Growing up in kitchens, chef's got cooking in his blood
Since he was 9, Joseph Gustafson has been working in restaurants.
He made salads alongside his mother at Chef Karl's Edelweiss Inn in Libertyville and eventually worked all stations in the kitchen before heading off to college.
He studied culinary arts at College of Lake County and Kendall College before taking on chef duties at Julio's Latin Cafe in Lake Zurich in 1994. Since then he's put in time at Lake Barrington Shores Golf Club, Regina's Italian Restaurant in Arlington Heights and West Dundee, The Greenery in Barrington and spent seven years as the executive chef of Cosentino Winery in Napa Valley, Calif.
He recently moved back from the West Coast and settled in at Double G's in Long Grove. He lives in Wauconda, with his wife, Deb, and 2-year-old daughter Lauren.
As a kid, what was your favorite meal? My mother was a great Italian cook, making everything homemade from pasta to bread. She was also an experienced cake decorator. My favorite meal was my mother's linguine and white clam sauce. My favorite restaurant meal was Alaskan King crab legs.
What prompted you to become a chef? I grew up at Chef Karl's Edelweiss Inn where my mother was working. I started in the kitchen making salads when I was 9 years old and my mother could not find a baby sitter. I stayed there though high school and worked weekends, moving through all positions in the restaurant.
When I decided to go to college it was easy to go into culinary arts and restaurant management; I had a great deal of experience and was already making good money at it.
I also enjoy the creativity and working with my hands. At the end of the day when someone comes up and says what a great meal they just had, that is the ultimate reward.
Do you have any mentors? One great mentor was chef Sigfried Beyer; I worked with him and later he became a teacher at the College of Lake County. He was a great influence and kept me on the right track and to follow my creativity and expand on it. The other mentor was my mother who made such great food that it attracted many friends and family - the whole experience of bringing people together around food and having a great time was inspirational.
You were in Napa, a haven for foodies. Why come back? We promoted the wines for Cosentino by doing multicourse wine dinners in hotels and restaurants all around the world. Napa Valley is truly wonderful and the food and ingredients were incredible. I traveled a great deal, and it was great for a single person. But I wanted to settle down, and my wife is from Wisconsin.
Living in the Midwest, we can take advantage of the seasons and enjoy each one and what it has to offer. In Napa, it was just another sunny day!
Describe a typical day at Double G's: We get the smokehouse going for all the brisket, pulled pork, short rib, baby back ribs, and fresh salmon. I make the daily specials, make the sauces and soups, sort out party, holiday and promotional menus, and make some great food for people to come and enjoy.
Do you have a favorite cut of meat to smoke? Any tips for home cooks who want to smoke their own meats? I really enjoy beef brisket and pork shoulder. Both have so much flavor as the meat is well marbled to keep moist and transfer flavors of rubs, and marinades.
For home cooks, be patient - go low and slow. People today are in a rush to get food on the table. Try smoking your food today for tomorrow's meal and you will get better results. Smoking food is a great way to use lesser cuts of meats, which are cheaper, a big help with today's economic situation. Time and patience can make a great meal.
Define your culinary style. I like to be creative, ever-changing and rely on seasonal availability of fish and produce to dictate my menus and specials. I like to blend cooking styles and ethnicities to make dishes unique; yet I also go back to the authentic way of making things, like jambalaya, the way they should be made.
What is your favorite ingredient and how do you like to use it? My favorite ingredient would have to be garlic. I love the aroma and the flavor in can put into foods. Always make sure the garlic is cooked or it can ruin a great dish. I make what I call Italian Candy, fried garlic chips. Once you start eating them you can't stop. Just make sure you eat them with the person you are spending time with.
What is the most memorable meal that you've either prepared or eaten? My truffled foie gras brulee has always been a big hit. I make it in Asian wonton spoons, with foie gras, black truffles and cognac. Dust it with sugar, caramelize it. I serve it with brioche toast and mission fig compote.
Do you have any favorite cookbooks or culinary figures that you admire? I like "Larousse Gastrominique," a dictionary with recipes for just about anything. I like to watch Bobby Flay and many others on the Food Network. Bobby likes to use chilies, an ingredient I'm passionate about. Rick Bayless is another chef involved with hot peppers and who does a great job.
What do you do in your free time? I like to spend time with my family, get out on my waverunner to relieve my stress, and to do home remodeling. I also like to build things with wood, from small wine or spice racks to my vacation home in Wisconsin.
Tell us about this dish: Grilled Smoked Pork Chops With Caramelized Onions And Apples With Apple Cider Sauce. A Sauvignon Blanc would be a great wine to go well with this dish.
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<div class="infoBox"> <h1>Recipes</h1> <div class="infoBoxContent"> <div class="infoArea"> </div> <div class="recipeLink"> <ul class="moreLinks"> <li><a href="/story/?id=323029" class="mediaItem">Grilled Smoked Pork Chops With Caramelized Onions and Apples </a></li> </ul> </div> </div> </div>