 |
|
 |
|
Rick Kahre Chef/Owner Rick Kahre is the current owner of J & M Corporate Catering. He purchased J & M Catering in 1992 and purchased Corporate Catering Etc. in 1998. In 2000 he combined the two businesses to create J & M Corporate Catering. Prior to his success with J&M Rick Kahre earned a degree in Hotel/Motel Management and from there he managed Morrison’s Cafeteria for several years. Traveling from state to state while managing the cafeterias, Rick came to Tennessee where he decided to plant roots. Rick took a job with Opryland Theme Park as Department Chef of park food service. Food Sales would be Ricks next venture. Rick left Opryland, and for several years used his genuine communication skills and knowledge of the food service industry to build a solid account base. After calling on 50-75 accounts per week and having great success networking Rick decided to try his hand at the catering buisiness. After buying the first catering company in 1992 Rick has doubled its earnings nearly every two years. In 2002 J&M Catering had its first year of 1 million in revenue and has steadily increased through today. In September 2008 Rick will have been in the food service industry 30 years. 22 of those years Rick has been an active member in the Middle Tennessee Chapter of the American Culinary Federation. He has served as the vice president of the chapter, currently chapter treasurer, and the 2005 ACF Chef of the Year. |
|
 |
|
Jennifer Hamon Executive Chef Jennifer Hamon started at J&M Catering in 2004 as sous chef and shortly thereafter she became our executive chef. Jennifer began her culinary career as a kitchen manager in a local cafe while attending Belmont University and receiving her BBA in Music Business. Unlike her contemporaries, Jennifer didn’t find her way to culinary school but to the Baltimore-D.C. area where she went from kitchen manager to the back of the house to try her hand at cooking. She trained under a Master Chef who ran an upscale catering company. Since then Jennifer has held chef positions with various other restaurants and catering services in the Baltimore area until she returned to Nashville and found her home at J&M Catering. A BBA in Music Business to Executive Chef certainly isn’t a direct path and Jennifer attributes her change in direction to the excitement of exploring her creativity with food, which is reflected in the eclectic, flavorful entrees she has integrated into our menus. |
|
 |
|
Jason Gooch Executive Sous Chef Wanting to get a feel for a different side of the culinary field, Jason Gooch started with J&M Catering as sous chef in April of 2006. He began his career in 1992 attending Opryland Hotel’s culinary apprenticeship and finishing as the first graduate of Nashville Community College’s culinary science program. Jason has held executive and sous chef positions at a number of restaurants in the Nashville and Memphis areas. He also spent some time in seafood sales and has held other various jobs in the food industry. |
