Crystal Wolff is a seasoned caterer, with over 25 years experience. Her intrigue with food developed early in life as she quickly discovered her likes and dislikes. Crystal has fond memories of her mother's lasagna, calamari, warm Tollhouse cookies, and her favorite dish still, 'Hamburger Hash', which she liked to call 'orphan food.' She also has a long history of stealing raspberry tarts from her mom's freezer. Crystal has not forgotten about her ongoing disagreement with liver or puffed wheat cereal with powdered milk.

Her first hands on lesson came after an attempt to make her dad breakfast in bed. Her overcooked, and less than desirable, eggs taught her something she will never forget. 'Perfection requires technique and thoughtfulness.'

She’s thankful to both her parents and grandparents as they have been her greatest inspiration and influence for food. Her Mom made food that delivered warmth and comfort, whereas her Dad brought it with spice and flare. Her Grandpa was a fisherman so they often feasted on fresh salmon, halibut, prawns, and crab. He and all her uncles were hunters so much of the meat she grew up on came from deer, elk, and moose. 

And then there's the grandmother's. Her Grandma Olive's turkey dinner, her Grandma Lolly's tea and cookies, and her Grandma Meow's Danish meatballs. She feels grateful and blessed for her family. Not only did they teach her the art of cooking, they modeled the value of hospitality and service to others. They taught her to care for people through the love of food. 

At the age of 21 she presented her Dad with a vision to own a restaurant. He believed in her so much that he financed the dream. Though she knew much about the industry, she wouldn't have considered herself to be a cook at that point. She had some basic knowledge with an eagerness to learn, and like most things, there's always more to learn still.

She remembers her first attempt at making a creamy soup. A customer advised her to add a potato as a thickening agent. After one potato, nothing. Then two. Three. And so on. By the time she was done she ended up with a starchy mashed potato soup. It was then that she discovered the roux. 

After that the creativity started to flow and she yearned to know more about creating delicious meals. She learned from chefs, in real life and on TV, restaurateurs, customers, and co-workers. Crystal knew that just because she was the boss didn't mean she knew everything. She was immersed in love, supported by community, comforted by food, and grew wiser each day.