 The
South Shore neighborhood is getting a new restaurant, but it's more
than that. Inside the historic South Shore Cultural Center is the
new The Parrot Cage restaurant. This is a partnership between the
Chicago Park District and the Washburn Culinary Institute, which is
housed on the upper floors of the building.
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Ricky Moore is the executive chef. He was recently at the South Water Kitchen in the Loop. He was enticed by this new challenge for many reasons.
"For me being out in the industry, I was one of those guys receiving culinary students and for me as I look at it, if you leave culinary school you should have an understanding of the basics and all I should have to do is teach you the way we do biz. I felt like there were a lot of challenges there. Obviously, they are not being taught properly or people are not really passionate about it," said Chef Ricky.
Every semester a total of 16 students are lucky enough to work at The Parrot Cage restaurant -- 8 working the front of the house and 8 in the back or kitchen.
"It's a very good experience. You learn front and back of the house, how to make tough decisions and use your judgment," said George Smith.
"Back here I grill the pork chops, rib eye and the chicken," said Kimberly Whitney.
"A lot of young people in the back of the house are chefs, but they do need to know about our here right? It helps a lot when they understand about taking orders, and seating plans. It helps a lot," said Crystal Blake. "There's a lot. There's polishing the silver, setting the table, the seating plan and checking with restaurant manager. Stacy, making sure reservations are in place. The students have to make sure everything is in perfect tip top shape."
Working in the kitchen at The Parrot Cage is the last class for these students. But that's where the similarities end. Because this is not just a class, this is the real deal.
The last stage of their education at the Washburn Culinary Institute is no 'Home Ec' class.
"This is a real rest. We're having paying guests come in here to enjoy a dining exp. This is reality. We try to make it as such. Obviously, it's a classroom but all of the leaders in this environment are from the industry," said Chef Ricky.
Students are constantly learning on the job, but this is the kind of education chefs should get on a daily basis anyway.
"It's just important that we don't get billed as a culinary student restaurant. As opposed to regular restaurant. These folks working here can do just as well working in a restaurant downtown too. They are always going to be learning," said Chef Ricky.
The menu is Contemporary American. It focuses on seasonal, local ingredients. There are great meat and fish dishes. At this elegant, 50-seat restaurant, chef Ricky has high hopes of not only teaching his students, but changing attitudes about food in an area far underserved when it comes to upscale dining.
"This is a neighborhood restaurant, this is a destination restaurant, this is a special occasion restaurant. It can be an everyday restaurant too -- all of those. It's nice to be part of something that is helping to evolve an underserved environment. Here in the South Shore area there are not a lot of restaurants where you can go and sit down and relax and enjoy and meal. There's a lot of great eateries out there but at the same token we are going to be providing a different style of service. Not pretentious, not to make anyone feel uncomfortable, but this is an environment to relax and enjoy good food. Not food with bells and whistles -- straightforward seasonal food stuffs," said Chef Ricky.
Outside of the great food, this is one of the only restaurants in Chicago right
on the lakefront.
Ironically,
the semester has just ended for the Washburne Culinary Institute
and that always means a small break for the Parrot Cage. The doors
will open up once again in January so make your reservations now!
For
more information:
The
Parrot Cage
South Shore Cultural Center
7059 South Lake Shore Drive
Chicago, IL 60637
(773) 602-5333
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