Meet Chef Joe Antol
My passion really started when I moved out and started cooking at home for myself. I found out throwing a dinner party was a great way to get friends to visit. When I told people I was cooking, they all came over. As I improved my craft, my passion grew and I realized that I had a knack for cooking and pairing foods. Family and friends started telling me that I should go to culinary school, but at the time I was working in IT, so it took a few years to just up and change careers. But eventually I enrolled at Columbus State Community College as a Chef’s Apprentice and received an associate’s degree in hospitality management three years later.
I started my apprenticeship in a fine dining restaurant and finished my apprenticeship at a high end hotel. There I learned all aspects of the business from baking and banquets, to the visual appeal of food. I also learned new techniques and flavor pairing. From there I moved on to a country club and then to the prepared foods section of a nationally known health food store. There I discovered many new whole grains and varieties of produce, so I learned how to cook healthier dishes with less salt and little to no fat. I have been enjoying experimenting at home with all my new found techniques. My wife and sons love it, my wife would only eat a few vegetables when I met her, now nothing is out of the question!!
After years of cooking in commercial kitchens working late hours then starting a family, I decided I should bring my expertise straight to the people. This allows me to cook in a more intimate setting directly for you. It allows me to be more creative and to help families eat healthy meals, and try new foods while still getting high end food. I also enjoy teaching people how to cook flavorful, healthy food, because so many think if it’s healthy it can’t taste good.
Let me share my passion of cuisine with you.
I am an American Culinary Federation: Certified Culinarian, and ServSafe Certified (Food Safety and Sanitation)
I started my apprenticeship in a fine dining restaurant and finished my apprenticeship at a high end hotel. There I learned all aspects of the business from baking and banquets, to the visual appeal of food. I also learned new techniques and flavor pairing. From there I moved on to a country club and then to the prepared foods section of a nationally known health food store. There I discovered many new whole grains and varieties of produce, so I learned how to cook healthier dishes with less salt and little to no fat. I have been enjoying experimenting at home with all my new found techniques. My wife and sons love it, my wife would only eat a few vegetables when I met her, now nothing is out of the question!!
After years of cooking in commercial kitchens working late hours then starting a family, I decided I should bring my expertise straight to the people. This allows me to cook in a more intimate setting directly for you. It allows me to be more creative and to help families eat healthy meals, and try new foods while still getting high end food. I also enjoy teaching people how to cook flavorful, healthy food, because so many think if it’s healthy it can’t taste good.
Let me share my passion of cuisine with you.
I am an American Culinary Federation: Certified Culinarian, and ServSafe Certified (Food Safety and Sanitation)