July 14, 2026

The Top Ten

In June I passed the two-year mark of my personal chef business. As a second career and retirement job, it could not be going any better, far surpassing my expectations.

I currently have six clients throughout Long Island in whose homes I prepare meals (and inquiries keep coming in). Some I visit weekly, others bi-weekly, and some about once a month. We agree upon a menu, then I shop, cook, package the food, and clean up. It is all to make their lives easier, healthier, and tastier.

Most of my clients have specific requirements guiding my meal prep. It’s not that there are many serious health issues such as allergies, but rather each family has certain tastes and preferences for how they want me to shop and cook. Several only want organic food, while others want meals heavy on protein. The level of spicy heat varies, and some have demanded that cilantro never touch their plates. One family minimizes their chicken consumption but eats lots of turkey in its place. Everyone wants fresh vegetables, and I rarely cook fish or pasta.

The meals I prepare are not usually particularly fancy, rather they are healthy, delicious weeknight fare, easily reheatable and suitable for families. After all, five of my six clients have newborns or very young children. They are the types of dinners most would cook on their own and serve their loved ones if they had the time, interest, or inclination.

Overall, the last two years have been rewarding, fulfilling, and exciting. I have learned a tremendous amount starting a business, have met interesting people, and become a better chef. Most importantly I am cooking for others, something that I love.

The Top Ten

I tallied this list based upon the number of times each dish was ordered, no matter if it was a weekly client or one I visit once a month. Thus, the list leans toward my weekly clients who tend to order at least one or two of the same dishes almost every week, dramatically increasing their frequency. Nonetheless, there are patterns that have emerged, including a seasonality to some requests. Where possible I have linked to a recipe, whether one of my own creation or from another source.

Beef (or Turkey) and Bean Burritos

beef and bean burrito — Copyright © Max Strieb 2026

These burritos are by far the most popular item I cook for my clients, having been requested more than twice as many times as any other dish, and I don’t think a week has gone by without me preparing them. Apparently even the one-and-a-half-year-old kids of two of my customers love the filling, provided I don’t make it too spicy. The New York Times recipe is straight forward, and they are easy to reheat and they freeze well, making them ideal for meal prep services. While the recipe gives choices, I always use black beans and ancho chili powder, as well as the juice of a full lime, and ground turkey in place of ground beef is a simple substitution.

Grilled Skirt Steak Tacos

taco with guacamole — Copyright © Max Strieb 2026

Everyone loves tacos, and these skirt steak tacos, wrapped in corn or flour tortillas, are delicious, especially when eaten with raw onions, cilantro, cotija cheese, lime, and a splash of salsa. I often make homemade pico de gallo (fresh tomato salsa) or chipotle salsa for my clients to accompany the tacos, and I usually serve them with either guacamole or esquites (Mexican street corn salad).

Chicken or Turkey Salad

Several clients have ordered chicken or turkey salad over the years, but it rises near the top of the list because one client orders it practically every week. For them I use cubes of poached turkey breast with sweet-tart cranberries and crunchy cashews. The secret is fresh tarragon and lemon juice mixed into the mayonnaise dressing.

Tuscan Salad

When I make this salad, it is almost always in individual portions rather than family size so that clients can take it for lunch. Packed with healthy greens and vegetables, and topped with fresh roasted red pepper, fresh mozzarella or shaved parm, marinated artichoke hearts, olives, and usually grilled chicken, the creamy balsamic dressing makes this salad a classic. I usually eat a simplified version most weekdays.

Turkey Meatloaf with Mushroom Gravy

turkey meatloaf with mushroom gravy — Copyright © Max Strieb 2026

I am not a meatloaf devotee, but this version seriously satisfies my clients. And that mushroom gravy would make a shoe taste good.

Chicken Yakitori

chicken skewers and salad — Copyright © Max Strieb 2026

Everyone loves a kebab, and this version with its slightly charred edges fits the bill. The sweet, savory glaze clings to the chunks of seared chicken thigh making it hard to stop eating. I usually serve it with sesame cucumber salad or barely cooked sesame snow peas.

Breakfast Burritos

Some clients don’t just want me to cover dinner, but breakfast too. Enter breakfast burritos. Stuffed with scrambled eggs and their choice of bacon, sausage, cheese, potatoes, peppers and onions, these burritos are filling and make the craziness of getting ready for work a bit simpler and more efficient.

Turkey Sliders

Turkey makes these burgers healthier and is better for the environment than beef, and I’ve found that these are great for families with little kids, who are in the early stages of eating solid food. Yet older kids and adults always like a burger as well. My clients just need to reheat them, slap them on a bun or in a lettuce wrap, cover them with cheese and other toppings, and they’re ready to go. And crispy oven-roasted potatoes on the side are just as good as French fries.

Braised Boneless Short Ribs

Deeply savory and fall apart tender, with a heady gravy, these boneless short ribs are a favorite, especially when served with mashed potatoes. The original recipe calls for bone-in short ribs and a half bottle of red wine. But I’ve found that boneless work just as well and produce less fat that needs to be separated at the end. And in place of the wine, for clients with little kids I add extra beef stock, along with a mixture of grape juice and red wine vinegar.