More Pleaze is a network of conscious chefs. We began as the country’s first yoga retreat catering service, and have evolved into an ever-growing network of conscious natural food chefs who offer an array of services, such as private dinners, meal prep, workshops, and recipe development. Does this sound untraditional compared to the usual hectic lives of chefs as portrayed on television? Well that’s because we are different!
The mission of the business is a three-fold:
Provide community and support the careers of chefs whose work revolves around healing with food, respecting the earth, and wanting to offer more to the profession than the classic restaurant paradigm.
Provide access to beautiful healing food to retreat leaders, families, individuals, or anyone looking for a healthy food; with a variety of chefs offering a variety of services for a variety of budgets.
Inspire health, wellness, and community by bringing awareness to conscious food of all types; without attaching judgment, ego, or dogma to anyone on a different path.
what is a yoga chef?
Yoga literally means “to yoke” – meaning to combine mind, body, spirit, and practice. Just as we combine these qualities on the mat, so can we in the kitchen. A conscious chef is someone whose work revolves around healing with food, respecting the earth, and wanting to offer more to the profession than the classic hectic restaurant paradigm. As conscious eating become more prolific, there is a growing need for grounded conscious chefs to cook for retreats, individuals, and groups. We are here to support this movement!
I never planned on being a chef. I knew that my strengths were organization, healing, and creation. I went to a traditional culinary school, but I never had a desire to be stuck in a high stress, windowless kitchen for minimum wage and claw my way up.
To me, food was about stories, sharing, and healing. I was more comfortable in the front-of-house in restaurants, where I could interact personally with people around food, even though I wasn’t preparing it. I would save up money waitressing and then spend months on end backpacking, exploring open-air food markets, and volunteering on organic farms, where I learned more about cooking and the energy of food than I ever did in culinary school
It wasn’t until I began teaching cooking classes that I found a way to combine hospitality and cooking. From there I began cooking for retreats and had a crazy dream that I might be able to make a living creating healing foods and supporting transformational gatherings through food.
I moved from San Francisco to Maui, dedicated to following this crazy dream, and shifted all my energy into learning about healing through food and building a business.
I did it.
But, to be perfectly honest, those first few years were not fun! There is little to no information about the nuances of private work or retreat catering, and I had to teach myself everything. When I finally began to have a full schedule and reliable clients, it was such a relief. Business skyrocketed, and I began to receive requests from clients that I was unable to handle myself (I was too busy!) and I began to receive requests from chefs across the globe attracted to the same healing chef work I was doing, but unsure of how to attract clients and manage the business side of the work.
A little light went on above my head, and I realized that I had the opportunity to support the wellness industry as well as other chefs by connecting them to each other.
Since then I am committed to growing More Pleaze sustainable and consciously, listening to the needs of both chefs and clients, and doing everything I can to serve both so they can thrive.
So here I am today, still a part of this ever-evolving story. I am currently focussing on growing my presence in the Hawaiian Islands and the Western United States, but with conscious cuisine and retreat catering growing, I see my business expanding and expanding.
To be able to live my manifestation while empowering others to do the same is truly a dream come true.
I don’t want an empire of identical chefs.
My chefs, as I am, are all unique individuals and each specializes in their chosen expressions of healthy cuisine, from casual to high end, including farm-to-table, raw vegan, ayurvedic, paleo, pescatarian, traditional, and multicultural vegetarian fusion. Their common thread is a desire to infuse wellness, community, and intention into their delicious food. I pride myself on knowing each of my chefs personally and pairing them with the clients whom they best align with.
Food is medicine, and More Pleaze chefs aren’t just chefs; they are healers, artists, and health advocates.”