Chef Minute Meals will be featured for the third time on QVC

Chef Minute Meals will be featured for the third time on the QVC Channels hit show Gourmet Holiday with Alberti and Rachel, Today 6/22 at 4pm. Alberti and Rachel will demonstrate how our delicious self-heating meals work, don’t miss out!

When this show goes to You Tube we will post a link.

CHEF MINUTE MEALS RUNNING AT FULL SPEED TO AID THOSE SUFFERING DURING THE COVID-19 PANDEMIC OF 2020

Since the onset of the COVID-19 Pandemic of 2020, Chef Minute Meals, based out of Piney Flats, Tennessee, has been producing meals at full capacity. 

CMM has supplied various disaster relief organizations with delicious shelf-stable, self-heating entrees and meal kits for those effected by the pandemic and will continue to do so until the disaster has passed.

In response to this disaster, CMM has shipped out millions of meals in the last three months. In an effort to fulfill the many orders, CMM’s main production facility has 65-employees, working 10-hours a day in essential protective gear.

In addition to fulfilling the orders for COVID-19 disaster relief, CMM is now preparing for the upcoming Hurricane Season, as well.

Barry Sendel CEO and Founder of Chef Minute Meals

operating a forklift loading a semi-truck



Last Wednesday on the QVC channel Chef Minute Meals Self Heating Meals were spotlighted on the (Gourmet Holiday) show

Last Wednesday on the QVC channel Chef Minute Meals Self Heating Meals were spotlighted on the (Gourmet Holiday) show with Alberti Popaj and Rachel Boesing. The hosts along with Chef spokesperson Laura Schoonmaker contributing by phone, demonstrated the self heating process for the Chef Box Meals and described the seven delicious entrees for sale in this bundle. Barry Sendel’s company history of providing millions of Self Heating Meals to the State, Federal and World Wide disaster agencies during times of crisis were discussed at length. After the delicious meals were heated several entrees were opened and enjoyed by the host and crew.

Click on link below and enjoy the full show

Thank you Barry Sendel for your $500.00 donation to 17 Year old son has rare condition causing stroke

My 17 year old son had a stroke, due to a rare Juvenile Vasculitis disease.  I came home one day after work and found him lying in the bath tub, he was fighting for his life.  He was med flighted to Children’s Hospital in Knoxville, where they then confirmed his diagnosis after many test.  He spent 4 days in ICU, where he struggled for his life.  They confirmed he had a 95% blockage behind his right eye, and began him on steroids and blood thinners.  Now with this condition they stated that they had not seen a case there in over 15 years.  So I then asked what are the odds of him having more problems, they stated that he will either never have another problem again or he will begin to get worse.  So from that point we spend almost 2 weeks in the hospital, they then felt comfortable enough to let him go home.  Once we get home for the first couple of months commuting our 2 hours to Knoxville going to the doctors at least twice a month it seemed as if everything was getting better, but then things begin to take a turn for the worse.  They have now found he has another blockage in his left arm, they stated that he has a 8 second delay for his blood flow and this was in January.   So we went back for additional tests and a second opinion, they then confirmed that the medication is not working like they had hoped.  So they sat us down and told us with how he is progressing he would be lucky to survive another year. So we sat down together and I explained to him the situation.  He then went back to the doctor again in February, they again had more bad news for us after more test results came back.  They then told us that he now had a 12 second delay in his blood flow to his wrist, so within a month he had lost 4 seconds, he also has another blockage forming in his left leg.  With that being said they said that he will be lucky to make it 6 more months if it begins to progress at this rate.  He has almost daily nose bleeds sometimes lasting up to 6 1/2 hours, his legs swell to where he is unable to get out of bed, and he has gained over 70 lbs since all this begin because he was taking 60 mg of steroids a day.  So with all of the weight gain and steroids he is unable to intake his sugar correctly through his muscles so its coming out through his skin causing a very dark discoloration all over his body.  So since all this he was lucky to make it to school 1 day a week, so he actually had to drop out of school, because he was unable to keep up with his work and continue to go on a daily basis.  The reason that we are asking for help is he has occurred $704,000,00 in medical bills during this time, (and are continuing to build up more with each visit), we requested TN Care to assist us with the bills but they say that I make a little to much money to get assistance.  I am a single mother of 2 and I work hard everyday. However, I do have to pay for his prescriptions also out of pocket along with a new diet that was specified for him.  I make payments every paycheck to each doctor, radiology, med flight, among many more, but it is getting very overwhelming, because that is on top of our normal bills.   I am just trying to keep him comfortable, and spend as much time as I can with him, because it may be our last day together and it would be a blessing if we could get any help at all.  Thank you so much for reading our story.

https://www.gofundme.com/f/17-year-old-son-has-rare-condition-causing-stroke?utm_source=customer&utm_medium=copy_link&utm_campaign=m_pd+share-sheet

CHEF AND DO IT BEST TEAM UP TO HELP EARTHQUAKE VICTIMS IN PUERTO RICO

Two years ago Chef Minute Meals became an Approved Vendor with the #DoItBest Corp. The well-known chain of Hardware Stores has over 3,800 Member-Owned Stores in 50-countries. Known as the Local Neighborhood Hardware Store several locations have become the “Go To” place for emergency preparedness. 

During the recent spate of earthquakes in Puerto Rico, Chef Minute Meals was contacted to deliver over 500 of our 72-Hour Emergency Shelf-Stable Meal Kits to a #DoItBest store in Arecibo. Since late December 2019 the island has experienced an incredible 2,000 earthquakes. Granted a lot of those events were only measured by very sensitive equipment that monitors events for USGS. None the less, there have been several strong quakes that have rendered roads impassable, structures unusable and sadly lives have been lost.

At Chef Minute Meals we think that personal preparedness should be a daily goal. At #DoItBest Stores they take preparedness seriously. Why not take some time to visit your local Do-It-Best Store and support a store that knows your neighborhood.

#DoItBest 

Survival Meal Systems, Pros and Cons by Brendan Furnish

When purchasing bulk survival meals one must consider several factors. I believe the most important is how long are these meals going to sit on the shelf before you consume them. Remember refrigeration should not even be in your equation because any disaster will most likely knock the power out. If you plan is to not touch the supply for 25 years then Freeze-Dried is your only option, longevity is the sole benefit of freeze-dried food. The draw backs are many, you must have access to clean water and the ability to start a fire and boil that water in order to eat your freeze dried meals. In a disaster environment, finding water and starting a fire could be a challenge if not outright dangerous. Tornados, hurricanes and earth quakes can make clean water hard to find and broken natural gas lines make starting a fire problematic. Starting a fire in a social unrest situation again could be dangerous to you safety and that of your family, looters, pirates and criminals will be drawn to the smoke or light. We saw the ugly side of society during hurricane Katrina in New Orleans where looting and profiteering was common place, cook fires let everyone know where you are and that you are eating a hot meal, this might not be the best of ideas. Lastly, have you ever had a freeze dried meal, Really!? Lets pull all the moisture out of food and flash freeze it in a vacuum chamber, then in 10 years lets boil it in water and hope it tastes like real food again, NOT. It tastes like gruel, I consumed quite a bit of this stuff when I use to backpack in the Sierra’s it was an ordeal, never enjoyable. 

If however, you plan on rotating your supply and can do so in perhaps a two to four year rotation, you have many, more palatable alternatives. MRE’s are the first option that comes to mind, they are what we feed our armed forces so they should work for us poor surviving  pheasants, correct? Not so fast, MRE’s are designed for the twenty year old combat soldier toting an 80 pound pack over 30 miles a day. The soldier is fit, lean and burning calories like a Mac Truck burns diesel, and he needs large doses of salt because he is sweating buckets. I myself am older, I do not need the same calorie count of a olympic power lifter and salt is discouraged by my doctor. I am not, even during a disaster, burning calories at the same level as an Army Ranger. Lastly, MRE’s are not really that tasty, ask any vet how they feel about them and they will not start singing their praises. MRE’s do however have another distinct advantage over freeze-dried food, they heat themselves. They use a magnesium heating pad activated by pouring water (the water is NOT included in the meal pack) onto the pad and waiting for the meal to heat up. We now have eliminated the (build a fire and boil water) problem with Freeze-dried.

Response by Barry Sendel, CEO and founder of Chef Minute Meals, Inc.

Both these survival meal systems, freeze-dried and MRE’s have their advantages and disadvantages, what they share in common is they both have a taste and nutrition problem, Chef Minute Meals is the solution to many of these drawbacks. Our delicious meals are prepared from my personal recipes in an industrial kitchen, transferred into a 9 oz pouch and / or tub partially cooked and vacuumed sealed leaving the tub and / or pouch airless. Now no air exists in the tub and the filament used to seal it is patent pending by me. Next the tubs or pouches are placed on racks and loaded into an industrial pressure cooker oven for the final process eliminating any microorganisms, this allows for a long shelf life of up to 5 years. This redundant process assures you that your meal will be as fresh and delicious as the day it was cooked. These meals are low in salt and calories but high in protein and come with everything you need to (HEAT & EAT) them in the box or backpack, heating pad, water activator pouch, napkin, utensils and salt and pepper. The real advantage to our meal system is it tastes great, the meals come in 8 flavors, all are delicious and piping hot in 5 minutes. Please visit us at https://www.chef5minutemeals.com/ and feel safer just knowing your family will be eating hot delicious meals no matter what is happening in the world around you.