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.
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.
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 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!
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.
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