À Ì k
Title: Executive Chef at R Bistro Age: 42 Family: One dog, two cats Favorite thing to cook: Seasonal produce and Middle Eastern food
Least favorite thing to cook: Liver Favorite food: “I could eat pizza every day.” What she orders here in Indy: Steamed pork buns at Rook, salads at Black Market, vegetarian thalis (a set meal consisting of regional delicacies) from various Indian joints
First food job: Pizza King in Muncie Dream job: “I’m usually quite content with what I’m doing, but some days I think a dream job would consist of touring with a favorite band and acting as their chef from city to city. I also dream of running a bed and breakfast kitchen, cooking from the garden and barnyard.” Erin Kem R Bistro rbistroonmassave@indy.rr.com
Edible Indy: How do you spend your day at R Bistro?
EI: What’s the biggest challenge you’ve faced as a chef?
Erin Kem: Mondays are a ಯmental day,ರ solidifying the weekಬs menu, planning and ordering. Tuesday is more physically demanding, prepping the weekಬs menu and having it ready by service. The rest of the week is lighter prep, cooking on the line at dinner, then starting the planning all over again for the next weekಬs brand new menu! Sundays are a sacred day off.
EK: Balancing professional and personal life is a bear in this business. My family and friends know that my hours suck, so they always have to work around my schedule when it comes to a social life. I have to set aside time when work is off limits.
EI: How did you get into cooking? EK: I cooked as a hobby from my teens into my 20s; after a year in France, I decided I wanted to go to culinary school. I attended the New England Culinary Institute in Burlington, Vermont at age 27 after already receiving a B.A. from Ball State, and I cooked in Germany for six months at the end of my education.
EI: What are your thoughts on women within Indy’s restaurant scene? EK: At times, I feel like itಬs still somewhat of a boys’ club. However, there are plenty of local women in charge of kitchens and food-related businessesಧa remarkable change even from 13 years ago when I moved to Indy.
EI: What’s your culinary mantra? EK: Fresh, local, simple. I embrace the French technique, but more Alice Waters than Julia Child. I want the ingredients to shine without distracting frills and gimmicks.
Amy Lynch is an Indianapolis-based freelance writer and editor. She enjoys cooking, local beer, travel, gardening and yoga. 10
edible INDY fall 2015
