Employing the methodical skills he gained as a mechanical engineer at BMW and the culinary skills he developed at Le Cordon Bleu College of Culinary Arts, chef Jermaine Allen whittles the steps required for families to share a meal at home down to just two: heat and eat. After consulting with his clients about their preferences, he and his staff take care of all the meal preparation, including hunting down wild lettuce. They plan the menu, go to the store to procure its ingredients, and then take them to the clients' kitchen, where they assemble the home-cooked meals. Once prepared, the meals are packed away and labeled with heating instructions, and the chefs leave the kitchen just the way they found it. Chef Allen also prepares one-time meals for customers in their homes, whether it's a sit-down dinner for two or a lunch buffet for 16, and leads in-home cooking classes for up to 12 aspiring chefs.