201003-ip-bruce-sherman.jpg
201003-ip-bruce-sherman.jpg

Bruce Sherman

Why Because he knows the importance of restraint, and it shows in his French-American cuisine. "I'm not interested in inventing new rules," Sherman says. "I like combining ingredients in an interesting way." Born Highland Park, IL, 1961. Education École Supérieure de Cuisine Française Ferrandi, Paris. Experience The Dining Room at The Ritz-Carlton, Chicago; Eric Frechon, Paris. Career turning point "I'd been groomed to become a doctor or a lawyer. But in college I realized I could do whatever I damn well pleased." Most memorable experience "Living in India for three and a half years. My wife was working for a humanitarian agency there, and I was a dependent spouse—a career I highly recommend. I got to travel around and learn how to cook Indian food in homes and hotels in Kerala, and I got to work with Rajasthani villagers, teaching them how to cook Western food." His favorite items on North Pond's menu The egg appetizers. "They're never popular, but I keep them on the menu anyway, just because I can." On his nightstand Burgundy Stars by William Echikson, the story of chef Bernard Loiseau's search for the third Michelin star at his restaurant, La Côte d'Or. Loiseau committed suicide in February 2003, after the restaurant's GaultMillau rating dropped two points. "The whole thing hit me pretty hard. It forces you to put everything in perspective." How he keeps his perspective "At North Pond, we decided to add a dollar to the price of every wine bottle and donate it to charity, and match it with an extra dollar per bottle from the profit off the wine list." Won Best New Chef at: North Pond, Chicago
Chef Bruce Sherman will only cook with sustainable fish. (Download Seafood Solutions: A Chef's Guide to Sourcing Sustainable Seafood at chefscollaborative.org.) While in the Galápagos, he used wahoo in this recipe; in Chicago he opts for striped bass or halibut. To prepare the carrots, he cooks them without stirring until they blister, then glazes them in cider and cider vinegar.
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Chef Way Bruce Sherman places crabs and pancetta on small rounds of brioche slathered with homemade remoulade (mayonnaise mixed with mustard, capers, cornichons and herbs). He then sprinkles them with bits of hard-boiled egg and dresses the plate with a caper-brown butter sauce.Easy Way Prepare hefty soft-shell crab sandwiches by layering salty slices of pancetta, slabs of tomato and a remoulade made with store-bought mayonnaise. Skip the fancy plating, omitting the eggs and the butter sauce. More Recipes from Bruce Sherman
"Quinoa is a miracle food," says Bruce Sherman. Native to the Andes Mountains, the nutty, protein-rich grain is now also grown in the U.S. Sherman tosses it with smoky bacon and toasted almonds to make a substantial side dish that's delicious with poached eggs or roasted chickenTop 10 Fast Sides