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INTERVIEW: Brian
Jupiter BJ: I grew up eating Cajun and Creole food. New Orleans has a cuisine of its own and it has been my goal to put Cajun, Creole cuisine and Soul Food on par with other well-respected cuisines of the world. RR: Did you always know that you wanted to be a Chef? BJ: Yes, I’ve always known I’d be a Chef. I began cooking with my grandmother when I was 8 years old. It’s always been a part of my life. RR: Who has influenced your cooking? BJ: My grandmother – my recipes come from her. I add my own twist and make them a little more gourmet. Although the original recipes and ideas came from her, I don’t actually follow recipes when I cook. Instead, I learn how things are supposed to taste. In my kitchen, I train people to taste all day long. RR: At Narcisse in Chicago, you started out as Chef de Cuisine then four months later you were promoted to Executive Chef. Did you finally feel like you had the freedom you had been working so hard to attain? BJ: Yes, once you become Executive Chef you have more freedom and you can let your creativity flow. You can experiment and cook whatever you want. When I first got to Narcisse I was cooking from another Chef’s menu. I always had ideas I wanted to express but couldn’t until I became Executive Chef. Once I became Executive Chef, I was able to create my own menu and prepare dishes the way I wanted to. I like my plates to look unique. Presentation is very important to me, and every plate looks different. I encourage my cooks to be creative, to come up with different ideas on presentation, to share their ideas, etc. It helps keep the menu fresh and helps my cooks to feel like they have input. RR: You earned your Associate’s Degree in Culinary Arts and your Bachelor’s Degree in Food & Beverage Management at Johnson and Wales University. How has your education helped your career? BJ: It’s good to know both ends of the business, because both sides work together. Some places are divided into front of the house versus back of the house, but if you can understand the interdependence of both sides then you form a team together. The restaurant operates much smoother when everyone understands that and works together. Ultimately this leads to a better customer experience. RR: Why did you choose to pursue Chicago as the city in which you wanted to develop and grow as an Executive Chef? BJ: Chicagoans like my food. I think they understand it. Many people have family in the South or have Southern roots. There aren’t many places in Chicago that prepare this cuisine on this level. BJ: I was approached by Bella Lounge while I was still at Narcisse. I came in with my ideas and a menu, and that was it! I looked at it as a great opportunity for growth. It’s the largest kitchen I’ve run so far. At Bella Lounge, I’ve been given the most freedom to do what I want with the cuisine and with the menu. RR: How do you plan to keep Bella Lounge on the list as one of the best restaurants in the city? BJ: I like to call the food on my menu ‘Global Creative.’ I have something for everyone. I like to take food from all over the world and interpret it with Cajun and Southern flare elements. My purveyors will call and say they have a new fish, etc and I’ll experiment with it. I don’t believe in limiting myself. If you limit yourself you limit what you can do and the opportunities ahead of you. There are only so many dishes you can create under one cuisine. You have to experiment and be open to trying other things. I think that’s one of the reasons our customers come back – our menu is never boring. It’s always evolving. RR: What is the dining experience like at Bella Lounge? What type of atmosphere are you trying to create for your customers? BJ: There’s a fun, very relaxed atmosphere at Bella Lounge. We boast a very diverse crowd. It’s the kind of place you’re comfortable visiting 2-3 times a week. The menu helps facilitate this feeling as well; there’s something for everyone and it’s accessible, fun, and of course the food is great! Many people have never tried dishes like Chicken and Waffles, gumbo, or even grits believe it or not! The atmosphere encourages people to try something new, or to try it in a different way. RR: Other than being a successful and busy chef in one of the greatest cities in the country, what else do you do to stay busy? BJ: I like to go out and try what other Chefs in the city are doing. I also really enjoy spending time with my dogs. I have two American Bull Dogs, Xena and Neptune. I take them to the park, to dog parks, to the doggie spa. Xena loves getting her nails done! I think spending time with my dogs helps to keep my mind from going into over-drive; it gives me something other than my menu to focus on. If I spent all of my time focused on my next dish, I think I’d run out of creative juice pretty quickly. My pups are a healthy distraction. RR: What would you consider to be the most important aspects of running a successful kitchen/restaurant? BJ: In the kitchen it’s important to have fun; it empowers people to want to come to work and do their best. So many kitchens are uptight and people are afraid to let their minds go and make it an environment where people want to go to work. My cooks follow me; they’ve worked with me in other places. It’s important to create relationships in which respect goes both ways. A successful restaurant pays attention to details, from service to food, and is always warm and welcoming. It’s not hard. The foundation must be there, and it must establish good, personal relationships with its customers. Restaurants run themselves when you set them up correctly. Bella Lounge
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RR:
Brian, you grew up in New Orleans. How has that influenced your cooking?
RR: How did you end up becoming Executive Chef at Bella Lounge?