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Success Stories  |
Chef John Borras Graduated The Cooking and Hospitality Institute of Chicago in: 2002 1492 Tapas Bar is known for its fast, friendly service and serene ambiance. The restaurant is nestled in a remodeled three-story mansion. Chef Borras designed the space himself. The style is sparse, yet elegant. Décor includes a dark-stained wooden bar, oil paintings, rustic shields and clean white tables. The space is ideal for private parties. How would you describe 1492 Tapas Bar? 1492 attracts a diverse crowd, tourists to professionals, looking for a quiet, ethnic meal. The cuisine is from Spain. The menu is packed with extremely flavorful hot and cold tapas that you would find in Madrid. Customers don't come only for the tapas. The menu includes entrees, house specials and delicious paella. The wine menu is 100% Spanish. Why did you come to Chicago? I came here in 1996 because I wanted to go to The Cooking and Hospitality Institute of Chicago. I researched schools on the internet and decided on The Cooking and Hospitality Institute of Chicago because it was in a big city and had a great culinary program. My goal was always to open a restaurant in Chicago. It made sense to go to school here. What was your first cooking experience? I think I was probably 5 years old in my parent's kitchen. I was playing with my food. What was your first job in the industry? Dishwasher at Outback Steakhouse at age 22. When did you first know you wanted to be a chef? It is an interesting story. It was 1988, I was in the advertising industry doing work for Ricky Martin (yes, the popular Latin singer). Ricky asked me what my passion was and I said, "Cooking!" He encouraged me to fulfill my dream and helped me believe that if I pursued my passion I would love my work and life. He was right! Who is your biggest influence? Ricky Martin. Who are your mentors and favorite chefs? Chef Adria Ferran - he is from Spain, he is a chef in a beautiful restaurant called El Bulli. What is the most fulfilling part of the job? Making people happy. I love the look on a someone's face when they taste something great. I love the restaurant environment. I love the smiles and conversation over food. The compliments I receive are also nice. I just love it! Worst part of the job? Making inventories. Most challenging part of the job? Figuring out how to make the numbers. You've got to be able to mix love/art/food with making money. Being a chef comes naturally. Being an accountant doesn't. What are your future goals for your restaurant and career? I am going to open three more restaurants. They would all be called 1492 Tapas Bar. There will be one in Schaumburg next year. I plan on opening one in LA and one in Texas in 2006. What do you look for in a potential employee? They have to have respect for the job and a passion for food. I currently have 3 people interning with me from The Cooking and Hospitality Institute of Chicago. I like the work they do because The Cooking and Hospitality Institute of Chicago is preparing them well. Can you offer a piece of advice to chefs planning to open their own restaurants? You need to be aware that you work from 8 a.m. - 3 a.m. Be able to deal with long hours. Is there anything you want to tell current The Cooking and Hospitality Institute of Chicago students? The most important thing I learned at The Cooking and Hospitality Institute of Chicago was to be organized and respect the culinary profession and the people teaching it to you. What can young chefs do today to reach their goals? Go to school!! Be at class. Learn from everywhere. Travel to other countries if you can. Go out and get the experience even if they aren't paid for it - You have to do this. Deal with being unpaid at first because it pays off. Favorite ingredient? Olive oil. Favorite Kitchen Tool? Chef Knife. Favorite Thing to Eat When Nobody is Watching? Big Mac. Favorite dish to prepare? Paella. If you were not a chef, what would you be? I would probably still be in advertising or maybe an architect. I like being creative. Since this interview was conducted, Chef Borras has moved to Kalamazoo, Michigan. Chef Borras is currently a member of the Marriot Hotels and Resorts culinary team. |
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