Oaken Bistro + Bar, the restaurant inside Lake Forest’s, The Forester Lodge, welcomed Chef Christian Alejandro as their new Government Chef this previous November. During the last decade, Chef Alejandro has had management roles at establishments together with the Signature Room on the ninety fifth, Area of interest Restaurant, Trump Worldwide Lodge & Tower Chicago, The Mid-America Membership and most just lately as Government Company Chef at Veritas Lux Mae.
In his new function at Oaken Bistro, Chef Alejandro has expanded upon the restaurant’s relationships with close by farmers to supply contemporary elements that lend themselves to the creation of his French/Latin-inspired fare. We just lately requested him why he likes to do what he does and the way main the culinary group at Oaken has allowed him to be extra inventive.
*This interview has been edited for readability*
Chicago Meals Journal (CFM): Please inform our readers about your self and whenever you knew you needed to be a chef.
Christian Alejandro (CA): I knew I needed to make a profession within the meals trade after I was 18 years outdated. I used to be learning criminology and had a part-time job as a line cook dinner at an Italian restaurant the place I fell in love with the frenzy, meals and satisfaction within the face of our visitors. I modified profession paths and have been very pleased about my determination ever since.
CFM: What drew you to the place of Government Chef at Oaken Bistro + Bar?
CA: Location. Oaken has a lot potential to be the primary vacation spot for native visitors. Being capable of create a neighborhood right here at The Forester Lodge, I discover that that is a lot more durable to realize in a much bigger metropolis.
CFM: How is the expertise working at a lodge restaurant distinct from working at a standalone restaurant?
CA: How a lot room we’ve got as cooks to be inventive and study from all of the visitors that keep with us for an prolonged time period versus having simply a few hours with them.
CFM: Do you get a good variety of locals coming in or is it primarily lodge visitors that dine all through the day?
CA: I consider we’ve got mixture of locals and lodge visitors.
CFM: What ought to locals learn about Oaken Bistro + Bar and why ought to they make it a meals vacation spot?
CA: We consider in taking good care of our neighborhood by supporting native farmers by means of our home-grown program. We’re at all times searching for farmers that increase their very own animals or domesticate their very own merchandise. By doing this, we make sure that our visitors obtain the most effective doable product that they’ll eat.
CFM: Have you ever revamped the menu since taking up the kitchen? If that’s the case, what was your inspiration? What are a few of your favourite dishes?
CA: We’re within the strategy of growing our new menu and very excited with what will likely be coming quickly.
CFM: What are another inventive plans you’d prefer to ultimately do with the menu?
CA: Some Latin-French influences and bringing again farm-to-table in addition to seasonality.
CFM: What’s your preferrred day without work? Do you spend it cooking at house or do you’re taking a break? Do you head into the town or keep within the suburbs?
AC: My preferrred day without work is the slower days, it is exhausting for me to take my thoughts of labor and I can by no means relaxation if I really feel that I am not supporting my group once they want me. I do cook dinner at house; I feel that is one of many indicators that you just truly love what you do for a residing is whenever you take pleasure in it even in your down time. I journey in the direction of the town.
CFM: What are a few of the eating places which are in your listing that you just haven’t been capable of eat at but?
AC: Alinea and The French Laundry. I actually admire the work and dedication that each cooks have positioned into their respective eating places.
CFM: When you may open a restaurant wherever on the planet, the place wouldn’t it be? What would the idea be? Do you might have a reputation for it?
AC: In entrance of a seaside someplace within the Caribbean. It might be worldwide however strongly influenced by my Latin roots. I wouldn’t have a reputation for it as of but.
