Cayli Rae's Kitchen

A couple new chicken dishes I’ve been developing for private clients lately.
Quality ingredients, thoughtful technique, and meals designed to reheat beautifully throughout the week.

My clients get restaurant-quality food in their own kitchen, without the planning, shopping, or cleanup.

Currently accepting a small number of new weekly clients.

Wild Yeast Sourdough with a Butterfly Pea Flower Salted Crust 💙
Made with students

This is the heart of my private chef work — food as relationship, patience as practice, nourishment that goes beyond the plate. Whether I’m cooking in private homes or baking alongside students, the intention stays the same: thoughtful ingredients, time, care, and presence.

Verdi EcoSchool is a project-based private school rooted in sustainability and learning by doing. The community that has been built around this school has changed my life and impacted me in so many beautiful ways. I am incredibly grateful to be a part of such an amazing school. They’re currently running an urgent fundraiser to keep operations going, the gofundme link is in my bio. If this kind of education and community-centered work matters to you, support is deeply appreciated.

I made some Vegan Nachos for my family in the mountains of Hayesville, North Carolina this summer! They were enjoyed by everyone! Vegan and non vegan alike!
💫⛰️💫⛰️💫⛰️💫⛰️💫⛰️💫⛰️💫⛰️💫⛰️

Some of our toppings included:

✨️Organic Black Beans
✨️Diced Tomatoes
✨️Cilantro
✨️Jalapneos
✨️
(My FAV hot sauce! Have you tried the Tequila Lime?! 🤯