The hot seat

PHOTO: JEREMY BOLEN

Ingredient I’m tired of winter produce and braising, so I’m really looking forward to spring produce, halibut cheeks, suckling pig, etc. In the meantime, I’m working on intense broths or consommés using “super bags,” which clarify and make a crystal-clear broth.

Kitchen gadget I know we get knocked for foams and “airs,” but molecular gastronomy is important to know and if used correctly it can elevate a dish to excellence. So I’m really into my immersion blenders and my iSi canisters [for foams].

Restaurant Hands down Blackbird (619 W Randolph St, 312-715-0708) and Avenues (108 E Superior St, 312-573-6754), although I have a feeling Avenues will fall off my favorite list with Graham [Elliot Bowles] leaving to do his own thing. So look for Graham’s new restaurant to be in my new favorites in the months to come.

Inspiration Anytime I’m around people with different cultural backgrounds I become inspired. I love to hear what people eat in other countries, then I like to make that dish for them, and see the look on their face like they’re transported back to their homeland.

Music to cook to I will never allow a radio in the kitchen. I think it distracts people, and then certain little details are never focused on.

1890 W Main St, St. Charles (630-444-1350)