I don’t know about you but I travel to eat. Tasting foods from around the world, or even from different parts of the US, connects me to the people and the place I’m visiting. Exploring new flavors and textures is exciting to me and so when I come home from any kind of travel, I like try and recreate what I’ve eaten. Sometimes going on a foodcation also means cooking foods from places that I’d like to visit someday. I know there must be more people like me out there who enjoy eating flavors from around the world, or even flavors from our own backyard. So that is what I present to you. I’ll never say all of my recipes are authentic, but what is authentic is the quality and care that goes into everything I do.
I’m Viv and I’m here to cook for you. My professional background in cooking includes everything from baking breads and pastries from scratch, cooking at notable restaurants in NYC, Boston, and Atlanta, and running my own pop up sandwich shop, as well as a pop ups here in Atlanta. Accolades include cooking at the James Beard House in NYC, winning Best Baked Good in Atlanta Pastry Live, and Best Pie at a local farmers market pie contest (Buttermilk Pie with Peaches and Blackberries).
Services Include:
- Prepared Meals– You’re busy but want to eat food that’s homemade. We can work together to come up with pre-made meals that will be easy to put on the dinner table, pack lunches for work, or for the kids. I can work with dietary constraints and/or taste preferences. I currently offer one Whole 30 Compliant and one vegan option every week.
- Grazing Boards– If you’re in need of a board (whether that be a charcuterie, cheese, crudités, or dessert) drop me a line. Grazing boards seem to be all the rage these days for casual or formal gatherings alike. I can build boards as small as one that’ll serve 2-4 people (great for a planned picnic) to grazing tables that can feed 50+.
- Catering– Let me help you come up with a menu for your event, whether it be a weekend brunch buffet or a coursed dinner. I’m versatile in cooking from different backgrounds and can write a menu to fit your needs and event.
- In home Private Chefery– I am taking on clients to cook for on a weekly, monthly, or occasional basis. Who is this good for? If you find yourself thinking you wished you could get more home cooked meals on the dinner table but can’t seem to find the time or energy to do so, this could work for you.
Sample Dishes…
Shoot me a message if you’d like to know more, or have any questions!