My name is Erin Tarectecan, but most folks just call me ET. I've been cooking professionally for over a decade now and am a firm believer in the truth that food is medicine. What you eat can have a tremendous impact on how you feel — and heal. 

I've spent thirteen years in the food service industry, working on the line, honing my cooking skills. But the irony of working in restaurants? You never actually get to eat! And when you do, it's usually not a full, quality meal. My own awakening about the importance of high-quality, nutritious food came about when I found myself exhausted, hungry, and burnt out at the end of every shift, realizing if I put a fraction of the energy into myself as I did into my guests, I'd be feeling and living a whole lot better. 

I took a step back from working in professional kitchens. I started to focus on cooking highly nutritious, balanced meals for myself and my family. I took extensive nutrition courses and partnered up with consultants in the healthcare field, and found myself catering customized meal plans and writing menus for people on specific diets and athletes training for competitions. I view meal and menu planning as a giant puzzle. Great, delicious food can also be nutrient-packed and nutritious.

I obtained my Precision Nutrition Certification and never looked back. Now, I make food with the highest quality ingredients, as local and seasonal as possible, with your best health in mind.

My credentials: 13+ years in professional kitchens, a Le Cordon Bleu Culinary Arts degree, NEHA and ServSafe Manager Certified, and a L1 Precision Nutrition Certificate

I've got three major pillars when it comes to cooking: 

1. Eat whole foods. I mean fruits, vegetables, herbs, and cuts of meat that you can identify and break down into parts. Oftentimes the nutrients in foods need to be consumed whole — it often means supplements don’t do as much good as they could consumed alone.

    

2. Keep it as local as possible. I focus on clients based in Hoboken and Jersey City (or otherwise very nearby), and place a large emphasis on sourcing as much as I can — fruits, vegetables, proteins — from local sources. That means New Jersey, Pennsylvania, and New York. You can find a list of farms I source from

    

   here.

    

3. Garbage in, garbage out. The worse we eat, the worse we feel. Our bodies break down the foods we eat into fuel for our bodies to heal, function, and grow. That means bad fuel makes us feel… terrible! If you’re not paying for it up front, it often comes back to us in the form of medical costs.

I take my years of professional cooking experience and tailor it to you! A new menu drops every few weeks, based on what local produce is in season. Choose what appeals to you, add it to your cart, and it will be delivered to your door every Sunday. You can expect seasonal, nutrient-dense, restaurant-quality meals made with local ingredients. 

I chat one-on-one with each client before signing up for services, so I can get to know your story, preferences, and dietary restrictions. I can happily accommodate gluten-free/celiac diets, allergies, and restrictions, as well as those looking to achieve personal goals such as weight loss and athletic performance. 

Please note: I am a cook, not a registered dietician. I can work in conjunction with your coaches, doctors, or dieticians to help tailor a meal plan that works for you! I cannot, however, treat or diagnose anything. Although I believe food is medicine, I am a chef, not a doctor.