A note from Chef Peter: The Chef as Artist

Recently I've gone back to identifying as an artist.  Yes, I have an art minor from UC Berkeley/Cal, but for over a decade I've been working in restaurants and teaching. In that time, I've used my background in art to think about food.

Now that Nicole and I are running our own small business, I want our Home and Catering Meals to express more than just the casual food replacement system in a busy world where not everybody can cook. 

While there are limitations to what our Meals can express, I've been building our menus with overarching themes in mind. I want our dishes to communicate in the way a piece of art might.

A tower of cream puffs for a Holiday gathering

Recently I listened to a radio interview with the musician Jelly Roll. The conversation drifted to art. He maintained that art should make you feel uncomfortable and spark conversation.

You'd think discomfort would be a negative, especially where food is concerned. But maybe it's uncomfortable to realize that cheap, convenient food might not be so great for our planet or our health. 

And sitting in that discomfort may spark conversation about how we can make good food more accessible, or even the superior taste of food made with produce fresh from the market.

We look forward to serving you!
- Chef Peter