Chicago chef works with ECC students
Visiting chef and Chicago native Randy Waidner demonstrated how to prepare French cuisine Thursday morning to students in Elgin Community College's Culinary Arts and Hospitality program.
Waidner later in the day ate with the students who prepared a five-course dinner, including authentic French dishes and wine, for patrons of the college's Spartan Terrace Restaurant. The menu included ale-battered frog leg lollipop; pan-seared diver scallop with sea urchin butter emulsion and fresh pea blooms; butter-basted filet mignon with seared foie gras and parsnip puree; a French charcuterie plate; and an apple tarte Tatin with vanilla caramel sauce and Szechuan peppercorn ice cream.
A graduate of the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island, Waidner worked briefly in the East Coast before returning to Illinois.
In 1991, he joined the culinary team at the Weber Grill Restaurant in Wheeling, later becoming the executive chef and overseeing the kitchen design and opening of the second Weber Grill in Lombard. He developed a line of Weber retail signature sauces and spice rubs.
For nearly 10 years, Waidner served as a corporate chef for Gibsons Bar and Steakhouse, which operates seven restaurants in the Chicago area.
He co-founded DemiStoks in 2016 and works as a culinary instructor.