How does this all work?

All meal prep sessions are tailored to the client. I do my best to make sure that this service is something that provides you support & not chaos. All of this starts with an initial meeting where we discuss expectations, food preferences & needs, and scheduling. A few days prior to our session I send out an email with a link for meal options. Once it’s decided what will be prepped I will then create a google doc that is shared with you - this contains the shopping list. Whether it’s you doing the shopping or myself - the list will always be available. If I am shopping an invoice will be sent afterwards. Then it’s just all about showing up and doing prep! Once we are in a groove it becomes a very simple and intuitive process.

During our first meeting we will chat about food storage. With so many options out there, I will give you my recommendations and you can take it from there.Prep days are meant to go pretty much unnoticeable for you. But for myself it’s a lot of what you would expect…cooking, organizing, & clean up along the way. Some clients go about their days and leave to run errands or other tasks. Others work from home and we end up chatting here and there. I label everything once it’s packed up and then leave you with a clean kitchen and a full fridge :)

Do you bring anything with you?

When we book with each other I will go over what your kitchen provides in terms of appliances and tools. But I do bring my own set of knives and other gadgets that I like to use. At times I will bring my small instant pot for cooking grains, specialty items, etc. I do try to keep things compact!

What if we forget an ingredient or get the wrong thing?

This happens! And while it is a reason I prefer doing the shopping - I understand that not everyone wants to utilize that service. In the end I will just do my best to improvise. If it is a necessary item for the dish I will just go out and get it myself (and send an invoice).

What precautions do you use for sanitizing?

Great question! As someone with a service industry background and clinical practice experience it’s in my nature & training to continuously assess the cleanliness of my space. I am always implementing intensive sanitary practices during my prep sessions. Consistent hand washing, nitrile gloves, hand sanitizer, and my spray bottle of isopropyl alcohol are my go-to. I also always bring a container of non-bleach wipes to clean surfaces that are not contaminated, but need a cleaning. If you have specific sanitizing solutions that you prefer I am more than happy to use those as well. I also carry an up to date Oregon Food Handler’s card - a requirement by the state to prep food in others homes. This ensures I am aware of best food handling safety practices.

How do we know how to prep the prep?

Meal prepping should require minimal cooking on your end - which is the whole point. If it is not obvious (ex: salads, pastas, etc.) when it comes to assembling/serving, I will leave a note with directions. If there is a dish that contains multiple ingredients packed separately they will be labeled accordingly. Usually this looks like using a number system (ex: 1 of 4, 2 of 4..) giving you a breakdown of how many items are needed for the meal.

Can you do more than 1 day a week?

Yes! I offer the option to add in additional prep days for a fee.

Why a fee? Because adding in a second session can create a challenging block within my schedule. Charging a fee for an additional day helps pad that block from becoming a liability revenue wise - if that makes sense. BUT with adding in a day you are able to choose an extra item for prepping. For clients who would rather have their meals made within a closer time frame of consuming - adding a day is best.