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Personal Chef Catering - "Serving the Best Box Lunches in Town"
 
 
Look no further...You've found your Personal Chef!
 
Our main focus is the customer.We will do all the work by creating gourmet healthy meals to your dinner table by using the freshest ingredients. We know all to often our busy lifestyles force us to eat fast food.Chef Aaron is sure to change those unhealthy habits by preparing stress-free meals for any time-challenged family.Meals can be prepared to suite all of the dietary needs of the client.
 
Although the chef has a passion for food,Aaron's firm commitment is to cater his chef services to those who have very special needs such as the elderly and people with various disabilities.
 
 
As a part of our catering, we are partnering with REAP (Richmond Entrepreneur's Assistance Program). This is a non-profit organization that supports people with disabilities and provides job placement.
 
 We will donate a portion of the proceeds to REAP. We will be known as a "Catering Company that Cares".
 
 
 
 
 
 “Recipe of the Month"
 
 Whole Wheat Penne Pasta,Kale & Tofu
 
 1/2-3/4 lb. whole wheat pasta
2 tbsp. canola, safflower, or olive oil
1 lb. firm or extra firm tofu (not silken), drained well,tempeh or seitan protein
2 garlic gloves,minced
2 tbsp shredded carrots
1 bunch kale, center stalks removed and leaves torn into bite-size pieces
Freshly Grated Parmesan cheese or Pecorino
½ cup of low-sodium chicken broth
Salt and pepper to taste
 
Bring a large pot of water to boil; cook pasta according to package directions.
Meanwhile, heat the oil in a large pan (preferably cast iron) over medium-high heat, and crumble the tofu into the pan. Larger, bite-size chunks work well. Stir the tofu often, scraping the bottom to get any browned bits.
 
Sauté the tofu until excess liquid has evaporated and the tofu is lightly browned and set aside. 
 
Saute garlic and carrots in a tbsp of oil.Sprinkle with salt and pepper and spices, and add the kale. Stir often while the leaves cook down. When the kale is tender, stir in the pasta, chicken broth and grate the cheese ,taste for seasonings, and heat through.
 
Serve with Grated Parmesan cheese.
 
Makes 2 to 3 servings.