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It was the discovery that not all mushrooms come from a can that sparked Chef Doug McGohan's culinary fascination. As a young boy, a business trip with his Dad landed him in a fancy restaurant, where the waiter asked if he would like his entree with a side of mushrooms.

Chef Felix Maietta is a sauce guy. He understands that perfectly building and balancing layers of flavor in a sauce can make-- or break-- a dish. As a long-time catering and convention chef, dinner service often meant plated meals for up to two thousand diners.

“Creative and experimental. Impulsive and comforting.” These are some of the many ways Chef Kevin Wassler describes his style of cooking. Perhaps that's what draws him to Latin cuisine as his go-to: the possibilities are endless.

Chef Jordan Weber owes her passion for cooking to being born into a family of self-proclaimed “foodies.” One set of grandparents opened an Avant-garde Lebanese deli in Northern Michigan, while the others included a baker in the US Navy and a mastermind of Midwestern cuisine.

A cum laude graduate of Johnson and Wales University in Charleston, S.C., Popovic is well known and respected in the culinary world, particularly in his native Northeast Ohio, after stints at several notable restaurants in Cleveland and Las Vegas.

When it comes to dinner service for big crowds, Chef Thomas Andresakes started young. Really young. He could barely reach the counter when he first remembers helping his parents cook a Thanksgiving feast, complete with a perfectly cooked turkey and all the fixins.

“There is always something new around the corner!” That's the mantra of Chef Vid Lutz. He's a chef who doesn't like to be put into a box, or painted into a corner. The grandchild of Latvian immigrants, Chef Vid first discovered how comforting food could be in his grandmother's kitchen.

How can we help you? Our seasoned chefs are ready to answer your questions, troubleshoot kitchen issues, and trade success stories.