Serving Comfort and Culture: How Chef for Hire Tackles Food Fatigue With Variety and Choice

At Chef for Hire, staying fresh isn't just about ingredients—it's about evolving to meet the tastes, traditions, and expectations of the people they serve. In this conversation, Jeff Scheck shares how the team introduces culturally inspired meals, combats food fatigue, and is working toward a more flexible meal selection process for clients across Indiana.

Interviewer:
You've touched on this before, but I’d love to hear more about the seasonal and culturally inspired meals Chef for Hire offers.

Jeff Scheck:
Yes, we’ve been introducing a cultural meal every month. Recently, we’ve done things like butter chicken and an Oriental-style noodle dish with teriyaki chicken—that one’s been very popular. We’ve also offered chicken cordon bleu, which received great feedback, and we continue to serve traditional Italian meals as well.

We're even exploring beef biryani, especially since there’s a large Laotian population on the south side of Indianapolis. We try to stay aware of the communities we serve and provide meals that help people feel more at home with our program.

Interviewer:
That’s wonderful—really sounds like home-cooked comfort food. Can you tell me more about how you’re addressing food fatigue?

Jeff Scheck:
Food fatigue is real, and one of the top requests we hear is for more meal choice. Right now, we offer a two-week cycle menu with ten different meals, as well as a ten-meal vegetarian box. We rotate those regularly.

But we’re working toward a more customizable model, where clients can call in and say, “I really liked the oven-fried chicken—can I get two of those, two meatloaf, and skip the one I didn’t enjoy?” We’re developing ways to make that possible so our customers can build a menu that fits their tastes.

Interviewer:
That’s exciting, and folks can find you online?

Jeff Scheck:
Yes, people can visit chefforhire.com, and we’re also active on Facebook, Instagram, and LinkedIn. All the details are there.