We at The Everyday Chef and Wife have a passion for creating food. Not just any food. Amazing food. Within our passion we make sure to use the best ingredients, which includes using local products as much as possible, and making as much as we can from scratch. This might take a little extra effort but we believe its 100% worth it. We have a desire to bring back the art of making things by hand, for the working hands.
By this standard we consider our food high above the stereotypical catered/prepared food. Chef Jason is a personal chef classically trained in the culinary arts. Based in Grand Rapids, MI, The Chef has been specially trained, but definitely not limited to, vegan and gluten-free cuisine. Kate {The Wife} came onboard with the business fully, (even though she was always behind the scenes) to help market and brand the business.
She went to school for photography, and a few years into their marriage, The Chef and Wife discovered their passions married each other as well. They now work together, with The Chef creating, and the Wife capturing his creativity (and maybe throwing her two cents in here and there as well.)
By this standard we consider our food high above the stereotypical catered/prepared food. Chef Jason is a personal chef classically trained in the culinary arts. Based in Grand Rapids, MI, The Chef has been specially trained, but definitely not limited to, vegan and gluten-free cuisine. Kate {The Wife} came onboard with the business fully, (even though she was always behind the scenes) to help market and brand the business.
She went to school for photography, and a few years into their marriage, The Chef and Wife discovered their passions married each other as well. They now work together, with The Chef creating, and the Wife capturing his creativity (and maybe throwing her two cents in here and there as well.)
Services
We provide multiple services when it comes to catering.
You let us know the event and the space, and we'll help you decide what service best suits your occasion.
From action stations, family style, to magazine worthy grazing tables, we tailor to your liking.
The menu's are completely customizable, and we stand out with using fresh ingredients, and we always strive to use local products.
We try to think outside of the box and have a more "hands-on" approach when it comes to preparing the food.
We want to reinvent what catering is typically thought of.
You let us know the event and the space, and we'll help you decide what service best suits your occasion.
From action stations, family style, to magazine worthy grazing tables, we tailor to your liking.
The menu's are completely customizable, and we stand out with using fresh ingredients, and we always strive to use local products.
We try to think outside of the box and have a more "hands-on" approach when it comes to preparing the food.
We want to reinvent what catering is typically thought of.
We strive to have a price that is affordable, but still able to maintain our quality of food.
Every family/menu is completely customizable.
The Everyday Chef comes into the comfort of your own home and prepares your selected meals, package and stores them -- with reheating instructions -- so all you have to do is go into your fridge or freezer and pull out your scrumptious dinner that awaits you!
If you are looking for a one time dinner party, this is also right up The Everyday Chef's alley.
From a dinner for two, up to a party for 30, your menu and evening is designed completely by you.
Every family/menu is completely customizable.
The Everyday Chef comes into the comfort of your own home and prepares your selected meals, package and stores them -- with reheating instructions -- so all you have to do is go into your fridge or freezer and pull out your scrumptious dinner that awaits you!
If you are looking for a one time dinner party, this is also right up The Everyday Chef's alley.
From a dinner for two, up to a party for 30, your menu and evening is designed completely by you.
We would go out on dates and only wanting to dream about our future.
We knew we wanted to be able to provide clients with amazing food in their homes or for their events, but something felt left out.
We didn't feel like it was enough.
We found ourselves consistently talking about bringing our food to a bigger audience.
Our favorite part about our job was seeing people reactions to a creation we had made.
It was obsessively satisfying.
We made ourselves a goal when we started getting more into the business: In 10 years we would get a mobile kitchen unit that we could take anywhere and make our food, whatever food, with our standard of quality.
We knew we wanted to be able to provide clients with amazing food in their homes or for their events, but something felt left out.
We didn't feel like it was enough.
We found ourselves consistently talking about bringing our food to a bigger audience.
Our favorite part about our job was seeing people reactions to a creation we had made.
It was obsessively satisfying.
We made ourselves a goal when we started getting more into the business: In 10 years we would get a mobile kitchen unit that we could take anywhere and make our food, whatever food, with our standard of quality.
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