★
Chill reserved rice.
WRice pudding — simmer & portion cups★
Chill.
ThBiscuit dough for pot-pie crust★
Chill until topping.
Bakery, Batters & Breakfast
ThBiscuit dough for pot-pie crust★
Chill until topping.
ThPancake batter + warm blueberry compote
TuCream-of-wheat components
MTuWThFSlice & butter breads for toast
À la minute OK.
Dairy & Cheese
MWThFGrate cheeses — Fontina, Gruyère, Comté, cheddar
Batch grate; store separate.
TuSoften cream cheese (turkey wrap)
TuTemper sour cream (stroganoff)
Vegetables & Aromatics
MTuWThFDice onions (soups, bisque, chowder, pilaf, stroganoff)
Batch all at once.
ThCaramelize onions (roast-beef wrap)★
Low & slow.
MFPeel & dice Yukon potatoes (soup; mash)
TuPeel & cube butternut squash★
TuFPeel & cut carrots (soup; buttered carrots)
MTuSlice mushrooms (cream sauce; stroganoff)
MWFMince shallots (sauces; bordelaise)
MBlanch & squeeze spinach
MTrim asparagus to tips
ThTrim & blanch green beans
WClean & slice leeks
WThMirepoix (veg soup; pot pie)
FCut corn kernels
MWThFPrep lettuce, tomato, celery (wraps/burger)
FSlice scallions
Starches & Grains
MWRinse/measure rice (pilaf; herbed rice)
WFCook extra rice — reserve for Fri bowl★
Chill reserved rice.
WRice pudding — simmer & portion cups★
Chill.
TuPortion egg noodles
FPeel & cube Yukons for mash
Fruit & Cold Prep
MWHull/slice strawberries; rinse blueberries
No raspberry.
MFDice fruit salad / fruit cup
No melon / no raspberry.
TuWRinse & halve grapes (side; chicken salad)
Soups, Stocks & Sauces
MCreamy potato soup — make base★
Finish silky with cream.
TuButternut squash soup — roast squash & blend★
WCreamy vegetable soup★
ThTomato bisque★
FCreamy corn chowder★
TuSour-cream mushroom sauce base (stroganoff)★
Temper sour cream; never boil.
FBordelaise — reduce wine & demi★
ThPot-pie gravy — roux + stock★
MMushroom cream sauce
WDill cream sauce
WCreamed leeks
MThWMild cold sauces: burger sauce, horseradish cream, tarragon dressing
All mild — no heat.
Proteins
MButterfly chicken breasts; ready spinach-Comté stuffing
Keep cold until searing.
WPoach & chill chicken (chicken-salad wrap)★
MPortion bison patties
TuSlice beef to strips & dredge (stroganoff)
FTrim & cut filet tips (bordelaise)
WPortion & pin-bone salmon filets
ThCook & dice turkey for pot-pie filling★
FCook bacon (ranch wrap; chowder garnish)
TuThSlice deli turkey / roast beef for wraps
WFDice ham (omelet; breakfast rice bowl)
Standing reminders — AVOID — NO melon, NO raspberry anywhere. Sub soft seasonal fruit: strawberry, blueberry, grapes, peach.  ·  MOIST & TENDER above all — hold proteins in their sauce; pull poultry/fish at temp and rest.  ·  MILD seasoning — depth from herbs, butter, cream, mushrooms, onions & wine; no aggressive garlic, no heat.  ·  NO dry-grilled or hard-crust proteins — finish every sear with a sauce or pan gravy.  ·  Food safety — poultry 160–165°F, fish 125–130°F, hold hot food above 140°F; cool soups before chilling.  ·  Batch ahead — soups, sauces, pot-pie filling, rice pudding & caramelized onions made a day early cut daily hands-on time.
Chef Robert · www.PrivateChefDarien.com · Robert@RobertLGorman.com · 602-370-5255