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Q&A WITH CHEF DAN

A lot of people have commented that Forbidden Root is more than just a brewpub. And a big part of th
Q&A WITH CHEF DAN

A lot of people have commented that Forbidden Root is more than just a brewpub. And a big part of that is because of Chef Dan—his menu, his dedication, and his desire for our guests to have an excellent experience. We sat down with Chef to ask him a few questions about what inspires him, what his days are like, and what he eats when he’s not at work.

When did you decide to pursue being a chef?
I always loved cooking when I was a kid. I was surrounded by a lot of diverse cuisines: my grandfather was Mexican and my great-grandmother was Czech. She used to make everything from scratch. During Christmas she’d make dumplings, sauerkraut, liver dumpling soup—always great food. I think that developed my fascination with food. I always loved going to the grocery store. In sixth grade, when we had to do demonstrative speeches, I made a giant cookie. In high school, I made my famous baked potato, and the kids were like, “oh, that’s why you’re fat.” When I was 15 years old, I worked behind the concession stand at a movie theater, and I realized later that I got a buzz from the energy, timing, teamwork, communications, and even scrubbing down at the end of the night. I loved that process; it all felt really productive.

Later, at College of Dupage, I filled out a long job survey. It said I should be a pastry chef, and I kinda blew it off. But then I was working at Baker’s Square and two ladies suggested I talk to a teacher at the culinary school. I did, and I fell in love with it. I realized I could be creative, and, well, everyone has to eat!

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