Food safety
A great dinner starts with a safe kitchen
Food safety isn't a disclaimer we bury in the footer. It's how bookings work here.
Chefs must be certified
Chefs must hold a current ANSI-accredited food handler certificate (e.g. ServSafe) valid where they cook, plus their state card where required, before their first booking.
Every booking discloses allergies
Hosts must list all guest allergies and dietary restrictions and confirm the disclosure before a booking is sent. Chefs plan every menu around it.
Every event follows local rules
Chefs follow your state's food handler, health department and cottage food rules, and event chefs hold manager certification where required.
Our kitchen standards
Hands washed and gloves used for ready-to-eat foods; no chef cooks while ill.
Separate boards, utensils and prep areas for major allergens — peanuts, tree nuts, shellfish, fish, milk, eggs, wheat, soy and sesame.
Hot foods held at 135°F or above, cold foods at 41°F or below, with a probe thermometer on every job.
Printed menus label major allergens; chefs will decline any dish they cannot make safely for your guests.
Perishable dishes are prepared in your kitchen or a licensed commercial kitchen — never an unlicensed home kitchen.
Your kitchen is cleaned and sanitized before the chef leaves.
Host responsibilities
Disclose every known allergy and dietary restriction, keep your kitchen accessible and in working order, and tell your chef about pets or shared-space rules. Check your state's page for health department and cottage food rules — local ordinances can be stricter than state law, so confirm with your city or county health department when in doubt.