Chef du jour: Chocolate makes the world go round for this pastry chef
Kathy Plucinski says — and many would agree — that the world could not live without chocolate.
As pastry chef for the past seven years at Sam and Harry's Steakhouse in Schaumburg, Plucinski has enticed diners with many forms of this sweet ingredient, including the restaurant's signature dish, dark chocolate pots de crème.
She recently had the opportunity to immerse herself in this decadent ingredient as one of 12 pastry chefs from across the country chosen to participate in a program offered by Felchin Chocolate Company in Switzerland.
“I was quite excited and honored to be selected to travel to Switzerland and participate in such a great opportunity,” she said.
Plucinski learned every aspect of the chocolate-making process from grinding and coaching to creating a flavor profile and she plans to incorporate her new knowledge and skills, and the Swiss handmade chocolates into desserts to enjoy at Sam and Harry's.
What is your earliest memory within the kitchen? I remember climbing on a chair so I could reach the kitchen counter and bake with either my mom or my grandma. The best part of helping was always licking the beaters!
Why did you decide to pursue a career as a pastry chef? Growing up I always loved baking, I just couldn't imagine doing anything else.
What inspires you to create the pastries offered at Sam and Harry's Steakhouse? We keep everything as seasonal and local as possible, so we are able to get the best ingredients to work with. Most of the menu planning is done with my whole team, the restaurant chef and myself working together.
What did you learn from the Felchin program? Taking this trip threw me right into the heart of chocolate and I returned home with a newfound respect and love. Not just for the ingredient, but the process, art and history of chocolate making. For me, it was about bringing my experience back to the kitchen and sharing it with my staff and the guests.
Can you give an example as to some of the new sweet dishes the menu will feature? We are still bouncing ideas around, but with fall just getting under way, the markets are beginning to explode with awesome fall produce that we are starting to incorporate into dishes. Currently we are getting some amazing autumn honey from (beekeeper) Rich Herout in Antioch. I will be churning it into a honey ice cream that might end up on a roasted fig and almond tart. We have even talked about the idea of making the chocolate pots de crème with all the components of a Snickers bar.
Why do you think chocolate remains a popular treat among all age groups? Think about it, it is soul satisfying! When you sink your teeth into a truly great piece of chocolate it literally sweeps you away. Chocolate is one of those ingredients that the world could not do without.
What tips would you offer to home cooks? Bake with you heart. It always makes everything taste that much sweeter!
Tell us about this recipe: Dark Chocolate Pots de Crème: This is a dish that began with our early summer menu. It had all of the flavors of s'mores so it made you think of cool summer nights. We removed the dish from the menu mid summer to try something new, and we had so many disappointed guests that we decided to bring it back. It doesn't get much better than great chocolate, toasted marshmallows and crunchy graham crackers. I think you can appreciate those flavors no matter your age.
Try it at home or at Sam & Harry's Steakhouse at the Renaissance Schaumburg Convention Center, 1551 N. Thoreau Drive, Schaumburg. (847) 303-4050.
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