Culinary Infamy

Noses, Cheeks, Fatty Bits, & Tales from the 7th Layer of Gastronomic Hell

Friday, July 12, 2013

Chef Talk with Kyle Cherek - Robert Druschitz / Interview

Posted by Chef Shakes at 6:17 PM No comments:

Email This BlogThis!Share to X Share to Facebook Share to Pinterest

Labels: american cooking, american cuisine, chicago, Chicago chefs, InterContinental Milwaukee, Kil@wat, Kilawat, Kyle Cherek, Le Francais, Robert Druschitz, Wisconsin, Wisconsin chefs

Chef Talk with Kyle Cherek - Robert Druschitz / Recipe Demo

Posted by Chef Shakes at 6:17 PM No comments:

Email This BlogThis!Share to X Share to Facebook Share to Pinterest

Labels: butchery, charcuterie, chicago, Chicago chefs, Confit, Curing, InterContinental Milwaukee, Kil@wat, Kilawat, Kyle Cherek, local butcher, local produce, pancetta cotto, pork belly, pressing, Wisconsin, Wisconsin chefs

Newer Posts Older Posts Home

Subscribe to: Posts (Atom)

Subscribe To

Posts

Posts

All Comments

All Comments

Followers

Blog Archive

► 2014 (1)
- ► February (1)

▼ 2013 (6)
- ► September (3)
- ► August (1)
- ▼ July (2)
  - Chef Talk with Kyle Cherek - Robert Druschitz / In...
  - Chef Talk with Kyle Cherek - Robert Druschitz / Re...

► 2012 (29)
- ► December (2)
- ► November (8)
- ► October (1)
- ► September (2)
- ► August (1)
- ► July (1)
- ► June (2)
- ► May (4)
- ► April (3)
- ► February (2)
- ► January (3)

► 2011 (33)
- ► December (6)
- ► November (18)
- ► October (9)

About Me

Chef Shakes: Robert Druschitz graduated from Kendall College in December of 1999 and has been on the fast-track to an illustrious and successful career ever since. Robert has held both sweet & savory positions at some of the best restaurants in Chicagoland, including Le Francais, Le Titi de Paris, Gabriel's and Restaurant Michael in Winnetka. He currently resides in Mount Prospect with his lovely wife and two cats.

View my complete profile

Awesome Inc. theme. Powered by Blogger.