Organic Meals To Go, The Journey
My inspiration to start Organic Meals To Go began in 2004. My father was diagnosed with cancer and my mother had back surgery and a pacemaker insertion, all within 3 years. I began caring for my parents full time and developed a genuine love for nutrition and food to aid them in a better quality of life. I spent my whole life in the kitchen with my mom and grandmother as a child, and in and out of kitchens throughout the United States, but my culinary inspiration wasn't genuinely sparked until their needs arose. I then attended Le Cordon Bleu Culinary Institute in San Francisco, California where I earned my French Culinary Degree and Certified Executive Chef Accreditation in 2006. I have prepared nutrition menus for professional athletes from weight management/loss to people that have health issues from Diabetes to High Blood Pressure. I GENUINELY enjoy sharing the health benefits of organic foods as they are a holistic approach to a better lifestyle. I pride myself in my trade and I actually enjoy the dishes I create.
I prepare every dish with care to ensure our customers enjoy the best dining experience possible. Casual everyday style food made from fresh organic ingredients from local farms, and local butchers and fish mongers makes our menu reminiscent of mom's home cooking. If you are looking for high quality and personal service you have come to the right place. At Organic Meals To Go we will give you the attention and personal service you will come to expect and enjoy. Put our expertise to work for you!!
Ask about catering for banquets and events.
|Eric Robert Valmore Johnson|
|Executive Chef, CEC|
|Organic Meals To Go|