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Chef Ron Bilaro
Personal Chef
Hometown: Born in Manila, Philippines, grew up on the West Coast.
Describe what you do as a personal chef:
I cook personalized meals for families and parties. I have 5 regular clients right now. They are corporate families. When I cook in their homes it is usually dinner. If I'm on the road with the family, I will do brunch, snacks and dinner. Besides, the 5 regular clients, I also take 2-3 big dinner parties a month. Being a personal chef requires a lot of menu planning and going to the market to pick the best ingredients (usually organic and low fat). My clients have demands that require menus on the healthy side. Sometimes I have a theme party, sometimes I'll do something crazy like a Make-Your-Own-Pizza for 45 kids this Halloween. In my career, I have also done several cooking shows and live cooking demonstrations.
Reason he chose to attend The Cooking and Hospitality Institute of Chicago:
I looked at several schools and chose The Cooking and Hospitality Institute because Bill Mustari, my Admissions Representative was very informative and answered all of my questions. On the tour, I was impressed with the facilities and saw that I could be successful here. Bill was always available when I needed him - even to this day!
First cooking experience:
I'm Asian, so rice is a staple dish in my family. I remember cooking rice properly - not with a rice cooker. I was cooking it by measuring the water with my hands.
First job in the industry:
My job was as a personal chef before I graduated. A client called the school and wanted a chef who could cook a "spa cuisine" type of food. I was the first student to interview and was hired immediately. My first job was a sit down dinner for 12 people! I remember asking Chef Corrado for tips. Without the chefs at the school, I'm not sure I would've been able to do it.
Moment he knew he wanted to be a chef:
When my relatives and friends noticed that I didn't burn the food and it tasted good. I started to realize that this could be a career. As a child, my mom was a working mother. She would call me at home and ask me to start making dinner preparations. As I grew, people started appreciating my food and I liked how it made me feel to see people happy with food I prepared. I enjoyed the compliments
Biggest influence:
My family. They encouraged me to go into this. At The Cooking and Hospitality Institute it has to be my sincere appreciation to the continued support of a few chefs especially Chef Satler. Tony Wietek, who was an instructor then, now Director of Career Services, has also helped me greatly with the business aspect of my career. No one at the school has ever turned their back on me. They are always there to help.
Mentors/favorite chefs:
2002 James Beard Award Winner and Book author of "Back to the Table" and "Kitchen Life with Art Smith" - Chef Charles Arthur Smith.
Most fulfilling part of the job:
When the plates come back empty!
Worst part of the job:
Getting the groceries into the home when the client does not have an elevator!
Most challenging part of the job:
I have to be sensitive to the clients needs. As a restaurant chef, you have a fairly set menu so you somehow know what is expected of you. As a personal chef you need to be more accommodating. You might need to change the menu at a moments notice and need to orchestrate a staff if the dinner party is bigger than you expect it to be.
Future goals for the career:
I'm comfortable with what I'm doing right now and will be working on a recipe/entertainment book come January 2005 that I hope to get out in the near future.
What he looks for in a potential employee:
I have to be comfortable with the person. My assistant right now is also a graduate of The Cooking and Hospitality Institute. His name is Brad Goodlaxson. I like to see a culinary degree and a lot of experience in a candidate.
A piece of advice to another chef who is planning to become a personal chef:
When you cook at a client's home, assume that someone is watching you. When guests are around the kitchen be available and be ready for any question they may have regarding the food that you are preparing for them. BE NEAT AND PROFESSIONAL ALL THE TIME. The majority of my clients came from networking and referrals. Be personable. Always have a business card handy and never turn job away big or small if you are starting.
Is there anything you want to tell current The Cooking and Hospitality Institute of Chicago students?
Get involved in the extracurricular activities and do not take sanitation for granted. Network, network, network,
you never know when you are going to need someone. If they don't know you, you won't get anything from them. Personally it helped me immensely when it came time to get a paying job.
What can young chefs do today to reach their goals?
Volunteer your time if you can. If you think you will not get something from this, you are wrong. The more experience you have the better off you will be. Go to Farmer's Markets and experiment on food that seemed unfamiliar to you. Be aware of the trends. Read about food. CONQUER your fears whether it is a particular type of food or cooking technique or style. You will not have any teaching chef around you when you get to the real world and trust me, the going will get tough and you only have yourself to rely on.
Favorite ingredient: Ginger, cilantro, curry, saffron, and fish - I can't pick just one.
Favorite kitchen tool: Food processor and chef knife.
Favorite thing to eat when nobody is watching: Grilled tofu.
Favorite person to cook for: My family, because they will tell me if it is any good!
Favorite dish to prepare: Right now, I've been into soups. I just finished making a chicken tortilla soup along with oven zucchini fries and low fat Mexican dip.
If you were not a chef, what would you be? An event planner.
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