"A CHEF by Trade, but A COOK from the Heart!"
Three Generations Cooking With Sole is created from a delightful collection of recipes spanning three generations. The definition of SOLE is to be one of a kind, to surpass, to stand out and to be unique. Chef Pamela Sole (Ward), a professional Sous Chef, is known for her unique, creative touch to well-known meals. She has won numerous awards for her culinary presentations. Not only a great Sous Chef, she is now a great Author.. Book Chef Pam Sole to cater your next Event anywhere or purchase her book ""Three Generations Cooking With Sole"
Price Range: $200 and up
Gig Length: 240 - 240 minutes
What to Expect
For the prospective audience(s) I will personally engage with the patrons by showcasing the recipes of dishes prepared. The quality of all ingredients are fresh and of great quality. A Hibachi type service can be provided upon request in which I prepare the meal in front of the audience to provide the 'Celebrity' appeal to the occasion. Included with these service is an Autographed copy of my personal best-selling book called ‘Three Generations Cooking with Sole' which will be provided to the event planner. Cleaning up will be first and foremost prior to the end, or time agreed upon, of the event.
From Me to Sous
“I am the Southern Queen. My cooking style, I would say, is Southern cooking with a flare. I cook with so much love that when you eat my food they will be calling the paramedics. Your heart will be racing, but I guarantee to you that the flavors are gonna bring you to that plate….”
I am Chef Pam Sole (Ward), the Executive Sous Chef of Methodist Hospital located in Merrillville, Indiana. I am a graduate of Le Cordon Bleu culinary school in Mendota Heights, Minnesota, while interning at Charlie Trotters in Chicago Illinois. I have three wonderful children: Robert, Bianca, and Brianna Ward and five siblings.
With over thirty years experience that reaches back to high school, I began to cook as a stay-at-home caretaker for my mother, who was subject to grand mal seizures. My Mom, “my biggest inspiration,” died four days before my 19th birthday. I remember learning everything from her. Her fried Chicken was the best because she took her time when cooking. She puts some ‘Soul (Sole)’ into it. I believe that I learned cooking from her and I want to make sure that I make her proud of me. To make a meal, put a smile on the face of someone who is hurting is an intense job, but ‘I Love It.’ One thing I picked up is how to express yourself through food. That’s how I tell my stories: through FOOD.
I also have a personal best-selling book called ‘Three Generations Cooking with Sole’, which is my first cookbook. It contains many traditional recipes that have withstood the test of time from generation to generation and for generations to come. The definition of Sole is to be one of a kind, or to surpass, to stand out, and to be unique which is descriptive of my creative, well-prepared meals. In this book are very simple, flavorful meals geared to the beginner chef ages 10 and up. I want to introduce to those who don’t know how to cook, at any age, how to create A MEAL THAT’S NOT ONLY PLEASING TO THE EYE BUT TO THE PALATE. “To drive this simplicity home with recipe users, I included my 14-year old daughter’s recipe “Brianna Cheesy Biscuits, on page twelve.” The greatest feature of the book is: the legacy I am passing down of the generational recipe-shares and most of full-color candid + professional photo illustrations including side-by-side photos of each of the preparation steps from start to finish. My favorite recipe in the cookbook is “my grandma’s rice pudding found on page thirteen.”
I’ve won Chef of the Year awards for the Red Cross (2014, 2015) and Methodist Hospital (2015), as well as Chef of the Year for the March of Dimes (2016) of which I auctioned off my chef services to a family of six (6). I’ve appeared in numerous news articles, but I’m best recognized as a celebrity chef to the stars for the popular Food Network show: Cooks vs. Cons (Season 2, Episode 6). The appearance has opened doors for many opportunities, including the request to be the Personal Chef for the famous Jackson family.
Today, as a culinary entrepreneur, educator, mentor and recipe creator, my recipes and catering services are in readily available. Between my Mom, Grandmother and myself, over 4,000 recipes have been curated to share. For this reason, I’m currently working on my second cookbook to add to the legacy series.
Additional Booking Notes
I serve the surrounding Indiana, Illinois, and Michigan areas, but I am willing to travel to greater distances that includes all expense paid trips to the location of the event(s) planned. Expenses includes, but not limited to airfare, car rental, and hotel accommodations.
1 Pot (Deep)
1 Roasting Pan
1 Frying Pan, or Skillet
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