About this Service

Hello community,

I’m Cal, a chef trained at Le Cordon Bleu with Midwestern/Southern roots and years of experience in kitchens from Portland OR ramen houses to Lower Eastside NYC. I know intimately the life of the independent creative. The long hours at the desk, in the studio, or working alone. There’s value in that solitude, but there’s also the need for care, rhythm, and connection.

Recess After Hours was created for that balance. It’s a tiered membership that combines all or your choosing of the following:

Weekly Nourishment → Ten chef-prepared meals stocked in your fridge (2 per day × 5 days, groceries not included)

Monthly Intimacy → A private dinner for you and one guest, plated and served in your home.

Community Belonging → A seat at the Recess After Hours Supper Club, designed to foster community, honor humanity, and to celebrate the beauty of the humanities.

The cuisine is plant-forward, sourced locally, with occasional meat and dairy offerings.

Membership is limited to 10 slots this season. Members receive one complimentary week of service (groceries not included), locked-in lifetime pricing, and a custom gift.

Registration closes at the end of September.
Our first Supper Club preview gathering will be in early October.
Meal prep service begins upon signing.

📍 Brooklyn-based, serving greater NYC.
💌 To inquire about pricing, tier details, and further information, please email with your name and how this club resonates with you!

About this Lister

I’m a trained chef but more of a cook with years of experience across the industry. I have had a career that has sprawled from Prep Cook to Sous Chef in kitchens across the country.

Living and creating in New York, I understand the balance between independence and connection. Recess After Hours was born from that space. This is a way to nourish solitude while still building moments of intimacy and community.

My cooking is rooted in craft, story, design, and home. Think of me as your best friend keeping you well fed. :-)

Background and Expertise

I’m a cook with a mix of Midwestern/Southern roots and classical training from Le Cordon Bleu. Over the years I’ve worked across a wide range of kitchens. I've worked under James Beard nominated chefs and have held positions from Prep Cook to Garde Manger to Sous Chef.

Beyond kitchens, I’ve always seen food as a way of offering care. Recess After Hours grew out of my own experience as an independent creative. I was balancing long hours of solitude with the need for rhythm and connection. This membership is my way of bringing together skill, story, and community into something that nourishes beyond the plate.