Personal chef Leslee Barbosa and client Phyllis Zygiel

Personal chef Leslee Barbosa (right, with client Phyllis Zygiel) prepares a summer chicken stew in Zygiel's kitchen. Another client's dinner guests arrived early to watch Barbosa cook, while they learned a few tips. (Zara Tzanev/Boston Globe) Zara Tzanev/Boston Globe

Personal chefs' food isn't rich

They say clients go for affordable, healthy meals

By Cathy Huyghe

Globe Correspondent / June 13, 2007

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If you had a personal chef, you might imagine yourself ordering blini with caviar to begin dinner, then rare beef Wellington for the main course. (Full article: 811 words)