Compliments of the Chef with Bruce Sherman

Compliments of the Chef with Bruce Sherman

This week, Chefs Feed met up with renowned chef Sherman at his restaurant North Pond in Lincoln Park.

December 6, 2013
CF: I'm best known for my _______ style of cooking but I can make one hell of a _______. 
BS: seasonal American; South Indian curry 

CF: A few words your sous chef would use to describe you. 
BS: Demanding, fair, funny, and clever. 

CF: What are you most excited about right now in your restaurant? 
BS: I'm really enjoying the cooler, crisp weather and the accompanying foods and flavors that the autumn months bring. To highlight this season, I'm offering a wild wood pigeon and pheasant dish with fall apples and squash. 

CF: Which chef would you drop everything to stage with? 
BS: If I could go back in time, I'd love to cook with my mother. When she passed, I was just a young college grad and hadn't gotten into food yet, but I now realize that her cooking and influence are the reasons why I'm doing what I do today. 

CF: Insider tip from the kitchen for diners. 
BS: We can (and are happy to) handle all of your dietary needs, but please give us a proper warning. Call ahead and let us know; don't tell your server when you are already at the table. 

CF: Message to professional food critics. 
BS: Consider the soul, substance, and taste of the food rather than what it looks like and who's sitting around you. 

CF: One piece of advice for aspiring young chefs. 
BS: Understand that it takes sacrifice and commitment to be good at anything you do, just like how Malcolm Gladwell explains it with his 10,000-Hour Rule. 

CF: Favorite fro-yo combo? 
BS: Green tea with mochi. 

CF: Is there anything you don't like? 
BS: I have a psychological aversion to calf's liver but I love pâté and foie gras, anything that is more refined. 

CF: Thick or thin patty? 
BS: Thick and charbroiled. 

CF: What's for family meal tonight? 
BS: Coconut fish stew, made simply with fish scraps, coconut, and a little bit of spice. It's delicious.