At Kitchen of Planty, I see food as more than just nourishment - it’s a way to connect, celebrate, and care for our planet. I’m passionate about sharing this vision with groups at events ranging from weddings and corporate gatherings to festivals and retreats.
My menus are always vegetarian, often vegan, and centered on organic, seasonal, and locally sourced produce. Expect vibrant flavors, colorful presentations, and creative combinations that leave you feeling truly nourished.
No shortcuts, no artificial additives - just honest, wholesome food made with lots of love, joy, and respect for the farmers, the ingredients, and you.
Bringing you plant-based catering with purpose and passion
Services
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Personalized for You:
Relieve & unburden:
Whether it’s a retreat, wedding, or festival, I create a customized menu that aligns with your vision and guests’ needs.
I take care of all things related to food, so that you can put your focus elsewhere.
Sustainability First:
Thoughtfully designed to minimize environmental impact, from ingredient sourcing to waste reduction.
Flavor & Beauty Combined:
Carefully crafted meals that taste incredible and look stunning on the plate.
Why choose me for you next event?
James, Participant @ Alalaho
"Heaven. On. Earth. How Larissa wasn’t actually kidnapped I don’t know. The best vegan food I’ve ever had."
FAQ
I have cooked private dinners and meals for large gatherings of hundreds of people, and I love the variety. As a general rule, I can handle a group of up to 20 people by myself. More than that, I need to bring an assistant.
I’ve delivered food in a radius of about 20 km around Amsterdam, and cooked in countless kitchens here in The Netherlands and abroad. I even had food picked up from my home, neatly packed in take-away boxes. In slightly warmer months, if I spend more than one day on location, I prefer to sleep in my campervan.
Most of the time I serve food in an abundant buffet style, but I also love plating. Next to this, I have served meals and snacks on anything from bodies to platters, planks, and banana leaves - if the setting and/or client asked for it.
I must say I do love to weave in and out of the group. It is why I love my work so much, and why I have no intention of ever working in a restaurant kitchen. But how and mainly how much I interact is different every time. Sometimes I let people in my kitchen, wherever that is, and give a cooking class, workshop or just share some tips and tricks. In any case, I like to step out of the kitchen every now and then to tell a bit more about the food, and to inspire people to eat a little healthier at home too.
All events are different, and no retreat is ever the same. That’s what I love about my work! It does make it a bit more difficult to give you clear answers as to how I work though, or what pricing would be. Below you find some answers to general questions you might have, but if you want to discuss specifics, please reach out!
practicalities
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6. Vivamus suscipit tortor eget felis porttitor volutpat?
I must say I do love to be weave in and out of the group. It is why I love my work so much, and why I have no intention of ever working in a restaurant kitchen. But how and mainly how much I interact is different every time. Sometimes I let people in my kitchen, wherever that is, and give a cooking class, workshop or just share some tips and tricks. In any case, I like to step out of the kitchen every now and then to tell a bit more about the food, and to inspire people to eat a little healthier at home too.
4. If you are cooking for a group, do you get involved?
Most of the time I serve food in an abundant buffet style, but I also love plating. If thinking outside of the box was required and the setting asked for it, I’ve served meals and snacks on anything from bodies to platters, planks, and banana leaves.
3. How do you serve the food?
I’ve delivered food in a radius of about 20 km around Amsterdam, and cooked in countless kitchens here in The Netherlands and abroad. I even had food picked up from my home, neatly packed in take-away boxes. A lot is possible…
2. Where do you cook?
I have cooked private dinners and meals for large gatherings of hundreds of people, and I love the variety. As a general rule, I can handle a group of up to 20 people by myself. More than that, and ideally I bring an assistant.
1. Do you have a minimum or maximum amount of people you cook for?
FAQ
contact
Your event deserves food that’s as meaningful and memorable as the occasion itself. Together, we’ll craft a plant-based experience that’s as good for the earth as it is for your guests.
Let’s Create Something Magical
