Amanda's Kitchen solves the problem of busy people who don't have time to cook healthy meals by delivering pre-made, restaurant-quality meals that just need to be heated. The company started by delivering desserts and baked goods and plans to expand into full meals. It is different than a restaurant because it has no physical location and focuses on delivering nutritious options for on-the-go lifestyles. The founders both have a passion for food from a young age and backgrounds in nutrition, cooking competitions, and business.

1. PRESS KIT

2. COMPANY OVERVIEW
What problem does Amanda’s Kitchen solve?
Imagine it's late afternoon, and your schedule is overflowing. Meetings
for this, and reminders for that. You’re overcommitted, under
caffeinated and inbox zero seems like a distant dream.
At some point, you have to figure out what’s for dinner. And when
you’re too busy or tired to cook, or you don’t really enjoy your house
help’s cooking (if you have one), it’s all too easy to just grab something
fast on nights like these. But usually the easy option isn’t the best one
for you.
We thought there had to be a better way, and that’s why we started
Amanda’s Kitchen. To make the easy option for putting lunch or dinner
on the table, the better one for you and the people you care about.
In short, we strive to make eating better easier by reinventing the
weekday or weeknight meal. Meals are delivered chilled (but not
frozen), and designed from the ground up to be restaurant quality out
of your microwave or oven. Simple instructions make putting a
delicious meal on the table hassle-free. Our meals are fresh, tasty, easy
and convenient.

3. Amanda Gicharu, Co-founder Michelle Gicharu, Co-founder
FOUNDING TEAM
Amanda is a marketer turned chef
and nutritionist. With no formal
culinary training, she is the
reigning Champion of the
national Royco Fuata Flava
cooking contest. Amanda gives
the traditional recipes she grew
up with a completely modern and
healthy twist, while infusing them
with global flavours.
With an emphasis on
experimentation, Michelle has
spent most of her life cooking to
push boundaries.Passionate
about rich tastes and spicy
dishes, she believes that food is
a unique art form that should be
shared widely through good
preparation and cooking.

4. FAQs
ON AMANDA’S KITCHEN
What progress has Amanda’s Kitchen made so far?
Initially, we thought we could kick off the business in a big way and deliver
the product exactly as conceived. However, we realized that starting small is
the smartest approach in this market, so we learn what model works best as
we grow. For that reason, we have started delivering meals backwards,
because who doesn’t like to start with dessert? We recently launched our
baked goods range, then we’ll expand into smoothies and finally meals.
What’s the difference between what you do and a restaurant?
Amanda’s Kitchen is in the “on-demand meal space.” We are vertically-
integrated meal providers, meaning we source ingredients, hire chefs, rent
kitchens, cook meals, and deliver them to customers. For those of you who
are thinking, “Wait isn’t that just a restaurant?” the answer is, “Sort of.” There’s
no physical retail location, so we are “in the cloud” so to speak. Furthermore,
we focus on serving healthy, fresh meals that will leave you feeling less greasy
than the fried chicken takeout from down the street.
ON PASSION FOR COOKING
Where did your passion for food come from and when did you realize that
cooking was something you truly enjoyed?
I found my passion for cooking at a very young age. At 4, I remember putting
a stool next to the stove so stand on and watch the action in the kitchen.
Even then I started making some simple baked treats and grew into more
complex recipes as I got older. My mother can tell you how I would beg her
for ingredients for my experiments, sometimes using my small allowance to
buy them myself. While she doesn’t enjoy cooking, her mother was a very
established chef having attended culinary school in the UK. My grandmother
went on to win multiple awards for her baking and entertained many high-
ranking dignitaries including President Moi! My affinity for food is definitely in
my blood. I love cooking because it allows me to show my love, share my
passion and create something out of nothing! Its my way of adding flavour to
my life and being salt to this world!

5. ON ENTREPRENEURSHIP
How did you end up being an entrepreneur?
I’m very grateful to have had the opportunity to work at the largest INGO
in the world – the United Nations and arguably the biggest tech company
– Google. Through my experience, I have had the best of both worlds -
NGO and corporate, which has been an amazing journey. My last stint at
employment was extremely entrepreneurial and it taught me how far I
could stretch myself.
With all the travel and long hours, I made a lot of sacrifices, often
relinquishing time I would have given to my cooking. My husband and I
were both uncomfortable with hiring a domestic helper and would often
eat out or order in. Not only was this expensive over time, but we also
wondered how the food was prepared and whether it was nutritious.
Upon further research, I realized barely any restaurants offered both
healthy and delicious meals, and further, none offered an on-demand,
weekly meal delivery service to cater to busy young professionals like
myself. I felt I needed something more challenging where I could
combine my business acumen with my passion for cooking – and this idea
could be it. Once the thought popped into my head, it kept growing until
I couldn’t ignore it any more. I resigned to pursue my passion.
ON ROYCO FUATA FLAVA
You are first winner of the Royco Fuata Flava national cooking
competition. You mention that you are a home cook, with zero training
but you were able to compete against a professional chef with 8+ years
of experience, what do you attribute your win to?
First, I must attribute my win to God. He gave me my natural cooking
ability and creativity, without which I could have won. I also have an
incredible husband and family who were so supportive throughout the
entire experience. Resilience, willingness to stay the course, emotional and
physical stamina as well as positive energy were also key to my success. I
believe that no matter what you're doing, you should always try your best.
How you do anything is how you do everything. No matter what task
you're faced with - large or small - always seek excellence.

6. ON INSPIRATIONAL CHEFS
Who in the food world do you most admire?
Internationally, I am a huge fan of Jamie Oliver. I really respect and support
what he is doing with the ‘Jamie’s Food Revolution’ campaign advocating
for healthy nutrition for all, especially children. Closer to home, I'm inspired
by South African TV personality, Siba Mtongana. She isn't a professional
chef, but has harnessed her passion for food to catapult herself to
international acclaim with her own Food Network cooking show. Siba is a
great representative for African women and us ‘home cooks’.

7. ART
Amanda's Kitchen Logo
Amanda's Kitchen Desserts Sticker

8. PR CONTACTS
For speaking and media inquiries, kindly email:
press@amandas-kitchen.com