THE ONE & ONLY

"The one disappointment so far? I
haven't had enough time for cooking.
Obviously, if I'm spending too much
time cooking, I'm not running the
ship correctly. But not to cook at all?
Inconceivable. I've got to cook. I'm a
good cook. People say, 'But you're an
executive chef' No, that's just a tide I
have. What I am is a cook.
"That's something I've known since
my first job in a business, as a fry cook
at age 16 at King's Fish and Chips in
Garden City. It wasn't just an entry-
level job for me, some way to make
money for the prom or a car. I knew
even then, while cooking deep-fried
fish and French fries, that this was my
calling.
"Actually, I'd known it for years,
thanks to my Belgian grandmother;
whose love of cooking — and skill —
made a lasting impression. When
most people are trying to find them-
selves — they're going to be an air-
plane pilot one day or a policeman the
next — there was never any doubt
about what I was going to do. When I
was in junior high, I was already tak-
ing boys' home economics.
"So while so far my cooking has
been limited here to a little bit of prep
work once in a while and a little bit of
experimenting with would-be new
dishes, I do plan on doing more of it
as things settle more and more into a
rhythm. Of course, dealing with the
challenges and coming up with.solu-
tions can be fun, too.
"We knew the buffet would do
dynamite business. We didn't know
just exactly how dynamite. I've seen
nights where the line is out the door,
down the hall and over into valet
parking. So, the other day, I told my
manager at La Shish to grab some
menus, go out to the line and tell peo-
ple he could seat them right way. He
ended up filling his dining room
twice."
Note: Chef Russell is one of two
working certified master chefs in
Michigan, the highest rank attainable,
and he is one of just 58 in the United
States. In 1988, he passed the arduous
test for that title at the Culinary
Institute of America.
He was on the U.S. Culinary
Olympic team from 1986-1994, and
was captain of the team from 1990-
94. He cooked in two Culinary
Olympics in Germany, in 1988 and
1992, and has cooked in competitions
around the world, from Singapore to
Luxembourg to China. He also serves
as a part-time cooking instructor at
Schoolcraft College and Oakland
Community College. ❑

West Bloomfield

Served Monday - Saturday
from 11:00 am to 3:00 pm

YOUR CHOICE OF:

• Cup of Soup g Salad

• Sandwich g Salad

• Sandwich and Cup of Soup —

$3 95

OPEN FOR LUNCH
AND DINNER 7-DAYS

4189 Orchard Lake Road
Orchard Lake
248-865-0000
Fa.: 248-865-0020

