Chef Job in New York, New York

I am interested in your services for all-organic/free-range/pasture-range meal prep; specifically for weekly, or twice-monthly delivery of soups, curries & stews (chicken/beef/lamb/veggie/etc...). however i like to note upfront that I have several dietary restrictions, namely: no gluten no alliums (garlic, onions, scallions, shallots, leeks) no regular potatoes, grapes, cauliflower, broccoli, cabbage, radish minimize dairy (butter & ghee here and there is okay, but in large quantities i am intolerant to dairy) no wine, no wine vinegar, no dijon mustard (RICE vinegar is okay) no shrimp The reason for all of these is that i am highly intolerant to sulfites and sulfite preservatives, so i follow a sulfite-minimization diet (ie. minimize cruciferous vegetables such as cauliflows/cabbage/broccoli, no dijon mustard as it contains sulfite preservatives but using mustard flour to recreate mustard at home is okay, no wine vinegar but rice vinegar is okay, use only organic non-sulfured spices, no dried fruits (preserves in sulfites), no wine, and also why i avoid potatoes as they are usually sprayed with sulfites in the USA, etc..). I realize this sounds initially complicated but usually for things like soups & stews it is easy to make some swaps (eg: use fresh ginger instead of garlic, or use fennel & swiss chard instead of onions, or use fresh lemon juice instead of vinegar), and if I use only organic vegetables & pastured-raised meats/fish then i am fine. let me know if you think we can work together! thank you.