About
Hi 👋 I’m Chef Lean Lena owner of Dinner In My Kitchen Every Nite Llc a plant-based meal plan/catering service keeping your tastebuds & most importantly your wellness in mind serving up some of my favorite Caribbean & Latin American cuisine made healthy, clean & delicious I have been cooking my entire life taking a healthy twist over 14 yrs ago followed by another twist going vegan over 7 years ago
You are what you eat so let us keep your nutrition & tastebuds on fleek (on Point) for my mature clientele 😉
Sincerely Chef 👩🍳Lean 💪Lena
Hope To Feed You Soon 💚
Being able to create a personalized experience for true vegans, as well as non-vegans an experience, you & your taste words will never forget ☺️
Specialties
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eleesha E.
Frequently asked questions
What is your typical process for working with a new customer?
We enjoy meeting our customers face to face if possible & LISTENING to them. What do they need done? How much is needed? What deadlines exist? We hope to convey to them that we are a trustworthy company and have their best interests in mind at all times
What education and/or training do you have that relates to your work?
We have essentially been in the food/welness business of adult life. I watched basis Caribbean, Latin& American cooking eating at home you watch & you learn I taught myself how to create clean meals similar to the food I was raised on with a higher nutrition value the results speak for themselves I felt great the weight just came off so never looked back. We pride ourselves on adapting to the changes in the business and offering the best products to my customers. That's why I decided to go vegan may 2017 with the intention to stay lean. One certification that we are proud of is being certified in sports nutrition & working towards holistic nutrition
When you need great-tasting healthy but familiar foods we are the company to call.
Do you have a standard pricing system for your services? If so, please share the details here.
no two jobs are exactly the same so we strive to get as much detail as possible from every potential job. We prefer to look at the need of the individual client or details of the event to make sure what exactly is needed to achieve the best end results for our customers. This allows us to give the best possible price to our customers and never have to add extra costs at the end.
Meal plan prices are set based on your goals & the catering price list can be done by the pound or a set price for the small or larger tray depending on what's best for the event
What types of customers have you worked with?
I would hope that we can work with all types of customers. Offering a plant-based menu allows me to offer to everyone because who doesn't eat plants, right! Businesses, churches, schools, private parties no event is to big or to small I'm ready to feed the world
Describe a recent event you are fond of.
Recently I've had the pleasure of doing a few pop up shops in Brooklyn & I always offer samples because I confident in my plant based menu & I love to see the customers reaction to the food it's always price less especially with the non vegans
What advice would you give a customer looking to hire a pro in your area of expertise?
We would tell them to look to establish relationship with whoever it is you will give your business to. The should be responsive to your phone calls and emails. Because frustrating starts with lack of communication although this is a business we have to remember a business isn't a business with the customers/client so we would like you to feel like our only customer