Bio | Interview
Michael Kornick, owner and chef at MK and DMK restaurants (Chicago), is primarily known for his accomplishments as a chef, but has developed into one of the country's leading restauranteurs. Cooking has always been important in Michael’s life, starting when he was a child cooking with his mother and grandmother. His family had a deep respect for chefs and restauranteurs. Growing up around a cooking family, Michael attended the Culinary Institute of America directly out of high school. Michael has many inspirations including Jamie Oliver (Fifteen), and Dan Barber, (Blue Hill Farm). Michael truly admires Jamie's work with the less fortunate, and takes interest in Dan's work with how our food is produced and grown. Michael has won several awards and received several honors such as graduating with honors from C.I.A., being named best new chef 1991 (Boston Magazine), 50 hottest restaurants in the world (Conde Nast Traveler Magazine 1999), nominated 5 times for best chef Midwest (James Beard Foundation), but the biggest accomplishment he is the most proud of is MK restaurant as a whole. "We are continually providing excellence in so many areas for over 17 years. MK is a home run on every level measurable," Michael Kornick recalls in an interview. If there are any at home chef enthusiasts, Michael says to read, practice culinary techniques, and cook what you love to eat. Michael has a firm belief in finding work that you are passionate about; that is the key to enjoyment.
Q. How did you get started with your career? Please describe your journey that lead you to where you are today.
A. I began cooking with my mother and grandmother at home and enjoyed it. My parents had a deep respect for Chefs and restaurateurs. We occasionally dined at nice restaurants. I attended the Culinary Institute of America cooking school directly out of High School.
Q. What do you love most about your job?
A. The people I get to work with and the people we serve along with cooking and teaching.
Q. What is your favorite Chefwear item and why?
A. The jackets seem most important to most, since chefs wear slacks or jeans, but to me it is the all-cotton pants. They wear cool and they last forever. P.S. I appreciate the zip fly!
Q. What do you do to stay educated about new trends in the restaurant industry?
A. Eat out, read cookbooks and try hard not to get caught up in the less important ideas.
Q. What is the best advice you would give to a home enthusiast?
A. Read, practice culinary technique, and cook what you love to eat.
Q. Which accomplishment are you most proud of in your career?
A. MK restaurant as a whole, continually providing excellence in so many areas for over 17 years. MK is a home run on every level measurable.
Q. What was the best advice you have ever received?
A. Finding work that you are passionate about is the key to enjoyment.