The Philosophy: My food philosophy is this as it pertains to my restaurant: use quality ingredients and solid technique to execute fresh takes on familiar, delicious food for an upscale bar clientele with discerning tastes. I like to stay knowledgeable on current food trends, offering fresh options for our amazing patrons.
The Philosophy: Never be too proud to get your hands dirty with your staff. Take the time to wash dishes, clean a fryer or take out some trash. Get in the trenches on the busy days and work side by side with your cooks, and then thank them for their hard work when the rush is over.
Having a veteran kitchen crew yields the best results in consistency and quality of food. You know that your soup, steak or fish is going to be prepared the same way time and time again when average cook’s career with The St. Paul Grill is currently five and a half years and growing!
Choosing ingredients based on seasonality, quality and freshness are a given, but ultimately the chefs, sous chefs and cooks who dedicate themselves to this industry are the difference in great long-standing restaurants such as The Grill.
The recipes: (more…)
The Chef: Tony Beran of the farm-to-table, nose-to-tail Lake Avenue Restaurant and Bar. (And the 2013 Taste of Elegance winner!)
The Philosophy: Here at the Lake Avenue Restaurant we strive to give our diners the most unique culinary experience on the north shore. We source locally not to follow trends but to ensure the freshest product possible. During menu development, our number one goal is to create dishes that most customers can’t and/or won’t recreate in their homes. Most importantly we have fun making the food and hopefully that creates an equal response for those eating it.
The Philosophy: If I could boil my culinary philosophy down to two words, they would be “fresh” and “simple.” Growing up in a very Italian home it was impressed upon me early and often that fresh ingredients and simple preparation were the keys to a great meal, and that has always stuck with me. So, while I do enjoy the challenge of some of the more complex cooking techniques out there, it still comes down to fresh and simple. I also enjoy taking classic dishes and putting my own twist on them.
The Philosophy: My philosophy as a Chef is to stay current, and always continue to learn. It is important to stay in tune to the latest culinary trends and techniques. I enjoy working with locally-sourced seasonal ingredients. It is important to be open to sharing your experience and knowledge with other Chefs. I encourage all chefs at Northland Country Club to be creative, don’t be afraid to take bold chances when it comes to food. It is through our successes and failures that we continue to learn and grow as a culinary team.
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