THE CHOPPING BLOCK – CHEF PROFILES
Rick Ortiz
Favorite class to teach
I enjoy teaching the hands on classes that The Chopping Block offers. It is great to help a student execute a delicious dish.
Training/education
I studied abroad in France, and graduated from Kendall College in 2003.
Cooking since
I started cooking professionally when I was sixteen.
Favorite childhood food experience
Picking crab apples at the park with my Uncle Fred, and always clearing my plate at my Aunt Lucy's house. She always says “no one appreciated my food like you did.”
What made you want to become a chef?
The first Chef I worked for threw me on the hotline one day when we were short staffed, and I never looked back.
What is your signature dish?
Chili and honey charred prawns with chilled soba noodles, cucumber, sweet rice wine, pickled daikon and some chili-lime roasted peanuts for crunch.
What are the 5 ingredients you can't live without?
I need avocados, honey, Cholula hot sauce, olive oil and heavy cream.
What do you love about cooking?
A great dish can really make someone's day.
When you're creating a new recipe, what influences and inspires you?
People, I like to know my audience. That usually sparks an idea.
What advice would you give a new cook?
Always ask questions and never assume.
What are you doing when you're not cooking?
We might be traveling or throwing the party of the summer!
Describe your perfect evening.
It would have to take place in Mexico. A cool shower after a full day in the sun, tipping back chilled tequila, snacking on guacamole and chips, before eating the daily catch.
If you had friends in from out of town, where would you take them to eat?
Brunch at Nightwood or Dim Sum at the Phoenix, La Scarola for Pasta Fagioli, Publican for Pork Belly, XOCO for Churros and cap it off with Fish Chips at Lawrence's Fishery.
Where are you from?
I'm originally from Bridgeport, where the White Sox play. My family moved to Lockport for eight years, and now we're all back in Bridgeport.
What was your favorite vacation?
I went to Cancun with my dad and older cousin when I was nine. My dad is originally from Mexico City so he knew how to navigate us around town. We climbed the ancient pyramids of Tulum, caught our own seafood for ceviche, accidently stumbled upon a nude beach, swam with live sharks and hitched hiked back to our hotel. Who could forget a vacation like that!
What are your hobbies?
I like exploring the town on foot. It is amazing what you'll find.
What is your favorite band?
I grew up listening to oldies like Elvis, Del Shannon, The Everly Brothers and Simon & Garfunkel. I'm an old soul. My favorite new school band is Kings of Leon.
What is your favorite sports team?
The White Soxs
If you could have dinner with one person, who would it be?
Ferran Adria of El Bulli
What are your guilty pleasures?
White Castle
Who is your favorite celebrity chef?
I have a lot of respect for Bobby Flay. That guy doesn't stop.
What 5 tools should every new cook have in the kitchen?
Every cook should have a chef's knife, a heat proof spatula, a large cutting board, a stainless steel whisk and a set of All-Clad. Can't a set of All-Cad count as one?
What resources would you suggest for Chopping Block clients?
I would suggest Food Lover's Companion and Culinary Artistry (Culinary Artistry lists food parings and seasonal ingredients).
List/describe three of your favorite tips or techniques you use in the kitchen.
Clean and dry your knives immediately after using them. Make your own spice blends and store in sealed mason jars. Reserve and store vanilla bean pods in sugar for Vanilla Sugar.