Chris Koetke
All About Artichokes--an interview with produce expert, Tom Corneille
To learn more about artichokes, ChefTalk.com tracked down one of Chicago's premier produce experts, Tom Corneille. Tom sells his produce (much of it comprised of specialty items) nationally to some of this country's finest restaurants. Tom's wholesale business, Corneille and Sons, has been located in the heart of Chicago's historic South Water Market since 1927.
History Of Chef Titles
Our first class session of culinary 101 will answer a subject that many of our ChefTalk viewers have been asking about--what the different positions or divisions of the kitchen are. We will define each of the classical kitchen positions....Crottin De Chavignol
For those of you who love goat cheese, this one is not to be missed! Crottin de Chavignol is a classic when it comes to goat cheeses. (You can always judge the popularity of a cheese by the number of imitations, and Crottin de Chavignol has many look- alikes. ...The Fine Art of Grilling
While most people own a grill and use it somewhat regularly, grilled items are not always 100% successful. Perhaps you have seen some common mistakes--fish or meat that sticks to the grill, is overly charred (burned, despite what someone may rationalize as "New Orleans Cajun" cooking!), or perhaps shows no char marks at all-- looking almost steamed. As with other cooking methods, grilling is both an art and a skill which is only mastered by practice and by following some basic pointers....Tools Every Kitchen Needs (The Essentials)
Chefs get asked all kinds of questions. Recently, I received the following question: "Dear Chef Christopher-- I dream of being a great cook. What equipment should I have in my kitchen so that I can fulfill my dream?...How To Use A Chef Knife - Part I
The most important tool on the kitchen? Even though chefs disagree about almost everything, most, if not all would agree that knives are the most important tool....How To Use A Chef Knife - Part II
In our last class session, we discussed the importance of knives and learned how to judge the quality of a knife. In this class we will look at which knives any well-organized kitchen should have, and how to keep them sharp....Making Salads With Gourmet Lettuce
It's summer, it's hot, and it's salad season. Besides watermelon and corn, salad is the perfect summer food. They're light, crisp and refreshing-- especially when paired with a tart dressing. They're fast and don't heat up a hot kitchen. And they're versatile with as many salads as the imagination can invent. ...Olive Descriptions
The lowly olive is one of the world's greatest and most historically coveted foods. ...Proper Poaching
Welcome back to class! Hopefully you have had a month of successful grilling! What have you grilled that was really great? Please send us an e-mail (chefs@cheftalk.com) and we will share it with the class next month....Author info
Christopher began cooking professionally in 1982, starting at local restaurants in his hometown, Valparaiso, Ind. He soon moved to Chicago and procured a position at L'Escargot on Halsted. Eager to expand his knowledge of fine cuisine, Christopher traveled to France where he worked in some of the country's finest kitchens: Pavillon Elysees, Pierre Gagnaire, Taillevent and Pierre Orsi.
Upon his return to the United States, Christopher began a five year tenure at the world famous Le Français in Wheeling, Ill. During this time, Christopher finished third in the U.S. finals of the Bocuse d'Or culinary competition. In 1992, Christopher became the executive chef of Chicago's Les Nomades restaurant. While there, he was named Chef of the Year by the Chicago chapter of the International Food and Wine Society.
Christopher has a B.A. degree in French literature from Valparaiso University, a Certificat de la Langue Francaise from the Sorbonne in Paris and an MBA from Dominican University. He sits on numerous boards and is a founding member of the Greater Midwestern Foodways Alliance. Christopher is a frequent presenter at different forums internally as well as a frequent guest on Chicago TV and radio.