I have loved food and eating all of my life. Both of my Grandmothers grew up on farms and started families during the great depression. They learned how to make food from scratch and continued to do so for all of their lives. My Dad’s Mom excelled in all things savory while my Mom’s Mom was the best baker of cakes, cookies, puddings and pies.
My Mom was a good all around cook but I have to say my friend Erik’s Mom Who was originally from Germany was the best cook on the block. I can still taste her chicken and rice and homemade strudel 35 years later.
I am the youngest of seven children and as early as I can remember I always enjoyed cooking for people. My Mom would put the electric griddle on the kitchen table so I could make everyone pancakes after church on Sunday Mornings.
My Dad was also a very big influence on my culinary education. His business required that he travel across country and internationally. He had developed a great palate and appreciation for fine dining long before I was born. He also was responsible for almost all of my forays into fine dining restaurants when I was an adolescent and teen.
By the time I was in high school I was already an accomplished home cook. Never afraid to try new recipes and ingredients I often cooked by trial and error. My good friend Pat’s parents (Don and Coke Scheff) helped instill in me that every meal could be special and was meant to be enjoyed with friends and family.
I originally went to college to become a graphic artist. My Sisters asked at the time why not culinary school? Although it was a consideration; I didn’t want to ruin my “hobby” by making it my job. A few years later I realized (with the help of my then girlfriend now wife Katie) that having a job doing something you love wasn’t going to ruin my “hobby” only enhance it and my life. I went to culinary school and got my first professional cooking job.
Seventeen years and many varied cooking and Chef jobs in hotels, restaurants, and a foray into corporate consulting, in May of 2008 I accepted the position of Executive Chef at Angel Food Catering in Ypsilanti.
Mike and Judy Maynard started Angel Food Catering in 1994 and through dedication to superior service and treating everyone like an extension of their family they have grown Angel Food Catering into one of the largest and best caterers in the area. Last spring they were looking for a family oriented Chef to help take them to the next level and with two young Sons (Michael and Jack) I was looking a for a job where I didn’t have to choose between career and family. It has been a great fit from the start.
I still love food and preparing it for people to enjoy. My favorite thing about food (besides eating it) is I am always still learning. New ingredients, cooking styles, regional distinctions, flavor profiles, I will never know it all but, you can’t stop me from trying.
