For select zips: Bonus $500 when you serve 50 meals in first 90 days
For the following zip codes: 60657, 60613, 60647, 60618, 60622 – signup to cook on Shmeal this month and unlock a bonus promo.
Android Beta testing is now live.
Download Shmeal (Early Access) from the Google Play Store now and help shape the future of Shmeal for Android.
Sonali comes from a family of restaurant owners
“I love to cook Indian meals and am constantly inspired by my fiancé, family, and friends to try create new recipes!”
Brandon’s serving the national dish of the Philippines
“Adobo is the national dish of the Philippines and for good reason! This dish reminds me of home and it reminds me how a few ingredients can make something delicious.”
Xinyi Taylor’s serving Cantonese Style Braised Ribs on Shmeal in Roscoe Village
Specializing in Cantonese and East Asian dishes, Taylor is excited to share her meals with her Roscoe Village neighbors.
Chef Bri’s making a vegetarian version of a fast-food classic
“I only play certain types of music while cooking (Meditation, Self-healing, Soul), I speak to my food (literally! Lol), and even light candles/incense.”
Petétra is a caterer who learned hospitality from her mom
“I like making hearty, comfort meals that stick to you and leave you feeling full and satisfied.”
Michelle’s serving vegan meals that feel like home
“I started learning to cook as a child, but I truly found passion when I entered kitchens professionally at 16. I’ve found the most happiness cooking at home, using tools and skills I’ve learned – both at work and online watching other home cooks. I truly find the most happiness making food that makes others happy!”
Christopher brings happiness to his community through food
“I first began cooking at a very young age because I learned early in life the food makes people really happy.”
Chef Devin is bringing his fine dining roots to Shmeal in Uptown
“I am a local chef cooking the food I love to eat myself. Coming from fine dining roots, I’m looking forward to bringing my own interpretations to classic well known ingredients.”
