Tom Herndon Email and Phone Number

Hipp Kitchen creates exceptional dining experiences for people with food allergies and sensitivities. Our aim is to provide the Allergenista with the opportunity to enjoy eating again and participate 100%, without having to worry about having a reaction. It's YOUR turn to be center stage, not your allergies. Most all of what I prepare, for private clients as well as in my cooking events, is free of gluten, dairy, peanuts, soy, shellfish, and low in sugar and salt.• Consulted on and designed family meal plans, shopping and preparing multiple meals for private families on a weekly, bi-weekly and monthly basis• Catered private events (10 – 100 people), including all planning, preparation and service• Organized and led culinary vacations to Europe• Organized and led cooking classes and culinary events in San Francisco• Management and oversight of private Supper Club (22-25 people) on a bi-monthly basis

• Chapter President for three one-year terms• Managed leadership teams of 20-25 people• Grew chapter from 42 members to 57; chapter realized $4.6 Million in referred business• Designed, developed, revamped and improved multiple management systems• Chapter remains in the top 1% for performance in the Bay Area (80+ chapters)• Project management for Givers Gain initiative (organized three major chapter-sponsored volunteer efforts to give back to the community)

I prepare a week's worth of healthy, organic, delicious foods for people in their homes, on a weekly or bi-monthly basis. I also cater small parties. And I specialize in cooking for people with food allergies and sensitivities.

Resident chef at San Francisco headquarters.• Menu planning, shopping, preparing and serving multi-course meals, M-F• Designing and executing custom meals for “allergenistas” (people with food allergies)• Staying within / maximizing weekly budget• Managing meal and snack programs for teams of six to twenty-five people

Spirit and Spice was my Culinary Adventure company. I've taken groups (mostly foodies) to Tuscany for ten days and barging through the South of France, then Paris. For my last adventure (April 2010) I took nine personal chefs (and some spouses) to France for a week of barging the Canal du Midi and five days in Paris, which included a cooking class at Le Cordon Bleu.