It started as a hobby; going to the library and checking out cookbooks. Photo copying the recipes I liked, until I had an ever growing stack of recipes covered in food stains, wrinkled from constant use.

I like preparing healthy, well-balanced food that tastes just as good the next day. Most want to eat better, but might not have the time or knowledge on how to do so.

I’ve learned to streamline the cooking process for you.

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After 20 years in the food & beverage industry, I decided I wanted to be the change that is needed in the community.

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Over the years, I have learned that the high overhead of the physical restaurant is one of the reasons that lead to high failure rates of restaurants.  It also contributes to what I like to call “filler foods”, which are foods that are low cost, low nutrient-dense food.

These are sold to turn as much profit on the item as possible; so you can maintain the high cost that it takes to keep the doors open. 

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-How do you create the convenience of a restaurant, without the overhead of a restaurant? You utilize the kitchen you already have.

-How do you give the personalization of a private chef without the cost of being in the clients home everyday? You meal prep several meals at once. 

-How many times have you driven through the drive through because you where starving, not because you wanted to eat fast food?

-How many times have  you ate at a restaurant because you didn’t want to cook at home and ended up having one too many drinks?

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If the food is ready for you, and all you have to do is heat and eat, the healthier choice is easier to make. When you eat better, you feel better and I want to make people feel better. 

 

My mission is to positively affect my community by the foods they eat, while sustaining the ones who prepare it. 

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