YoChef - WKTV Journal

Executive chef and YoChef’s Cafe owner Joseph VanHorn with Tanya Hall at the new YoChef’s Cafe. (Photo by WKTV)

By Joanne Bailey-Boorsma
joanne@wktv.org

To make nitro coffee is not an easy task. You have to know the right combination of coffee and nitrogen to create the thick, velvety drink.

“It is similar to that of a Guinness,” said executive Chef Joseph VanHorn. Similar in that from a distance a freshly pored Guinness and a nitro coffee might look the same as the nitrogen bubbles add a frothy, milky layer that moves from top to bottom. That, and like its stout counterpart, nitro is kept in kegs.

All City Nitro Coffee and Tea is just one of the feature items at VanHorn’s newly opened YoChef’s Cafe, 34 44th St. SE, Kentwood.

The new restaurant will feature the All City Beverage Company’s Nitro Coffee and Tea. (Photo by WKTV)

About two years ago, when VanHorn relocated his catering business, YoChef Catering Co., to the 44th Street location, he knew the space was too big for just an office with his goal set on opening a restaurant. This was not an endeavor that VanHorn was unfamiliar with as he owned and operated a restaurant in Wyoming and another at the Ferris State University’s Kendall College of Art and Design. Along with the 10-year-old catering business, VanHorn currently operates a food truck in the summer.

So when preparing to open his newest venture, YoChef’s Catering, VanHorn decided he wanted to elevate the dining experience.

“We are using the freshest ingredients possible,” VanHorn said as he walked around the space that features about a dozen tables, a counter with a coffee bar, and menu board.

“We spent two days in a coffee brewing lab to learn the intricate techniques in making coffee,” VanHorn said, adding that through a partnership with Ferris Coffee, he will be purchasing smaller quantities of beans that will be ground on site to ensure the freshest coffee possible.

The menu itself features a mix of popular items from the YoChef’s former restaurants as well as favorites from the company’s food truck such as the Chicken Basil Pesto and the Asian BBQ pork.

Items will be made fresh daily. (Photo by WKTV)

“People would ask, where can I get this when the truck was not out,” VanHorn said. “Now they have a place to go to get their favorite items.”

The menu features a variety of breakfast items, fresh salads, and grilled sandwiches such as the new Frank’s Westside Kielbasa with a special sausage being made by Frank’s Market for the sandwich, VanHorn said. The soups will be made-from-scratch daily with patrons able to check the website www.YoChefsCatering.com for the day’s soups.

“I also have a pastry chef on staff,” VanHorn said. “The pastry case will have a limited selection of bake goods available each day. We want to keep it as fresh as possible.”

VanHorn said he is excited to show off the talents of his team through the new venture, which for now will be open for breakfast and lunch. The restaurant will be open 7 a.m. – 3 p.m. Monday – Saturday. As demand increases, VanHorn said he will consider expanding the hours.

“Our primary focus is the business community,” said VanHorn, who noted that the location is surround by offices and businesses. And since business workers do not always have a lot of time for lunch, patrons can order through the website, www.YoChefsCafe.com, scheduling a time for pick up. The YoChef’s Cafe is also partnering with UberEats and can be reached by phone at 616-214-7736.

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By Lindsay Papciak

Community Writer

For executive chef Joseff VanHorn, he believes “when God gives you a talent, you should embrace it.” Recently, VanHorn opened a permanent home for YoChef’s Catering based out of Kentwood.

“[Becoming a chef] is not what I wanted to do. I wanted to be an attorney or a doctor, but it wasn’t my calling,” VanHorn said. “When I accepted it, doors opened and I’m like ‘okay God, I get it.'”

VanHorn involvement with fine dining began when he was 16. He learned the ropes for the front of the house, but his passion was behind the scenes, even if it meant shucking oysters and cleaning mussels.

Chef Joseff VanHorn with Kentwood Mayor Stephen Kepley (left) and State Rep. Steven Johnson at the YoChef’s Catering ribbon cutting event. Photos by Tom De Vette.

With 20 years of experience as a general manager and 15 years as an executive chef, VanHorn thought “I could do this myself.” YoChef’s Catering was established in October 2009. “I didn’t have a pot to cook in but I had a lot of good friends in the ACF (American Culinary Federation),” VanHorn said. ” In February of last year, we had to find our own place, and that was a challenge.”

After more than eight years of borrowing time in four different kitchens, VanHorn and his team officially cut the ribbon for YoChef’s permanent home in February 2018. “I tried to escape [food] a couple of times and sold life insurance. I was young and almost starved to death,” VanHorn said. “I went back to food because you always know where your lunch is at.”

VanHorn considers his influence to come from old school chefs as well as his time in the Marine Corps from 1986-1990. “I was just a sponge when I was young and I learned from all the chefs just by watching and doing and mentoring,” VanHorn said. “I give them both props for what we do now and our standards of service and how we do our events.”

VanHorn also has had the opportunity to grow with the film industry in Grand Rapids by providing craft services for more than 14 productions. “[Catering for] the movies was a launching point for us,” VanHorn said.

Out of all the celebrity encounters he has experienced, the most notable was Bruce Willis.

Chef Joseff VanHorn with staff and Bob O’Callaghan from the Wyoming Kentwood Area Chamber of Commerce. (Photos by Tom De Vette)

“I thought he was going to complain,” VanHorn said.

“He said ‘did you cook my salmon?’

And I said ‘yes Mr. Willis’

‘That was the best Salmon I ever had’

I’m like ‘oh cool.’ and I said ‘thanks Mr. Willis’ and he said ‘call me Bruce’ and I said ‘okay Mr. Willis’ That was the only time I was really star struck.”

VanHorn makes each client feel like a star by running his business as a ‘boutique caterer’. “We only want at the most to do two weddings at a time. I want to put the personal touch in everything we do,” VanHorn said. “Our secret ingredient is love. We love what we do and it shows in our customer service and in the quality of our food. I have a freezer that’s unplugged. I don’t do frozen.”

After establishing YoChef’s catering, VanHorn knows that he does not want to stop there. “I’m not the kind of person that will plateau,” VanHorn said. “We know catering works for us, and next we want to try a cafe. We have a great concept and a great menu. I’m just waiting. And when it happens it’ll happen. We never say no to opportunity.”

If you would like to learn more about YoChef’s Catering, visit their website at yochefscatering.com, or contact Joseff VanHorn directly at 616-558-1077.

All photos are by Tom De Vette, community contributor.