Company Overview
Meet Chef Caden
I’m Caden Adams, the chef behind Mindful Meals. I’ve spent years cooking in professional restaurant kitchens and as a private chef, backed by a bachelor’s degree in Culinary Arts from the Culinary Institute of America.
Nutrition has fascinated me for as long as I’ve cooked. I love learning how food affects the way we feel, perform, and live, and I’m always working with new ingredients to see what they can do on the plate. Living in the Mediterranean showed me how much flavor comes from simple, fresh food and how a meal can bring people together, and I bring that same appreciation of every ingredient and hospitality you can feel into your home.
Why Mindful Meals
I started Mindful Meals to do something different. Too many meal services ask you to settle for convenience over quality. I wanted to build a service around food that’s worth every dollar: real ingredients, careful cooking, and meals designed around you. When you invest in your food, I want you to taste and feel the difference.
How it works
I come into your home to shop for your ingredients, cook your meals, and portion everything so it’s ready to serve and enjoy. Every menu is built around your household, including allergies, aversions, and health-focused goals. I’ve cooked for vegan clients who were also weightlifters, as well as clients with food allergies, and I hold ServSafe Food Protection Manager and Allergen certifications.
Plans are available for individuals, couples, families, and custom needs. Mindful Meals serves the Merrimack Valley, Greater Boston, and More.
Partnering with Traveling Trainer
Mindful Meals is proud to partner with Traveling Trainer, LLC, led by Dave Marchand. Good training and good nutrition go hand in hand, and this partnership brings chef-prepared meals to Traveling Trainer’s clients. If you’re a Traveling Trainer client, enter “Traveling Trainer” in the “Referred by” section of the application so we know you came through the team.
Common Questions
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Mindful Meals is restaurant-quality meal prep cooked in your own kitchen. I shop for your ingredients, cook your meals at home, and portion everything so it’s ready to serve and enjoy.
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About a week before each visit, we plan your menu together. On the day, I arrive with your ingredients and cook in your kitchen for about 3 to 6 hours, depending on your plan. Everything is portioned and labeled, and I do a full deep clean of your kitchen before I leave. You’ll also get a formal note with a description of each dish and how to reheat and prepare it for the best results.
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Yes. I’ve cooked for vegan clients and clients with food allergies, and I hold ServSafe Food Protection Manager and Allergen certifications. I’m also insured, and every menu is built around your household’s allergies, aversions, and health-focused goals.
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When you’re onboarded, I collect your preferences, including likes, dislikes, allergies, and goals. About a week before each visit, I reach out with menu options based on those preferences, and we schedule the items you’ll receive.
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The Merrimack Valley and Greater Boston, including towns as far out as Burlington, Lexington, Methuen, Lawrence, and Boston. A travel fee of $1.25 per mile applies after the first 10 miles round trip.
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Each plan has a set service fee: Basic is $310 per week, Family is $395 per week, and Personalized is $525 per visit. The fee covers my experience and the work of planning your menu, shopping, cooking in your kitchen for about 3 to 6 hours, portioning, and a full deep clean, along with the costs of running a business. Ingredients are billed separately at cost, plus a 20% sourcing fee, and a travel fee of $1.25 per mile applies after the first 10 miles round trip.
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Mediterranean is where I have the most experience, but my training at the Culinary Institute of America and years in professional kitchens taught me to cook well beyond it. I’ve cooked Asian, Indian, Middle Eastern, Latin American, and Caribbean cuisine, including Mexican, South American, and Jamaican cuisine. Whatever the style, the focus stays on quality and whole ingredients.
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Yes.
Rescheduling and cancelling a visit: Please give at least 72 hours’ notice. Late cancellations may incur a charge, including for groceries already purchased.
Weather or emergencies: If I need to reschedule because of weather, illness, or an emergency on my end, there’s no charge, and we’ll find a new time.
Pausing your service: Please request a pause at least two weeks ahead so we can plan the schedule. Each client may pause up to four times every six months. When you’re ready to resume, let me know so we can plan your menu.
Ending your service: Please give 7 days’ written notice. Your plan ends after your last scheduled visit.