Cork And Knife Provisions
About
I am Chef Joseph Jacobsen. As a proud native of the Toledo area, my devotion as a chef is to the local food movement. My passion has always been in revolutionizing the culinary world of Northwest Ohio and the surrounding areas. By connecting local farmers with consumers and educating them on building seasonally-changing menus using locally-grown and sourced produce, meats and dairy.
My commitment has always been to supporting farmers directly and local food production. I believe that the most sustainable crop in our area is knowledge. Knowing where our food comes from, what goes into our food, and how to use every part of the animal and the vegetable. The best way to do that is to not only support, but truly get to know the farmers and every step of the process. Nose-to-tail meat butchery and whole vegetable utilization practices are at the core of my entire culinary philosophy.
It is through that philosophy and through that commitment that I started GrumpyChef419. The passion I have for local and sustainable food practices is shown in all the food I create and deliver. I am thrilled to be living and working within such a talented and driven community of farmers and craftspeople.
The refined cuisine, gracious hospitality, and celebrated wine and cocktail programs that Chef Joseph Jacobsen has worked with provide the inspiration for The Sustainable Cafe Catering Company. Whether you are hosting an intimate dinner party for ten in your home, a backyard graduation celebration, a corporate luncheon, or a wedding reception for 200, our team will work with you to create a successful and memorable affair.
Our concept is simple: use the best ingredients possible. And the best ingredients are those locally farmed. Farm to table is not just a fad, or catch-phrase for The Sustainable Cafe Catering Company—it is our mission. We only use ingredients sourced from local farmers and other farming operations located throughout the area. We are real people, making real food, creating real experiences.
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Frequently asked questions
What education and/or training do you have that relates to your work?
As a graduate of The French Culinary Institute in New York City, I have almost 18 years of experience as a professional chef. I've been trained by some of the best chef in the industry including: Jaque Torres & Jaque Pepin. My specialties are farm to table, local cuisine with a passion for southern style food as well.
What types of customers have you worked with?
Big or small. Private parties, weddings or corporate events. We can do it all!
Describe a recent event you are fond of.
I'm in the process of preparing to cater a 200 person on the farm wedding in the UP of Michigan.
The wedding will be on the farm and much of the products I will be using are locally harvested and grown, including a lot of the produce which is grown directly on the farm the wedding is being held.