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If you hire this pro, you’re covered by a money-back guarantee. Learn more
About
Hi, I’m Dasjiah — a personal chef rooted in slow food and diaspora foodways, with a seasonal, vegetable-forward style.
My cooking blends diverse global traditions with lived experience, reimagining familiar ingredients in ways that feel both nourishing and delightfully unexpected. I focus on eating with the seasons, honoring where food comes from, and helping you build a more intuitive, connected relationship with what’s on your plate.
I created BLEN — Balance, Life, Eat, Nourish — as a reflection of that philosophy: food that brings harmony, intention, and care to every table. Whether you’re planning an intimate dinner or looking for ongoing support in your home kitchen, I’d love to cook with you.
Overview
Serves Charlotte, NC
Background checked
1 employee
2 years in business
Business hours
This pro hasn't listed their business hours.
Payment methods
This pro accepts payments via Apple Pay, Cash, Check, Venmo, and Zelle.
Customers rated this pro highly for work quality, value, and responsiveness.
5.0
3 reviews
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Joshua W.
Mar 27, 2024
Chef/Owner Dasjiah is an outstanding example on how to properly run and operate a business. She extremely punctual and goal oriented when making the menu and ideas for her clients. Clean and organized and overall has a very uplifting atmosphere when working close with people. Would highly recommend for people to work for her and get her services
Shavon S.
Mar 27, 2024
Amazing! Very knowledgeable and creative. Looking forward to creating more nutrition plans. This process has been enjoyable and yummy! I feel great!
Nichole S.
Mar 27, 2024
Working with BLEN has been a great experience. Dasjiah has taken the time to listen to my concerns, ask clarifying follow up questions and provide me with a product that is unique to ME. I’m really thankful for Dasjiah for her expertise and support!
Credentials
Background Check
Dasjiah Owens
FAQs
What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on a few factors including: my experience, local market, complexity of menus, cost of ingredients, and level of service I provide.
What is your typical process for working with a new customer?
I will follow up with the initial inquiry. Followed by a consultation. I will go over menu planning with the customer, gauge what they are looking for ask about dietary restrictions, allergies, etc. Working with my clients budget and schedule is important as I want my clients to get heard and understood.
What education and/or training do you have that relates to your work?
Bachelor Degree in Culinary Nutrition ( Johnson & Wales University)
Certification in Holistic Nutrition (AFPA)
