Pink Salt Cuisine's One Year Anniversary

2018 was such a remarkable, whirlwind year for us at Pink Salt Cuisine. We built this company from a foundation of respect and years of friendship, and are so grateful for where we are today.

The Pink Salt Cuisine Team

For those of you who haven’t heard our story, here’s a quick timeline:

  • 2011: Chef Hope and Joyce begin working together at a local catering company.

  • 2014: Chef Hope and Joyce cater an event for Melissa.

  • 2014-2017: Chef Hope, Melissa, and Joyce all embark on new career adventures, but continue to hire each other for various events.

  • Mid-October 2017: Chef Hope expresses her desire to only cook plant-based meals during a meeting with Melissa at the Four Seasons, Beverly Hills. The idea to create a plant-based catering company is sparked.

  • Halloween 2017: Joyce is invited to the plant-based party.

  • Early November 2017: The three of us get together to talk about this idea. That day, Pink Salt Cuisine was officially born and the journey to become a company began.

  • November 2017-January 2018: We worked tirelessly to get everything together. From developing our business plan and creating a marketing plan to building our brand, we poured our hearts into every single facet of this company.

  • February 4, 2018: Pink Salt Cuisine officially launched. We told as many people as we could and hit the ground running.

Since February 2018, we’ve met so many wonderful people who have truly embraced plant-based cuisine and Chef Hope’s delicious creations. Within a month of our launch, we were added to the Four Seasons, Beverly Hills preferred catering list (where this beautiful idea was conceived) and have since been added to other venue lists throughout southern California. We also hosted our first industry tasting last Spring, where we introduced over 50 local event planners to our version of vegan, plant-based meals.

We worked with some fantastic clients to cater and produce sustainable events - it’s been an amazing ride, and it’s not over yet! Here are some of our favorites:

In our efforts to be as zero waste as possible, we have worked with Zero Waste Co. and Epic Renewal to divert compostable waste from our landfills. By mindfully selecting compostable disposable serving ware and drinkware when renting china, flatware and glassware are not options, we have been able to reduce our waste considerably. At our last event, we diverted over 25 pounds of waste and were left with less than one pound of trash.

Less than one pound of trash from an 85-person event!

Less than one pound of trash from an 85-person event!

We’ve also connected Food Finders, a local food recovery organization, with one of our corporate clients to donate unserved meals to our neighbors in need on a daily basis.

Although these actions are small, they add up very quickly. We are excited for what 2019 has in store and we look forward to working with all of you soon.

With love and gratitude,

Hope, Melissa and Joyce - The Pink Salt Cuisine Team

P.S. Made with love. Powered by plants.