Plate in Progress is a unique meal prep service that has been growing in the Hamptons community year-round. Chef Juliana White provides multiple services for those living in and around the Hamptons including meal preparation, special occasions, private and group cooking classes, and more, all with a one-of-a-kind in-home dining experience.
Juliana’s menu with Plate in Progress is always creative and delicious and curated to each individual’s needs. She has worked in award-winning restaurants and provides in-home chef services, embracing every task she takes on in the culinary industry.
Juliana was born and raised on the East End of Long Island, and she has always brought this part of herself into her work. She uses local and seasonal ingredients whenever possible, and she was inspired by the place she grew up, tasting some of the freshest produce and seafood that can be found on the East End.
Juliana spoke more about what the business is all about, how she got started, and the success she has found within the Hamptons community.
What is Plate in Progress all about?
JW: Plate in progress is about making at-home dining unique and customized. I love what the Hamptons has to offer. The winters can be quiet, slow, and beautiful, but it doesn’t mean that the entertaining and celebrating has to stop in September, and Plate in Progress can provide a different way to entertain.
What are some of your must-try menu items, and which ones are your favorites to prepare?
JW: My professional training was as a prep cook, pastry chef, line cook, and sous chef in many incredible NYC kitchens, most of which were in the Mediterranean palate. That training, paired with the bounty available on the East End, I think my seafood dishes stand out. I love to base my menus mainly on what’s available at the farm stands.
When did you decide to start a meal prep service? Did you notice that it was something lacking from the market out in this area?
JW: When living in NYC, I offered an at-home meal prep service, and every time I left and saw the refrigerator full of healthy, homemade meals, it even made me a little envious. Then over lockdown in 2020, I pivoted to a drop-off option and found this was a safe way to get people stuck at home, delicious food.
How important is the East End of Long Island to the success of Plate in Progress?
JW: The East End is essential to Plate in Progress. It’s my home; it’s my community. It’s also filled with great farms, producers, and fishermen that allow me to really spoil everyone at the table.
How do you go about curating meal plans for each individual’s specific needs or lifestyle?
JW: I start by having a conversation with the client. I want to know where you like to eat, what you order from those restaurants, where you shop, any allergies/preferences/cravings. Then I suggest six dishes that are customized to the size of your household and to how you will utilize the meals. Some clients eat the meal prep for every lunch and dinner, some just for breakfast and lunches, some want to stock their freezer and pull as needed. The point is to make it fit your lifestyle but with a lot less cleanup.
How does the weekly meal prep service work for those who might be interested?
JW: Email me at [email protected], and we can get started. I am available for meal prep, casual cocktail parties, and private dinners year-round!
To learn more about Juliana and Plate in Progress visit http://www.plateinprogress.com.
