Chef Sherman shuns high finance for haute cuisine
By Richard Leong
NEW YORK (Reuters Life!) - Bruce Sherman, the head chef and partner at the North Pond restaurant in Chicago, nearly missed out on a culinary career.
The son of a banker, he was poised for a career in finance. But while studying at the London School of Economics, he felt the early pangs for something different and redirected his energy to a career in restaurant management.
Frustrated by the lack of creativity as a manager, he turned his focus on cooking, which steered him to India and France where he perfected his skills.
After several years abroad Sherman returned to his native Chicago where he became the head chef at North Pond and developed his creative modern French cuisine using local organic products.
The 46 year old spoke to Reuters about his passion for cooking and his years in India.
Q: What and who inspires you to cook?
A: "I believe in genetic disposition. I feel there's something genetically that drives me to cook. I also have to give a lot of credit to my mom who's a pretty respectable home cook who made a diverse number of dishes and cuisines when I grew up."
Q: How did you merge your economics background with food? Continued...