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The Stocked Pot & Company

The History of The Stocked Pot & Company Cooking School and Culinary Team Building Activities & Events

We are located in the Piedmont Triad, near Greensboro and High Point and near Charlotte, Raleigh, Durham, Cary and Chapel Hill and travel to South Carolina and Virginia.

It all started in 1985 when Chef Donald McMillan, with more than 30 years of experience in the food industry, purchased The Stocked Pot and Company at its original location in Reynolda Village. In 1989 Chef Don’s love of food led him to open Gisele Fine Foods, named after his wife, and take over the catering facilities at the Sawtooth Building art complex in downtown Winston-Salem. In 1991 The N.C. School of the Arts then approached him to take over operations at the Stevens Center Arts Theatre, in the heart of Downtown. Chef Don named the restaurant after another woman he admired, Edith Piaf. Chef Donald McMillan operated the Piedmont Triad’s famous cooking school and Catering by Simple Elegance since November 1985 until ownership changed hands to his son Andrew McMillan in 2008. Andrew has enjoyed a lifetime of great culinary experiences as his travels have taken him around the world visiting over 31 countries on six continents. During the 1996 Olympics Andrew managed the South African Pavilion in charge of feeding over 400 athletes and support personnel four meals a day, as well as catering many VIP functions for the government of South Africa. These experiences play an important part in his role as CEO and President of The Stocked Pot Cooking School and retail store as well as Culinary Team Building, Catering by Simple Elegance and Great Deals On The Web. His extensive knowledge of wine and food is visible at all the events he plans and caters.

In November 2008 The Stocked Pot Cooking School and Retail Store moved to its current location at 381 Jonestown Road in Winston-Salem, North Carolina. Cooking skills were learned and improved, and, as The Winston-Salem Journal noted, “The Stocked Pot taught Winston-Salem how to cook.” In addition, Andrew created a third online business which grew expediently from dog and cat leashes and bowls, to home décor including cookware, knives, and kitchen gadgets.

The Stocked Pot, Catering by Simple Elegance and Chef Donald McMillan have been noted and written about numerous times in popular media, including: Southern Living Magazine, Home Plate Cooking Show and the Rick & Bubba Show on Turner South, Southern Outdoors on Fox Sports South, The Hallmark Channel and The Sundance Channel–both with Dr. Maya Angelou, North Carolina Magazine, The Culinary Review, WXII News Channel 12 Monday’s Menu–a weekly cooking show for over 16 years, and many others. Chef Donald McMillan has been active on the boards of Winston-Salem Chamber of Commerce Executive Board, Forsyth County Tourism Development Authority, Forsyth County Restaurant Association and Piedmont Opera Board, just to name a few.

We are continually setting the culinary trends in the Piedmont Triad and have been for over 30 years. We stay current by using local ingredients and finding new and creative ways to cook, such as using molecular gastronomy, liquid nitrogen and so much more. Our catering company, Catering by Simple Elegance, continues to gain new fans as well as keeping existing customers by fostering long- term relationships. Our food styling, presentation, service and quality are well recognized in the area. Supporting family businesses and hiring local from our community keeps us mindful of our start 30 years ago. Culinary Team Building at The Stocked Pot Cooking School is a big and growing part of our business with customers such as Novant Health, Wake Forest Baptist Medical Center, Wake Forest University, Atlantic Coast Conference, PepsiCo, Reynolds American, Hanes Brands, Volvo Car Co., and Morgan Stanley Smith Barney all taking part in our exciting Team Building Events. Serving the entire Piedmont Triad area; Winston Salem, Greensboro and High Point, including Charlotte and Raleigh and all of North Carolina, Southern Virginia and Northern South Carolina.

We extend our thanks and gratitude to our customers for their continued loyalty and for supporting our second generation family business. We look forward to providing you the very best in culinary experiences and customer service for another 30 years!
Sincerely,
Andrew C. McMillan CEO and President and Chef Donald McMillan CEC AAC

Meet Our Culinary Dream Team

The Stocked Pot & Company

Andrew McMillan Chef Donald McMillan Laurie Southerland
Andrew McMillan Chef Donald McMillan Laurie Southerland
Chef Tyler Macon Chef Lisa Russell Chef Larry Jones
Chef Tyler Macon Chef Lisa Russell Chef Larry Jones

The Stocked Pot & Company Community Involvement

The Chef and Child Foundation – As a leading voice in the fight against childhood hunger and obesity, the foundation provides education and assistance to promote the understanding of proper nutrition.

Every summer since 1991 Chef Donald McMillan C.E.C. A.A.C. directs, aided by the culinary members of the American Culinary Federation, hands-on nutrition to children in 22 North Carolina counties. These programs are a week long, and involve 10 children ages 8-12 years old and an ACF chef in each county. Classes are held at NC Co-Op extension locations. For more information contact your county’s Co-Op extension office.

Chefs Move to Schools – Out of all the chefs in North Carolina, three chefs were chosen to go to the White House and visit with First Lady Michelle Obama and Sam Kass, White House senior policy adviser for healthy food initiatives, as part of the White House’s Let’s Move campaign. Two of these chefs were from The Stocked Pot and Company Cooking School. Chef Donald McMillan has taken the lead role in the Piedmont Triad as well as in the state of North Carolina to help with this worthy cause.

Awards

1988 Chef of the Year, Medal and Plaque, American Culinary Federation
1998 Community Service, Franklin Beal Award, Silver Plaque, American Culinary Federation
1988 The N.C. Food and Wine Festival, Medal
1989 Style Magazine Chef of the Year
1992 Presidents Medal, American Culinary Federation
1994 Presidents Medal, American Culinary Federation
1994 Entrepreneurial Success of the Year, Great Winston-Salem Chamber of Commerce
1995 Presidents Medal, American Culinary Federation
1995 Chef of the Year, Medal and Plaque, American Culinary Federation
1997 Presidents Medal, American Culinary Federation
1998 Childhood Hunger Day, Two Medals
2000 Presidents Medal, American Culinary Federation
2000 ACF Chef’s Forum Award
2002 Presidents Medal, American Culinary Federation
2007 True Spirit Award, American Culinary Federation
2010 Hermann G. Rusch Chef’s Achievement Award, American Culinary Federation
2012 Chef of the Year, Plaque, American Culinary Federation
2013 Chef Professionalism Plaque, American Culinary Federation

“Food is the universal language and nothing brings people together better!”
– Andrew C. McMillan, CEO and President
“Individual commitment to a group effort – that is what makes a team work, a company work, a society work, a civilization work.”
– Vince Lombardi
“Talent wins games, but teamwork and intelligence wins championships.”
– Michael Jordan
“Teamwork is the ability to work together toward a common vision. The ability to direct individual accomplishments toward organizational objectives. It is the fuel that allows common people to attain uncommon results.”
– Andrew Carnegie
“Alone we can do so little, together we can do so much.”
– Helen Keller
“Remember, teamwork begins by building trust. And the only way to do that is to overcome our need for invulnerability.”
– Patrick Lencioni

The American Academy of Chefs

1997 Inducted into The American Academy of Chefs, The Honor Society of the ACF: An Honor Society – The American Academy of Chefs (AAC) promotes high standards and professionalism for the culinary arts. AAC ensure the future of the culinary industry through mentoring and scholarship programs.

Associations, Certificates and Appreciation

1987 A Night of Wine and Roses, National Multiple Sclerosis Society
1987 Distinguished Volunteer Leadership, March of Dimes
1997 Inducted into The American Academy of Chefs, The Honor Society of the ACF
1997 1st Time Campaign Award, United Way of Forsyth County
1999 9th Annual CONTACT: Helpline of the Triad
2007 – 2008 Excellence in Teaching, Honor Roll, Culinary Instructor at GTCC
2012 Best Community Partner and Best Chef Award, Family Services
2013 North Carolina Chef of the Year, Achievement Award, Family Services
Kauffman Entrepreneur Internship Program Award
The Blue Chip Enterprise Award, From Connecticut Mutual, U.S. Chamber of Commerce, Nation’s Business.
La Confrérie de la Chaîne des Rôtisseurs, Vice Conseiller Culinaire Du Bailliage De Winston Salem
Brotherhood of the Knights of the Vine
La Confrerie Des Amis Des Formages De France
Le Comite National Des Vins De France

Affiliations

  • Chamber of Commerce
  • Better Business Bureau
  • Visit Winston Salem
  • IACP – International Association of Culinary Professionals
  • IFSEA – International Food Services Executives Association
  • ACF – American Federation of Chefs
  • AAC – American Academy of Chefs
  • The Chef and Child Foundation – As a leading voice in the fight against childhood hunger and obesity, the foundation provides education and assistance to promote the understanding of proper nutrition.
  • Chefs Move to Schools – Chef Donald McMillan has taken the lead role in the Triad to help with this worth cause. This exciting initiative was created by First Lady Michelle Obama and Sam Kass, White House senior policy adviser for healthy food initiatives, as part of the White House’s Let’s Move campaign.

Reach Us

Our company offers the best in culinary experiences and customer service. We specialize in culinary team building events for celebrating company achievements, entertaining clients or rewarding employees. Contact us today at 336-499-5844.