Chef Zimmerman chooses to compose menus over music
By Richard Leong
NEW YORK (Reuters Life!) - Andrew Zimmerman realized his creativity was best served in the kitchen rather than on the road as a guitarist, despite tasting early musical success.
As the executive chef of Sepia in Chicago, he has garnered praise for his contemporary, Mediterranean-inspired dishes that feature local, seasonal ingredients.
The 38-year-old spoke to Reuters about heading the kitchen of an established restaurant, the Chicago dining scene and his music career:
Q: You became the head chef of an already successful restaurant. What kind of changes have you made to the menu?
A: "All the dishes have been changed. The basic sentiment is still the same. Emmanuel (Nony, the owner) and Kendal (Duque), the previous chef have an American restaurant that uses a lot of local farm ingredients. Kendal's food has an inflection of the Mediterranean also. His background is kind of similar (as mine). We just interpret that differently."
Q: What is that difference?
A: "The primary difference is that Kendal's approach is a little more rustic and mine is a little more refined in technique and approach."
Q: Sepia's menu is seasonally driven. How quickly do you and your team compose dishes? Continued...