Chef Michael Karman
Private Chef In Crystal Lake
I started in the restaurant business at the bar and grill The Ground Round. Starting as a dishwasher and working my way up to lead Cook during High School. During my mid 20s I lived in Italy, Spain and Greece where I developed the love of Meditaranian cooking. I worked my way up from Line Cook to Sous Chef, then on to Executive Chef during a 12 year stay in Portland, Oregon. My favoirite part of working as an Executive Chef in a profesional kitchen was teaching and mentoring young talented Cooks. A favoirite to teach was fresh pasta, making pasta is where I find my Zen.
More about me
For me, cooking is...
About feeding people with the love I put into my craft, and following my Grandmother's love of feeding loved ones.
I learned to cook at...
I've been lucky enough to have worked with some great Chef's. Portland, Or. is where larned farm to table from scatch cooking, and Grandma's kitchen.
A cooking secret...
Using the best and freshest ingredients, and alowing them to be the star of the dish.
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