| “John Paulk is a culinary Rembrandt. When he cooks
for us, his food is always extraordinary.” |
Jim and Jean Daly
President, Focus on the Family |
 |
| “When John caters an event, you feel like the most
important guest at the party…that’s what makes
him so good at what he does.” |
| Carrie Gordon Earll, Senior Research
Analyst |
|
| “I have been an executive chef for many years and
John Paulk has what it takes to produce great food.” |
Chef Gerard L. Viverito, C.E.C.
The Culinary Institute of America |
|
| “Chef John is a culinary artist of considerable ability
and substantial experience.” |
| Georgene
Rice, Radio Host, 93.7 KPDQ FM |
|
| “It was so much fun eating John’s food, knowing
he had shopped at the Farmer’s Market that morning.” |
| Tammy London, Portland |
|
| “John cooked me a low-fat diet and helped me lose
50 pounds. (Although he did sneak in an occasional scrumptious
chocolate mousse!) When he cooks for me, I feel like a queen.” |
| Melanie Poss, Oatfield Estates |
|
| “Chef John transforms the ordinary meal into the extraordinary.” |
| Julie Neils, Public Relations Director |
|
| “John threw filet mignon on our grill, then caramelized
mushrooms, onions, thyme and cabernet. Perhaps it was the
warm summer evening, or good friends on the patio, but it’s
one of the best meals in my memory.” |
| Amy Tracy, Development Director |
|
| “John Paulk sets himself apart from the group…going
beyond expectations.” |
| Chef Daniel R. Winans, Western Culinary
Institute |
