Ron Bilaro
Place of birth: Manila, Philippines
Graduated: 2003, Le Cordon Bleu College of Culinary Arts in Chicago
Current Position: Personal Chef
Ron Bilaro tells the story of his first job in the culinary industry—preparing mainly "spa cuisine tye food" as personal chef to a single client. "My first job was a sit-down dinner for 12 people!" Ron recalls. "I remember asking Chef Corrado for tips. Without the chefs at [Le Cordon Bleu College of Culinary Arts in Chicago], I'm not sure I would've been able to do it."
Ron is still a personal chef, with five corporate families as clients. It's a job with unique challenges. "As a restaurant chef, you have a fairly set menu so you somehow know what is expected of you," he says. "As a personal chef, you need to be more accommodating. You might need to change the menu at a moment's notice and need to orchestrate a staff if the dinner party is bigger than you expect it to be."
Ron's training at Le Cordon Bleu College of Culinary Arts in Chicago served him well on the career path he has chosen. He says he had a good feeling about the school from his first visit. He's especially grateful now for the knowledge, attention, and support of institute Chef Alisa Sattler, and for the consistent support of career services at the institute. "No one at the school has ever turned their back on me," he says. "They are always there to help."
Ron urges today's culinary students to get involved at extra-curricular activities at the institute and "network, network, network." "You never know when you're going to need someone," he says. "Personally, it helped me immensely when it came time to get a paying job." She advises young chefs to volunteer all they can, go to farmer's markets and experiment on unfamiliar foods, know the trends, and read about food. He adds: "Conquer your fears, whether it is a particular type of food or cooking technique or style."
Le Cordon Bleu College of Culinary Arts in Chicago is formerly known as The Cooking and Hospitality Institute of Chicago.
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John Borras
Place of birth: Caracas, Venezuela
Graduated: 2002, Le Cordon Bleu College of Culinary Arts in Chicago
Current Position: member of the Marriott Hotels and Resorts culinary team
Ask Chef John Borras to name the person who had the strongest influence on his culinary career, and the answer will probably surprise you. "Ricky Martin," John says. That's right—Ricky Martin, the Latin pop singer. "In 1988, I was in the advertising industry doing work for Ricky Martin," John recalls. "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!"
While researching culinary schools, John discovered and quickly settled on Le Cordon Bleu College of Culinary Arts in Chicago. He was attracted by the school's great culinary program and the big-city setting. "My goal was always to open a restaurant in Chicago," he says. "It made sense to go to school [in Chicago]."
The restaurant John eventually opened was 1492 Tapas Bar, a Spanish-cuisine eatery nestled inside a three-story mansion in a space John designed himself. Known for its fast, friendly service and serene ambience, 1492 Tapas Bar attracts a diverse crowd of diners looking for a high-quality ethnic meal in a quiet setting. The menu is packed with exactly the kind of flavorful, hot and cold tapas that you would find in Madrid. The tapas selections are complemented by entrees, house specials, and the delicious paella on 1492's 100% Spanish menu.
John recently opened a new chapter in his career by moving from Chicago to Kalamazoo, Michigan, to join the culinary team of Marriott Hotels and Resorts. What does he enjoy most about being a chef? That's easy.
"Making people happy," he says. "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!"
Looking back now on his time at Le Cordon Bleu College of Culinary Arts in Chicago, and thinking about his experience since graduating, John has some advice for culinary students. First, prepare yourself for long hours. "You need to be aware that you work from 8 a.m. - 3 a.m.," he says. "But the most important thing I learned at Le Cordon Bleu College of Culinary Arts in Chicago was to be organized and respect the culinary profession and the people teaching it to you."
Le Cordon Bleu College of Culinary Arts in Chicago is formerly known as The Cooking and Hospitality Institute of Chicago.
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Jennifer Bucko
Graduated: 2002, Le Cordon Bleu College of Culinary Arts in Chicago
Current Position: Cookbook Author
Jennifer Bucko came from journalism to the culinary profession, working first as a reporter and later in corporate communications for a Chicago company. "I used to ride past Le Cordon Bleu College of Culinary Arts in Chicago everyday on the ‘el' and was always curious about it," she recalls. "I loved seeing the students outside in their chef whites and wanted to be one of them!"
She's been able to combine her culinary expertise and her writing skills to great effect in Healthy Calendar Diabetic Cooking, the healthy cookbook she has written (with registered dietician Lara Rondinelli) for the American Diabetes Association.
The most fulfilling part of writing a cookbook, she says, is the feedback she gets from the people who use it. "It is so gratifying to know that I've taken my two greatest passions, writing and cooking, and created a product that really helps people live healthier and better lives," she says.
Aside from her mother—"an amazing cook"—Jennifer's culinary mentor is Chef Alisa Sattler at Le Cordon Bleu College of Culinary Arts in Chicago. Sattler was a "huge influence" on Jennifer, who was both a student of Sattler's and her teaching assistant in the CHIC Café.
Jennifer advises students to learn as much as they can from the instructors, because they who bear a wealth of knowledge. She urges students to volunteer as teaching assistants or to help instructors with events for invaluable experience. And her career advice is simple:
"Always be up for anything," she says. "You may be completely exhausted and feel like you just can't volunteer at another event or cook another morsel of food but find that thing inside of you that pushes you to excel and do it. You never know who you are going to meet and what opportunities may arise."
Le Cordon Bleu College of Culinary Arts in Chicago is formerly known as The Cooking and Hospitality Institute of Chicago.
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Connie Gruberman
Graduated: 2003, Le Cordon Bleu College of Culinary Arts in Chicago
Current Position: Owner and Chef of Oak Hill Country Inn Bed & Breakfast, Franklin, North Carolina
Connie Gruberman is living proof that when one door closes, another opens.
Finding herself, at age 49, an unemployed casualty of the dot-com industry, Connie saw her path forward during a dinner party she and her husband gave one night for friends. "It was at this party that my husband and friends all encouraged me to do what I always wanted to do—become a chef," she recalls. "I wanted to go to Paris to attend Le Cordon Bleu, but my husband would've missed me too much. I went to the internet and was thrilled to see a Le Cordon Bleu Program in Chicago."
Connie's passion for cooking struck early, kindled in childhood by her grandmother, "a Kentuckian through and through." "When I was 9, she felt that it was imperative for me to learn how to make biscuits and milk gravy," Connie says. "I was hooked from that moment on." It was when she catered her own wedding in 1972 that Connie realized that her true professional desire was to become a chef.
But it wouldn't happen right away. Fifteen years in law enforcement and another fifteen in the corporate world lay ahead. But she got there. "At the age of 49, I finally figured out what I want to do when I grow up," she laughs.
Today, Connie is the owner and chef of the Oak Hill Country Inn Bed & Breakfast, a two-story late Victorian/regional Queen Anne style house built in 1888. Oak Hill currently serves only breakfast, but Connie intends to build a complete commercial kitchen equipped to feed guests around the clock and also handle small weddings, company events, and family reunions. "I would like to see it become one of the best B&B's in the country."
And it all began at Le Cordon Bleu College of Culinary Arts in Chicago. "The cool part about that school is that everyone there wants you to pick their brain," Connie recalls, advising students to take full advantage of the open and stimulating environment. "You get out of it what you put in. There is so much knowledge there. Everything is a learning experience. Volunteer at events, benefits, parties, dinners, and off-site activities. Join the clubs, go to skill labs and study."
Connie appreciated all her instructors at Le Cordon Bleu College of Culinary Arts in Chicago—chef instructors, restaurant management instructors, career services and staff. "There isn't a single person at the school that didn't have an influence on my education," she says. And when she's hiring, she knows what she's looking for.
"Hard-working, honest and dependable people," she says. "I would love to hire a fellow graduate. My education was invaluable. I know what it takes to graduate from Le Cordon Bleu College of Culinary Arts in Chicago."
Le Cordon Bleu College of Culinary Arts in Chicago is formerly known as The Cooking and Hospitality Institute of Chicago.
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Denise Norton
Graduated: 2001, Le Cordon Bleu College of Culinary Arts in Chicago
Current Position: Chef/owner, Flavour Cooking School, Forest Park, Illinois
Denise Norton was a restless CPA who decided one day she wanted to explore her artistic side. She had always loved to cook, ever since those unforgettable days as a child making pancakes for the family—and making an "utter disaster" of the kitchen. When she decided to pursue culinary training, she chose Le Cordon Bleu College of Culinary Arts in Chicago because of its reputation, its affiliation with Le Cordon Bleu, and its proximity to where she lived.
Today, Denise is the owner and chef of Flavour Cooking School in Forest Park, Illinois. Flavour is a cooking school for the recreational chef and a retail store, Denise says. "It is a place where people can eat and share their passion for cooking with new friends, in a comfortable environment where they can build confidence in their culinary skills. Denise offers classes for all kinds of students—beginners, children, professionals, vegetarians, wine lovers, carnivores, and couples.
The most rewarding aspect of her work is seeing and being able to share in her students' successes—"when students come back to class and tell me that they have made something I taught them and it turned out amazing," she says. "It is the moments when students are inspired to cook and recognize that they have a talent within them that are the most fulfilling."
Eventually, Denise would like to open more schools, but first she plans to write a cookbook that incorporates her school's most tried-and-true recipes, like Grandma's Pot Roast or American Apple Pie.
And it all started at Le Cordon Bleu College of Culinary Arts in Chicago. Looking back, Denise has some advice for today's culinary students.
"Go above and beyond what they expect you to do in class," she says. "For example, when they ask you to create your own side dishes, work hard at it—do research, find unusual or different recipes that you may find a challenge to do. Don't make steamed green beans! You will get out of it what you put into it."
Le Cordon Bleu College of Culinary Arts in Chicago is formerly known as The Cooking and Hospitality Institute of Chicago.
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Clay Russell
Graduated: 1999, Le Cordon Bleu College of Culinary Arts in Chicago
Current Position: Special Assistant to California Governor Arnold Schwarzenegger
Clay Russell was a menswear salesman at Saks Fifth Avenue in Chicago when an "epiphany" prompted him to pursue a culinary career. One day, he abruptly realized that he should "try to make a living doing something he'd always loved doing."
He had certainly loved it by age 10, when he started plundering The Betty Crocker Cookbook for recipes. "I remember making pancakes, waffles, cakes, penuche frosting, and fudge (which I still haven't mastered!)." Julia Child was another early inspiration: "I watched her on TV, and she made cooking seem fun," he recalls. "I started working my way through The French Chef Cookbook around age 10.
When Clay came to choosing a culinary school, flexible hours were important to him, and he found it easy to fit class attendance at Le Cordon Bleu College of Culinary Arts in Chicago around his other obligations. Clay landed his first job in the industry—personal chef to Chicago client—at around the time he started Le Cordon Bleu training. He found the flexible hours "a big plus, since I went to class in the mornings and worked afternoons and evenings."
Looking back on his days at Le Cordon Bleu College of Culinary Arts in Chicago, Clay particularly appreciates what he learned from Chef Peladeau. "All my instructors were good at conveying technical skill," Clay says. "But Chef Peladeau's mantra—‘Wit' love, always wit' love'—really hit home. After all, I cooked because I loved cooking. There are many great technicians, but very few chefs whose pure love of what they do shows in their cooking."
Clay advises today's culinary students to read cookbooks avidly, old and new. He particularly recommends Escoffier, older editions of Larousse Gastronomique, and poking around eBay for the many "old, oddball cookbooks" always on offer. "There's lots to be learned from them," he says.
Today, Clay serves as special assistant to California Governor Arnold Schwarzenegger and his family. He borrows a phrase from California First Lady Maria Shriver to offer more general advice to culinary students: "Pinpoint your passion," he says. "But also stay flexible and be open to new situations."
Le Cordon Bleu College of Culinary Arts in Chicago is formerly known as The Cooking and Hospitality Institute of Chicago.
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Clayton Scherer
Graduated: 2004, Le Cordon Bleu College of Culinary Arts in Chicago
Current Position: Restaurant Manager, Ian's Pizza by the Slice
Chef Clayton Scherer looks back to his childhood and the vivid memories of family meals for the roots of his culinary vocation. "I remember grilling a lot when I was young with my mom's friends in Montana," he recalls. "I remember the feeling of cooking with friends and family and how fun it was. I thought if I could have that feeling for the rest of my life I would be very happy!"
Now Clayton, a 2004 graduate of Le Cordon Bleu College of Culinary Arts in Chicago, is pursuing his goal of owning a business in the food industry, which he hopes to achieve in five years. As Restaurant Manager of Ian's Pizza by the Slice in Madison, Wisconsin, Clayton is getting the experience he needs to make that dream a fact. He's getting something else, too, the best part of what he does for a living. "Knowing that there is a business that depends on you to create its life, especially in my position as a start-up manager of an independently owned business—it's very empowering."
Clayton chose Le Cordon Bleu College of Culinary Arts in Chicago for his training because of the Le Cordon Bleu Programs and because he appreciated the balance struck between cooking and hospitality management classes. (The Chicago location didn't hurt, either, he says.) Scherer landed his first industry job while still studying—prep cook and dishwasher at Urban Epicure, a start-up, gourmet-to-go spot on Chicago's North Side.
Looking back on those days, Clayton names Chef Toni Dovalina, an instructor, as his primary mentor. "She has been so helpful in every way!" he says. And he credits former Urban Epicure Chef JonCarl Lachman as his most important culinary influence. "I learned so much from him in a very short time and I am forever grateful," he says. "It's very important to surround yourself with knowledgeable people who want to teach you what they know."
At Ian's Pizza by the Slice, Clayton is pleasing customers—many of whom work at the nearby Wisconsin state capitol—with playful and appetizing variations on the pizza theme. Popular offerings include Steak and Fries Pizza with Barbecue Sauce, Buffalo Chicken with Gorgonzola Bleu Cheese Pizza, and Spicy Chicken Quesadilla Pizza. Ian's number-one seller is Mac 'n' Cheese Pizza.
Clayton's advice to culinary students? "Be flexible because nothing is ever set in stone! Find a balance between work and your life, because if you don't you will burn out!" He also advises students to save their class notes and work at developing a mentor base. "This business is one-third experience and two-thirds who you know," he says. "NETWORK, NETWORK, NETWORK!"
Le Cordon Bleu College of Culinary Arts in Chicago is formerly known as The Cooking and Hospitality Institute of Chicago.
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Andrew Shawver
Graduated: 2001, Le Cordon Bleu College of Culinary Arts in Chicago
Current Position: Chef and Owner, Dayton House Café, Decorah, Iowa
Andrew's very first cooking experiences were when he was a kid, making pizza on Friday night with his Mom—a tradition in his family. Later, he experienced his first real job in the industry as a busboy at the Original Pancake House. But his adult career would take a few turns before he knew that he wanted to be in a chef. In fact, Andrew first worked at the in-house print shop of a large corporation. He was fairly unhappy, and a mentor at the company took notice.
Andrews says, "he 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. So I decided to pursue my love for cooking." Andrew was able to keep his full-time job by attending Le Cordon Bleu College of Culinary Arts in Chicago (CHIC) in the evenings and weekends.
It was at CHIC that it clicked for Andrew, and he knew he 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. After a couple classes at Le Cordon Bleu College of Culinary Arts in Chicago, I realized how awesome it was. I was learning how to do things properly, and I knew I was in the right place." During his time in culinary school, Chef McGuinness took Andrew under his wing: "he had the biggest impact on me and helped me along the way. Chef Riley and Chef Stanley were great also."
Andrew's restaurant, the Dayton House Café, 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, so Andrew includes some Norwegian cuisine as well. His own favorite dish at the restaurant is the pan-seared duck.
At his restaurant, Andrew finds that being his own boss and doing things the way he wants them done is the best part of his career, although he's less excited about managing employees, scheduling, and trying to find truly hard workers. That's why, when asked what he looks for in a potential employee, he's quick to respond: "someone who is dependable, knowledgeable and service oriented."
Andrew's future goals include building awareness in the community of the restaurant. The restaurant was originally owned by the museum—operating on crock pots and a microwave, and keeping inconsistent hours. Andrew wants to build a new 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."
Andrew would advise culinary students to learn as much as possible: "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, and 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. Also, you should really pay attention in class and apply yourself. Get as much out of the classes as possible. Never pass up a learning experience."
Le Cordon Bleu College of Culinary Arts in Chicago is formerly known as The Cooking and Hospitality Institute of Chicago.
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Andy Viatkus and John Williams
Graduation: 2001, Le Cordon Bleu College of Culinary Arts in Chicago
Current positions: John Williams is Executive Chef at Kenny's Tavern, Countryside Illinois; Andy Viatkus is opening a new restaurant in San Diego, California
Andy Viatkus worked in the commodities business for 12 years prior to attending Le Cordon Bleu College of Culinary Arts in Chicago. After graduation, he worked for Radisson Hotels and then came to the Blue Bayou in October 2002, four months before the restaurant opened in February 2003. John Williams was hired when the restaurant opened. Previously, John worked for Restaurant Nora in Washington D.C., the first certified organic restaurant in the United States, and most recently at Cantare, a regional Italian restaurant in Chicago.
As Co-Executive Chefs at Blue Bayou, one of their initiatives was to focus on the menu. They took off menu items that were not selling and were not profitable. With the assistance of Sous Chef Kimberly Hardgrave (another Le Cordon Bleu College of Culinary Arts in Chicago graduate) they broke down recipes to get a better handle on recipe costs and plate costs. This helped them set accurate selling prices that are optimal for financial success. In the summer of 2003, the adventurous team experimented with a fresh herb garden on the restaurant's upper level terrace.
The team at Blue Bayou found that customers tended to have a common misconception about New Orleans food—that it's always spicy. But John says, "Instead, it would be more accurate to say that it's full of flavor."
And how did the partnership work for the two chefs? Andy says that they were "a good compliment to one another." John's feelings about the arrangement were positive as well: "This [was] the best partnership I have ever experienced. When the previous Executive Chef (not a Le Cordon Bleu College of Culinary Arts in Chicago graduate) left the restaurant, we spent a great deal of time cleaning up his messes and getting things successfully back on track."
Andy is happy to share what they've learned about opening a new restaurant: "Most people don't realize the little things that go into starting a restaurant. One of the most difficult challenges of a chef is getting people to produce consistent results." He also advises prospective culinary students to get involved as much as possible—to join competitions and associations. He says, "get out there and make a name for yourself, because nobody is going to do it for you."
Andy's advice would be to avoid focusing on money. "Your education is your investment and eventually there is money to be made if you work hard. Hard work pays off in the end!"
The partners eventually decided to move on to the next chapter their culinary careers. Currently, John is in San Diego opening a new restaurant, and Andy is now the Executive Chef at Kenny's Tavern in Countryside, Illinois.
Le Cordon Bleu College of Culinary Arts in Chicago is formerly known as The Cooking and Hospitality Institute of Chicago.
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