I thought I was going to save the world. I learned languages, traveled, worked in non-profits, worked at a foundation and made a difference. I got my master’s in international affairs. I lived abroad twice. And then I wasn’t so happy. What to do? Do what you love? But then you get tired of it and don’t love it anymore, right? I loved cooking. Could I, at almost age 40, start over and enter in the culinary world? Julia Child was 40 when she got her start. Well then, so could I.

I had been cooking probably since the age of eight when my mom let me make a meal. I found a recipe, she bought the ingredients, and I cooked it. Lamb stew. I don’t really remember how it was, but it was exciting for me to know that I was preparing something for the whole family. I would watch Julia Child, Martin Yan, and Jeff Smith during my summer vacations. This was in the 70s and 80s before the Food Network existed and you had to watch cooking shows on public television.

I was 14 years old when my sister and I became vegetarians. We cooked for ourselves, experimenting with recipes together. My mom would take us to the local health food store (there was only one near us on Staten Island in 1985), where we would buy ingredients. When in college, we’d create gourmet meals using only a microwave, toaster oven and hot plate!

My professional cooking began…

Continue reading “About Chef Kim” →

Initial Consultation
20-minute phone consultation followed by a 90 minute consultion hour in person to discuss your needs and wants from Burnt Toast Kitchen NYC. Free.

Meal Preparation
Based on the initial consultation, I will cook the agreed upon combination of breakfasts, lunches, dinners and/or snacks. Depending on the quantity of meals desired, more than one visit may be necessary.

Meal Delivery
If the client prefers, meals will be delivered to your home ready to be heated or frozen.

Included in all services
Menu planning (up to two revisions), grocery shopping (actual or virtual), ingredient list if you are shopping, meal preparation, packaging and labeling of meals, and clean up.             

Extra Charges
Groceries, travel by taxi with groceries, cleaning fee if no dishwasher in house, containers.

Cost of services depend on what is being done, but start at $400/week plus groceries

One-on-One and small group Cooking Instruction
Knife skills, how to set up your kitchen for success, basic or advanced cooking skills, breadmaking, how to make a good meal based on what you have in your pantry/refrigerator at the moment and more.

Cost of one-on-one/small group classes in your kitchen, $150 for one/ $250 for two/ $400 for three-four

ONE-ON-ONE AND SMALL GROUP ZOOM CLASSES Cost of one-on-one classes, $50 and $25 per person for small group classes.

Online Halloween Treats Class

A fun activity for all ages!

Saturday, October 31, 2020 12-2pm

$25

We’re making popcorn balls two ways! Caramel Nut and Halloween Candy versions.

(Vegan Friendly!)

To participate:

Send an email to burnttoastkitchennyc@gmail.com and I will send you an ingredient/equipment list and link to Zoom class.

Payment options:

Zelle: abeja7@hotmail.com

Venmo: @burnttoastkitchennyc

or Credit Card through Square: (click below)

https://checkout.square.site/buy/DCUIVUAKP3MNRPHZ6M7J7K3Y

burnt Toast Kitchen NYC is on the woodspoonApp!

What does this mean? It means you can get dinner made by me, a trained plant-based chef and delivered straight to your home! (in Brooklyn only at this point)

How to do this? Download the App from www.eatwoodspoon.com

Find my page (Kimberly Hafner)

Choose your order (you can schedule an order in advance OR order for right then)

Pay

Wait for it to come to your door!!

This week’s menu: August 7-8, 2020 5-10pm

Dad’s jazzed up tomato salad with peaches, red onion, red vinegar, olive oil and dried oregano. (Farmer’s market tomatoes,peaches and red onions)

Crispy spicy tofu bibimbap with pickled cauliflower, sauteed greens crispy basmati rice and avocado. ( Farmer’s market cauliflower, string beans and spinach)

Corn with Jamaican Influenced curry powder, coconut rice with pinto beans ( Farmer’s market corn)

Dark chocolate cake with cherries and a dark chocolate ganache glaze