Today we’d like to introduce you to Ken L. Polk.
Ken L., please kick things off for us by telling us about yourself and your journey so far.
I am the product of two Southern parents that migrated to Chicago in the 1960’s. In my family cooking was a labor of love, from the Sunday morning breakfasts to the weekend excursions where every meal was prepared outside on the grill. My first experience with professional cooking was with our neighbor who was a former Naval Chef and had a catering company. I would work with him prepping for weddings and other events. Eventually I would begin preparing meals for my Father’s clients and employees at his repair shop, to the point where my meals were requested. Fast forward to culinary school (CHIC) where all of that prepping and cooking produced dividends. I found my niche in the kitchen with other people that loved food and cooking.
From there I cut my teeth here in Chicago working at various spots around the city (Carlos’, Nicks Fishmarket, OneSixtyBlue). I moved to Atlanta to work at The Ritz Carlton, but also worked at other places to gain more experience. My roommate (an event planner & server) and I started an events company where we catered to the affluent singles of Atlanta. On a vacation back home, I met my future wife and moved back to Chicago to start a family. I started working in corporate dining, which led to becoming a Culinary Arts Instructor with Chicago Public Schools, Le Cordon Bleu, C-CAP, Share Our Strength and Thornton School Dist. During that time, I also started a Gourmet Services company doing private events and cooking classes, in Chicago, Atlanta, L.A. and New York. I am currently the Exec Chef of Batter and Berries, in Lincoln Park where we specialize in breakfast, lunch and brunch.
Can you give our readers some background on your art?
My love for both food and its interaction with people is why I do what I do. I believe it is a calling and a gift. I try to give people new ways to look at things they may have been eating all of their lives. I do this using classic techniques fused with modern methods applied to the potporri of food we call American. I draw from my Southern roots, as well as African, Asian, Caribbean, Mexican/ Hispanic, and European ingredients, flavors and preparations. What you should know is that I am continually evolving my food, which is why dishes are usually one of a kind and never duplicated. My approach is very collaborative, which adds to the beauty of the food I create. No two clients have ever had the same menu’s and the specials board at the restaurant is always changing. Some have even called me a “Mad Culinary Scientist”! I don’t try to think outside the box, it just comes naturally as the food speaks to me, I do what the ingredients say to the best of my ability.
Any advice for aspiring or new artists?
The only advice I have for other Culinary Artists is stay true to yourself and your upbringing/ experience. I do not try to impress people with cooking things because they are trendy. Find your voice and scream as loud as you can with it. Continually evolve and perfect your craft. I am a consummate student of cooking, I have an extensive library on all things Art related, not just cookbooks. Food is culturally significant as well as very technical, which is why I also study the science off cooking and other technical fields (Architecture, biology, horticulture and automotive design) to name a few. I go to art shows and galleries, as well as concerts and the symphony to experience different forms of art, all of which are inspiring. If your food is not inspired, why would anyone want to eat it?
What’s the best way for someone to check out your work and provide support?
The restaurant is called Batter & Berries and is located at 2748 N. Lincoln Ave. in Chicago, Illinois. I also post to Instagram as @chichefken
Contact Info:
- Address: 2748 N. Lincoln Chicago IL. 60614
- Website: Www.batterandberries.com
- Phone: 1773-248-7710
- Email: chefken@battterandberries.com
- Instagram: @chichefken
- Facebook: Kenlpolk
Image Credit:
Carl Ingram
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