Joel Dondis, Founder The first recipe I ever made was crepes filled with an orange-flavored cream cheese with warm blueberry sauce which I served at the school fair in fourth grade. Another dish that’s very special to me is soufflé. When I was in sixth grade, I used the scientific process of what a soufflé goes through as my science project, and ultimately won the grand prize. But maybe my favorite dish of all time is a family recipe of chuck pot roast: slightly spicy (without garlic) and a beautiful gravy served over popcorn rice with smothered green beans and chow-chow.
Bringing his practical experiences back home, Joel worked for the Brennan family at Mr. B’s Bistro. His next stop was at Emeril’s where he earned the responsibility and title of Sous Chef. Upon leaving his three-year stint at Emeril’s, Joel founded Joel’s Grand Cuisine, Inc, now called Joel Catering & Special Events (JCSE).
Sarah Hall, President This was the first dish I ever cooked for my family when I was a teenager. Since then I’ve had the privilege to enjoy this delicious dish prepared by our talented chefs. Their version provides tough competition, but comes out with a slight edge in the end.
Bryan Clark, Executive Chef What southern country boy doesn’t LOVE boudin and french fries?!
Katie Schackai, Director of Sales My husband and I have a Sunday tradition of eating this meal while watching football, preferably the Saints, and just enjoying each other’s company. We love it so much that we had pizzas delivered as late night snack at our wedding! It was such a counterpoint to the delicious, elegant food from our chefs earlier in the day. This meal always takes me to my happy place.
Annie Hall This is the definition of comfort food. I get nostalgic for the layers of pasta, cheese, crumbled Italian sausage, and mama’s homemade sauce. Just the smell of it baking when you walk in the door warms the heart.
Jens Jordan, Executive Chef While I was growing up, my dad would make this very traditional German dish every year on
Christmas Day.
Leilah Magier, Event Producer This is a spicy, brothy South Indian soup. My step-mom taught me how to make it when I was in high school, around the time that she and my dad got married. It will always remind me of home.
Melanie Mims, Event Producer This is a family meal I’ve been enjoying for as long as I can remember. As kids, we helped mom and dad pick crawfish and mom would save the heads for stuffing. The Shirley Temple I used to drink has been upgraded to an Old Fashioned as I got older.
Chris Wahnsiedler, Sous Chef I’m still a Midwesterner at heart, so I have to stick with meat and potatoes!
Hayley Hornstein, Sales Director This has to be my all-time favorite dish. As a child, the blue box was my mac of choice but now I love
experimenting with new recipes.
Sharena Smith, Pastry Chef This is a family recipe made on holidays and special gatherings. It has the perfect balance of sweet
and tart!
Angela Kwon, Sales Coordinator This classic dish has all of my favorites: tender, fall-apart beef, pearl onions, buttery garlic
mushrooms, and of course, wine. Plus, the house is filled with the most delicious aroma as it slowly
cooks all afternoon.
