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meet M
- ichael Miller

EXECUTIVE CHEF, QUALITY KOSHER CATERING

Michael Miller loves being
in the kitchen. Having grown
up watching his father who was
a general manager for
Greenfields Restaurants on
Woodward in downtown
Detroit, Michael always enjoyed
helping out whenever he could.
In fact, this is where he got his
first taste of being a chef.
As executive chef of
Quality Kosher Catering,
today Michael does much
more than just "help out."
"Chef Michael is the
implementing force of creativi-
ty at Quality Kosher
Catering," said Owner Paul
Kohn. "He has an unparal-
leled ability to combine flavors
and textures to create a sensa-
tional journey for the palette.
Chef Michael knows how to
add romance to a dish. Both
the flavor and presentation
work in distinctive matrimony."
Chef Michael received his
culinary education at Oakland
Community College. He
began his distinguished career
25 years ago. Prior to joining
Quality Kosher Catering in
1986, he practiced his craft at
such prestigious venues as the
Detroit Athletic Club and the
Hilton Hotels in Boston. His
hunger for the opportunity to
utilize more of his creative
abilities prompted Chef
Michael to enter the catering
industry.
"When I met with Paul
and he explained the position,
it sounded both exciting and
challenging," Chef Michael

shared. "Working in catering
offers more creativity than
being in a restaurant with a set
menu. Our diverse blend of
clientele affords me the oppor-
tunity to develop unique pre-
sentations. Additionally, I
have the flexibility to use the
finest and freshest produce
and ingredients."
Having never had the
need to follow kosher guide-
lines before, Chef Michael said
that component actually
intrigued him to the job.
"Kosher catering requires
more creativity because there
are certain items I cannot use.
As I learned all the rules, I
rechanneled my energies into
new areas and incorporated
new ingredients and more
fresh herbs to accentuate
recipes. I don't believe kosher
catering limits a chef — either
professional or amateur. The
only limitations are what indi-
viduals place on themselves."
When Chef Michael is
not in the kitchen, he can
usually be found spending
time with his family. He and
his wife Kit Niemer, an
active attorney in
Farmington Hills, reside in
Huntington Woods. They
have two children of Korean
birth: Spencer, age 7 and
Sarah, age 5. Chef Michael's
passion for food extends to
his children who love to taste
dad's cooking. According to
Chef Michael, Spencer and
Sarah have yet to try sushi
but have had the opportuni-

ty to acquire tastes for many
sophisticated dishes.
Chef Michael has always
approached everything both
personally and professionally
by following this belief:
"Reach for the top and start
with the best. To stay the best,
approach life's challenges as
opportunities and embrace it
with youth and vigor."
This vision blends suc-
cin ctly with the long-standing
philosophy of Quality Kosher
Catering that no two parties
need to mirror one another.
Chef Michael ensures this
principle is upheld by main-
taining a wealth of new infor-
mation. He broadens his culi-
nary education not just in pro-
fessional cooking schools but
by traveling extensively
throughout Europe learning
about food styles and trends.
"I also read a lot of culi-
nary books and magazines,
es,
actively seek out information
on the Internet as well as
speak with chefs worldwide
about the latest techniques,"
he explain
' ed. I've always had
a lot of my own ideas that
require experimentation and
development. If you put your
mind to it, you can always
come up with something
unique. Over the years, we
have created a series of signa-
ture dishes which are develop-
ing a reputation of their own.
My staff, Paul, Patti and I
spend time and effort on devel-
oping new concepts in foods,
presentation and service."

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Chef Michael Miller

This creative freedom is
just one aspect that has kept
Chef Michael as part of the
Quality Kosher Catering fam-
ily.
"Even after 10 years, my
job continues to be fresh and
challenging," he continued
"The aroma in my kitchen is a
scent from heaven. The tex-
tures, colors and explosion of
flavors we create on a daily
basis makes coming to work a
culinary adventure.
"Quality Kosher Catering
has a lot of enthusiastic ener-
gy. Paul does not believe in
getting stuck in a monoto-
nous pattern. We have to
cultivate new ideas to keep
at the forefront of kosher
catering. By working
together as a team, we reach
our goals with a sense of
gratification." ■