Most people avoid salad, fruit, & vegetables because its such a hassle to prepare & 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.

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I am a certified Personal Chef

Attended Dirty Apron Vancouver BC

Attended Northwest Culinary Academy

Attended Knifewear (cutting and sharpening)

A Home Chef for - 6 + 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;
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 out of the fridge (max 2 hours)
Fridge Rule: first in first out.
Proper disposal of waste and food items.
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