Pure & Simple Catering

Owners Chef Steve and Jessica Case proudly present Pure & Simple Catering…offering the highest quality food and service with an emphasis on fresh ingredients, well-trained staff who provide consistent service, and making sure our clients experience the “wow-factor.”  

Executive Chef Steve Case brings over twenty years of experience in the kitchen, overseeing the food preparation and quality in a variety of venues. 

Pure & Simple Services is a full service catering company.  Our friendly staff brings everything to our client locations, sets up, serves guests, and removes and cleans the premises once our guests are satisfied (and full!).  We serve events ranging from a minimum of 50 to more than 1,000 guests.

We are also event planners, and consider ourselves to be a “one-stop shop” for all of your event needs.  We work with dozens of high quality vendors in our area to provide entertainment, equipment, decorations, activities, you name it. 

Call today for more information 517.375.4564.

Executive Chef Steve Case

Artistic Resume 

A native of southeast Michigan, Steve has spent over twenty years of honing his skills in culinary arts and is widely known for applying artistic excellence in the context of personal customer service.

Entrepreneurial Beginning Like so many entrepreneurs, Steve began his career in kitchens as a dishwasher and worked in every position in four different kitchens as he developed two key characteristics: hard work and commitment to excellence. Moving through line cook to chef, Steve was mentored by Dave Gallop – contributor to a Disney Soup Cookbook – learning the importance of preparing fresh ingredients mixed with pleasant tastes. To this day, Steve orders his produce fresh from an experienced vendor who hand picks his fruits and vegetables.

Restaurant Training Applied to Banquets Bakers of Milford, a renowned banquet facility, took a chance on Steve with the Mother’s Day meal for 2800 people. That was it! After years of honing the skill set of providing ala cart meals in restaurants Steve had developed a unique ability to transfer the same consistency and taste to the banquet setting. It is a skill that sets Steve apart from most banquet chefs. Moving to the position of Executive Chef at Chemung Hills Country Club his reputation spread among the club guests and also throughout the community.

When Legendary Events of Genoa Woods had an opening for Executive Chef in 2004 Steve Case was the first choice. Whether he is cooking the food himself or mentoring chefs to strictly adhere to his time-tested recipes, Steve continues to build a solid reputation. There is a commitment to ordering from vendors the highest quality of products and keeping them fresh to ensure this eminent level of taste and presentation. His menu reflects his diverse experiences: sirloin to Dijon encrusted salmon, themed buffets to exquisite hors d oeuvres’.

System Thinking What sets Steve apart in every job is his innate ability to think through a process and develop systems assuring the highest levels of efficiency and cost savings. To this day, experienced chefs and restaurant mangers seek out Steve’s advice when it comes to menus, kitchen functionality, and customer service.

It is for this reason Steve’s role was expanded to Director of Operations in 2007, giving him leadership of all facets of events: proposals, planning, and service. To assure quality and consistency with the dozens of employees, systems are written, studied and implemented for all events from small meetings to large corporate and social events (weddings, auctions, and holiday parties); even catering off-site.

Kitchen Design Respect in the culinary arts is earned both among clients and peers. It is for that reason Steve developed another skill: kitchen design when he was asked to design the banquet room and kitchen for Chemung Hills and then T Bones on the Water in Fenton. His latest design is the state-of-the-art kitchen for Cleary University’s Johnson Center for Business and Community Excellence. Those who tour the kitchen are impressed. Their thoughts are expressed in the words of a Livingston County Health Inspector, “This is the best designed kitchen in the county!”

Cleanliness Every chef wants a clean kitchen. Steve knows how to make sure his kitchens are consistently clean and up to standards of excellence. Another Livingston County Health Inspector said that if she were to have her wedding reception in this county her food would be cooked in one of Case’s kitchens. His kitchens have the reputation of consistently receiving “1’s” or even “0’s” on the Health Inspector’s reports, virtually unheard of in this industry.

Healthy-Kitchen vs. Hell’s Kitchen This industry is known for being harsh, edgy, and demeaning often originating with the head chef. While working in so many different environments Steve could see that individuals, no matter what role they had, needed to know they were valued and were best motivated when they were encouraged and trained, not threatened. Therefore, Steve’s kitchens are known for being safe environments where people are valued and encouraged to pursue excellence. Employees respect Steve for his commitment to excellence and compassion for them as individuals and gratefully accept his sincere daily parting words, “Good job!”