Chef Michael has been in the food service for 32 years and has been very successful. To further his
education in cooking he took cooking classes at The Culinary Institute of America, in Hyde Park,
New York. Chef Michael believes in Quality Food and Quality Service.
Call Today for more information.
Chef Michael Goad
(336) 548-4338
ServSafe is the industry leader in food safety training
and certification and meets today's
food safety practice demands.
Business Spotlight
as seen in the Northwest Observer July 2, 2004
Personal chef. It sounds like someone only the rich and famous could afford. A personal chef is a lot more affordable that you
might think, however, and Chef Michael Goad is proving this with his new business, Kitchen Assistant. More importantly, he’s also
proving that the food he dishes out is outstandingly delicious and nutritious.
As a personal chef, Michael comes into your home and prepares our meals on-site. Before beginning, he’ll meet with you to
determine the menus you and your family prefer. He’ll even do the grocery shopping in advance and arrive in your kitchen at the
appointed time with the groceries and any special tools required for meal preparation. As to how the meals are presented? Well
that’s your choice, too He can prepare a intimated dinner for two and have it waiting on the table, complete with candlelight. Or, he
can whip up a selection of meals for the entire week and store them in your freezer of refrigerator with heating instructions. He can
even handle a dinner party for a small crowd. Again, it’s entirely up to you.
Michael’s passion for cooking began over four decades ago. He recalls how his grandmother had an old stove set-up in the corner
of her kitchen and gave him pots and pans so that as a young boy he could pretend to cook. He also remembers spending hours
with his grandmother, mom and aunts while watching them create delectable dishes and soaking up all their secrets. By the time he
was eleven, Michael was the official family cook. “Instead of Mom or Dad having to come home from work and cook meals. I had
dinner ready when they walked in,” says Michael.
At age 16 Michael acquired his first job in the food industry – busing tables at the now defunct Happy Flounder in Madison.
However, before a year had passed, the ambitious teenager had worked his way up to assistant manager which allowed him plenty
of access to the kitchen.
Michael had worked for numerous food establishments during his 28 years in the industry. He’s found a niche in industrial food
services, and currently oversees the Oakwood Homes’ corporate cafeteria. Although he enjoys the work and the people he serves,
his hart was leading him to do something on his own.
While searching the Internet for a particular cooking knife about a year ago, Michael ran across the Personal Chef Network. The
more he read, the more he knew this was what he wanted to do. “I stumbled onto it by accident, but I know it was a blessing from
God,” says Michael.
While he had the know-how to create delicious foods, Michael also wanted to make sure everything was done in a safe manner.
That’s why he became ServSafe certified. “This is a program put on by the National Restaurant Association to teach the proper
methods of food handling,” explains Michael. In addition, Michael has already completed cooking classes at the Culinary Institute of
America in Hyde Park, NY.
Even though he just started Kitchen Assistant, Michael is already busy preparing dinners and party menus. He recently did a
Father’s Day Luncheon for ten, which featured fresh-roasted pork barbeque with his own “famous and secret” barbeque sauce.
Don’t even bother to ask. Like most good cooks, Michael’s not revealing the secrets to his recipes. At a recent birthday party for
50 people, Michael put together a menu reminiscent of a Southern Style Fish Fry. Guest dined on catfish, tomato grits, Georgia
cracker salad and home-style cole slaw.
Along with his professional cooking gigs, Michael spends a great deal of his free time cooking for family and friends. As an active
member of the Mayodan United Methodist Church, he constantly finds himself cooking for fund-raising events. Even when he’s not
cooking at the restaurant or for his personal chef customers.
education in cooking he took cooking classes at The Culinary Institute of America, in Hyde Park,
New York. Chef Michael believes in Quality Food and Quality Service.
Call Today for more information.
Chef Michael Goad
(336) 548-4338
ServSafe is the industry leader in food safety training
and certification and meets today's
food safety practice demands.
Business Spotlight
as seen in the Northwest Observer July 2, 2004
Personal chef. It sounds like someone only the rich and famous could afford. A personal chef is a lot more affordable that you
might think, however, and Chef Michael Goad is proving this with his new business, Kitchen Assistant. More importantly, he’s also
proving that the food he dishes out is outstandingly delicious and nutritious.
As a personal chef, Michael comes into your home and prepares our meals on-site. Before beginning, he’ll meet with you to
determine the menus you and your family prefer. He’ll even do the grocery shopping in advance and arrive in your kitchen at the
appointed time with the groceries and any special tools required for meal preparation. As to how the meals are presented? Well
that’s your choice, too He can prepare a intimated dinner for two and have it waiting on the table, complete with candlelight. Or, he
can whip up a selection of meals for the entire week and store them in your freezer of refrigerator with heating instructions. He can
even handle a dinner party for a small crowd. Again, it’s entirely up to you.
Michael’s passion for cooking began over four decades ago. He recalls how his grandmother had an old stove set-up in the corner
of her kitchen and gave him pots and pans so that as a young boy he could pretend to cook. He also remembers spending hours
with his grandmother, mom and aunts while watching them create delectable dishes and soaking up all their secrets. By the time he
was eleven, Michael was the official family cook. “Instead of Mom or Dad having to come home from work and cook meals. I had
dinner ready when they walked in,” says Michael.
At age 16 Michael acquired his first job in the food industry – busing tables at the now defunct Happy Flounder in Madison.
However, before a year had passed, the ambitious teenager had worked his way up to assistant manager which allowed him plenty
of access to the kitchen.
Michael had worked for numerous food establishments during his 28 years in the industry. He’s found a niche in industrial food
services, and currently oversees the Oakwood Homes’ corporate cafeteria. Although he enjoys the work and the people he serves,
his hart was leading him to do something on his own.
While searching the Internet for a particular cooking knife about a year ago, Michael ran across the Personal Chef Network. The
more he read, the more he knew this was what he wanted to do. “I stumbled onto it by accident, but I know it was a blessing from
God,” says Michael.
While he had the know-how to create delicious foods, Michael also wanted to make sure everything was done in a safe manner.
That’s why he became ServSafe certified. “This is a program put on by the National Restaurant Association to teach the proper
methods of food handling,” explains Michael. In addition, Michael has already completed cooking classes at the Culinary Institute of
America in Hyde Park, NY.
Even though he just started Kitchen Assistant, Michael is already busy preparing dinners and party menus. He recently did a
Father’s Day Luncheon for ten, which featured fresh-roasted pork barbeque with his own “famous and secret” barbeque sauce.
Don’t even bother to ask. Like most good cooks, Michael’s not revealing the secrets to his recipes. At a recent birthday party for
50 people, Michael put together a menu reminiscent of a Southern Style Fish Fry. Guest dined on catfish, tomato grits, Georgia
cracker salad and home-style cole slaw.
Along with his professional cooking gigs, Michael spends a great deal of his free time cooking for family and friends. As an active
member of the Mayodan United Methodist Church, he constantly finds himself cooking for fund-raising events. Even when he’s not
cooking at the restaurant or for his personal chef customers.
| Mountain Side Restaurant |
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| A Unique Dining Experience Blended with Country Classics and Big City Favorites |
| Western Rockingham Chamber of Commerce Small Business of the Year 2007 |
| Awards Presented At WRCC’s Annual Dinner March 27, 2008 The following awards were presented during Western Rockingham Chamber of Commerce’s Annual Membership dinner on March 27, 2008: President - 2007, Jeffrey Martin Board Member of the Year - 2007, Lester Stanley Small Business of the Year - 2007 Cirrus Construction Small Business of the Year - 2007 Mountainside Restaurant Large Business of the Year - North Pointe of Mayodan Corporate Citizen of the Year - 2007, SealMaster Citizen of the Year - 2007, Jeff Pruitt Honorary Lifetime Member - Garland Rakestraw In addition Members of Distinction for 2008 were also recognized: PLATINUM LEVEL - Mountainside Restaurant, SealMaster; GOLD LEVEL - Duke Energy, Edward Jones |