Paul Cummings, the Head Chef and Owner of Indulge Natural and Organic Kitchen, is putting inspiration and the local farming community back into the art of planning a wedding menu. He uses a bistro-style cooking approach and ingredients that are local, seasonal and chemical-free wherever possible to put a new twist on traditional dishes.

Whether he’s serving from his Kitchener Farmer’s Market location, catering peanut butter panna cotta with caramel and a raspberry coulis (his take on his clients’ all-time favourite food - PB&Js) to 300 wedding guests, or teaching clients how to cook something new in their own homes, this Stratford Chefs School grad seems to look at cooking with a fresh perspective – and it’s obvious he’s having fun while he’s at it.

Paul has channeled his inspiration for natural and organic cooking into catering showers, stagettes, rehearsals and weddings over the past year. So naturally, the team at The Ring had to know for ourselves whether Paul’s organic twist would be too over the top for most brides or whether he was destined to make a major splash in weddings. After interviewing Paul, his clients, and doing some sampling of our own (mmmmm…), here’s what we discovered…

Personally speaking…

Paul Cummings grew up on a farm outside of Stratford and says that he's been surrounded by food his entire life, having worked his way up the kitchen brigade from dish washer to chef while helping to design and cater many events along the way.

Paul graduated from Stratford Chefs School, one of the top chef schools in the country where their master chefs have trained in Europe and all over the world at top restaurants. "They have helped me build a solid foundation from which I draw to operate my business and offer this experience to my clients."

For the past seven years, Paul has been working in professional kitchens, starting with his apprenticeship at a fine dining restaurant in Muskoka, followed by an Italian bakery in North Toronto and David's Bistro in London where he worked as a Sous/Pastry Chef. Paul was also Co-Chef at Lakeview Café in Grand Bend.

"I catered weddings and house parties on top of running a restaurant and found that I loved the whole build up to being able to make someone’s wedding day meal unforgettable," says Paul. So, he decided to open Indulge Natural and Organic Kitchen when he moved to Kitchener.

In 2007, Paul opened the catering aspect of Indulge as sort of a side project to being a chef, which he reserved for family, friends and customers of the restaurant. In 2009, Paul opened up shop at the Kitchener Farmers Market and delved deeper into the catering biz, telling us that he truly loves what he does.

Paul is the Sole Proprietor and Head Chef at Indulge and also has a Maître D’, Jenny Loebsack, and a Nutritionist/Consultant, Michael Fisher.

Standards for quality…

Brides who choose to hire Indulge for their weddings seem to do so because they trust Paul. "I develop this trust by meeting with them, finding out what is important to them (getting to know them), and offering my industry experience and training to create a meal to remember," he says.

Paul says that he has high standards with everything from his ingredients to his staff. "I stand behind my service and this is reflected from the attitudes of my staff to the last garnish on every dish," says Paul. "Our service is professional, subtle and leaves a lasting impression."

Such was the case for Jennifer George and her guests at Jennifer's home reception in 2008, following her wedding in Cuba, where her guests raved about how professional and upscale the catering was. "Paul and his team looked after every detail from start to finish," she told The Ring.

Real and natural…

Part of keeping his high standards is Paul's use of top quality ingredients. "All of the meat is chemical free and the vegetables are organic and local when possible," he told The Ring. "You really can taste the difference in quality ingredients and when celebrating a special occasion I would settle for nothing less."

In fact, the quality of the ingredients he uses and his consistently well prepared dishes are what Paul says Indulge is best known for in the industry. Jennifer would certainly agree as she said that "When it comes to Indulge Natural and Organic Kitchen, their work says it all... one taste and you'll know quality."

May 2009 bride, Katie Oakes, had her Maid of Honour hire Paul to make hors d'oeuvres for her bridal shower. She described Paul's style as "Fresh, very interactive, fun and professional, non-traditional and very modern." She adds that she loved the wide range of variety that Indulge offered. "It was tough to pick from the menu because everything sounded so good. Paul even made suggestions as to what foods would go nicely together as well… He was so professional, yet so fun"

Paul says he loves "creating tasting plates or doing twists on traditional dishes" to create food that “jumps off the plate". He adds that he likes clean flavours and loves finding funky new dishes or methods of serving food, which is especially true when he's creating a menu for a couple's wedding or rehearsal dinner since they all want something different.

Couples who hire Indulge tend to be adventurous and are looking to incorporate their personal touches into the menu for their wedding day, according to Paul. "This may include a dish the couple ate on their first date, or a type of food that is significant to them and has a story to tell." For example, if the couple's childhood favourite was PB&J, Paul suggests this modern twist: "peanut butter panna cotta with caramel and a raspberry coulis." Or, maybe the couple backpacked across New Zealand and Australia; Paul would incorporate tropical fruit pavlova or barrumundi into the menu.

"I am really passionate about bistro style cooking in that these are dishes that are very nostalgic," says Paul. "It is amazing how you can make somebody’s day by serving that one dish that takes them back to a special event in their life."

Jennifer wanted lasagna as the main entree at her wedding reception and she says that Paul created the rest of the menu to complement her selection. "Paul is very open to suggestions and was able to coordinate my ordinary menu selection into an exquisite feast." For her reception of 200, the theme was tropical for guests who couldn't make it to Cuba and Jennifer told us that Paul was able to coordinate the dinner to follow the tropical theme with exotic fruits and fancy desserts. "Several of the guests have since inquired about who provided the catering."

Whether it's a traditional or personalized menu, Paul says Indulge tries to prepare dishes according to what the client wants or needs. "Our presentation is fresh and modern but our main focus is on flavour and texture. We are not here to steal the spotlight, but rather, reflect the personalities of the bride and groom."

Such was the case for Katie, as she told us that Paul was open to cooking foods that weren't on his menu. "We have a few very picky vegetarians so he made a special set of appetizers just for them. The food was very modern as well. It wasn't all your basic cheese and vegetable trays that many caterers have. He served mussels, tuna, lamb, spring rolls, and some dips/cheeses."

Indulge a little…

One of the best parts about Indulge is that you can try Paul's food before you hire him through his premade dinners-to-go, or by popping into the Kitchener Farmer's Marker (upper level) for lunch one day to taste for yourself. We highly recommend the flavourful butternut squash soup, which is what we tried when it was in season in the Fall.

While Paul can create your personalized menu from scratch, here are some samplings of what he can offer at your wedding or event.

Casual Dining Menu | $30 per person
AAA Grade Roasted Beef, Free Range Roasted Chicken Pieces, Roasted Seasonal Vegetables, Roasted Potatoes, 2 Salads, Assortment of Home Made Pies, Coffee and Tea.

Cocktail Party Menu | From $12 per person and up
Evening Menu: three types of hors d’oeuvres, two pieces of each selection per person.
Afternoon Menu: five types of hors d’oeuvres, two pieces of each selection per person.
Dinner Menu: seven types of hors d’oeuvres, two pieces of each selection per person.

Some examples of hors d'oeuvres you could choose from are a Fresh and Vibrant Beet, Carrot and Shrimp Salad on an Endive Spear; Duck Confit Crostini with a Peach Chutney; Chocolate and Pistachio Marquise with Fresh Raspberries

Paul says that the hors d'oeuvres menu is the most popular at Indulge because it's a "very fun and interactive menu, which fits any occasion."

Three Course Sit Down Meal | $60 per person
Prices may vary depending on market value of menu items chosen. Choice of one appetizer, one entrée and one dessert, the latter of which Jennifer says Paul makes the best of.

Some examples of a three course menu are a Roasted Lobster Tail (pea puree, chanterelles and tempura lobster claw) appetizer; Ancho Rubbed Bison Tenderloin (potato and fennel gratin and mushroom ragout) entrée; Strawberry Tasting Plate (sorbet, compote with shortbread and spring roll) dessert.

Menu alternatives will be provided for allergies and other dietary needs, of course. Prices don't include taxes or gratuities. Staffing is included in the price for both the casual dining and three course menus, but not the hors d’oeuvres menu because they can usually be ordered and dropped off for smaller parties.

"I thought the prices were very fair in comparison to the other caterers we looked at," says Katie. "The price was definitely in line to the value. I actually believe I got more value for the price." Similarly, Jennifer feels she received "extremely great value for the services provided" by Indulge.

Rent a chef

One of our favourite things about Indulge is Paul's “Rent a Chef” service where you can hire him to come to your party – whether it's a shower, stagette, engagement party or just a fun night in. He'll bring everything, cook it for you and your guests and serve it, too.

Katie and her MOH hired Paul to do the "Rent a Chef" service for Katie's shower. "He came to the house and brought hors d'oeuvres and suggested drink ideas (to my MOH beforehand) to go with each appetizer," says Katie. "Paul cleaned up throughout the night and was so friendly and fun. We had so many good laughs and the older ladies just loved him too."

As a completely unique gift for the newlyweds, you could also get a gift certificate for the "Rent a Chef" service, which they can use to throw their own party, or have a romantic dinner with.

Walking you through it…

Paul recommends hiring him at least six months before your wedding. If you're interested in Indulge, he says to call or email to set up a consultation, which is free (music to a bride's ears). "This time enables me to get to know the bride and have her feel comfortable around me," says Paul. "Together, we then discuss any concerns and design a personalized menu according to their needs and wants."

Katie told us that she couldn't have been happier with the way her shower turned out. "Paul was so accommodating from the very beginning," she says. "He was so quick to answer his phone and all of the emails that I or my MOH would send. Paul was on time for each meeting, and was always so personable and easy to do business with. His food was so good to top it off. It was fresh, and delicious!"

If rentals are required, Paul makes a list, finalizes the menu and emails the bride and groom a quote. Once the menu is agreed upon by everyone, Paul requires a $500 to $1000 deposit to secure the date.

Between booking and the wedding day, Paul meets with the bride, groom or wedding planner at the venue to get an idea of how the day will run, then he'll come up with an action plan and staffing needs.

Menu confirmation and guest numbers must be finalized one month before the event.

What happens on the wedding day depends on what the couple has booked, but typically, Paul and his staff (if needed) set up the kitchen and meet with the planner and/or decorator to make sure everything is in place.

Jenny organizes servers, makes sure service runs smoothly and coordinates with the kitchen.
All stations are set up before guests arrive, including table assignment numbers so they know if there are any allergies or dietary needs and where they are.

The remainder of the payment is due on the wedding day, or sooner. After the wedding day, Paul's service doesn't end as he likes to contact clients with a follow up interview. "This enables us to better serve our future clients and discuss what they thought went well and what, if anything, didn’t."

Nothing seemed to go wrong for Katie, who highly recommends Paul (and has hired him since her wedding), saying that "if you are looking for a catering company who prides themselves on providing not only excellent food, but a fun atmosphere and an amazing customer service experience, you have found the right company. I felt that Paul genuinely cared that I had a great time at my shower, and he did everything he could to make it a special night for all of us. On top of that, the food was so tasty that we didn't stop eating all night long."

Details, details, details

• Call or email to book a free consultation with Paul at least 6 months before your event.
• A $500 to $1000 deposit is required to book (depending on your menu); the remaining balance is due on the wedding day.
• The average bride spends between $30 and $90, per person depending on menu choice.
• Brides can order food to be dropped of for showers, rehearsal dinners, etc. on top of the custom menus Paul designs for wedding receptions.
• Prices do not include taxes and gratuities, but do include staffing.

Contacting Indulge Natural and Organic Kitchen

Paul Cummings at Indulge can be reached by email at This e-mail address is being protected from spambots. You need JavaScript enabled to view it or by phone at 519-572-4455. You can also visit Indulge online at http://www.indulgekitchen.ca.