Chatting with the Chefs: Chris Teixeira, Cameron Smith, & Shelley Young
Coated in flour for as long as he can remember, The Fifty/50 Restaurant Group’s Executive Pastry Chef, Chris Teixeira, infuses simplicity with intricacy in his delicious pastry programs at West Town Bakery, Homestead on the Roof, and Steadfast. Creating innovative desserts made with classic flavors, Teixeira excels at designing items complementing each venue’s tone and atmosphere. Overseeing the growth and development of the restaurant group’s program, Teixeira pairs exceptional food with sincere service. Prior to his professional career, Teixeira received his degree in Baking and Pastry Arts from the Culinary Institute of America in 2007. Three years later, he earned a degree from the Culinary Institute of America in New York with a concentration in Hospitality Management and spent two years there as a fellow/teaching assistant, focusing on pastries and breads. Moving into the professional world, Teixeira was the Pastry Chef de Partie at the four-star dining landmark Sixteen at Trump International Hotel & Tower Chicago. A James Beard Award semifinalist in the “Rising Star Chef of the Year” category for his work at Homestead On The Roof in 2015, Teixeira believes in keeping it simple and local, letting nature tell him what ingredient is best. Focusing on simple variations without muddling dishes with excess ingredients, Teixeira presents menu items in a new and exciting way, using technology only to enhance natural flavors.
Seedling Farms Cider
A native of Upstate New York, Chef Cameron Smith began working in restaurants early on at the age of 12. After acquiring a BA in Communications from West Virginia University, Smith made the move to Chicago to attend Kendall College. Upon graduation of Kendall, Smith spent time as Sous Chef at West Chop Club (Martha’s Vineyard, MA), Corporate Chef at Sweet Water Tavern & Grille, Head Chef at Uncommon Ground, and Executive Sous Chef at Cochon Volant Brasserie. In 2015, Smith took on role as Culinary Director for The Aberdeen Tap and sister bar/restaurant G&O, overseeing everything from seasonal menus, to execution and special events. Chef Smith will show off his culinary chops at his Chef Demo at Green City Market West Loop on Saturday, September 24 at 10:30am! Don't miss it!
What is your favorite Green City Market product?
Heirloom Tomatoes from Leaning Shed Farm
I love getting friends together to try and support new restaurants. There are so many openings all of the time in Chicago, it's hard to keep up!
Spaghetti Squash, Ribeye, PBR, Cottage Cheese and Parmesan Cheese
Be sure to visit all of the farmers before you buy, and don't buy everything on your list from just one purveyor! Also, don't leave the market without grabbing a Nomad pizza, because they are the best.
After working 17 years as a professional chef, Shelley Young opened The Chopping Block in 1997. Young’s unique concept of a cooking school, gourmet kitchen store and private event business has provided Chicago with one of the busiest recreational cooking schools in the country, which offers over 300 cooking classes and private events each month. Young truly believes that cooking is easy, and anyone can do it. All any home cook needs is a few tricks and tips, a handful of well tested recipes, and some time-saving cooking tools, all of which Shelley offers at The Chopping Block. Shelley has built a brand that is locally and nationally recognized through her effective public relations and marketing campaigns, providing literally thousandsof interviews, feature articles and accolades. She was most recently named Educator of the Year by Women Chefs and Restaurateurs in 2014.
What is your favorite Green City Market product?
Arugula from Green Acres Farm
What is your favorite thing to do in Chicago (other than shop at Green City Market, of course)?
It’s funny but my favorite thing to do is something new that I haven’t done before. I went down to Greek Town a couple of weeks ago, I know it’s crazy I have been there lots of times but never ate there…we ate at Santorini and it was delicious! My next adventure is getting married in a few weeks…I’ve never done that before either!
What is in your fridge right now?
Acorn squash, cabbage, spinach, apples, peppers, onions, eggs, curry paste, sancerre, yogurt, butter, garlic, shallots and onions.
What is one tip you have for home cooks shopping at Green City Market?
Pick one or two things that are totally new to you, it’s fun to try new things but don’t overwhelm yourself with a whole cart of them.
What is the one food you couldn't live without?
That’s really hard, I’m not sure if it is a life worth living if I only have one thing to eat but if push comes to shove I could probably make it with a pizza (with Beth’s arugula on it), the perfect peach and some wine!
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