Private Chef - Elevated Plant Based Cuisine

COVID-19 protocols this chef will implement are:
Icon indicating the class is social distancing friendly Social Distancing Friendly

Relax while Chef Shahida takes plant-based cuisine to a flavor-forward level.

During this private chef experience, Chef Shahida will prepare an elevated four-course vegan menu using bold flavors and 100% plant-based ingredients. Some of the dishes you can look forward to enjoying include a lentil soup with sweet onions, braised cauliflower steak, honey-sage carrot purée, blistered chickpeas and an oatmeal chocolate chip cookie ice cream sandwich.

  • Minimum Guests 2
  • Maximum Guests 8
  • Meal Courses 4
  • Event Duration 2.5 hours
  • Chef Arrival Time 1 hour & 30 minutes prior to the selected serving time

What's included

The ingredients
The service
The cooking
The washing up

Cozymeal guest reviews for this experience

Brittny J.

Brittny

31 Aug 2021

Amazing Chef! Very nice and makes amazing food!!! I truly enjoyed her presence!

Cozymeal guest reviews for other experiences with Chef Shahida

Jessica A.

Jessica

29 Jun 2022

Chef Shahida was incredibly knowledgeable, patient, and thorough in her sushi lesson for us, giving basic information about how to make rolls, a seasoning blend, and even sushi etiquette. She brought all equipment with her to our hotel (which did have a kitchenette) making things so much easier for us! We would love to take more classes from her and highly recommend her!

Bria H.

Bria

09 May 2022

My sister & her girlfriend had an incredible experience with Chef Shahida! She was professional and made their experience so fun!

starting at

$ 119 Per person

All inclusive: 4-course meal, ingredients, cooking, service & clean up.


Looking for another date or time or need to book for a larger group? Message us


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Meet your chef

Chef Shahida
Chef Shahida Verified chef

Chef Shahida boasts a background in fine dining cuisine, having been classically trained in the art of French cooking. The Le Cordon Bleu summa cud laude graduate is a fan of the farm-to-table slow food movement. Though she focuses on Asian fusion, Italian, sushi, new American and Tex-Mex are some of her other absolute favorite cuisines to create.

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