Chef keeps an open mind about life, food, trying new things
For Patrick Joyce, staying open-minded and keeping a broad view of cuisine is the key to success in the kitchen. Joyce, 26, likes to eat food and draws inspiration from daily life.
"I try to appreciate everything I put in my mouth and let the wheels turn to determine how I can use an ingredient," says Joyce, a 2003 culinary arts graduate from Kendall College in Chicago.
With experience ranging from personal chef to preparing pub fare at Lizzie McNeill's in Chicago, Joyce is now creating flavorful, distinctive dishes for patrons at 545 North Bar & Grill in Libertyville.
How did you become interested in cooking? I came from a big family - six siblings. Both of my parents worked and I helped out by making dinner with instructions from my mom. When I was 18, I went through EMT (emergency medical technician) training but couldn't apply for a job until I was 21. I ran into an old family friend who was attending Kendall and thought why not, I have a couple of years to kill.
Do you have a cooking style? I am developing a cooking style. I am trained in classical French cooking; my techniques are French, but I often incorporate tidbits from Italian, Moroccan, Chinese and other cuisines into my cooking. I like to mix it up.
What do you get the most requests for? Our beef tenderloin dish. I appreciate chicken, though, because it's open to all different kinds of interpretations and takes to a lot of ingredients.
What do you find stressful in the kitchen? Everything. Everyday brings a new adventure, task or problem. I try not to get too stressed about it and keep moving forward. Take dealing with equipment, for example. When something is not working, you have to figure out how to work with what you have. Consistency is another issue. It's important to make sure everyone is doing everything the same every time. One of the best food corporations in the world is McDonald's where consistency is key.
What is the best cooking tip you can offer home cooks? Know what you like and be open-minded about trying new things. If you try things numerous times, you will develop an appreciation for it over time. That appreciation could be in the form of flavor, smell or texture.
What was the last meal you cooked for yourself? I cooked beef tenderloin on the grill for my father and sister's birthday celebration. I served it with a simple red wine reduction sauce and a wedge salad with blue cheese dressing and bacon crumbles.
Where do you like to eat when you dine out? I like to try different places all the time. Living in the city, I have access to Little Italy, Greektown and Chinatown. I'm a fan of Lou Malnati's pizza, but I go out to a nice restaurant once a month. I always try a place at least twice. Being in the business, I know that anything can go wrong with food or service and I always give places a second or third chance.
What culinary trends do you see on the horizon? With the economy the way it is, some form of cheap fare. Perhaps smaller plates that people can order more of so that they can try different things without spending too much money.
When you're not cooking, what do you like to do? Sleep, play golf and go out to eat and appreciate somebody else doing all of the work.
What is the most valuable lesson the culinary world has taught you? Keep an open mind and look at any given situation from different perspectives.
Tell us about this recipe. Chocolate Mousse Pie. I'm addicted to chocolate; sometimes it is my dinner.
Enjoy this at home or at 545 North Bar & Grill, 545 N. Milwaukee Ave., Libertyville, (847) 247-8700, 545north.com.
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<div style="float:right;margin:0 0 6px 0;"> <div class="moreHeader"> Recipes </div> <div class="moreHolder"> <div style="margin:6px;text-wrap:auto;"> <ul class="moreLinks"> <li><a href="/story/?id=286412" class="mediaItem">Chocolate Mousse Pie</a></li> </ul> </div> </div> </div>