Frequently Asked Questions

How can your food be healthy and taste good?
Surprisingly enough, it is not hard to make healthy substitions in recipes without damaging the taste. Brown rice, when seasoned well, is just as tasty as white rice. Margerine is not the only ingredient that gives a soft creamy effect. One disclaimer, however: I do not count calories when cooking, my main focus is to avoid very unhealthy foods and include a well balanced mix of healthy foods. I do not declare that my food is 100% healthy either. When a certain ingredient (like chocolate) cannot be substitued, I use it!

Are your prices effected by healthy substitutions?
To a certain degree, yes. Most of my substitutions do not cost more, but certain things I am very careful about do. For example, I only use pasteurized eggs. I also use fresh fruits and vegetables only. I think you will find, however, that my prices are not inflated.

Where do you prepare the food?
When I opened my catering business, I turned my home kitchen into an industrial kitchen. I work from home. My kitchen has been inspected by the FDA.

How do you store / package / transport the food?
Most of the food is prepared close to the event and transferred to closed pans. Dishes that can be easily prepared ahead of time are kept in the freezer (like breads and meats). On the day of the event, the pans are placed on warming trays or in the fridge / freezer I had installed in the back of my delivery van. From there the food is transferred to buffet warmers at the event itself.