​Quality meals begin with quality ingredients:

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I have been shopping for fine grade produce and foods for 20+ years

I have a list of farms, markets and specialty shops I go to. I can walk into pretty much any supermarket & go straight to what I need.

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Label Reader

Call me O.C.D, but I am tenacious when it comes to reading food labels; as well as researching farms, produce, dairy, meats, seafood, and commercially packaged food ingredients.

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Medical / Health issues:  Allergies and medical issues must be made discussed & made very clear. 

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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)

Home chef - 6 + years

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Food Safety 

 

• I follow the protocols of my Food Safe certification;  

• Vacuum sealing freezer items.

• 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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