Multi-purpose Facility Offers Unparalleled Amenities for Chefs, Culinary Entrepreneurs and Community
The new Great Lakes Culinary Center in Southfield, Michigan is a kitchen stadium, resource hub, entrepreneurial launching pad, special event site, and much more, all under one deliciously innovative roof. Combined with the Great Lakes Hotel Supply company, this new world-class, multi-use, 20,000 square foot facility brings together everything food industry professionals need to design, build, test and launch a fully-equipped commercial kitchen. Recipes can be refined and menus can be designed utilizing Great Lakes Culinary Center’s unparalleled selection of the finest kitchen equipment in the world from the industry’s leading appliance manufacturers. In addition, Great Lakes Culinary Center is home to a breathtaking, interactive demonstration classroom and state-of-the-art multimedia learning center, and is metro Detroit’s new, premiere destination for private parties and special events.
Owner Marc Israel, a third generation businessman whose family has owned Great Lakes Hotel Supply in downtown Detroit for over 80 years, moved the company into the current Southfield location at 24101 W. Nine Mile Road to fulfill a longtime dream. Great Lakes Culinary Center now occupies 6,000 square feet of the total space.
“I traveled across the country and compiled a wish list from well-known chefs and food industry professionals,” said Israel. “The people I talked to were hungry for a specialized facility where high tech commercial equipment can be tested before purchasing, where chefs can develop and enhance their own recipes, and memorable private parties be held. Great Lakes Culinary Center is a premier, state-of-the-art resource for aspiring and seasoned chefs and other culinary professionals in Michigan and beyond.”
Award-winning chef Jim Bologna, former corporate and executive chef at Opus One, The Townsend Hotel, Morels/Shiraz and Capital Grille, is part of the Great Lakes Culinary Center team whose role it is to develop the connection between chefs and food service professionals.
Former personal chef and award-winning health and wellness food entrepreneur, Michelle Kobernick, is Great Lakes Culinary Center’s Program Director. She has designed a variety of cooking classes, from interactive feasts to make-and-take classes.“Opening your own restaurant can seem like a daunting task,” said Bologna. “We assist chefs by providing them with the best test kitchen in the area, and offering business development, support and contract placement for those planning to open their own establishments.”
“Our classes will cover everything from family dinners and holiday dishes to specialized meals for weight loss and healthy dietary programs,” said Kobernick. “Our guests will be able to practice skills and view the entire process from our expansive kitchen’s 25 foot long marble bar as well as from three, 60-inch high definition television monitors.”
Great Lakes Culinary Center’s magnificent, modern setting is available for corporate and private events, seminars and group cooking classes. According to Rachel Wolff, Great Lakes Culinary Center’s event coordinator, the venue can comfortably seat up to 100 guests.