THE CHOPPING BLOCK – CHEF PROFILES
Eryn Keuer
Favorite class to teach:
Knife Skills, Entertaining themed classes
Training/education:
My mother, Formally at Kendall College and under Chef Gallegos at La Sardine Restaurant in Chicago, IL
Cooking since:
I was in middle school and professionally since 2002
Favorite childhood food experience:
Creating beautiful fruit tarts and crème puffs to surprise my family with for dessert when I was young
What made you want to become a chef?
My passion to cook and to eat (of course!). I found it an enjoyable and interactive way to express my creativity, instill confidence in my self and others, and serve others.
What is your signature dish?
Not sure that I have one yet….
What are the 5 ingredients you can't live without?
Cheese, Freshly ground black pepper, salt (kosher or sea), lemons, fresh herbs
What do you love about cooking?
Answer same as above in why I became a chef
When you're creating a new recipe, what influences and inspires you?
Ingredients that are either in season/ easily available, and/or ingredients I readily have in my cabinet. I also keep fat content in mind as well as I put ingredients together
What advice would you give a new cook?
Practice Practice Practice and also read
What are you doing when you're not cooking?
Eating out? Or spending time with family and or friends and possibly getting some exercise in.
Describe your perfect evening.
Is it dinner out somewhere or cooking? I'd have to say dinner out. The key is not that the restaurant has to be expensive or fancy just one that is focused on fresh flavorful seafood and vegetables. Don't forget the wines!
If you had friends in from out of town, where would you take them to eat?
Without a doubt, out for some delicious pizza (Pizanos pizza or Giordanos for thin crust). I might also take them for sushi since Chicago is blessed with so many great options.
Where are you from?
Western suburbs of Chicago
What was your favorite vacation?
I loved my visit to Amsterdam; its architecture, rivers, and diverse people were beautiful! I have to admit though I have not traveled as much as I'd like, and as I get older, I am making this more of a priority. I do believe my best vacation is yet to come.
What are your hobbies?
Aside from cooking, I truly enjoy reading (and not just cookbooks!), I also enjoy working out, and traveling.
What is your favorite band?
This is a tough one due to the fact it tends to change every few months. Right now I am really enjoying the music of Vampire weekend, Band of Horses, Matt Nathanson….
What is your favorite sports team?
I don't watch too many sports games. However I do love Cubs games, cold beer, and nachos in the bleachers
If you could have dinner with one person, who would it be?
Have to think more about this…
What are your guilty pleasures?
Alfredo sauce over homemade pasta, tiramisu, and thin crust cheese pizza
Who is your favorite celebrity chef?
Ina Garten (Barefoot Contessa). She has solid recipes; recipes that work and are flavorful- most are classics and some lend a more creative approach to traditional recipes
What 5 tools should every new cook have in the kitchen?
Good quality sharp chefs knife, wooden cutting board, microplane grater, bread knife, and heat proof spatula
What resources would you suggest for Chopping Block clients?
Food Lovers Dictionary
Food Lovers Tiptionary- a favorite
Wikipedia.com
Cooks Illustrated- a favorite
List/describe three of your favorite tips or techniques you use in the kitchen.
Cutting an onion (so basic but a needed lesson!) This is already on the website though ;)
Creating a Sanitizing solution (1 gallon hot water, 1 tsp bleach, and 1-2 drops of soap) sort of a silly tip, but much needed for the home-cook and user of a wooden cutting board
Trimming fat from a tenderloin (removing silverskin)