Get to know Chef Barry
An experienced Chef with a demonstrated history of working in the food production industry, Chef Barry Miles is skilled in catering, food processing, food and beverage menu development, and cooking. He received his Associate of Arts and Sciences (A.A.S.) focusing on Culinary Arts/Chef Training from the Culinary School of Kendall College.
His previous experience includes being the Senior Corporate Chef at Kraft, and the Executive Chef/Owner of Tummy Ticklers Chocolate & Catering in Chicago.
Sources of inspiration:“I find all my ideas on Pinterest. Just kidding! I go to local, ethnic, independently owned restaurants, or get street food. Some food magazines are good. But I love being in the kitchen with the other chefs on our team.”
Tips for great beef:
- Give meat an hour or so to come to room temp before cooking
- Even heat of a cast iron pan is great for stove top cooking
- Finish your steak by basting it in herb butter