FAQs
- How did you get started doing this type of work?
So I hail from meat-centric, butter-drowned, flour-covered U.S. restaurant kitchens but identified a need for healthful foods in Pittsburgh and made it my business in 2013. Lean Chef en Route aims to make healthy eating and sustainable living accessible. Growing up in a less-industrialized Southeast Asian country, I rode my bicycle everyday to grab legumes, grains, spices and wild-caught fish in my neighborhood market. I helped my parents grow herb and vegetables; picked guavas and mangoes ripen on the trees; and raised free-range chickens and ducks. I never attended a culinary school. Cooking comes to me naturally.
- What advice would you give a customer looking to hire a provider in your area of work?
Please see my website, my recipes that got published and press mentions first to know me better.
- What questions should customers think through before talking to professionals about their project?
I would like you to expect more from me than a conventional caterer. I'm not a cook who makes typical meat-potato dishes from 1975 and calls herself a chef. Please do not contact me to have hamburger, fries, pasta with meatballs, steak and chicken breast, etc.