Often times, when I meet people and we get to discussing my profession, I get asked the same questions over-and-over. I don't mind it (in fact, I sorta like it) but I just wanted to put them in writing so people had an idea about who I am.
What is your specialty?
I grew up working in pizzerias, so I’ve always had a knack for Italian food. I absolutely love making pizza and pasta from scratch. If I had to narrow it down to a specialty, I would have to say Italian, more specifically, the regions of Campania & Abruzzo.
What brand of knives do you use / recommend?
The brand matters less than the fact that it's a sharp knife that is COMFORTABLE for you. The essential 3 knives you should have are:
1. Chef’s / Cook's knife
2. Serrated (bread) knife
3. Paring knife
Sizing depends on what’s comfortable for you. I like the feel of a 9" or 10” Chef’s knife, 10” Bread knife, and 4” Paring knife. Keep in mind, I have XXL hands.
I personally use Wustof knives. I recently polled 3 of my favorite Food Network Chef's and asked them what brand of knives THEY use, here were their answers:
Alex Guarnaschelli (from Chopped & Alex's Day Off) @guarnaschelli @ChefBrianGriess "I like New West Knives. And Misono. For paring knives, I like Sabatier with plastic handles."
Giada De Laurentiis (of Everyday Italian & Next Food Network Star) @GDeLaurentiis @ChefBrianGriess "Well...I have my knife @ Target and the mezzaluna knife is my fav."
Scott Conant (from Chopped & 24 Hour Restaurant Battle) @conantnyc @ChefBrianGriess "I use all kinds. Can't even name all the brands I own. Maybe Global if I had to name one."
The bottom line is, find a knife that feels comfortable in your hand.
What inspired you to become a chef?
While I was starting out I can remember working in a little Italian restaurant with a very limited menu, but the kitchen staff and I would play around while we were slow, and create new dishes. Staff meals were always so fun for me, because I got to show off what I could do. It came pretty natural from that point on.
What are some of your favorite foods?
That's always a question I refuse to answer, because it would be easier to name my least-favorite foods. I'm a big fan of a really good cheeseburger. I love stuffed pasta, and I love Chicago-style pizza. I love eggs. I'm obsessed with really good Caesar salad.
What are some of your favorite restaurants?
One of my favorite restaurants in Chicago is SushiSamba Rio. I love the atmosphere, and the food is off the hook. It has sushi, it has platters of smoked meat. It has a heavy South American influence. It's just completely dope. 504 N. Wells Street, Chicago, IL 60610. Go there. Make a reservation first. Tell them you know me.
What spices are essential to have in your pantry at all times?
That really depends on the kinds of things you cook. The things that are essential to me are:
Kosher Salt (never, ever used iodized salt)
Sea Salt (any kind, totally up to your taste)
- Peppercorn Mélange* (blend of white, black, pink & green peppercorns)
- Paprika (smoked and sweet)
- Cayenne Pepper
- Garlic Powder
-Chili Powder
- Saffron
- Cumin
- Curry Powder
- Crushed Red Pepper
* I like to crack all my peppercorns. I never buy ground pepper, or cracked pepper. I like using the ol’ mill.
Also, invest in a small coffee/spice grinder, and grind things like fennel or coriander, or peppercorns in it. Freshly ground spices add a depth of flavor that can't be touched by pre-ground spices.
Do you need formal education to be considered a Chef?
I think so. I’ve heard of people working their way up the ladder in restaurants from dishwasher to line cook to Sous Chef to Head Chef, but I just feel like if you don’t have the fundamental training given to you by some kind of culinary school, then you can’t be considered a Chef. I will say, that I did learn a lot prior to culinary school, and I've learned a lot, if not more, since being in the industry post-culinary school. But still, the foundation is essential for people aspiring to be on the top of the culinary game.
How do you pick the perfect piece of meat?
Your best bet is to befriend a butcher. They still exist, and they are usually very passionate about their meat, and loyal to their regulars. The fact is, choosing a piece of meat depends on your taste. You need to pay attention to grading. Look for Prime, or Choice. Never go for Select.
When choosing a steak, go for the meat with nice marbling. The white part in the marbling are fat deposits, and that’s where the flavor is. Fat on the inside of the meat is good (and it melts), fat on the outside is bad (and it doesn't melt).
Do you give private cooking lessons?
Yes, I do. Please email me (brian.griess@gmail.com) for information about booking.
If you have any additional questions, please feel free to ask.
Copyright 2010, Brian Griess, All rights reserved
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