Most people avoid salad, fruit, & vegetables because its such a hassle to clean, prep & store. Let's simplify the process. You may actually be surprised and start enjoying veggie based meals, vegetables & salads. Protein prepped & cooked as per your request.  

​

​---------------------------------------

I am a certified Personal Chef  

Attended Dirty Apron Vancouver BC

Attended Northwest Culinary Academy

Attended Knifewear (cutting and sharpening)

A Home Chef for  - 7 + years

Worked at Puccini, Monk's Grill, Il Caminetto

​

 

​Food Safety - I am FOOD SAFE LEVEL 1 Certified

 

• I follow the protocols of my Food Safe certification;  

• Use of commercial grade plastic food containers (lined with parchment only)

• Hot-holding foods 140 F for no more than 2 - 4 hours.

• Wash / soak produce in tsp baking soda or salt & water. No chemicals.

• Storing items in the fridge; meat on the bottom, (never above other foods)

• Cross contamination prevention. 

• Meat & poultry out of the fridge (max 2 hours) 

• Fridge Rule: first in first out.

• Proper disposal of waste and food items.

• Proper cleaning of cooking equipment, and counters.

• Use separate cutting boards for meat, fish & produce.

• Use of salt, soda, lemon, vinegar & alcohol for cleaning.

• Toss out food with overdue stamp dates

• Re-use leftovers accordingly. Minimize food waste.