This Thursday night, we're excited to literally "shake things up" for a great cause at the Chicago Metropolitan Battered Women's Network's 18th Annual Spring Into Action Benefit. In addition to mixing up cocktails for attendees, we're thrilled to be joined by dozens of incredible mixologists and chefs from the Chicago area.
Since we already know a bit about the mixology portion of the evening, we thought we'd learn more about some of the participating chefs (including their guilty pleasure foods) in anticipation for the event. First up are Amanda Rockman (Pastry Chef) and Kim Leali (Executive Sous Chef) of Nico Osteria, one of Chicago's most authentic Italian seafood restaurants.
KOVAL: Where did your passion of food begin? Was there a particular moment where you realized you wanted to become a chef?
Amanda: I grew up in a house where food was very present - my mother always cooked fresh ingredients for dinner and it was a time when the family came together. From that I always liked the scientific side to baking- there is logic present. I remember being at film school and setting up stages at fine dining restaurants on my free time - I realized I rather be in a kitchen than on a set.
Kim: My mom and grandmother were both very good cooks. I used to help them in the kitchen when I was pretty young. I used to make pies from scratch out of my mom's Betty Crocker cookbook. Twelve years ago, I was a mortgage banker with a Monday-Friday job and catered small parties on the weekend out of my kitchen. I realized that I loved to cook but was tired of transporting food in and out of my house. I decided to take the plunge and enrolled in a Culinary Arts program at Triton College. I realized that cooking is what I really wanted to focus on and started to change my career in 2006.
KOVAL: Nico is one of Chicago’s few establishments with a focus on Italian-style seafood. Can you tell us a bit about your inspiration for Italian cuisine? How do you keep the menu fresh?
Amanda: La Dolce Vida - the sweet life - no one does it better than the Italians. Attempting to embody that effortless spirit along with great techniques and ingredients is what motivates me on a daily basis.
Kim: Well, if you've ever traveled to Italy, it's hard not to fall in love with the food. It's simple butthe locals really take pride in how food is procured--using the local ingredients and only what is in season. We have an enormous menu when you combine breakfast, lunch, dinner, private dining, banquets and in-room dining. By the time a dish lands on the menu for any given season, I'm already craving the next season of produce and fish.
KOVAL: If you had to eat one thing for the rest of your life, what would it be? Do you have any “guilty pleasure” foods?
Amanda: I would have thanksgiving meal every day- again and again. And cheetos. With red wine- because its delicious and so very wrong.
Kim: I would have to agree with Amanda--Thanksgiving dinner with all of the trimmings is way up on my list. My "guilty pleasure" foods are Taco Bell MexiMelts. They're so wrong, yet so right.
For more information and to buy tickets for the Chicago Chef Spring Into Action Benefit, visit their website at http://www.springintoactionchicago.org/. Hope to see you all there!
