I recently had the pleasure of enjoying a meal prepared for me by one of Chicago’s premier African American Chefs, Chef Julius Russell of “A Tale of Two Chefs”. He has been featured on ABC, NBC, WGN, BetJ’s Urban Living, and “Bridezillas” just to name a few. This very passionate, talented and sought after chef is taking things to a whole new level with his private chef that caters services that focuses on phenomenal food and great service. With many new projects on the horizon you better catch him while you can.

Where are you originally from?

The south side of Chicago

 

Chef how did this passion for cooking start for you?

In my mother’s kitchen as a child, she sometimes created different dishes to expose us to new things. My friends always wanted to come over and eat and by the age of eight I learned to make chicken fricassee.

 

Wow that’s amazing for an eight year old!

Yes, but she also tried to expose me to the world by giving me money on the weekends and sending me downtown to museums and restaurants and encouraging me to meet and mingle with new people. She felt it was important that I meet people of all races and from all walks of life.

 

What do you remember most about those trips downtown?

My first time at a museum was truly eye opening and having my first corned beef sandwich at Mort’s Deli. However, what stands out the most was my first white tablecloth dining experience at “The Signature Room” when I was 16 years old. When I came in I could not get over the energy in the room, it never stopped, and the service was incredible!

 

Is that when you decided you wanted to become a chef?

Not at all, believe it or not I enjoyed cooking but never thought about it as a career. I didn’t see the money in it. So I went off to college and even there friends always came over for my cooking especially my famous fried chicken and until this day I have only shared the recipe with my Sous Chef and he even had to swear to secrecy. (Laugh) I joined the corporate world after college and was very successful in an Executive Sales Management position but always knew there was something else for me.

 

Where did you study and who inspired you?

I studied in Paris at Le Cordon Bleu Academie d”Art Culinaire de Paris with Patrick Terrien and with Chef Samira Hradsky, Princess Marie Blanche de Broglie at La Cuisine Marie Blanche. Then at the New Orleans School of Cooking and the Creative Culinary Institute in Las Vegas. The aha moment came when I met a chef in New Orleans by the name of Big Kev. He made cooking seem so fulfilling and fun that I couldn’t wait to see what he prepared and it changed my whole attitude toward cooking. He was just so passionate about food and the idea of food. So I became a private chef part time only for seven years and then full time the last four years.

 

What is the concept behind “A Tale of Two Chefs”?

It describes two different cooking styles and personalities. Chef Julius is very detailed in his technique and all things French and Spanish cuisine, Chef Tiki on the other hand is the “sweet heat” with Creole, Caribbean and Latin American influence.

 

How nice! Do your clients get to choose which personality they want?

I do a flavor profile on each client to make sure their dietary needs are met and to find out which foods they really enjoy. I have two rules though, No Repeats, and referrals only or if you’ve tasted my food at an event. Even if it’s the same dish I constantly make changes to it. My philosophy is that it can always taste better. I never limit myself and I’m always trying to improve. When I cook for people I try to create a memory and truly enjoy providing a service, it is exciting to me.

 

So what are some of your favorite dishes and what foods don’t you care for?

My favorite dish is pasta with sun dried tomatoes, artichoke, lemon, olive oil, garlic, shallots, and a glass of champagne. If I were on a deserted island I would have to have

Jerk chicken and oddly enough I don’t care for jellies. I only eat peanut butter sandwiches.

 

You do work with different charitable organizations? Tell me about that.

I worked with DarfurDarfur.org at The Field Museum demonstrating the use of a Solar Cooker designed to help women in refugee camps cook for their families while being displaced. That was very exciting to be a part of. I have been a celebrity chef at “Cooking Up Change” a Healthy School’s Campaign cooking contest for new school lunches served in all Chicago Public Schools. I do appearances for “Real Men Cook” at the Jewel Osco Gourmet Tent while working continuously with “The Umoja Project” fundraiser they have each year. My schedule is hectic but these causes are very important to me.

 

What does your mom think about you becoming a chef?

My mom resides in Las Vegas now and is so very proud. I am currently working on a big party for her and her friends. I always let her know of how she was the one who exposed me as a child to of all kinds of food.

 

Chef Stanley Hagerman as his Sous Chef, how do you enjoy working with Chef Julius?

We have been working together almost a year and it has been a wonderful experience.

I tasted his dishes at the 2007 N’digo Gala where he was one of the featured chefs and after finally meeting with him afterwards I knew right away that I could learn a lot from him. He was very approachable and with my first job being at “The Signature Room” as prep cook; well it seemed like a perfect fit.

 

So Chef Julius what’s next for you?

My private chef services keep me busy and I am currently Executive Chef at Kehe Food Distributors, in Romeoville Illinois. I work in partnership with them to create innovative products and sales programs. I am working on my first of many restaurants in Tinley Park called Carmen’s Jazz Bistro with restaurateur Carmen Mitulescu. Lastly, I’m developing a line of culinary products and cookbooks.