Faith, passion for good food launch chef's career
At age 30, Alan Pirhofer took a leap of faith.
A sales representative in the heavy-duty truck business, Pirhofer walked into Cafe du Midi in Chicago's Wicker Park neighborhood, asked for a job and willingly worked for free for a year.
"My blood pressure dropped and I was happy; it's not about the money - it's about happiness," says Pirhofer who cooked his way to an apprenticeship under chef Francis Leroux.
At Trio in Evanston, where he was part of the opening brigade with Rick Tramonto and Gale Gand, Pirhofer served as chef de tournant or relief cook which enabled him to work a variety of stations further developing his skills and experience. He went on to build his culinary reputation in notable restaurants including Chicago's Ditka's, Brasserie JO, The Club at Symphony Center and Erba and Carlos in Highwood.
Pirhofer credits his work as a restaurant consultant for his culinary depth and breadth.
"With each project, I learned something new," notes Pirhofer who still works for free in restaurants while traveling on vacation. As executive chef of Arrowhead Restaurant & Bar in Wheaton, Pirhofer focuses on preparing food that is simple yet memorable.
What are your culinary strengths?
Understanding the method and techniques of cooking and properly putting ingredients together to create what is really simple and full flavored.
Where does your culinary inspiration come from?
Eating at great restaurants with great chefs and wanting to be able to re-create my past experiences in eating.
What is the culinary concept at Arrowhead?
We want to be a neighborhood restaurant that brings a lot of things to a lot of people - food with strong, bold flavors that is simply prepared and visually stunning.
The one thing I learned traveling in France is that less is more; too many ingredients confuses the palate.
What is your favorite kitchen tool or piece of equipment?
My hands - they put me in touch with the food. A good heavy copper pot is also very useful from sauces to sauteing, from savory to sweet. It goes in the oven, looks good and can be passed on for generations.
What do you think is the secret to your success in the kitchen?
I have a passion for what I do. It sounds cliche, but I'm willing to take the risks, accept mistakes and move forward. I love the fast pace of it. It's the only art form that uses all of your senses and can all go away in 5 minutes.
Do you have a funny cooking memory?
I made a mistake in the kitchen - I didn't plate correctly. The plate was Wedgewood. The chef didn't like the way I plated the food, lost his temper and threw the plate at me. He missed and it cost him $140. The experience taught me not to have anger issues in the kitchen.
I understand that you collect cookbooks; do you have a favorite?
"White Heat" by Marco Pierre White. He is a three Michelin star chef in England recognized for his philosophy of simple food. The book has a lot of information on the way a kitchen works. The recipes are simple and straightforward, which is the way I like things.
Whose culinary work do you admire?
Thomas Keller, the chef of The French Laundry. He creates simple food, but he's playful with the interpretation without getting over-the-top techno.
What do you enjoy most about being a chef?
Making people happy through food and sharing the knowledge that chefs have shared with me. Also, knowing that I can teach someone how to make something and walk away assured it will be prepared as if I had made it. There are no secrets in this business.
What do you like to do in your spare time?
My daughter, Nola, and I do sidewalk chalk art. We don't just do a simple smiley face; we do a whole scene based on the season. We cover a big piece of concrete.
Would you tell us about this recipe?
Beer-Braised Short Ribs is a really good dish in today's economy. It is simple to do and makes you feel good inside.
Enjoy this at home or at Arrowhead Restaurant & Bar, Arrowhead Golf Club, 26W151 Butterfield Road, Wheaton. Call (630) 653-5802.
• To recommend a chef to be profiled, e-mail food@dailyherald.com.
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