To nurture your body and soul by providing balanced and fresh sustenance based on your dietary guidelines and created with love and consciousness in a manner that is cohesive and harmonious with your family and lifestyle as well as in harmony with the health and balance of the planet and all who inhabit it.

We are believers in the saying, “As ye sow, so shall ye reap”. In all our dealings we move forward with discernment and integrity and strive constantly to be friendly and courteous, as well as fair and compassionate. We take the utmost care for each individual we work for or with and believe that we are contributing to a more healthy and harmonious world by doing so. We always put forth our best effort. We see a huge difference between “good mistakes” (best effort, bad result) and “bad mistakes” (sloppiness or lack of effort). Making a commitment is easy to live up to when one loves their work as much as we do.

I was a twenty-three year old late blooming hippie in 1974. Here I was a suburban girl from Cincinnati now camping out in the Catskill Mountains, trying to live in harmony with slugs, mosquitoes and inquisitive porcupines. While my newly wed husband dug and built our outhouse, I canned my first batch of wild blueberry jam on a Coleman stove. I built a breadboard from 2 x 4’s and tongue and groove flooring. My first loaf of bread was then made on that board, in those woods, on that trusty Coleman stove. I spent seven years homesteading in the Catskills; building a house, raising our children, gardening, hauling wood and water and spending as many as eight hours a day cooking. Thus began my formal culinary education.

Twenty-two years later in August 1996 with 30,000 kitchen hours logged, I found myself in the Triangle enjoying all of its beauty and abundance. There was gas and electricity, running water, and a veritable garden of farmer’s markets, supermarkets and natural food groceries. I discovered a hardworking-too-busy-to-cook population needing to be nurtured and nourished with wholesome home cooked meals. I noticed many professionals were tired of eating out and wanted more control over their diet. They were hungering to have their meals in the comfort of their own homes. The concept for the Food Fairy was born from this:
Others’ desires to have delicious as well as nutritious meals at home, and my passion for food along with the creative possibilities inherent in cooking for others. I am comfortable in the kitchen, whether it is indoors or out, and enjoy the challenge of satisfying a myriad of tastes and diet regimes.

The Food Fairy regularly serves over twenty daily fare clients in The Triangle area and has created almost 8,200 original daily fare and party menus. We are versatile enough to meet the needs of traditional low fat diners as well as vegans, vegetarians and traditional gourmets! Party food, low calorie, low sodium, diabetic & kosher foods; Zone, Atkins, Sugar Busters, South Beach and other diet as well as fussy children’s menus are no problem for The Triangle’s magical marvel.

Some happy recepients of Food Fairy food, services and gift certificate auction items include:  

Water Partners International
March of Dimes
Ronald McDonald House of Chapel Hill *New pictures*
Project Graduation of Chapel Hill
Piedmont Wildlife Center
Longview School Musical Greenhouse
Lerner Jewish Community Day School
Durham Crisis Response Center
Women’s Center of Chapel Hill
Cornucopia House
American Heart Association, Durham-Orange Division
Crape Myrtle Festival
Duke Children’s Hospital
Family Violence & Rape Crisis Services of Chatham County
United Cerebral Palsy of NC, Inc
Prevent Child Abuse, NC
Family Violence Prevention Center of Orange County

Our Chefs are also available for speaking or teaching engagements such as the bi-monthly classes taught at Ronald McDonald House of Chapel Hill.