Meal plan

Sample Menu


Created with own prepared well rounded stock the base foundation in creating any type soup, you require a base that has vegetables, bones & fresh herbs

Seasonal Vegetable- sides 

On side dishes, I look at the season what's available  at their freshest peak and balance with main dishes

Creamy potato roasted garlic soup

Preparations with local farmed potatoes -  produce  quality naturally creamed soup - with hint of 100% maple syrup - finished with oven baked crispy baguette - to balance  soup


Main options

With meal planning, within any given food consultation, ideal to understand the types of ingredient's most preferred  for each person. At this point we look at providing a variety of dishes to meet dietary restrictions, vegetarian-vegan, gluten intolerance than I custom design to match for most effective healthful growth and required dishes to fit your individual needs.







Dinner Party  Services

Sample Menu: 


Heirloom tomato bruschetta 

On crispy baguette with basil pesto   and aged drizzled reduced balsamic & shaved podano cheese

First Course:

Hand Selected Green Salad

With variety of  chef chosen greens of - spring mix - arugula - purple kale followed by - crisp scallions - cherry tomatoes - seasonal berries - rosemary infused goat cheese - sea salt - fresh cracked pepper - with choices of chef Jacob's own prepared vinaigrette's  made on site - from red wine vinaigrette - aged balsamic to champagne types

Second Course:

Stuffed Pork Tenderloin

Stuffed with roasted yellow and red peppers - wild mushrooms - fresh garden sage -  asiago cheese - citrus poached pear - balanced with seasonal roasted root vegetables on thai vermacilli & champagne sauce 

Third Course:

Berry Tart

With variety of seasonal berries baked within shell - balanced in it's own juices from baked  for delicious warm dessert with own prepared ice cream - shaved rich chocolate to finish








Cooking Classes 


In home cooking classes provided by  Chef: Jacob of Jacob's Personal Chef Services,  prepared in the comfort of  client's home, showcasing their kitchen. Providing fresh natural food cooking preparation, cooking and serving techniques. Class size between (2 - 10) student's, while myself personal chef : Jacob Lucas encourages food knowledge, simple  preparation and cooking practices. 

Each class: You will learn between (3-6) variety of dishes,  appetizer, entree & dessert, prepared of natural farm raised ingredient's, simple dishes you can make for healthier lifestyle on busy time schedules.