1. What sets Mad on Food apart from other cooking services like Blue Apron, Plated or Hello Fresh?
Unlike Blue Apron or other meal delivery services, which provide you with pre-portioned ingredients and recipes to prepare meals yourself, I take care of all the cooking so that come dinner time you can just reheat and enjoy. My services are ideally suited to individuals or families who either don't enjoy cooking or who just don't have the time to cook/entertain themselves.
2. How involved do I have to be in the menu planning process?
You can be as involved in the menu planning process as you'd like. If you have particular dishes or types of cuisines you'd like to see featured, I am happy to incorporate them into your menus week to week. If you'd rather I just take the reins, that works too.
3. Where do you get your recipes from?
I pull recipes from sources ranging from cookbooks, to food blogs, friends, and my own imagination. I often use other people's recipes as a framework for a particular dish and then adjust according to your preferences.
3. Where do you prepare the food?
I currently prepare all food in your own home. The reasoning behind this is two-fold. The first is that I can utilize your preexisting pantry items/ingredients for a given menu in order to cut down on your grocery bill. The second is that I can simply store your items following cooking rather than delivering at a later date.
4. Do you accommodate to allergies and dietary restrictions?
Yes! I have experience cooking for dietary restrictions and allergies ranging from dairy-free, gluten-free, paleo, keto, kosher, vegetarian, vegan and many more.
5. Do you prepare vegetarian and vegan dishes?
As somebody that extensively cooks vegetarian and vegan food at home, I love incorporating these types of dishes into your menus.
6. What if I don't like how something ends up tasting from my selected menu?
My ultimate goal with Mad on Food is to create delicious dishes that the whole family will enjoy. Sometimes, though, a dish just doesn't hit the right note. In that case, I am happy to either deduct the cost of the dish from your invoice or offer a free entree to be included on your next menu.
7. What's your cancellation policy?
I understand that everybody's schedules are unpredictable and that a set cooking time might not always work week to week. At the moment, I don't have a "set in stone" cancellation policy. However, I do always appreciate at least 24 hours notice for weekly meal prep services and preferably 2-3 days for dinner parties. This policy is really designed to help save you money by avoiding pre-purchasing groceries.
8. What kind of payments do you accept?
Right now, I accept traditional checks and electronic payments via Quickbooks, Venmo, or check.
9. Are you a trained chef/baker?
While I didn't attend culinary school, I have worked in a number of professional kitchens and received an extensive food education from the Zingerman's Community of Businesses in Ann Arbor, MI and the Florence University of the Arts in Florence, Italy. I also continuously aim to teach myself new skills and techniques through my work as a culinary instructor and weekly at-home cooking/baking projects.
10. Where did the name Mad on Food come from?
After toiling with names for what felt like years on end, I finally had to bring in reinforcements for some brainstorming assistance. My Dad, the king of Crossword puzzles and wordplay in general, came up with "Mad on Food" and the rest is history!
11. Who took the photographs and did the graphic design for your website?
I had the great privilege of working with photographers Cat Carty Buswell and Jonathan Zuluaga and graphic designer Alexandria Kennedy. Without their incredible talent and creativity, this space would have looked and felt pretty darn blah.
If you have a question that you don't see covered here, please submit this form, and I'll be sure to respond as quickly as possible.