Get friendly with chef Williams at Mon Ami Gabi
Following the career of chef Bruce Williams is like name-dropping from a list of culinary Who's Who. Granted, his beginning was humble, starting as a dishwasher at Chicago's Sherman House. Two years later, at the Little Corporal restaurant, he knew that he wanted to be on the other end of the kitchen and moved up from apprentice to line cook.
At the Club on 39, he was able to hone his skills in fine dining. Then he met Arnie Morton. After four year stints at Zorine's and Arnie's, Morton sent Bruce to New York to study at the Culinary Institute of America in Hyde Park. He returned to the Windy City where we worked in a number of acclaimed French restaurants, Ciel Bleu, Yvette's on the Gold Coast and Toulouse among them. He opened Tubot with partner Bob Djahanguiri and put in time in the kitchen at the renown French spot Jackie's.
For the past 12 years, Williams has been with Mon Ami Gabi, Lettuce Entertain You Enterprises' French bistro concept, and now runs the kitchen at the Oak Brook location. Williams lives in Chicago with his wife, LaDonna. When he's not in the kitchen, Williams enjoys gardening, landscaping and spending time with his three sons and their families.
When did you realize you wanted to be a chef? Twenty-five years ago while working at Little Corporal restaurant on 1 E. Wacker Drive.
Who has inspired you? Executive chef Larry Mason at Little Corporal.
How important is it to follow food trends? Trends are important in order to stay with the times and keep things fresh on your menu.
Do you have a pet peeve in the kitchen? Yes, my pet peeve is inconsistency.
What do you like to cook at home? A variety of things. For example, soul food, like black-eyed peas and cornbread. Sometimes French food, like Dover sole.
Did your sons get the cooking gene? Yes, one of my sons is currently employed at a restaurant in Hyde Park.
What do you do to relax? On my days off I truly enjoy gardening.
Do you have a favorite cookbook? Food and Wine and the Art Culinaire books. For the Art Culinaire, it is a great book to refer to for holiday times for fresh ideas.
What do you wish everyone knew about cooking? The basic techniques, such as sharpening knives, cleaning produce, and butchering meats. A well sharpened knife is necessary for good dicing and slicing. Cleaning produce especially leafy vegetables that sand and debris can get trapped in. There is a true technique to butchering meat which comes in handy for proper trimming and deboning for safety and waste purposes.
What are three ingredients you could not do without? Butter, red and white wine and salt and pepper. Butter can be added to enhance flavor or be used to saute; you can't go wrong with butter. Red and white wines are great for making different types of sauces. Salt and pepper a pinch of each is great in all savory recipes.
What is your favorite kitchen tool? Tilted Braiser (This is a giant pot that you can boil, blanch, braise, make stocks and soups. This is the most versatile piece of equipment I use.) As far as small wares go, my favorite tool is a whisk.
Tell us about this recipe: Skate with Crispy Garlic Chips, Vegetable Salad and Caper Lemon Butter. Skate wing is a great piece of fresh fish that most people are not familiar with and it's one of my favorites. It is the wing of the sting ray and can be found at most local fish markets. I like to serve it with a fresh vegetable salad on the side which can vary from season to season.
Try this at home or at Mon Ami Gabi, 260 Oakbrook Center, Oak Brook. (630) 472-1900.