IMAGINE…
…you have a big birthday coming up, you don’t want to make a fuss. Just have friends over and relax.
A private chef comes over with high-quality ingredients and cooking supplies, and turns your kitchen into an environment for cooking and connection.
Five of your besties arrive, you turn on some good tune, open a bottle (or two) of red. Your chef guides you and your guests on a culinary adventure and teaches you how to make an incredible, nourishing meal
Now imagine a personal chef coming into your home, bringing nourishing ingredients, teaching a customized cooking class. You sit back, relax, and focus on what is important, enjoying time with your nearest and dearest. You enjoy the process of creating the meal as much as the delicious final product, and you linger around the table why your chef cleans your kitchen and packages up leftovers.
WHO WE ARE
Our mission at Florabelle is to bring friends, families, and communities together through customized cooking classes and conscious culinary events. We savor the simple things in life: connecting with the food on our table and the people around it.
Florabelle dinners are uniquely crafted to be a hands-on learning experience and an opportunity to unwind and be present. Our menus are created with attention to freshness, quality and, of course, yum-factor. The end result is a memory that lasts a lifetime.
OUR CLASSES OFFER
FUN & UNIQUE WAY TO GATHER
INTERACTIVE & DELICIOUS RECIPES
PRIVATE CULINARY EXPERIENCE
HIGH-QUALITY, SUSTAINABLE
GOODNESS
At Florabelle, we know the power of plants and their wonderful ability to add flavor and life-giving nutrients to any dish. We honor the cultural significance of herbs and strive to educate our guests on how they can easily enhance their cooking at home using their garden and spice racks.
TRANSPARENCY FROM
BEGINNING TO END
We are passionate about knowing where our food comes from. Our ingredients are sourced seasonally and from vendors that use regenerative farming methods whenever possible.
Lastly, you won’t catch up wasting food during our dinners. We strive to creatively use ingredients “root-to-stem” so there is little excess. And whatever scraps remain, will go straight in our little compost bucket and be used to make nutrient-dense soil.
