Lisle caterer up to Food Network's challenge
When most people look at a grocery bag full of ingredients they see dinner. When chef Kevin Molidor looks in the bag he sees trees and rivers, fish and flowers.
Molidor, 53, has given his successful catering career (already his second career started in 2006) a new twist by focusing on edible centerpieces. I'm talking about pieces more elaborate than flowers carved from cantaloupe and strawberries here.
"I've always been very creative," said Molidor, of Lisle, who worked in wood and clay before parlaying his talent to food. Sunday he makes his third appearance on the network's popular "Food Network Challenge" when his three-person team creates an edible country landscape using everything from meat to vegetables, herbs to doughnuts. Confidentiality clauses prohibit him from revealing the outcome of the three-team competition, so tune in.
When did you realize you wanted to be a chef? Very early in my life. I grew up in a family of 11. When I was maybe around 5 years old I was helping my mom cook tapioca pudding. She looked at me and said, "Don't you ever, ever depend on anyone to cook for you!"
What's you favorite part about being a chef? It is extremely satisfying to create a meal that causes very positive reactions and emotions from my friends, family and customers.
What was your first kitchen job? I was 14 and it was at a restaurant in La Grange called Ray Baker's Pancake House. One of the first orders I received was for a hot dog with cheese. I placed the hot dog on the bun and neatly arranged thin slices of cheese on an angle over the hot dog. Pure artistry! The owner saw the plate going out and immediately gave me a 50 cent raise. This was a light bulb moment of how important the look of food had to be.
What is your culinary philosophy? Cooking for me is a perfect balance of art and flavor. I like to gently coax flavors out of ingredients and pair foods that offer a wonderful balance of flavor and texture. I spend equally as much time designing the visual presentation of my plates, as I do in creating recipes.
How did you get into edible tablescapes? I have been creating beautiful fruit and vegetable carving centerpieces for years. The most recent Food Network show I just completed inspired me to create a new company. We named the company "I Appeal: A Feast for the Eyes."
Every one has heard of the incredible chefs who do some amazing things with cake decorating. I wanted to take this food art to a new level. We create large foodscapes that are completely edible.
We just did a wedding that had a 6-foot long, 4-foot wide countryside theme. Every square inch of the display was dessert - caramel river, dark chocolate pond and every other decadent sweet you could imagine. Nobody wanted to be the first one to dig in.
Tell us about the upcoming Food Network Challenge: The show airs 7 p.m. Sunday, July 18 (check local listings for channel information). This new challenge theme was "incredible, edible food scapes." It will be visually stunning!
What other food network programs were you on? How did those experiences prepare you for the most recent challenge? I was on the Food Network's first fruit and vegetable carving challenge that was filmed in Hawaii. It was very intense and because this was the first time I had ever done a food show, I was very nervous. The team I was on did not win. The second show I was on was a rematch against the same chefs as the first show. Our team went into the second competition more relaxed, but still not as prepared as we should have been and we did not win the rematch.
The latest show was by far the most interesting. The audience will really appreciate the end results of the food scapes. Our team did much better on this show.
What was the last meal you cooked at home? Italian-style turkey sausages on the grill. Let's be real, do you think I feel like cooking when I get home? My wife, Jean, is an excellent cook. She prepares almost all of the daily meals.
Do you have any favorite places to eat out? Probably my favorite restaurant is Vie in Western Springs. The food is pure art and flavor at it's finest. Another one of my favorite restaurants is Raffi's on Fifth in Naperville. Excellent food. The interior of the restaurant warm and inviting.
Tell us about this recipe: Shrimp Ceviche. One of my favorite dishes to make during the summer is shrimp ceviche. Ceviche is a popular Latin American seafood dish. It is a very simple recipe that will impress your family and guests. Try it at home or have an event catered by chef Molidor at Culinary Art Catering in Naperville, (630) 222-2501.
• To recommend a chef to be profiled write to food@dailyherald.com.
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<p class="News"><b>"Food Network Challenge" viewing party</b></p>
<p class="News"><b>4 to 8 p.m. Sunday</b></p>
<p class="News"><b>Raffi's on 5th, 200 E. Fifth Ave., Naperville</b></p>
<p class="News">$30, reservations recommended</p>
<p class="News">(630) 961-8203</p>
<p class="News">Lisle caterer Kevin Molidor will demonstrate the sculpting techniques that earned him a spot on "Food Network Challenge" and watch the show with friends and fans.</p>
<p class="News">"Food Network Challenge: Incredible Edible Landscapes" will be shown on a large screen at 7 p.m. A buffet of Mediterranean specialties and Molidor's trademark dessert landscape will be available. Ticket cost excludes alcoholic beverages. Guests are encouraged to bring a nonperishable food item or monetary donation for Naperville's Loaves & Fishes Community Food Pantry.</p>