Dylan James Hawthorn Woods

Cook of the Week contestants have an overachiever in their midst in 23- year-old Dylan James. The Guest Services Specialist at Foglia YMCA is studying for law school so why not add a nail-biting cooking competition to the to-do list?

"I applied (to Cook of the Week) because I want to enhance my abilities as a chef by utilizing new techniques with strange, foreign ingredients in the mystery boxes provided," the Hawthorn Woods resident explained. "I think getting out of your comfort zone in the kitchen by trying something new is what makes a chef versatile and successful. I also hope to learn new flavor combinations and improve my cooking methods by taking notes from my older, seasoned peers."

You might catch him poking around international food markets looking for new ingredients to work into his repertoire. "I especially like what Mitsuwa Marketplace, Hmart, and Alef Sausage & Deli have to offer," he said. "I'll normally just find something new and foreign to cook on the fly and bring it home to experiment with it." His small but tightly knit family gets to taste the culinary research while two family dogs fight for the heavenly scents wafting through the kitchen. James' current obsession is Hoisin sauce. "It has such a thick body to it, and the mix of salty and sweet is tantalizing. I've since disposed of Sweet Baby Ray's and Famous Dave's in favor of this sauce," he admitted.

You will find James turning up his nose at a few items, however. "I really dislike sweet potatoes. I can't understand why a savory vegetable should have an alter ego that is sweet," he questioned. "I'm also not really a fan of cinnamon, so I hope I won't be using that unless it's in a baking dish."

Like any good chef, James likes to work with the basics, too, using pantry items like mustard in many ways. "Whether I use it for a marinade or to add a creamy, sour note to a stir-fry, I find it incredibly versatile," he explained. "There are so many varieties (Dijon, spicy, brown, yellow) with varying degrees of textures and taste." He likes the simple wooden spoon ("the handles never get warm, they're light, and because I use a lot of nonstick cookware, it's easy to stir and serve," and he really enjoys using a crockpot and pan frying. "My mom has also been teaching me how to use the grill, so hopefully I can become more successful at that. Grilling definitely brings out the best flavors in proteins, vegetables and fruits."