Chicago Sun-Times
Tasty morsels about Chicago's food scene

More from NRA: A culinary student seizes the day

| 1 Comment

The National Restaurant Association show is all about networking and pressing the flesh if you're a restaurant operator.

Same thing if you're a suburban mom and marketing exec turned culinary student just looking for an in.

Claudia Biespiel, who is studying to be a chef at the College of DuPage, was in the audience Saturday at the Culinary Pavilion watching chef Rick Bayless demonstrate how to make grilled steak with a chipotle tomatillo salsa. When it came time for the Q&A, Biespiel had a carpe diem moment.

"Do you accept stages at your restaurants?," she asked Bayless.

With nary a pause, Bayless answered, "Yes, we do. You can contact [chef de cuisine] Brian Enyart at the restaurant."

(The next question, from another woman: "What's a stage?" Bayless, again, on the ball: "If you have to ask that, you're probably not going to have one." Big laughs from the audience. Bayless quickly and very nicely answered her question - it's an unpaid stint in a kitchen.)

We caught up with Biespiel after the demo.

"I adore Mexican food. I really like Bayless," she said.

She said she was going to call Enyart today. You go, girl.

05-16-09-kim-nra08.jpg

1 Comment

Chef Bayless strikes me as one of those Chef's from whom an extern cold lean a lot. I envy the person gong to do a stage with him.

I'll have to be happy with one of his cookbooks.

Cheers!

Leave a comment

About the blog

Janet Rausa Fuller

Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.

Categories

Pages

About this Entry

This page contains a single entry by Janet Rausa Fuller published on May 18, 2009 12:57 PM.

More from NRA: Going bananas for this bread was the previous entry in this blog.

GQ: Andersonville's Great Lake's Mortadella Pie the 'best pizza' in America is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.