I am a recent graduate of The School of Hospitality Business (HB) at Michigan State University. They made a point of preparing us for the very best and the very worst that could be awaiting us after graduation in the “real world.”  I was pretty much terrified of what the job market had to offer but luckily for me, I came across a company named “Thomas Cuisine” at my school’s HB career fair. Read More

We are in the people business.  We spend much of our time pleasing our clients, guests, and patients.  Unfortunately, our success there is often hard to measure.  Further, our clients often want “quantifiable value” when we discuss the impact our partnership and service.  Don’t misunderstand - economic denominators and key performance indicators can illustrate positive change and value. However, they don’t always represent the entirety and true impact of our services. Read More

Video Blog: See and hear Chef Vern Bauer narrate his hearfelt blog originally posted in April 2011.           Read More

Part of TCM’s vision is to give back and contribute to the communities where we work and live.  This vision would be an empty sentiment if our associates did not share our common values.  The easy way to give back is by providing monetary support.  However, this is minimal when you consider the time and effort that so many of our associates put forth toward contributing to our communities.   Read More

I’ve worked for Thomas Cuisine for twenty-two years and am frequently asked why I’ve stayed for so long; my safe answer has always been “because the company has treated me well.”  The more I consider this though, the more I want to define what “treated me well” really means.  Read More