Chef Stephanie Izard is not short on accolades. In addition to being named winner of Bravo’s Top Chef — along with being named fan favorite (she had my vote) — she earned James Beard’s Best Chef: Great Lakes award in 2013 and Food & Wine’s Best New Chef title in 2010.
The awards are well deserved. Izard is the Executive Chef/Partner of three beloved Chicago restaurants: Girl & the Goat, Little Goat (a diner and bakery), and her latest, Duck Duck Goat, an ode to what she calls “reasonably authentic” Chinese food. The menu boasts a menu of delights including Duck Eggrolls Nom Wah style; Sichuan Eggplant & Goat Sausage; Sanbeiji (Taiwanese 3-cup chicken); and Slap Noodles with shrimp, goat sausage, eggplant, and mushroom. Bring it.
Andrea Strong spoke to Izard, who was very pregnant with her first baby due in late May, about becoming famous, naming her restaurant after a goat, and what to eat when you’re expecting.
Growing up in Connecticut, how did you get into food?
I always think that chefs either grew up eating really good food or really bad food and had to learn to cook in order to eat. In my case, luckily, my mom was a great cook. She was always making things from all over the world. She was really into Asian food and would make tempura, moo shu pork, even sushi, alongside things like roast beef and Yorkshire pudding. We would make a menu for the week and hang it on the fridge. My friends could look at it and decide what looked good and when they wanted to come over.
When did you know food would be your life?
I was the kid who was always watching Julia Child, but back in the early ’90s being a chef was not what people think it is today. It was not really a career. So my plan was to go to college and get a business degree.
And I guess looking back on it, I found a roundabout way to get into business. I went to the University of Michigan, and let’s just say it was a lot of fun (maybe a little too much fun for me) and I didn’t get into business school. I graduated and I felt lost. My dad actually suggested cooking school. He was the one who said, ‘You’ve always loved to cook, why not try it?’
Did you have an ‘Aha!’ moment where you knew it was the right decision? Continue Reading