Home Cuisine Takes the Hassle Out of Cooking

Imagine coming home after a long day at work, too tired to cook dinner. Or perhaps you’re a senior wanting to maintain your independence but worry about cooking meals every night. Maybe you’re trying to lose weight and wish you had a personal chef to help with nutritious meal preparation. If the thought of meal planning, shopping, and cooking feels overwhelming, Home Cuisine is here to help.

Based in St. Matthews, Home Cuisine is celebrating its 20th anniversary this year. The company was founded to offer clients the convenience of a personal chef. With already calculated calorie counts, customers simply heat and eat their meals.

The Origin of Home Cuisine

The concept of Home Cuisine was born out of necessity. Founder Sandy Pike had a breakthrough idea in 2004 when her sister faced health issues and could no longer cook. This led to the creation of Home Cuisine, which focuses on delivering locally sourced, nutritious meals to customers’ homes or convenient pickup points at all Rainbow Blossom stores.

Sandy emphasizes that while convenience is essential, taste and quality are equally important. “Our food is clean and tastes great,” she explains. Unlike national brands that rely on preservatives for long shelf life, Home Cuisine delivers meals just hours after preparation. This ensures a fresher product compared to frozen meals produced in warehouses.

Expanding Offerings

The concept quickly gained popularity, and soon Sandy’s daughter, Mae Pike, returned from wedding planning in Florida to assist with marketing. The company expanded from offering daily meals in two calorie ranges to various meal plans. Mae describes the family-sized dinners as “a godsend for busy families tired of pizza or drive-throughs.”

The company also introduced special offerings, including holiday dinners, Derby brunches, and monthly three-day cleanses. Sandy notes, “Thanksgiving has been our busiest week of the year for a long time.” Many Louisville residents enjoy having a fully prepared Thanksgiving dinner delivered to their door.

Growth and New Leadership

As Home Cuisine grew, the Pikes recognized the need for more staff. Mae’s husband, Allen McKamie, left his career in hospitality management to become CEO. Mae’s sister, Elizabeth Kristofek, a certified holistic nutritionist, took charge of health and nutrition basics.

“We were lucky to bring Allen and Elizabeth on board during this time of growth,” Sandy says. Allen’s business background has helped refine operations, while Elizabeth’s extensive knowledge of nutrition has led to the creation of new meal plans, including the popular 3-Day Reboot.

The company has also developed a successful wholesale division. Allen explains, “We prepare products for local institutions, following their recipes for resale, which has received positive feedback. We also provide bulk meals for institutions that need staff or client meals without the expense of a full kitchen.”

Introducing Dinner Party in a Box

A recent innovation is the Dinner Party in a Box, designed for those who love to entertain but want to avoid the stress of planning and cooking. Mae invites customers to envision a themed dinner experience, such as French cuisine reminiscent of Paris or Lowcountry fare from Charleston. They are also developing a Local Dinner Party in a Box featuring Kentucky delicacies, expected to launch late this fall.

“Online ordering makes it easy to host a lovely party without scrubbing one pot,” Mae says, encouraging customers to enjoy their time with guests.

So far, Dinner Party in a Box has been well-received. Mae recalls testing meals at family gatherings, noting, “The menus were so effective that everyone raved. It was nice knowing that mom had been relaxing that day instead of running around making dinner.”

A Strong Team Behind the Success

Mae attributes the company’s reputation to a dedicated team. She highlights Kathy Robinson, the kitchen manager, and Chip McPherson, a gifted chef, both of whom joined during challenging times. “Chip makes me so proud of our product,” she adds.

Sandy’s background in the restaurant industry has played a significant role in Home Cuisine’s success. She previously founded Jack Fry’s, a Louisville favorite, and created Cafe Society and The Queen of Tarts, proving her ability to identify niche markets. Home Cuisine started small, renting a corner in the kitchen of the Mayan Café, which remains a family favorite today.

Looking Ahead

Now, Sandy marvels at the growth of Home Cuisine, which has expanded into a large commissary in St. Matthews. “I never imagined this growth, but I’m proud we’ve made it here,” she says.

Mae expresses her admiration for her mother’s accomplishments, noting how Sandy broke barriers in the 1980s. “I’ve learned this entire business from her,” Mae says.

As leadership gradually transitions to the next generation, Mae, Allen, and Elizabeth are committed to ensuring the company’s future success. Mae reflects on the impact of their meals: “We hear stories of people getting off blood pressure meds or reducing their medication. It’s immensely rewarding to know our meals make such a difference in people’s lives.”