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$14–$31per servingIncludes estimated groceries. Your price depends on how many meals you'd like and how many people Julia is feeding.
I have loved cooking for over 6 years now and I can't wait to spend my future exploring more cuisines. I have always loved food and travel since my childhood. I watched Masterchef junior as a child and even went to a Masterchef summer camp. The camp was a week long with classes on the basics of cooking and competitions judged by professional chefs. The students were able to cook with a winner from the tv show as well. After the camp I was about to start school at South Shore Vocational High School. I of course joined the Culinary Arts program. This school runs a restaurant called The Brass Lantern, this gives the students a chance to learn early on in their studies what it takes to run a restaurant. This was an amazing opportunity for me, I learned communication along with my cooking and baking skills. We rotated through stations throughout each year so we got practice in every aspect of a commercial kitchen. After graduating high school I went to Boston University for Culinary Arts. The Culinary Arts and Pastry Program were both so in depth and I learned so much from all the chefs there. I cooked things I have never tried before and did things I wasn't sure I was capable of but I am a better chef because of it. Now since I am done with school I try new recipes and cuisines on my own. I love Italian and Mediterranean food. Another thing I love to experiment with is health food. I have been eating mostly whole and nutritious food for a long time now so I like to find new ways to make new and exciting meals that also help my body and mind. It has been an incredible journey so far and I would like to take my next step through this platform. I am happy to make my recipes gluten-free friendly as well.
Mix and match these when you build your session, or request something totally custom.
Julia can also accept requests outside these hours — these are just their typical windows.
Seared top sirloin prepared with rosemary.
Brussel sprouts roasted and simply seasoned.
Seared salmon with a bright orange‑honey glaze.
Fluffy brown rice seasoned with salt.
Butternut squash, red peppers, carrots, and tomatoes blended into a cozy, herb‑forward soup with coconut milk.
Cauliflower roasted and seasoned simply with salt and pepper.
Breaded chicken with a garlicky tomato‑basil sauce and mozzarella, served over roasted spaghetti squash.
A curated spread of meats, cheeses, seasonal fruit, and dips.
