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Terms and Conditions

WEEKLY MEAL PREP SERVICES

Scheduling & Kitchen Readiness 

  • Meal prep is typically performed 1 assigned day per week.

  • Client must provide access to the kitchen upon chef’s arrival.

  • Kitchen should be free of distractions, people or pets.

  • Please have two empty fridge shelves to store your ready-to-heat weekly meal- prep. 

  • Dishwasher(s) must be empty on chef's arrival

PRIVATE DINNER EXPERIENCES

Booking & Deposit

  • A 50% non-refundable deposit is required to secure your date.

  • Remaining balance is due 48 hours before the event.

Menu Design

  • Menus are custom-designed and finalized at least 7 days prior to the event.

  • Any changes after finalization may result in price adjustments.

Service Duration

  • Standard service includes up to 6 hours on-site (prep, cooking, service, cleanup).

  • Additional time is billed $85/hour, depending on staffing requirements.

Kitchen Requirements

  • A clean, functional kitchen is required for on-site cooking.

  • Client must disclose known appliance issues (stove, oven, fridge space).

Guests & Headcounts

  • Final guest count is due 72 hours before event.

  • Increases may not be accommodated.

  • Price/guest will still be charged if prep has begun.

Cancellations & Rescheduling

  • Deposits are non-refundable.

  • Events may be rescheduled once within 60 days, based on availability.

WEEKLY MEAL PREP SERVICES

Scheduling & Kitchen Readiness  

  • Meal prep is typically performed 1 assigned day per week.

  • Client must provide access to the home and kitchen should be free of distractions, people or pets.

  • Please have two empty fridge shelves to store your ready-to-heat weekly meal- prep. 

  • Dishwasher(s) must be empty on chef's arrival

Menu Planning

  • Menus are designed based on dietary preferences and nutrition goals.

  • Requests and changes must be submitted by Thursday of the week prior to the cooking date.

Groceries

  • Groceries are ordered online by chef using client’s grocery store account. These groceries are then delivered to the client’s home one day prior to the cooking date at a time frame mutually agreed upon by the client and the chef one day prior to the cooking date. 

Containers & Packaging

  • Chef recommends glass airtight containers ie. Snapware brand (24oz, 32oz, 640z)

Reheating & Storage

  • Containers are labeled with dish name and date.
    Nutrition fact labels are available under an extra charge of $85/ 3 nights of dinner.

Payment

  • Weekly or biweekly service fees are due on first day of the month. 

  • Late payments or expired invoices over 48 hours accrue a $20 fee/day.

Pausing or Canceling Service

  • Notify at least 14 days in advance to skip a week or cancel service without charge. 

  • Same-week cancellations result in a 50% service fee. 

  • 7-day cancellations result in a 25% service fee.

Rollover Cooking Days (Limited)

  • Cooking days canceled with at least 7 days’ notice may be rescheduled once within the same calendar month, subject to calendar availability. Unused sessions cannot be carried into the following month and are non-refundable.

CATERING/ CORPORATE EVENTS (10–50 Guests)

Deposit & Final Payment

  • A 50% deposit secures your date.

  • Final payment is due 7 days prior to the event.

Staffing

  • Events may require servers, bartenders, or rental support.

  • Staffing fees are billed separately or bundled depending on the event.

Rentals & Decor

  • Equipment rentals for an additional fee.

Travel & Venue Requirements

  • Fees may apply for locations outside standard service areas.

  • Adequate workspace/kitchen access is required unless off-site prep is arranged.

Guest Counts

  • Final headcount is due 14 days before the event.

  • Reductions after this date are not refundable.

Cancellations

  • Deposits are non-refundable due to preparation and planning time.

  • Events canceled within 7 days of service are charged 100% of the service fee.

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