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Career Services  |
Chef Andrew Shawver Graduated The Cooking and Hospitality Institute of Chicago In: 2001 Describe the Dayton House Café. It is casual dining, yet elegant. The lunch consists primarily of soups and sandwiches. Dinners are more along the lines of fine dining, with items like steaks, chops, scallops, pasta, and vegetarian dishes on the menu. The restaurant is connected to the Vesterheim Norwegian Museum, therefore I have included some Norwegian cuisine as well. Reason you chose to attend The Cooking and Hospitality Institute of Chicago? I was really unhappy with my job at a large corporation. I was working in their in-house print shop. A mentor recognized how dissatisfied I was and started questioning me about my likes and dislikes. It became clear that I was content working in graphic design and loved to cook. I had already attempted going to school for graphic design, but it didn't work out. I decided to pursue my love for cooking by keeping my full time job while attending The Cooking and Hospitality Institute of Chicago in the evenings and weekends. First cooking experience? As I kid, making pizza on Friday night with Mom. It was a tradition. First job in the industry? Busboy at The Original Pancake House. Moment you knew you wanted to be a chef? Before I even started attending school, I liked to entertain. I liked cooking and doing things for people. I liked seeing them happy. It was after a couple classes at The Cooking and Hospitality Institute of Chicago, that I realized how awesome it was. I was learning how to do things properly. I knew I was in the right place. I knew I was going to be a chef. Biggest influence? At first, Emeril Lagasse. He makes cooking look so fun and enjoyable. I don't really watch him as much these days, but he definitely got me started. Now I like Tyler Florence and Alton Brown. Mentors/favorite chefs? Chef McGuinness really took me under his wing while I was a student. He had the biggest impact on me and helped me along the way. Chef Riley and Chef Stanley were great also. Most fulfilling part of the job? Being my own boss and doing things the way I want them done. Worst part of the job? Managing the employees, scheduling, listening to excuses, finding truly hard workers. What do you look for in a potential employee? Someone that is dependable, knowledgeable and service oriented. Future goals for the restaurant and your career? I would like to increase awareness in the community of the restaurant. It was originally owned by the museum and run with crock pots and a microwave. Under their management, the business hours and days where constantly changing. Besides building a reputation for the restaurant, I want to bring new and exciting food to the town. Decorah is a small college town. I want to spice it up a bit. Advice to another chef planning to open a restaurant? (Laughing) Investigate EVERYTHING. Know every aspect. I jumped into it because it landed in my lap and I had wanted to own a restaurant so badly. There were some surprises like taxes and managing the business side. Running a business is tough, I'm glad I paid attention in my restaurant management classes. I never dreamed I would be owning a restaurant this early in my life. I wish I had taken more restaurant management classes. Anything you want to tell current The Cooking and Hospitality Institute of Chicago students? Really pay attention in class and apply yourself. Get as much out of the classes as possible. Don't be lackadaisical. Wrap your mind around everything that is going on. Don't stand there wondering about something - ASK! What can young chefs do today to reach their goals? Go to culinary school and get as much education as possible. Get as much experience as possible even if you are lowest on the totem pole. Never pass up a learning experience. Favorite ingredient? Fresh basil. Favorite kitchen tool? Chef knife. Favorite thing to eat when nobody is watching? Copious amounts of Edy's Dreamery Coney Island Waffle Cones. Favorite thing to eat in your own restaurant? Pan Seared Duck. Favorite dish to prepare? Capon Linguini. If you were not a chef, what would you be? A graphic designer. I designed the menu. |
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