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Food Industry News® May 2019
foodindustrynews.com
cHEF PROFIlE Jesus Castillo Saba Italian 2715 N Milwaukee Ave., Chicago,: Illinois Birthplace: Mexico City Current Position: Executive Chef
First Foodservice Job: Dishwasher Favorite Food: Italian and French
Awards/Honors:
We were awarded best Italian restaurant in Highwood while I was part of the team at Disotto.
Memorable Customers: Some of my most memorable guests were in serving The Chicago Blackhawks team and former President Obama.
Worst Part of Job: My respect to all the dishwashers out there, because it’s one of my least favorite things to do.
Most Humorous Kitchen Mishap: I was work-
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ing under executive chef that he’s well know for his temper at the time we were training a new sous chef and in the middle of the rush we saw the trainee stepping out of the line to the walking cooler and we also see the chef right on his tale. We all looking at each other knowing that he was going to get in trouble and seconds later we see the trainee running and we see a broom flying after the trainee.
Favorite Food to prepare: My favorite dish to prepare is flautas
What part of the job gives the most pleasure: When I see a smile in a customer’s face after the first bite
If you couldn’t be a chef, what would you be and why: If I couldn’t be a chef I would probably be an Architecture, I actually went to school for it but discovered my passion for the culinary arts.
Best advice you ever got was: The best advice I can give is that no matter how big or small is one ingredient, you have to have the same respect for it. Where do you like to vacation: Anywhere that is close to the ocean with the nice weather. What do you enjoy most about FIN: I enjoy seeing what my peers are doing in their restaurants.
Other than family, who was your greatest culinary influence?: An ex-girlfriend she was the one who introduced me to the culinary arts.
Source: Quill.com
4/12/19 9:01 AM