Chefs Sarah Stegner and George Bumbaris on being a mentor and friend to many a rising star chef

CHICAGO - June 22, 2015 - PRLog -- In February 2012, Chicago chef Beverly Kim was in the midst of her amazing run as a contestant on Bravo’s Top Chef television series. Kim had made it all the way to the episode before the finals, with only five competing chefs remaining. Unbeknownst to her, the show’s producers had brought in the contestants’ mentors to serve as coaches for the episode’s competition.

When Chef Sarah Stegner, co-owner of Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433) walked out on stage, a wide grin came across Kim’s face. “Sarah was my first mentor, when I was 16, and I had no clue what fine dining was about—and I’m forever grateful,” Kim said to the show’s hosts. Then she turned to Sarah and said, with a tear in her eye, “Thank you for your tough love on me.”

Kim’s sentiment on that day spoke volumes about the longstanding bond Sarah had forged with her young protégé sixteen years earlier. Kim was now 32 years old and on the fast track in her career. Fast-forward to 2015, and Kim’s new Chicago restaurant, Parachute, was a finalist as the James Beard Foundation’s Best New Restaurant of 2014.

“My message to Beverly,” Stegner said to the Top Chef’s judges, “was that if you are passionate about something and you believe in it, it’s going to work for you.”

Beverly Kim is just one example of the role Stegner and her business partner, Chef George Bumbaris, have played in helping young chefs forge their own career paths. The relationship between Kim and Stegner began in 1998 when Kim worked in Stegner’s kitchen at the famed Dining Room at the Ritz-Carlton in Chicago. Sarah was the Restaurant Chef, and she was on her own career fast track. Stegner had earned a national reputation with two prestigious James Beard Foundation awards: Rising Star Chef in 1994 and Best Chef, Midwest, in 1998. Kim again worked for Stegner, in 2004, just after Stegner launched her very successful Prairie Grass Cafe.

As a proud mentor, Stegner beams with pride at the accomplishments of her former protégé. “Beverly spent time and effort gathering skills and sharpening her style. When she was ready it happened,” she said.

Among Stegner’s and Bumbaris’ many professional passions, one of their most powerful commitments is to provide encouragement and support to young chefs. “George and I have worked together for thirty years, and we’ve always been there to encourage and support each other, and our staff as well. It’s part of our job. We have always held to the philosophy that you give them as much information, skills, understanding and exposure to all aspects of the business as you can. It’s about believing in people and supporting them. We’re proud of all the chefs we’ve mentored who have followed their dreams.”

Perhaps the most notable chef to have come under Stegner’s and Bumbaris’ wing is Tyler Anderson, chef/owner of Millwrights in Simsbury, Connecticut. Anderson worked for Stegner at The Dining Room at the Ritz-Carlton—Bumbaris at the time was the Ritz-Carlton’s executive chef and Sarah’s boss.

Anderson followed Stegner and Bumbaris when they opened Prairie Grass Café. Eventually he moved on to enjoy a stellar career in restaurants such as Equinox in Manchester, Vermont, the Arabelle Hotel in Vail, Colorado and the Copper Beech Inn in Ivoryton, Connecticut. Millwrights is his brainchild, a contemporary American restaurant with a New England flavor and a mission of using ingredients from local farms and artisan producers.

Anderson’s skills have earned nationwide acclaim. He has been twice nominated (2014 and 2015) for the James Beard Foundation’s Best Chef, Northeast award. He also was a winner of the TV show Chopped on the Food Network. Anderson cites Stegner, Bumbaris, and Charlie Trotter as major influences on his cooking style.

“Tyler is a force in the kitchen with great ideas, incredible stamina and meticulous execution,” said Stegner. “His passion for local sustainable product and serving the best products he can find is right on target.”

Stegner did more than simply guide Anderson in honing his cooking skills. As co-founder of the Green City Market in Chicago, Stegner encouraged Anderson to get involved in Chicago’s vibrant sustainability community. The many chefs, farmers and purveyors who have embraced this movement also have influenced Anderson’s culinary direction.

Anderson attributes his career growth to Stegner. “Before I started working for Sarah, I wasn’t certain that being a chef was my true calling,” said Anderson. “It was Sarah who made me fall in love with cooking.” Today, Anderson is as strongly committed to mentoring as Stegner and Bumbaris. “When a chef is very busy, it’s easy to put mentoring off to the side,” he explained, “but I believe it’s really important. You have to make time to mentor your staff, not only for their sake but also to build your legacy. Today’s best chefs, in my opinion, are those who learned from great chefs before they went on to do their own thing.”