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Your Table Gourmet Runs on Rubbermaid

THIS GUEST POST WAS WRITTEN BY Andrea at Your Table Gourmet

I admit it. I am a food storage snob. Had you told me a year ago I would have this attitude, I wouldn't have even believed you. Before you judge me too harshly, though, please consider that I put food storage containers through a lot, and I have tried just about every type of container out there. I own and operate a small personal chef business called Your Table Gourmet in Spokane, Washington, and after over a thousand meals made, packed up, and delivered, I can confidently say that my business runs on Rubbermaid.

Rubbermaid Premier & TakeAlong Containers

Being a personal chef is like being half a caterer and half a family cook. My customers order anywhere from two days to two month's worth of food at a time, and I do all the shopping, the prep, the cooking, and the clean up. All my customers see is a stack of ready-to-eat, custom-made meals filling their fridge and freezer. After growing up in my mother's catering business in Southeastern Idaho, I started Your Table Gourmet in January of 2009, almost by accident. One of my best friends is both vegetarian and gluten-intolerant, and her daughter is lactose intolerant. Add on to that that she doesn't often have the time to cook, and that I had just been laid off from my full-time job, and it just made sense for me to lend a hand. The business has grown from there, and the majority of my clients do have some kind of food sensitivity, preference, or allergy – although some are just busy families that want one less thing on their to-do list.

TakeAlongs Divided Rectangle

I started my business and run it with a dedication to environmental responsibility – which means rather than the disposable take-out Styrofoam and flimsy plastic most delivered food comes in that gets thrown away, I need containers that can be put through their paces and re-used week after week. The only containers I've found that can put up with this kind of use for more than a few weeks are Rubbermaid – so that is what fills my storeroom (and my customer's fridges!) I work out of a small, shared commercial kitchen, and I have to admit I really like the fact I can stack all my containers and their lids together – it really helps save time and space when I've only got a few hours to put together dozens of meals.

Cranberry Stuffing from Your Table Gourmet

I have always loved cooking, and I have always adored a challenge. Cooking custom gourmet meals for my customers has proven quite the adventure.

Sure, I may be a food storage snob, but because my customers depend on the highest quality, I depend on Rubbermaid.


THIS GUEST POST WAS WRITTEN BY Andrea at Your Table Gourmet: You can follow her on Twitter at

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3 Responses to Your Table Gourmet Runs on Rubbermaid

  1. It’s the best time to make some plans for the future and it is time to be happy. I have read this post and if I could I desire to suggest you some interesting things or suggestions. Maybe you can write next articles referring to this article. I desire to read more things about it!

  2. Andrea Parrish November 19, 2009 at 2:08 pm #

    Believe it or not, it’s not really a hassle at all. I do charge a small deposit on the containers, and usually I just pick them up when I am delivering the customer’s next order. If they don’t plan on ordering again within the next month or so, I pick them up on my next round of deliveries that go by their house, or they can drop them off at the downtown shop where I share the kitchen space. In the last year, there’s only been about a dozen containers I haven’t gotten back.

  3. Meredith November 19, 2009 at 1:09 pm #

    Totally agreed, I love to use these containers, rather than plastic bags, etc. I’ve taken to using these for my kids school lunches. I’ve already saved a lot of money on bags.
    But, question Andrea: how do you get the containers BACK from your clients? Is that a huge hassle?

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