Culinary House Call

Home
United States
Marengo, OH
Culinary House Call

Your one stop catering destination. Culinary House call can handle all of your catering needs from corporate to social events, consulting and more!
(6)

10/23/2024

Friends- I have 4 tickets to OSU vs. Nebraska this Saturday. Noon kickoff, 27AA row 7. Great seats! $150 each.

05/23/2024

Friends- Come out tomorrow, Thursday May 23rd from 4PM-7PM to support 4-H, specifically Full STEAM Ahead 4-H club in Westerville! My daughters are part of this club, and they are all working on Food Safety and Service! Chef Shack Food Truck Flint Station

05/15/2024

Chef Shack Food Truck is still looking for seasonal workers! Pm me today if you know anyone.

03/17/2023

Looking for a wedding venue? How about an awesome Caterer! Check us out Four Seasons Barn Wedding & Event Venue next Sunday!

01/26/2023

We have a new catering menu! Book today to get special discounts!

04/05/2021

Come out to Polaris this Friday, April 9th from 4-7pm. Chef Shack Food Truck is partnering with Rhea Lana's for some shopping fun and food for all!

Address

11 S Main Street
Marengo, OH
43334

Website

http://www.culinaryhousecall.com/

Alerts

Be the first to know and let us send you an email when Culinary House Call posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Culinary House Call:

Videos

Wedding Catering!

Did we mention we cater? Here are a few examples of recent events. Let us know how we can help you today!

Shortcuts

The start...

Greetings friends!

Starting Culinary House Call has been a dream for me for several years. My vision is to provide quality, from scratch, farm to table, local foods to friends and family. As many of you know, I have a true passion for food, and I don’t cut corners when it comes to making great meals.

I spent quite a bit of time in different aspects of food in my 20+ years of experience, and my culinary passion started when I was around 10 years old. I can remember even way back then, I would pull out the Betty Crocker cookbook, and learn to make whatever I wanted to eat, which was typically donuts, cake or pies at the time (I still have a sweet tooth!). I went on and further pursued my passion, and was one of only 2 boys to sign up for home economics, simply because it had a cooking portion. I also went to Commercial Foods at the vocational school in high school, then off to Sullivan University for my culinary degree.

After college, I thought I knew it all, and was ready to take on the world. Boy, was I wrong! I left Louisville, KY to move to Florida to work for the big cartoon mouse. Disney was truly an exciting and humbling experience. I became surrounded with some of the best culinary talent from all across the globe, starving for knowledge and growth. My fresh, from scratch passion is really attributed to my experiences while working at The California Grill on the top floor of the Contemporary Resort at Disney.

From there, I wanted to venture on my own, and start the growth of my career, where I took a job in Columbus, OH as the Executive Sous Chef at the Marriott (now Crowne Plaza) North. I quickly learned the management side, with a special thanks to Chef Matt Stellrecht, who assisted with that side of my training. I then moved up to Executive Chef at the Wyndham (now Crowne Plaza) in Dublin. That was my first experience running a culinary brigade. We also focused on fresh ingredients and homemade products, and even had a full service pastry chef on site, along with a banquet sous chef and a restaurant sous chef. After about 2 years, I left to take on a new role downtown at Crowne Plaza as Executive Chef. I was finally able to showcase my own creativity and skills at the Crowne Plaza, and got to design my own menus, build my own team from the ground up, and even created a spin-off catering company for downtown deliveries. After about 3 years, I was able to land a job as a Corporate Chef managing Mount Carmel Health System and all of the patient and cafe food service for 7 hospital locations. This position was very intense, and I further enhanced my experiences with cultural diversity, and gained knowledge in nutrition and healthy eating. I stayed there for almost 8 years, which sounds like a long time in the culinary world, but the ever-changing business kept me on my toes and made the job challenging. My last corporate gig was with Compass Group, managing 26 corporate cafes as the District Chef. This was also a challenging and rewarding position, where I put my diversity training into practice. The day to day interaction with my management team, clients, and senior leadership was very engaging. I did, however, start to realize that not everyone has the same passion as I do; not everyone has the same drive to succeed and thrive as I do.

Early in 2018, I had started my vision for Culinary House Call. I decided that I would take all of my passion, training and knowledge, and put it into practice on my own. This is a very different twist in my career, especially since I had spent the last 10 years trying to convince others to implement my visions. Now, I am responsible and in charge of implementing plans and programs. It’s actually starting easier than I thought. I am simply implementing ideas that I have suggested over the years to others.

I hope you enjoy this quick story, and I look forward to meeting with you and serving you some great food. Please let me know how I can help with your next food event, whatever that may be!

Other Caterers in Marengo

The Board Social
43334

Show All