Question 1

How can we help you?

Accepted Answer

Donations, especially monetary, are the only reason I am able to keep doing this work while I am working towards becoming a 501(c)3 organization, the process takes time.

So if you're looking to help, donating would be the biggest way!
Thank you!

Question 2

I don't have PayPal, Do you accept other payments?

Accepted Answer

Yes! 
I also have Cashapp! 
I will eventually get around to adding a button for that too! 
CashApp: $Foreverpirate

Beyond that, cash on site, Amazon wishlist purchases and GoFundMe donations are best!

Question 3

What services do you provide?

Accepted Answer

Currently, I proved free hot meals to the people of WNC impacted by Hurricane Helene (2024).
All of the food I provide is Celiac certified, dairy free, vegan friendly, and nutritionally dense.
The idea behind what I am doing is to provide a sense of normalcy, diversity, and safety by providing restaurant quality meals, for free, that everyone can eat without worry. It's hard enough for people grappling with their loss to function in day to day life, why should they also have to worry about food? That's my job.

Question 4

When do you plan on stopping?

Accepted Answer

Short answer: I don't.

Long answer?
I'm in the process of becoming a 501(c)3 organization so that I can be here for the long run, and have consistent financial support while doing so, so I wouldn't have to rely on the donations from the very people I'm aiding.

It's going to be a long time before WNC heals completely and even then, poverty is prevalent, disability aid is impossible, over worked and underpaid people aren't going to stop existing, and neither is hardship.

My long term goal is to be able to provide accessable, delicious, restaurant quality cuisine; sure, the menu will rotate, but it will always be nutrient dense and flavorful. But most importantly, it will be within everyones' budget: Free!

Question 5

Why don't you cook 'American food'?

Accepted Answer

Well,
I grew up not being able to eat things like chicken tenders and pizza, so instead I developed a love for a more diverse flavor profile. It probably also helps that other countries tend to use fewer of my allergens in their cuisine 😂

While I can (and do) cook more classic American food, it's a distinct preference of mine to explore the flavors, textures, and components of other nationalities, and then try to honor those cuisines by bringing them to life in my kitchen so I can help others explore too!

Question 6

What are you allergic too?

Accepted Answer

I have Celiac Disease, I was diagnosed at age 3, so no Gluten, additionally I cannot have Casein (dairy protein).

I also cannot consume pineapple due to a hive-like reaction in my mouth that results in peeling like a sunburn.

And I cannot touch Mangoes at all or I break out in a rash and swell up, sometimes it so severe that If I touch something someone else touched after they touched Mangoes my hands start to itch and burn, it's really unpleasant.

Question 7

What happens if you have left overs?

Accepted Answer

I won't make the same meal two days in a row,
So when I have left overs I package them up in individual portion sizes, label and date them and freeze them off.

And at the end of the week I bring an assortment of frozen meals to my guests so they have meals for the days I'm not there.

Nothing ever goes to waste if I can help it!

Chef Cayte

✨ Allergy-friendly WNC Chef - Making a delicious difference 1 meal at a time!✨

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