Buccheri.
>> Thank you.
>> I might say,
Boot-carry.
>> [LAUGH].
[MUSIC].
Hi, my name's
Lee Tiernan.
I'm here in Chicago with
my friend Chris Buccheri.
He's the chef for
House Delta Tau Delta at
the Illinois Institute
of Technology.
>> We're gonna make
some things that
the guys don't
usually have to eat.
>> I'm doing some
Manchester eggs
a variation on Scotch
eggs, with beet pickled
eggs, blood pudding, deep
fried with a lemon mayo.
They don't get
that everyday.
>> I picked up some
pig stomach which we're
poaching right now.
I'm gonna fry that so
it's nice and crispy.
Little bit of
Chinese sausage, and
then there's some
salted cabbage.
Make a little cocktail
stick like that.
And then I'm gonna do
tomato salad with lots of
parsley and onions in it,
some pomegranate
molasses, some
fermented turnip juice,
and then I'm gonna
poach some fish,
serve it with some mint
and some anchovies with
some crispy pig skin
over the top as well.
>> Yeah,
they'll appreciate that.
>> Yeah.
[MUSIC].
So how'd you become
a chef for these guys?
>> Craigslist.
>> What was the interview
process like?
Did you have to come and
cook for them?
>> Yeah, I showed up and
I made steak tacos, pico
de gallo from scratch,
15 pounds of corn
on the cob, and
shucked it and carved
it off the cob, and
made proper
Mexican elotes.
>> That sounds great.
[INAUDIBLE].
>> Halfway through the
interview, they were just
like: We just want to
hire you we're going to
tell the other guys we
don't need to see them.
>> Okay,
how many people are you
cooking for generally?
>> 60 people.
>> Is it quite
a challenge to
keep it varied?
>> It's nice to get
into a routine.
I try to change the menu
up every other month.
>> This is the one we're
going to do today.
So that's olive oil,
lemon, garlic, thyme,
and little bit of salt.
Everything gets to
know each other.
So, so
how common is it for
a fraternity house to
have a house chef?
>> I guess it is
pretty common.
I didn't, I had no idea
until I got the job here.
They have a house,
the probably have a chef.
>> Do you ever cook with
any of the guys that.
They're in a fraternity.
>> Definitely
some interaction.
We made tamales for
Christmas party.
It's kinda like you know,
working in
a restaurant where you
just teaches the guys and
you can step away and,
and
do something you know,
yourself.
>> Okay.
>> It's gonna be
one of the sausage wraps
for the Manchester egg,
brown pork, some Panko
bread crumbs, seasoned
with: honey, garlic
powder, mustard, sage.
Nutmeg, salt,
white pepper,
kind of a mild breakfasty
sausage flavor.
I made some some
blood pudding.
So you got pig's blood,
oatmeal, onion, allspice,
cinnamon, salt, pepper,
little bit of milk.
Let this cool, and
then between the two of
these we coat
the pickled eggs.
Batter them, fry them.
Slice them open.
Instant deliciousness.
I've made mayonnaise for
them in the past which is
pretty standard, just,
you know, yolk, salt,
mustard, olive oil.
The lime zest and
the herbs make it
a little special.
I'm gonna thin
it out with
some of the juice and
the herbs.
>> So did you train in
[INAUDIBLE] formal, or
did you just
fall into it.
>> I actually did
train formally at CIA
in Hyde Park, New York.
I had cooked for a few
years before that and
some, and some of
the chefs I worked for,
I told them I wanted to
work in New York, and
they recommended that
I go to school their.
A place I cooked in
New York sadly closed.
I work at Katie Sparks
at Quilties in Soho.
I also worked briefly
in the upper west side.
That's destiny.
>> So have you ever
cooked anything that just
didn't go down
well at all?
>> Yes, Beuswa salad
with poached salmon.
Too many vegetables.
Poached fish.
It was a shame they
didn't eat it at all.
I took a nice big
part of it home.
The resounding refrain
was, salad for dinner?
All right.
>> You ever cooked
anything you didn't
particularly like but
they really enjoyed?
>> Chicken tenders.
>> Chicken tenders?
Is that the little
bit that comes in.
>> Yeah.
>> That's what you
call it?
>> Well ultimately,
you know, they're,
they're still
figuring a lot
of things out.
They're full
time students.
When I first came right
out of my last restaurant
job, it was kind of
a weird adjustment.
I'm used to yelling at
people their age,
I guess.
So, once it occurred
to me they're
not my employees, they're
kind of my bosses,
they just don't know
what they want or
what they're doing.
I'll lead you into battle
but the rest of it,
you're on your own for
the pillaging.
>> Mess some small
cake I'd imagine.
>> Oh, yeah, these guys
are definitely obsessed
with their G.P.A.s..
What's the G.P.A.?
>> So what time's the,
what's your start
time in the morning?
>> I'm usually,
it's pretty flexible.
As long as lunch is
ready by ten to 1.
I make my own focaccia
dough from scratch, so
we do pizzas,
burritos, you know.
>> Cool.
You have clean hands?
Shall I feed you?
>> Sure.
>> That so be careful.
Oh, man, that is nice.
>> That is
the pomegranate molasses.
>> Beet pickled eggs.
So I made some hard
boiled eggs, and
then I just kind of made
a pickle with beets.
Beet, vinegar, sugar,
salt, some herbs.
The visual appeal of
the yolk, and white, and
then pink, and
then the sausage, and
then the black pudding.
Pretty cool.
We're gonna bread them
and then fry them.
>> Do you flavor
your flour there,
season the flour?
>> Little salt,
white pepper,
turmeric, and paprika.
All right,
let's test one out here.
>> They try pig stomach
and their first bite,
they might be
apprehensive.
Then they realize it
is actually delicious.
These guys didn't know
what they were
gonna be eating.
They just think
it was like,
some sort of pork or
something.
>> Yeah.
>> That's because these.
It's a good
indication that's
>> It's called
a cap because it looks
kinda, it's like a scalp.
Smells like ham, right?
>> Yeah, it smells good.
I'm hungry as hell now.
>> This is gonna
spit like crazy.
You guys So we've got
some salted cabbage.
Chopping it up because
we're gonna put it
on, what they called?
Frilly?
>> Frilly picks.
>> They're not as frilly
as I was expecting.
>> Pathetic
frill I agree.
>> [LAUGH].
That's a cheap frill.
>> [LAUGH].
>> Gonna get this
fish going.
So this is frumbah.
This is brown butter.
>> Some brown butta.
>> So I'm just poaching
the fish very gently.
I really don't want it
to bubble too much.
When it's cooked,
I'm gonna take it out and
flake it.
You want as big
a flake as you can.
[MUSIC].
[MUSIC].
This is pig tripe and
there's some
Chinese sausage and
then there's some
fermented and
pickled Chinese cabbage.
I want you to try it and
I want you to
tell me what.
[MUSIC].
[LAUGH].
[MUSIC].
So, did anyone pussy
out and not eat it?
[LAUGH].
>> I couldn't.
>> Yeah?
>> [LAUGH].
So this is the least
scary way of
eating stomach.
You fry it in bacon fat,
you get it nice and
crispy, serve it spicy.
Right, nice one, guys.
Next course is
about to come out.
>> This is a Manchester
version of a pickled
hard-boiled egg,
wrapped in blood pudding.
Pork sauce.
The sauce is just
homemade mayonnaise.
We've got more,
if you guys like.
[MUSIC].
[SOUND].
>> It was great, Chris.
[CROSS-TALK].
[MUSIC].
I've recently been
to Turkey, and
I've liked Turkish
food for a long time.
This is an which is a
tomato salad with onions,
pomegranate molasses,
and, you all right?
[LAUGH] Shocking
ingredient!
So I, then I put a few
greens with it as well,
some mustard leaves and
some dandelion.
And then I,
I poached some rock
fish, flaked it.
Some anchovies on there.
And there's also some
crispy pig skin as well.
We'll bring some more
plates of it out for you.
So just, yeah, go for it.
[MUSIC].
>> [LAUGH].
>> You're gonna
get to vote for
your favorite course.
The little mini
tripe skewer.
>> The best.
>> Wow.
>> Right.
This has to be
your absolute favorite
of all four courses.
>> That's more
than I expected.
>> Manchester egg.
A mayonnaise, okay.
[SOUND] Two, three, four,
five, six, seven, eight.
So, salted
rockfish salad.
[SOUND].
>> Have you ever
made that before?
>> Not that variation.
>> So what was that?
Was that inclusive?
>> [SOUND]
[SOUND] [SOUND].
>> So would anyone
like more food
like this on
a regular basis?
>> Cool.
Well thank you very much
guys for
being our guinea pigs.
>> Yeah, and
thank you very much.
>> [APPLAUSE] [APPLAUSE].
