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Success Stories  |
Chef Andy Viatkus and Chef John Williams Located across from the Music Box Theatre (near the corner of Southport and Addison), Blue Bayou specializes in New Orleans cuisine. Andy worked in the commodities business for 12 years prior to attending The Cooking and Hospitality Institute of Chicago. After The Cooking and Hospitality Institute of Chicago, he worked for Radisson Hotels. He came to the Blue Bayou in October 2002, four months before the restaurant opened in February 2003. John was hired when the restaurant opened. Previously, he worked for Restaurant Nora in Washington D.C., the first certified organic restaurant in the US, and most recently at Cantare, a regional Italian restaurant in Chicago. One of their latest initiatives has been focusing on the menu. They have taken off menu items that were not selling and were not profitable. With the assistance of Sous Chef, Kimberly Hardgrave (another The Cooking and Hospitality Institute of Chicago graduate) they are breaking down their recipes to get a better handle on recipe costs and plate costs. This helps 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. There are three other The Cooking and Hospitality Institute of Chicago graduates and students working in the kitchen. Ryan Rattinger, Maurice Linton, and Michael Falbo. What were some of the lessons you learned opening a new restaurant? (Andy) 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. What is the biggest misconception about New Orleans food? (John) That it's spicy. Instead it would be more accurate to say its full of flavor. How is the partnership working? (Andy) We are a good compliment to one another. (John) This is the best partnership I have ever experienced. When the previous Executive Chef (not a The Cooking and Hospitality Institute of Chicago graduate) left the restaurant, we spent a great deal of time cleaning up his messes and getting things successfully back on track. Favorite ingredients? (Andy) Maple Leaf Farms duck breast, Creole spice blends {Editor's Note: Three special blends have been produced for their restaurant}, and fresh herbs. Any message to The Cooking and Hospitality Institute of Chicago students? (John) Get involved as much as you can! Join the culinary competition team, the American Culinary Federation, the National Restaurant Association. Get out there and make a name for yourself, because nobody is going to do it for you. (Andy) Try not to look at the money issue. Your education is your investment and eventually there is money to be made if you work hard. Hard work pays off in the end! - By John Laloganes Since this interview was conducted, John Williams moved to San Diego to work on opening his own restaurant. Andy Viatkus is now the Executive Chef at Kenny's Tavern in Countryside, Illinois. |
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