Hampshire man is named Chef of the Year

Chef Richard Naglich has spent years cooking in every type of kitchen and could write the recipe for success.

The 53-year-old Hampshire resident, the corporate executive chef for Allen Brothers Inc. meat company in Chicago, is enjoying a year more decadent than the finest cut of beef.

First, Naglich was elected president of the Chicago Chefs of Cuisine Association in January. That organization then named Naglich "2007 Chef of the Year."

And, on top of that honor, just last month, Naglich flew to Las Vegas, where he was one of 31 people inducted into the American Academy of Chefs, the honor society of the American Culinary Federation. The ACF is a national organization made up of 21,000 members.

"This has definitely been a year of accolades," Naglich said. "But, it's been nice."

Naglich had to meet a set of 10 requirements to earn the honor, such as serving as a teacher and mentor, writing cooking articles, leading cooking demonstrations and donating his time to charitable causes.

"A lot of it has to do with giving back to the community," Naglich said. "You have to give back what you were rewarded for."

For his part, Naglich led an entree cooking class at Elgin Community College a few years ago, and even hosts outdoor cooking demonstrations with friends and neighbors. He's penned articles for various magazines, and even appeared in a video cooking demonstrations.

His love of cooking began when he was 11 years old and called up his mom at work, asking for instructions on how to make spare ribs and kraut. From that point forward, Naglich prepared the family's nightly meals so his mom, who worked as a beautician, wouldn't have to worry about cooking when she returned home.

After graduating high school, Naglich perfected his skills at the Washburn Culinary Institute in Chicago. He trained at the Drake and Hilton hotels in Chicago, serving up delectable dishes for politicians, actors and other celebrities.

At age 19, he accepted his first position as executive chef for the Ramada Inn in Aurora. Over the years, he worked in hotels in North Carolina, cooked for movie crews, and served as executive chef at Mission Hills Country Club in Northbrook and Barrington Hills Country Club.

"I've cooked for everyone from popes to presidents," Naglich said, with a laugh. "I've had a lot of fun. It's been a great career. I've always had the opportunity to meet lots of people, and I've acquired great friends over the years."

For the past 15 years, Naglich has devoted his time and energy to whipping up new recipes for Allen Brothers, a company that provides meat and other dishes to high-end steak houses in the Chicagoland area. As director of the company's research and development department, Naglich creates recipes for Allen Brothers' catalog and online products. The items include strogonoffs, stews, goulashes, etc.

Naglich oversees the cooking and packaging of all the products from the company's production facility in Oak Park.

Company officials are pleased with their top chef and the recent recognition he's received.

"Chef Rich is a treasured member of our team," said Bobby Hatoff, Allen Brothers chairman. "We at Allen Brothers are extremely proud of his many accomplishments on behalf of Allen Brothers and the culinary community."

With all the honorary ceremonies behind him, it's back to the kitchen for Naglich. He plans to continue creating taste-tempting meat-based dishes for Allen Brothers, and even hopes to get back to the classroom to share his expertise with those eager to learn.

"I don't have one favorite dish," Naglich said. "I like everything."