thing,” Eaton says. “So I thought, why
not? I will be the small scale caterer
instead of catering for huge Hollywood
productions.”
Eaton soon returned to the East
Coast. “I knew Eaton At Home was
what I wanted to do, but Hollywood
was not where I wanted to do it; the
drives I would have to make were killing
me,” Eaton says. She arrived in
Wilmington in 2005.
“I was supposed to be in Wilmington
for one year … but here I am in 2011,
still in Wilmington,” she muses.
Eaton says that what makes her service
so unique is that she develops a very
trusting relationship with her clients,
oftentimes becoming almost another
member of the family. “One of my clients has set up a crofter
beside their house on Bald Head Island that I stay in when I cook
for them in the summer; another flies me down to wherever they
are vacationing. I have numerous colored pictures from the kids of
some of the families I cook for. It’s a really neat relationship that I
get to develop with them that I just wouldn’t get doing anything
else,” Eaton says.
The relationships she develops with her clients helps Eaton
with her cooking. “I get to know exactly what they like, what
they don’t like, little nuances about different dishes and special
dietary requirements,” Eaton says. Nutritional and dietary software
programs help map out every new client’s menu, addressing every
minute detail of their tastes and health restrictions. Eaton insists
on buying fresh food and creating simple menus.
“I grew up eating from our personal
garden, so that kind of simplistic, fresh
ideal is evident in my cooking style. For
example, if you have a perfectly ripe
tomato what else do you need other than
a little salt and pepper?” Eaton asks.
As for who compromises her clientele
there is a wide variety. “At first I was targeting
dual-income families with a little
expendable income, but since I moved
to Wilmington I’ve had a lot of new clients
with special dietary restrictions who
come to me because they simply don’t
know what to cook for themselves,”
Eaton says.
Bob and Rosemary Kline say that
Eaton has become indispensible in their
lives. “We were so blessed to have Lori
recommended to us because we are elderly and were not eating
properly,” Rosemary says. Now Eaton prepares 14 dinners for the
Klines every two weeks, and has even prepared large Thanksgiving
dinners for the past two years that the Klines take to the mountains,
where they celebrate the holiday.
“The thing about Lori is that she has a very welcoming and
easy-going personality; I have even asked her if we could just
adopt her,” Rosemary laughs.
Regardless of who her clients are, Eaton says that she just loves
to please people with her cooking and loves the variety and excitement
she can bring to her clients’ eating habits that they would
not get otherwise.
To find out how to employ Lori’s multifaceted services, visit the
Eaton At Home website at www.eatonathome.com
Kevin DeMarco
New York City chef, a restaurateur, an amateur body builder and a personal
trainer, native of New Jersey, Kevin DeMarco, has combined his
varied experiences in both the food and fitness industries to create his
own ideal program targeted at making permanent, healthy changes to
A
key areas of personal health.
The philosophy at DeMarco Studios is based on a 60-40 principle.
“With my food background I’m different from a lot of other trainers because I
view what you put into your body as 60 percent of the equation. Without the proper
fuel and nutrients, how are you going to see the maximum results? You have to take
care of what’s inside before you work on the outside,” DeMarco says.
With a client base that ranges from teenagers seeking sport-specific training, to
others in their 70s striving for maximum health, DeMarco does it all. However, the
majority of his clients, 40 or older, are looking for a lifestyle change.
“I always let new clients know that if they’re coming to me it’s not to drop a quick 20
pounds and then forget about it. It’s more of a gradual process, but one that will instill
the necessary psychological and physical habits … so they don’t relapse,” DeMarco says.
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WBM january 2012