A meal assembly kitchen... and so much more!
Conveniently located in Grandville / Wyoming area at the intersection of M-6 and Byron Center Rd.
WE aDD FuN aND FRiENDS TO EVeRY ReCiPE!
Music, conversation, food, drinks, and friends: that's what makes our kitchen fun. Come with friends or come to meet friends, either way, you'll have a great time.
Chef Angus Campbell is well known in the Grand Rapids area of culinary arts. In addition to raising a family, he has excelled in his career as a master chef. From the Island of Lewis in the Outer Hebrides of Scotland, his formal European style training helped launch his career start at the Marine Highland Hotel where he ran the unique French ala carte restaurant, L'Auberge de Cuisine. His certification is with the City and Guilds of London Institute and he achieved master craftsman level with The Craft Guild of Chefs.
He then turned his culinary talents to teaching at Glasgow College of Food Technology, where he became a senior lecturer in food production. After receiving his teaching certification, he became the Departmental Chair of Food and Beverage at the Bahamas Hotel Training College and progressed to being instrumental in the building of the Caribbean Hotel Training College . From there he moved to the Grandville, Michigan area where he now teaches food production at the Hospitality Education Department at the acclaimed public restaurant, ‘The Heritage' at Grand Rapids Community College .
He has won medals at many levels of food competition and is an accomplished junior culinary team coach, taking his students to the national finals of junior competition in 1996 and coaching them to a 15 gold medal performance at an International competition in Malta in 1999.
His production of a monthly cable TV show recently won a national bronze medal at the Paragon awards, and he has just completed a 22 part Culinary Beginnings video series featured on his personal web page. www.chefangus.tv . He is also in the process of publishing a book and has been instrumental in working with many restaurants in developing menus and specialty cooking techniques.
In addition to all of these major contributions, Angus has been working with ALiCAT KiTCHENS, consulting with us on our recipes and creating some dishes of his own to feature on our menus. Not only has he created a variety of magnificent sauces that can be purchased in our store and are included in our recipes, but each month he is featuring four signature dishes on our menu.
Don't miss out on trying one of his spectacular entrees. They are a guaranteed hit.
