I will never forget my first cookdate as a personal chef; the excitement, the concern about doing a good job and the unbelievable amount of stuff I carted into the house! I don't think a string of pack mules would have been out of place to haul my tools of the trade. I think my new client assumed I was moving into her lovely home.

As one gets more experience the sheer volume of "needed" materials and equipment dwindles to the bare necessities and groceries. I know I have a system that requires only my plug-in cooler and a tote box that I can easily carry, even with pantry items and produce. I have a couple of favorite knives, a series of nested bowls, one beautiful LARGE saute pan, a couple cutting boards, two pots for pasta and rice, a strainer, two wooden spoons, a peeler, can opener , plastic containers, foil, garbage bags, glad lock bags in differing sizes,dishsoap and clothes,and gloves. I clean as I cook, and have room after the groceries are removed to take the garbage with me when I go.Basically, if I don't need it, I leave it at home.My system works for me and here are a couple other ways personal chefs tote their gear.

Many chefs swear by large, sturdy canvas bags, often laundry bags. These can be washed or replaced as needed and a logo can be put on the bag. Check to make sure the handles are well anchored and long enough to go over your shoulders. This is both for comfort and professionalism.

The preferred method of transporting equipment seems to be large tote boxes. Rubbermaid makes a dizzying array of container in various sizes for any situation. Combining several containers with a dolly works for some chefs who have clients with no stairs and large doorways. Study you route into the house carefully and keep distances in mind when packing your totes.

There are several mobile work stations available ranging in price and durability. The most well known among personal chefs is The Zag. Careful packing and creative thinking is required to cram all necessary equipment into the space provided by the various trays.

Another work station to consider is The Craftsman 24-inch Truck Tote. This item is slightly more inexpensive than the Zag and still only provides several trays and a larger storage space at the bottom.

If you want the top of the line, custom designed for your space and business needs, crafted with your specific color combination and logo look no further than Stephenson Custom Case Company in Mississauga, Ontario. Their website is under construction but the toll free number is (877) 542-8762 . These mobile work stations are an investment but are far more durable and professional than many other options.

The method you choose for transporting your gear depends entirely on your finances and the image you wish to project. Imagine a client's perception of a chef staggering under a hodgepodge of bags, boxes and crates and one that uses a mobile work station or a system of nested containers. Whatever system you use, make sure your equipment is wiped clean, neat and organized and if you are on wheels watch for dirt, snow and scuff marks on the floor. Happy Cooking.