In a little house in a little town in New Zealand, lived a couple of Americans.  With a view of the ocean and the birds singing outside, the only problem was the stove; at least 30 years old, three feet tall, and made for a boat.  It gave a shock when one of the two electric burners was turned on, had an oven the size of a bread box without proper settings, and one burner only worked on a temperature so high that it burned everything.  The solution?  In summer,  salads were made with ingredients freshly picked from the garden out back, and in winter everything was cooked in one pot using the one functioning burner (while sharing it with several other people).  The result?  Homemade vegetarian soups, stews, and curries galore, and the idea for One Pot Kitchen.

My passion for cooking began at college in a co-op house where the residents cooked for each other on a rotating basis.  I knew something was brewing when I spent more time preparing for my cooking day than studying.  Using my experience as a chef both here and abroad, training from the New England Culinary Institute, and knowledge as a certified Nutrition Educator through Bauman College, my goal is to make meals that are satisfying and healthful. 

It's important to know the people who eat my food and have them understand the care that goes into it.  As a personal chef, I look forward to cultivating relationships with my clients and making someone’s life a little easier and more delicious.  

Gay Heit
Chef/Owner of One Pot Kitchen