COOKING IS—LITERALLY— ELEMENTAL.
ACADIA, Ryan McCaskey CABBAGE, CLAM, APPLE, DILL, HORSERADISH
Earth, fire, and water determine the character of a dish: the terroir of local produce and proteins; the presence (or absence) of heat, both in terms of temperature and flavor; and water as the integral component to every life form (whether animal or vegetable), recipe, and cooking method. A cook’s job is to make use of these essentials, but the mark of a great chef is the ability to manipulate those elements to create a finished plate that is at once balanced, beautiful, and delectable. What, then, separates the merely tasty from the exceptional? How does a truly spectacular dish evolve? As it turns out, there are many factors in play, as we learned from talking with four of Chicago’s top culinary talents. Flavor and technique are at the very top of the list, of course, but inspiration comes in many forms. For some chefs, it’s the memory of a dish they loved, or one with sentimental meaning; for others, it’s a favorite cookbook with dog-eared pages. It might be the season that stirs the senses, a new ingredient, a local purveyor’s product, or wine that begs for a food pairing. The culinary creative process is endlessly inventive and relentlessly challenging, and we are its most willing beneficiaries.
c h e f ’s pa l at e m e et s t h e a rt i st ’s pa l et t e t o ac h i e v e t h e pe r f e c t pl at e . BY JULIE CHERNOFF
60 SPR I N G 2019 M A K E IT B E T T E R
JULIE CHERNOFF
The Evolution of a Dish