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Food Should Be Delicious

My food philosophy is simple: fresh, whole foods taste better and are better for you than the processed, packaged, preservative-laden stuff that’s marketed to us everywhere.  Whole foods are minimally processed and as close to their natural state as possible – fresh, local fruits and vegetables; whole grains and nuts; naturally raised meats, fish poultry and dairy products…these are the foods I love to eat and to cook with. I know you’ll love eating this way too – especially when you don’t have to do the cooking.

About TMM

I started TaylorMade Meals LLC in 2004 with a headful of recipes and a desire to build a business that made me happy. Living and working in NYC, surrounded by amazing farmer’s markets, gourmet stores and unlimited access to every ingredient imaginable, my love of cooking (and, let’s face it, eating) blossomed. For years cooking was a way to shed the stresses of the day and immerse myself in the simple joys of taste and texture. In time I decided to make it my livelihood, and I’ve never looked back.  Here in Sudbury, about 25 miles outside of Boston, I’m extremely fortunate to be surrounded by gorgeous farms, excellent markets, and a bounty of local delicacies.

Local Food, Local Friends

I’m thrilled to include these local farms among my sources:

  • Chestnut Farms -  happy, healthy pasture-raised meat, poultry and eggs from this stellar Hardwick farm (with local availability at the Natick Farmer’s Market and through monthly CSA pickups)
  • Verrill Farm – a tremendous variety of fresh, sustainably-grown produce, and local products including cheeses, eggs, baked goods, honey and maple syrup – this legendary farm in Concord is a local treasure. I dream all year of their 30+ varieties of heirloom tomatoes.
  • Hanson’s Farm – new to us this year; a wide variety of gorgeous pesticide-free veggies and fruit from this 5th generation family farm in Framingham –  we can’t wait to pick our own peas and strawberries!

Odds and Ends

A few other bits about me. I am:

  • A graduate with top honors from the Cambridge School of Culinary Arts
  • A member of the Personal Chefs Cooperative, the national network of culinary entrepreneurs
  • Active in many food-related organizations, from the Community Food Security Coalition to Slow Food Boston
  • Fully licensed and insured
  • ServSafe™ certified in safe food-handling procedures
  • Happy mom to a beautiful ChefBaby, who thankfully has a tremendous appetite and an adventurous palate (for a toddler, at least!)