November 20, 2019

Catering Sales Concierge, Isabella Ospina, Employee Spotlight

November 20, 2019

Catering Sales Concierge, Isabella Ospina, Employee Spotlight

Catering by Michaels comprises a spectacular team of employees who we love to brag about in our blog. We sat down with Isabella Ospina, Sales Concierge, to learn more about her role and life outside of work.

Catering sales concierge

What did you do before working at Catering by Michaels?

Before I worked here, I was a student at UIC studying business management. I was working in various student employment jobs at the university (data analytics was one role).

I was at UIC for two years, then I took a semester off and transferred to Roosevelt University. Towards the end of that semester, I found work at Catering by Michaels.

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October 4, 2018

Introducing Our New Executive Chef: Justin Frankenberg

October 4, 2018

Introducing Our New Executive Chef: Justin Frankenberg

We are so excited to announce our newest team member: Justin Frankenberg.

Justin Frankenberg is Catering by Michaels’ new Executive Chef, helping to develop new recipes while experimenting with new flavors.

We sat down with Justin to learn more about his past and how he can help Catering by Michaels continue to innovate.

What Did You Do Before Working at Catering by Michaels?

I was a Johnson Wales graduate. I stayed in Providence for about 8 years when the fusion cooking scene was just getting started. I worked for a few hot places that got me some good, solid cooking experience outside of school.

Eventually, I moved because of a job opportunity back in DC, where I’m from. I worked for Pesche, under two of my biggest food idols (who were both critical in terms of defining the food scene in DC). I initially started as a sous chef and eventually became the Executive Chef. Later, I worked for another DC hot spot — Red Sage.

I moved to Chicago in 2005 and got involved with catering shortly after. I started with J & L Catering but moved on once the economy tanked. I also worked for Paramount events as well as the Stefani Group, where I helped rebrand their catering division.

Upon having my third child, a little girl, and after 20 years of seeing my other kids mostly after they were already asleep, I took a break — and now I’m here!

What Experience Do You Bring to the Executive Chef Role?

I think one of my biggest assets to the team is a fresh take on things in terms of kitchen management. Much of the Catering by Michaels staff has been here for a long time (20+ years), which is amazing, but it certainly doesn’t hurt to shake things up! So far, people are responding positively to the changes I bring.

As far as food goes, I’m pretty simplistic in nature. I bring a fresh set of eyes when it comes to plate appeal, making things more modern but still practical.

I think the pinnacle of testing as a chef is being able to work in conditions which may not be ideal yet still produce great food — like so many of the venues where Catering by Michaels works! It’s a rarity to have a full kitchen at your disposal at an event: it’s more like a glorified broom closet!

What are You Looking Forward to By Working For Catering by Michaels?

There’s so much!

I’m most looking forward to research and development-related tasks. I haven’t really been in a position before where I’ve had such a strong team I can rely on so that I can focus on creating new recipes and testing them properly. We have a great system in place where we can develop and test recipes three to four times to get them right before looping in other departments (and putting them on our menu).

Unlike a restaurant experience, so many different things have to be taken into consideration in catering when it comes to the food. We have to deal with less-than-ideal conditions. I also have to think of ways to perfect our dishes by using equipment not associated with the experience I obtained during my past restaurant life.

These are all challenges I’m looking forward to in this new role.

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