Executive Chef Joel Taylor is classically trained in French and Spanish cuisine. He started his career at age sixteen as a busboy at Bostwick Lake Inn. During this time, he was always drawn to what was going on in the kitchen. After a month he was recruited to work on the line under Chef/Owner Jim Powell. After pursuing a brief career in construction, a good friend of Joel’s asked for help opening up a new restaurant, Reds on the River, in Rockford, Michigan. It was there that Joel was given the chance to really cut his teeth in a kitchen. While at Reds on the River he was working with new ingredients and a very talented team; from this experience he never looked back. Joel has been with Applause Catering + Events for eight years, previously as a Sous Chef and Chef de Cuisine. As Executive Chef, Joel works closely with his team to develop fun and creative menus catered specifically to your event. Joel is passionate about fresh ingredients; thus, he has developed close relationships with many local farmers and will source locally whenever possible. Joel’s mission is to provide you with the best ingredients and best dishes as possible to create a truly memorable occasion. He would love to help make your vision a reality. Joel’s years of knowledge, execution and experience of all the types of events that Applause Catering + Events performs gives him a unique perspective on ensuring success.