Dreaming of fine dining (at home)?

I am not a Michelin Star Chef by any means, but you will enjoy 

restaurant grade meals, prepped and cooked just for you. 

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Exquisite meals begin with quality ingredients:

Shopping for the best ingredients takes time, time you may not have. I have been sussing out fine grade produce and foods for 20+ years.

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Much of my produce is purchased from Delta farms. I also frequent Fujiya and Izumiya (Japanese specialty markets) twice a week. Wild seafood is ordered either through fish mongers and markets.

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Medical / Health issues:  Allergies and medical issues must be made very clear to me prior to shopping.  When we work on the menu together your medical issues must be noted.

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About me: 

I am a certified Personal Chef  

I am FOOD SAFE LEVEL 1 Certified

Dirty Apron Vancouver BC

Northwest Culinary Academy

Knifewear (cutting and sharpening)

Private chef - 6 + years

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All meals on this website have been prepared and created by Bella, "the Dine Snob." Images / photography of all food and restaurants have been taken by Bella Blanchard. Bella's images of of restaurants and food have over 30 million views on Google Reviews. If you require foodie photography services for flyers, print ads or social media - give me a jingle. 

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Food Safety 

• I follow the protocols of my Food Safe certification;  

• Vacuum sealing freezer items.

• Use of commercial grade plastic food containers

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

• Wash and store produce.

• Storing items in the fridge properly - such as meat on the bottom, (never above other food items.)

• Cross contamination prevention. 

• Meat & poultry permitted 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.

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 Label Reader

Call me O.C.D, but I am tenacious when it comes to reading food labels and researching commercially packaged food ingredients.

 

 Weight Loss

At my heaviest I weighed 140 lbs. I have been able to bring my weight down to a steady 126 lbs by adhering to specific rules. Once in a while I break these rules. Unfortunately the pounds can return ridiculously quick if I don't watch what I consume. We can work on this together as per your determination and comfort level.

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 Weight Loss Game Plan

1) Reduce sugar intake & HFCS (corn syrup). Ingredients ending with "ose" are a no-no; glucose, fructose, sucrose, lactose, dextrose, maltose and galactose- are all types of sugar.  

2) Eat smaller portions - eat heavier earlier in the day.

3) Try not to eat past 5pm or 6pm at the latest.

5) Eat for nutrition not just to curb hunger.

6) Avoid white bread, pasta, and white rice.

7) Avoid deserts and sweets; including things such as catsup, HP sauce, sweetened store bought sauces & condiments.

8) Ease up on butter, dairy, cheese and cereal.

9) Drink more PH alkaline water.

10) Energy drinks such as Gatorade, and store-bought/ processed juice have as much sugar as a can of soda pop. Avoid all of them.

12) Eat more oats, buckwheat, whole-wheat, oranges, blueberries, strawberries, sweet potatoes, nuts, lentils, legumes, beans, chick-peas, olives, cabbage, salad, slaws, vegetables, and soup.

13) Never consume wine or sweet drinks as you eat. Never drink alkaline water or alkaline anything before consuming protein. Your body creates acid to digest protein- water will reduce the acid.

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Diabetes

The rules for diabetics, and what they should eat fall in line with pretty much everything I mentioned above. We can discuss what your needs are, what works for you, and design a meal plan around your requirements and taste buds.