Haute@Home Delivers Delectables

The women began selling ready-to-serve haute cuisine, and the catalog was renamed Haute@Home to better incorporate the two components of the business. The two built a hotel-style kitchen in which to produce the cuisine in catering quantities. “We cook every day … flash freeze to preserve it and ship it out,” Florencia says, adding that they try to keep quantities below 100 of each item, and turn inventory frequently to prevent freezer burn.