Movers and Shakers: The After School Matters Culinary Team
The world of Chicago hospitality is broad, full of movers and shakers of all kinds. Some are in the kitchens and behind the bars of your favorite restaurants, but there are plenty of people outside of these hot spots that are still making a huge impact on our industry. From event planners and influencers, to merchandisers and even those in the world of nonprofits, these people are impacting what we eat and drink every day - even if you don’t always see them ;)
That includes the culinary team who work towards the philanthropic goals of After School Matters, a nonprofit whose main goal is to provide personal and professional development skills to underserved youth in the Chicago area. That means creating hands-on apprenticeship programs that range from visual and performing arts to culinary arts and even STEM programs for three decades. There are roughly 3,000 programs serving up to 15,000 kids a year. They not only learn the arts, sciences, and trades they have an interest in learning, but also are paid a stipend for their hard work! They’re making a real difference in the lives of these kids, and setting the stage for a more delicious future for our city!
You can support this work, by attending one of their upcoming events to celebrate 30 years in Chicago, and by reading to hear more from their culinary team. Their apprentices call them Chef Yves, Chef Carol and Chef Matt…we’d just call them “awesome”!
This last year has certainly been challenging! How have you seen the Chicago hospitality and nonprofit industries come together and support each other in that time?
Chef Yves: The hospitality industry has been extremely resilient during this pandemic and I strongly believe that is because of the people who shape it; people with a sense of community, of giving back. This shared value with nonprofit organizations has given a platform to some of the most incredible shows of solidarity in such difficult times. From raising funds for furloughed front line workers to providing meals to those in need to creating grants that benefit the overlooked members of the workforce…so much good work continues to be done.
Chef Carol: I think it’s been an adjustment in every regard for everyone in both the hospitality and nonprofit industries. I think everyone’s main goal this year was to not only keep the lights on for themselves, but also the people they serve, employ, and help. We saw a lot of people coming together to problem-solve and think of new ways to still hold true to their goals and doing whatever it takes to make it happen.
How does the culinary world fit in to ASM's mission and efforts?
Chef Yves: The food service industry offers a wide range of opportunities, from working in a restaurant or catering kitchen to front of the house or direct guest service opportunities to fields like procurement and delivery of goods. All these opportunities require the same entry-level skills, a basic knowledge of food safety and sanitation, professionalism and 21st century skills. All of these are provided by our ASM Culinary Arts programs!
As a chef yourself, what are some of your favorite parts of working with ASM?
Chef Yves: Seeing my team of young professionals put together and execute a lunch service for 150+ guests, and leave the kitchen pristine afterwards while celebrating their accomplishment. Their success is my fuel as an instructor.
Chef Matt: I love training students on the fundamentals of cooking because there are so many job opportunities within the restaurant industry, not necessarily for those who are pursuing a career, but for anyone who needs to make extra income at some point in their lives. I would have loved to work in kitchens while attending college but I unfortunately had no culinary experience at the time, and the prospect was too daunting. Coming out of an After School Matters culinary program, I’m quite sure I would have had the confidence to walk into a professional kitchen and apply. Our students have the privilege of not only working with high quality products and equipment free of charge, but they are even compensated for their time - such an amazing gift that ASM is able to deliver to our teens!
Now, to food! How would you describe the Chicago food world overall?
Chef Yves: Chicago is one the main food hubs of the US. Being the Host of the James Beard Awards until 2027, the house of the Chicago Gourmet Festival at Millennium Park, and a plethora of other food related events, not to mention the caliber of its restaurants, makes the city of Chicago one of the best places to start and launch a professional career in the culinary industry.
Superdawg Chicago
For a first-time Chicago visitor, what restaurants would you recommend as must-try spots?
Chef Matt: Most people think of deep dish pizza when they picture Chicago-style pizza, but for me Chicago’s best pizza is actually a pot pie. The Chicago Pizza and Oven Grinder Co. is the perfect combination of quality and ambiance. The tiny restaurant sits below street level on Clark Street in Lincoln Park and is one of the more romantic spaces in the city, brimming with character and history. The simplicity is what really shines in these unique pies. [..] The “pie” is constructed in reverse order, with the crust baked around the top. The spectacle of watching the waiter invert the pizza onto your plate is quite memorable. I always recommend this restaurant to any out of town visitors looking to get their Chi-town pizza fix on.
Chef Carol: Superdawg! It’s history is charming and they have not only the best hot dogs, but also the best burgers (and I am counting Au Cheval). Lou Malnati’s for pizza. What can I say - It’s just the best! And Spinning J Bakery for pie, or just to warm your heart. It’s the best. Then of course the Original Rainbow Cone. No explanation needed.
Chef Yves: Beatnik, Boqueria, and Mi Tocaya Antojería are among my favorites and most frequented restaurants. Their changing menus, immersive ambiance, and the quality of service are excellent.
Stan’s Donuts
And what would your perfect "food day" in the city be?
Chef Yves: Grab some cheeses, wine and other snacky goodies at All Together Now and head to Buckingham Fountain and find a spot under a tree right in front of the lake. Perfect picnic spot with the right amount of city energy!
Chef Carol: It would start at either Cozy Corner Pancake House or I would get doughnuts from Stan’s Donuts. Then I’d take a walk-through Green City Market and grab more than I could carry from Nichols Farm, Seedlings and Finn’s Ranch. After that, I’d grab a sandwich at Bari’s Italian Subs and head up to the lake to dig in without caring what anyone thought of me; just get down on that sandwich! Then I’d go to Spinning J and get a whole pie. Finally, I’d go to Twin Anchors and eat a whole slab of ribs. Then I’d go to Bang Bang Pie & Biscuits and get another pie. Then I’d probably be sick and regret all of the above haha :) But it would be worth it!
And what are you most looking forward to for summer in Chicago?
Chef Matt: I love a good Chicago street fest: the food, the music, the vendors. Summer in Chicago just wasn’t the same without them last year! I don’t know exactly what this summer will bring, but I’m hoping that as we begin to transition into normality that the street fests slowly start to trickle back into our lives. I’ll be the first one in line for a handful of tickets.
Chef Yves: Some outdoor time, music and food fests, spending time on the beach, and of course, meet my new group of apprentices and introduce them to the magic world of culinary arts.
See past Movers and Shakers profiles on our site here!
Interview by Kaleigh Glaza | Market Editor