Meet Antoinette (Toni) Benjamin, Chef/Proprietor

Antoinette researching old recipes in the library of Erice, Sicily

Antoinette was trained as a chef under the renowned Madeline Kamman. As a classically trained French chef, she is known for taking basic French elements and incorporating them with European and Asian influences. She supports a relationship between the local farmers and her company and attempts to purchase as many local seasonally-produced foods as possible to offer to her clients. She maintains two organic gardens of her own and with thier bounty the freshness of her food productions is assured.

Fresh ingredients, great flavors and elevating old-style recipes to a new contemporary level are her trademarks.
She is also an expert at pairing rare wines with creative menus. Antoinette has extensive involvement with the International Association of Culinary Professionals (IACP) through which she earned the title of certified culinary professional. She has served as co-chair of its Catering Committee and as its liaison to Australia. She was honored by being selected as a nominee of its 1998 International Catering Excellence Award. From her world travels Antoinette is able to bring back to Ann Arbor new taste combinations and new food products. She has a keen interest in Italian language and culture and leads cooking and cultural trips to all parts of Italy as well as other countries.	Preparing a dinner party for friends in Naples, Italy

James Benjamin, Vice President

James enjoying a Caprese Salad in Naples, Italy

James grew up with a deeply rooted and rich appreciation for good food and the culture surrounding it. At age 16 he made his first trip to France and fell in love with the pride and passion that the French incorporate into the food that they prepare. The highlight of that trip was meeting the legendary Julia Child and having dinner with her at the renowned Ritz Hotel.

In more recent times he has traveled to Eastern Europe and extensively through many regions of Italy. He quickly learned that for the Italians simple food made with quality local ingredients then paired with local wines result in true gastronomic pleasure.

James has worked his way up through every department in the company and he is now a managing partner. He handles the financial and accounting aspects of the business as well as making sure that each client needs are met in a courteous and professional manner.

Beth Crawford, Head Chef

Beth Crawford�s interest in cooking began in Dexter, MI at an early age with substantial encouragement from both her parents. As soon as she was old enough to safely reach the top of the stove, her mother started having her prepare dinners every night.

Her professional path began with local restaurants during which time she began attending classes at Washtenaw Community College in the Culinary Arts Program. While pursuing her education she experienced many working environments, eventually becoming an employee at the restaurant, Palio. Beth still periodically attended classes at Washtenaw Community College, but felt her education was fullfilled more at the workplace than school.

She decided to give all of her attention to her education at Palio. As she continued her work at Palio she was curious about different aspects of kitchen work other than restaurants. At that point the General Manager, Jon Gould, introduced Beth to Antoinette Benjamin and Food For All Seasons. Beth found many new experiences in a catering kitchen. She rose to the challenge of learning exciting culinary techniques and the ability to work with unfamiliar ingredients. Beth soon realized that a catering kitchen was where she belonged. Based on her accomplishments and dedication, she was chosen for the position of head chef. Beth always had a passion for cooking and so Antoinette's skill for food and wine pairings has inspired Beth to further her studies. Her philosophy in the kitchen starts with the idea of being able to foster a fun and relaxed atmosphere while maintaining a professional workplace.

Beth outside French Cheese store on Ile Saint Luis in Paris Beth discovers firsthand that there are countless shapes and sizes of pasta in Naples

She believes this ethic, along with utilizing the highest quality ingredients, will give you the best dining experience possible. Cooking is an ever-changing educational and adventuresome journey and all you need is an open mind!

Patrick Shaw, Sous Chef

Patrick began his career in the Main Street area of Ann Arbor over twelve years ago, as a means to a University Education end. However, he soon fell in love with the busy atmosphere of the kitchens, and decided to make cooking his profession.

In 1995 he moved out West to broaden his culinary horizons on the coast and in the Pacific Rim. He studied under some of the finest Chefs in Hawaii and Seattle. (Roy Yamaguchi, Gordon Hopkins, Jacqueline Lau, Tod Kawachi, David Abella, Pele Nilsson, Wolfgang Puck, Jan Birnbaum). Now, he has brought those experiences back home to Ann Arbor.

Patrick has been at Food For All Seasons for over a year and is looking to further expand his palate, as well as the palates of those around him. Continuing the tradition of excellence Food For All Seasons has already established, and by bringing some new dishes to the table.

Patrick�s culinary philosophy is that all food begins as Fusion, and it is his job to make the ingredients work together, creating culinary art. Starting out with superior products is not enough. Finishing with a superior product, and providing superior service along the way, is what makes the dining experience an enjoyable experience to remember.

Lindsey Lounsbury, Pastry Chef

Lindsey, desperate for a job, wandered into Food For All Seasons. Despite having no kitchen experience, they gave her a chance. Two years later, she is the pastry chef and cannot think of a better place to work. Everyday is exciting and a learning experience. The most fun she has is conquering new recipes. Lindsey will try anything and enjoys a good challenge.

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