Our kitchen staff working

Our Kitchen

All our meals are made to order and prepped, cooked and packaged in our kitchen. Using the best ingredients from farmers and purveyors, we produce the highest quality meals for our families.

Our kitchen- main content

Located in the heart of Chicago, our state-of-the-art kitchen was designed and built for Nurture Life. Our preparation flow always separates raw from cooked products, as well as meats from vegetables. When ingredients come in, they are prepped and cooked, then chilled, packaged and sealed within a temperature-controlled environment. After cooking, our food is cooled as quickly as possible to retain all the natural nutrients, flavors and colors that are present in the raw form. Our baby and kid meals stay cold until they arrive safely at your door. Food safety is our priority and our kitchen is designed to ensure that we meet the highest food safety and FDA standards. In addition, our chefs are ServSafe certified and adhere to HACCP-compliant culinary processes, which are the most stringent food safety and preparation processes.

Our Certifications & Processes

Chicago Department of Public Health

The Food Protection Division of the Chicago Department of Public Health maintains the safety of food bought, sold or prepared for public consumption by carrying out science-based inspections of all retail food establishments.

ServSafe

Food safety training program accredited by the American National Standards Institute Conference for Food Protection. Recognized by more federal, state and local jurisdictions than any other food safety certification.

HAACP

Management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

U.S. Food and Drug Administration

Responsible for protecting the public health by assuring the safety, efficacy and security of human and veterinary drugs, biological products, medical devices, our nation’s food supply, cosmetics, and products that emit radiation.

Our Culinary Management Team

Eric Bauer

Eric Bauer

VP of Culinary Operations

Eric is responsible for managing Nurture Life’s culinary operations including the creation and production of all menus and meals, packaging, shipping and logistics. Eric is a seasoned food and hospitality executive with more than 17 years of experience maintaining five star/five diamond statuses in luxury hotels throughout the world, including playing a key role in the transformation of Rancho Valencia in San Diego, California into its current award winning status and ten years spanning four hotels with Four Seasons Hotels worldwide. Eric started his culinary career at The Ritz-Carlton Chicago and attended the Culinary Arts program at Kendall College. Eric is a passionate chef and foodie always searching out interesting foods and products alike to continue to develop his and his team’s creations. Eric has a great love of all things food and beverage with a keen interest in healthy cuisine, organic and locally sourced products and wine.

Rob Barrett

Rob Barrett

Purchasing and Receiving Manager

Rob is responsible for the daily ordering and receiving of the highest quality products and ingredients for Nurture Life meals. Rob is a skilled culinary professional, recognized for his comprehensive knowledge of international cuisine and innovative approach to working in high volume restaurants. Rob spent the last eight years as executive sous chef at Morels French Steakhouse & Bistro on the famed Las Vegas Strip. Rob also worked as a sous chef for 3 years at Rosewood Restaurant in Rosemont, Illinois. Rob is a graduate of the Culinary Arts program at Kendall College. When Rob is not attending to his duties at Nurture Life, he can be seen at major sporting events around town, wake boarding or educating his 3 year old niece on the finer things in life. He also loves visiting industry colleagues and friends throughout the city.

Brian Ferguson

Brian Ferguson

Sous Chef

Brian oversees food production and manages the kitchen team at Nurture Life. Brian also leads the food safety program, controls the flow of food for the operation and assists in menu and recipe development. Brian has over 30 years of experience in the culinary industry working in restaurants, high volume foodservice operations and culinary instruction. Brian has also owned and operated his own catering company. Brian received his B.A. from the University of Oregon. Brian’s interests outside of Nurture Life include gardening, fine art painting, stained glass and reading.

Trevor Moore

Trevor Moore

Chef de Partie

Trevor is a hot production cook in the kitchen at Nurture Life. Trevor has 17 years of experience in the culinary industry working in various environments from small independent restaurants to hotels and has owned and operated his own catering company. Trevor most recently worked as a culinary instructor, spending years enjoying working with students as they learned the joys of cooking. Trevor holds a Culinary Arts degree from the Cooking and Hospitality Institute of Chicago and a B.A. in History from Northern Illinois University. When not in the kitchen Trevor enjoys spending time with his 12 year old daughter Lucia, traveling as much as possible and reading.