Rescubed delivers freeze-dried culinary blends that eliminate prep labor. Mirepoix, sofrito, ginger-garlic-scallion—ready to rehydrate in seconds, with restaurant-grade consistency.
Average cost savings vs fresh ingredients
Shelf life at room temperature
Full rehydration time
Three fields. No commitment. We ship within 48 hours.
Chef-formulated, freeze-dried at peak freshness. Each blend replaces hours of prep labor.
Classic onion, carrot, celery. Rehydrates in 90 seconds. Replaces 4+ hours of weekly prep on your most foundational base.
Tomato, onion, pepper, garlic. Restaurant-grade consistency every batch — no seasonal variability, no prep crew dependency.
Parsley, thyme, rosemary, bay. 18-month shelf life, zero waste. No more tossing half a bunch at end of week.
Independent caterers and meal prep kitchens spend $15-30K annually on prep labor—chopping, measuring, portioning base ingredients. That's before a single dish hits the plate. When labor costs spike or a prep cook calls out, margins evaporate.
Rescubed provides pre-portioned, chef-tested blends of mirepoix, sofrito, and aromatics. Freeze-dried at peak freshness, they rehydrate in 2 minutes with hot water or stock. No chopping. No waste. No labor cost.
Every blend is formulated for caterers doing 50-200 events per year who need speed, consistency, and cost control.
Eliminate prep labor wages and reduce ingredient waste. Consistent portioning means predictable food costs per event.
Add hot water or stock and stir. Full rehydration in 2 minutes. No thawing, no advance prep required.
18-month shelf life at room temperature. Store in a dry cabinet—no refrigeration or freezer space needed.
Every batch tastes identical. No seasonal variability, no quality drift. Your sauces and bases come out right every time.
Developed by a chef with a food science degree. Proper ratios, optimal moisture content, tested at scale.
Exact quantities per event. No measuring, no guessing. Order what you need, use what you order.
Stacey Lehrer spent 15 years working in professional kitchens — catering, event service, high-volume prep. She watched kitchens bleed money on prep labor every single week. Rescubed is what she built to fix that.
Currently piloting with San Diego caterers. Real kitchens, real events, real feedback. Every blend is tested against actual catering workloads — not a test kitchen.
Cost reduction vs. buying and prepping fresh
Room-temperature shelf life — no cold storage needed
Full rehydration with hot water or stock
The best kitchens eliminate waste and cook with intention. Rescubed gives you back the time to do both.
Three fields. No commitment. We ship within 48 hours.
Rescubed — San Diego, CA