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When you have a passion for food & cooking, you also have a passion for people.
Not only has Chef Paul’s successfully mentored and trained many of Southeast, Michigan’s up-and-coming culinarians in the kitchen of Cuisine, but is also teaching culinary arts to the next generation of Chefs at one of the midwest’s most prestigious culinary colleges.
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Read some of Chef Paul’s thoughts, his adventures and his perspective on food and cooking. You can also enjoy your hand at some of Chef’s favorite recipes. All right here.
Being a Chef isn’t just about food… it’s about sharing and it’s about people.
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Cuisine Stories
Cuisine’s “Classic” Picnic Baskets Are Now Available
When you think of a picnic, most of us have a mental picture of a white and red checked blanket on a green lawn complete with a wicker picnic basket, a bottle of wine, a French baguette, and all the usual suspects, including; cheese, crackers, grapes and some...
12 Things Chefs Do to Make Their Food Great
Every wonder why it’s SO hard to duplicate the amazing food that's served at the best restaurants in town? What is it, that sets THEIR food apart, from the food that you make in your home kitchen? Admittedly, there are some dishes, some recipes, that are pretty...
Lightning Strikes Twice! Cuisine and Chef Paul Grosz Win Detroit Free Press 2024 Restaurant of the Year Classic and the Sylvia Rector Lifetime Achievement Award for Hospitality.
Lightening can indeed strike twice in the same place as the Detroit Free Press, announced on March 5th, 2024 that Cuisine Restaurant had won its 2024 Restaurant of the Year Classic award. Also awarded as the Detroit Free Press’s Restaurant of the Year honoree in 2002...
Meet Jordan Demchak, Cuisine’s New Sous Chef
There have been many interpretations of the famous Woody Allen quote, “ 80% of success is showing up”. His meaning of the phrase, “showing up”, is that you have to put the time in. Make the effort. Have ambition. Be “present”, in all meanings of the word. Raise your...
Turbot Charged
What a Chef chooses to put on his or her menu is often reflected by the foods or dishes they discover while away from their restaurants. That, paired with their knowledge of what they believe their patrons might enjoy, often leads to a some very successful pairings....
14 Questions for Chef Paul
This is a man, who has a passion for great food. Whether it be Waygu A5 beef from Japan, the freshest fish from the North Atlantic Sea, or the most perfect French Fries from a fast-food restaurant down the street. Great food has to earn its reputation, and with that,...