"Farm-to-Table" Starts on Our Farm
You CANNOT get any closer to the source than our food!
Starting with the organic produce and organic pastured chicken and eggs we raise on our micro farm, we source only the best organic ingredients from surrounding local farms. "Farm-to-table" isn't just a phrase for us - it's a way of life!
We believe healthy food should taste good. Like Grandma used to make.
All of our food is free of chemicals, GMOs, additives, preservatives, antibiotics, steroids, hormones, refined sugar, and toxic cooking oils.
We specialize in accommodating ALL food allergies, dietary restrictions, and lifestyles.
Chef Laura's has written over 600 nutrient dense, anti-inflammatory, vegan, gluten free, dairy free, sugar free, and soy free recipes during her tenure as Executive Chef for The Heimerdinger Foundation. Her personal experience reversing rheumatoid arthritis, chronic migraines, and eczema with an anti-inflammatory diet has given her the tools, confidence, and experience to make any dish fit your dietary needs. Just let us know and we'll make it happen!
We care about the environment and are dedicated to lowering our carbon footprint however we can.
Below are a list of sustainable business practices we use daily:
Grow organic food without the use of chemical pesticides, fertilizers, fungicides, etc.
Compost kitchen scraps
Reuse fruit peels and cores to make vinegar and kombucha
Limit our consumption of single-use plastics
Pack to-go meals in compostable containers
Print on recycled paper
Clean with dish towels instead of paper towels
Use with bio-degradable cleaning products
Rent reasonably priced dinnerware and glassware for on-site events
About Our Chef
Laura Rodriguez is the the executive chef and owner of Crème Catering. When she's not catering, she is teaching Nashvillians how to cook at Whole Foods, the Nashville Farmers' Market, Nashville Community Education, The Kitchen Nashville, and Gilda's Club.
Laura learned to cook when she lived in Italy and studied Asian cuisine when she lived in South Korea. She has traveled to dozens of countries exploring their native cuisines and mastered replicating her favorites at home. She started as a dish washer in a cooking school and went on to work in restaurants in Chicago before her entrepreneurial spirit drove her to start Crème.
Laura is a member of the Nashville Chapter of Les Dames d'Escoffier. She has had recipes published online and has appeared on Channel 4 News. She has done live cooking demonstrations for The American Heart Association, The Nashville Farmers' Market, and VegFest.