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Chef du Jour: Country club chef joins ranks of exclusive culinary society

Tom Birmingham recalls as early as sixth and seventh grades the chance to cook for his family, and that was no easy feat.

"We would get home from church on a Sunday and I would get to work on feeding a family of eight breakfast or some kind of early lunch," he said. "I should have known back then that I would be getting into the business as a profession, but it took me a year out of high school for me to realize my calling."

Birmingham has forged a successful career since graduating from culinary school at Joliet Junior College. He started with the Marriott Corporation and moved up to banquet chef before le left to start his own catering business. After seven years, he sold the business and headed to Charleston S.C. to be executive banquet chef at Kiawah Island Resort. But the Midwest called him home and he put in time at country clubs around the suburbs before landing at Ruth Lake Country Club in 2012.

"I enjoy the freedom of preparing an array of different dishes on a weekly basis," he said. "Typically we use what the seasons have to offer, what the sea has to offer or maybe something you woke up thinking about, but it is always the best I can buy and there are never any compromises in quality."

He lives in Tinley Park with his wife, Susan, and their three children, one of whom his following his footsteps and has enrolled in culinary school. Tom has headed back to school himself; this time as an adjunct professor at his culinary alma mater.

Who do you consider your mentor? I would consider chef Hans Ludwig my mentor. He was my first chef out of culinary school with the Marriott Hotel. He was a father figure to many of us just getting started in the kitchen. He was old-school European, and we learned discipline, respect and work ethics that still to this day help me get through tough situations. It was the right mentoring at the right time.

What brought you back to the suburbs? It was hard to leave the temperate climate and slow life of Charleston. I had great neighbors, relished the historic value of the area, learned how to shrimp, crab and fish in the tidal creeks of the Low Country and had great people teaching me there cooking techniques for all of the local fare. We could go out in the morning fishing and be sitting down later that day enjoying the catch hours later. To a chef, there's nothing better. The decision to move back was purely for the sake of our kids' education. Charleston is consistently rated the friendliest city in the country and I think everyone should visit the area once in their life.

What is your culinary philosophy? I tell anyone who works around me to always learn something every day. In the kitchen it's easy to discover a new technique, a new ingredient, a new product every day. It is also easy to learn what didn't go right every day. If you over-season or burn something, you can always file that away and avoid making the same mistake again if you understand what it is that went wrong. I also believe in trying new things constantly. It's funny what some people consider a treat another person might find it repulsive, so you need to at least try things you may not think you will like to form your own opinion. The last thing is never compromise on quality from start to finish. As a professional, you need to hold yourself to a standard and never let anyone tell you otherwise.

What are your favorite ingredients to use approaching the fall season? Living in the Midwest I am in denial about fall, but we obviously don't have the longest of growing seasons. However, what we do have is really special: Michigan corn, Bing cherries, peaches, squashes, heirloom tomatoes to name a few. These ingredients will not last long, so I will eventually start switching my efforts to slow cooking or braising. Lamb shanks are one of my favorites. I also have a fondness for German food, which is usually associated with fall, and butternut squash soup with pure maple syrup and crispy sweet potatoes.

Tell us about your recent induction into the Les Amis d'Escoffier Society of Chicago? It was really a highlight in my culinary career. Not many people know about (the society), which is OK, but for the chefs associated with it, it means that you are in the company of the industry leaders. To look around the room and realize the history and who has been previously inducted is humbling. I will certainly look forward to the dinner for years to come.

What is your guilty pleasure food? Bacon, bacon and bacon along with an occasional peanut butter and jelly sandwich.

If someone were to look in your home pantry, what's the oddest item they may find? Spam, yes Spam. Grilled Spam and cheese takes me back a few years to where mom had to feed six kids.

What do you enjoy doing in your free time? Believe it or not, my free time usually consists of grilling or smoking something in the backyard. My neighbors must want to call the fire department sometimes when they can see a consistent stream of smoke coming from the yard all day. I also enjoy golfing, wood work and anything outdoors. We all spend enough time inside during the winter.

Tell us about this recipe: Mesquite-Seared Ahi Tuna. I like the meatiness of a seared piece of tuna along with the mild heat of the condiment.

• To recommend a chef to be profiled, send the chef's name and contact information to food@dailyherald.com.

Mesquite-Seared Ahi Tuna

  Chef Tom Birmingham cooks pulls inspiration and ingredients from the garden at Ruth Lake Country Club in Hinsdale. Paul Michna/pmichna@dailyherald.com
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