The answer is simple really, because we care - enough to source specialty ingredients and create custom menu's designed just for you. Most caterers have a range of preplanned (cookie cutter) menu's using recipe's they have used for years (combined with a few they stole from sources such as food network, and industry publications). We do things a little differently, because every customer is different.
Our Chef (Chef Kevin Smith) personally consults with you to determine what exactly you like in your signature meal. We determine what meats, proteins, vegetables, or starches you desire - what flavor profile you enjoy most (can be a combination of any, after all - we have a chef that creates the recipes and menu for you). Since each menu is created for you personally, diets and allergies are not a problem. In fact, due to the quality of ingredients and the care we take in preparing the cuisine - our meals are not only delicious and satisfying - but also healthy (compared to many other commercially available food). Sure we utilize rich sauces and decadent ingredients, but in moderation - and only when it adds to the flavor or presentation of the meal.
Next our staff utilizes their vast network of local, national, and international artisan purveyors, focusing on natural ingredients - at competitive rates.
Utilizing the above resources, we then would create a sample menu for you and prepare a tasting, so you can see the skills of our Chef for yourself. A picture is worth 1,000 words - we feel one bite is worth a million.
An uncommon Chef - with a Common Name, to put it simple.
What sets Chef Kevin apart from the rest?
What styles of cuisine is Chef Kevin proficient in?
I have worked the last 5 yrs in New Orleans in some of the top restaurants in the country. But grew bored with their stifling my creativity ("that's not traditional New Orleans food - We like to support our history here") Little did they know, they were creating as monster - their own worst enemy. Now Chef Kevin Smith has started building the Global Culinary Arts Empire. with the objective of creating approachable - world class cuisine.
Due to contracts and confidentiality agreements - I am not allowed to say who I worked for - but let's just say some one name restaurants located on prestigious St Charles Avenue. I have worked with Caribbean, French, Italian, Asian, Creole, Cajun, American, and Bistro style cuisine - now melding it into my own signature style . New Orleans is famous for it's food - as it is it's jazz music. Any of you have ever been there know the true great musicians get to the point they are too "evolved" and "polished" to be accepted there - so they go to a bigger pond (usually doing regular gigs in New York, Paris, Chicago, or elsewhere in Europe). In the same evolution, I give you GourmetVore Inc. Chicago's own personalized chef, from the Global Culinary Arts Empire.
Watch for a GourmetVore soon - as the consulting chef for Paola's Vinium, opening soon in the west loop. We will be featuring distinctive "cocktail party" cuisine with a contemporary Spanish influence - at an approachable price point, with great wines for purchase by the bottle or for consumption on premises.
Chef Kevin Smith
We have all heard that. but how many of us think about this in relation to the food chain, and what the animals eat. We think about it in wine - terrior, and how the ground and minerals effect the grapes and wines. But most people do not think about it for other things we consume.
Genetics and environment are changing what we eat. Scientists are modifying what we eat to make animals grow faster, have less fat, be able to survive in more limited conditions, and many other changes; but at what cost. How healthy is this (un-natural) food, compared to what we grew up on - how does it effect the flavor?
I remember when I was growing up, for example, and you would have chicken. There was a definite difference between the dark meat and the white meat. The legs were considerably darker color and had more moisture in them. Now we look at a chicken (even one "naturally raised" - organic) and there is not as much of a difference between the two sections. It is almost as if they are eliminating dark meat, for it's more favored cousin. But any real chef knows, dark meat has better flavor and holds its moisture better as such does not dry out as quick.
How many of you have had the pleasure of eating a truly high grade cut of beef, I am not talking about prime, etc. but rather the grade of the cattle itself. Weygu, Kobe, or Grass-fed. Compared to the department store beef - or fast food chains. There is no comparison.
I am just glad to have farmers and ranchers that I know who are able to provide natural meats for me wherever I am, even in Australia! (cannigns free range butchers ). So I am able to still obtain high quality (natural) proteins directly, and I know the quality of product I am serving to my diners/customers.
And lets not forget the chemicals and injections they add to the animals. Most of what we are being fed are fed growth hormones, to make the cattle or whatever animals grow at a faster rate. But have you noticed, the young people of today are also growing and maturing at a faster rate - since this practice has been happening? Could there be a relation? I for one do not believe in coincidence. Think about what the young adolescent of today looks like, compared to your classmates when you were that age. You will notice a definite difference.
You are what you eat, I for one - want to stay natural, and drug free. My efforts to do this I give thanks for keeping me healthy and fit. I almost never get ill - not even a simple cold. I have no doubt this is because of my diet, and the fact I only consume natural products. I am naturally healthy - because of what I eat. And everything I cook/eat is naturally delicious. I urge you to try it for a week - you will not regret it, and may even notice a difference in your energy levels.
Thanks to Cannings Free Range Butchers for inspiring me to write this article.
Hello all, I have just added a Recipes forum to my site - to provide inspiration and direction for World Class Cuisine. This is Chef Driven - and aiming at providing the best there is in the world for the culinary professional.
Written BY Chefs - FOR Chefs!
I have added an artisan ingredients section to the forum, with reviews of artisan cheeses and distinctive ingredients made from small production sources. Focusing for myself on the Artisan cheeses made in Wisconsin, but open to contributions from anywhere. Contact me if you manufacture an artisan item and would like to have it featured on my website.