A visit from the chef.
Here's what a typical meal-prep visit looks like — from the grocery list to the clean counters. Most visits take 3–5 hours.
- Before
Your menu & grocery list arrive
A few days ahead, we send the week's menu and a grocery list. You shop — or let us do it.
- Arrival
We unpack and set up
We check the groceries against the menu, set out your pots and pans, and start the slow-cooking dishes first.
- Cooking
The kitchen fills with berbere
Onions cook down, wots simmer, greens get their garlic and ginger. Several dishes cook at once.
- Packing
Portioned, lidded, labeled
Every dish goes into foil pans sized for your household, each labeled with the dish, date and reheating instructions.
- Storing
Into your fridge and freezer
Meals for the next few days go in the fridge; the rest are frozen so they keep.
- Leaving
A clean kitchen
Counters wiped, dishes washed, stovetop cleaned. You come home to dinner — not a mess.
A fridge full of dinners
- 4–8
- meals per visit, depending on your plan
- 3
- pan sizes to fit couples, families or a crowd
- 1
- labeled pan per meal — dish, date & reheating
- 0
- dishes left in your sink
Holidays, parties & celebrations
The same cooking, scaled up. Add a holiday cook to any meal-prep week, or plan a catered event for 20 to 200 guests.