What should our readers know about your background?
I was always an enthusiastic student in school, and thought that was what I would do. Something academic but also hands on. I remember telling someone at one point that if I could do anything it would be cooking…but dismissed it as not realistic. Then in high school I took an internship at Moto in Chicago, took a gap year and worked there, and visited the Chef’s Garden in Ohio for the Roots Conference, and was hooked. Eventually I took a job at Chef’s Garden’s Culinary Vegetable Institute, lived and worked there for 5 or 6 years. I learned so much from Chef Jamie Simpson about the creative process, and sharpened my chops on the restaurant side. I met Chef Adam from Flashpoint there, and now here I am back in Chicago, putting all those lessons together and always learning more.
You recently had the chance to go Down Under to see Aussie Beef & Lamb up close. What are some of the impressions that have stayed with you from the trip?
I think about the genuine nature of it — the people at every stage, farming to processing, to every part of it. Each and every one are trying to make it better at every point along the journey. I’ve seen a lot of food production around the world, and that level of care and passion for the craft is not typical.
When you’ve served Aussie lamb (or beef) in your time as a chef, how is it received by guests or peers?
What I might like best is when we’re doing something mind expanding for people. You might think you don’t like lamb, or grassfed beef…but when you try it the way we can do it, we will open your eyes and your palate to it.
We host “meat ups” at Flashpoint for industry folks, and when we serve up smoked lamb ribs or a pot of lamb gumbo, you can see this delicious awakening happening.
What are some of your favorite cuts of Aussie lamb to work with?
Lately I’ve been playing around a bit with lamb spareribs (aka breast or riblets). I’ll cure/brine them, keep temps low and slow. A little smoke and pastrami-style treatment is pretty fantastic. Saddles and loins allow you to keep it simple and still have a showstopper. Aussie lamb is so clean and mild, it really lends itself to those preparations.
What do you like about Aussie proteins?
As a chef Aussie proteins are one less thing to worry about. So consistent, such great quality. The systems are just so strong. Especially working with our clients in large-volume operations, half the job is procurement - there’s both scale and quality from Australia, and good value. I can bring them into any presentation and know that it’s both available and going to perform consistently.
Aussome stuff chef! Can’t wait to see what you cook up next…