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.
Our Production Facility
All our meals are made to order and prepped, cooked and packaged in our production facility. Using the best ingredients from farmers and purveyors, we produce the highest quality meals for our families.
Located in the heart of Chicago, our state-of-the-art production facility was designed and built for Nurture Life. Our preparation flow always separates raw from cooked products, as well as meats, poultry and fish 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 production facility is designed to ensure that we meet the highest food safety and FDA standards. In addition, our chefs adhere to HACCP-compliant culinary processes, which are the most stringent food safety and preparation processes.
Our Certifications & Processes
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.
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.
Our Culinary Management Team
Brian oversees food production at Nurture Life. Brian also 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 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.
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.
Greg is the Research and Development Chef at Nurture Life. He is responsible for creating wholesome and kid-friendly dishes that reflect the ingredients of the seasons as well as developing and perfecting our existing offerings. Greg has over 16 years of experience working in restaurants and food manufacturing companies spanning from award-winning, fine dining establishments to clean label food manufacturers. Greg also has experience in product development, ranging from frozen, all-natural entrees to fresh seafood. He received a bachelor’s degree in culinary nutrition with a focus in food science from Johnson & Wales University. He has a passion for making bold, exciting flavors approachable for children while expanding their palates. He also believes in finding the balance between great tasting food and proper nutrition. When he’s not perfecting his paella or preparing his minestrone, Greg is the office trivia whiz.