Chef Spotlight: Q and A
Name: Doug Anderson
Residence: Rockford, Illinois
Position: Executive Chef
Q: What is your Signature Dish?
A: Most of my creating goes on the grill at home. My signature dish would probably be a grilled stir fry with a variety of fresh veggies and chicken.
Q: What is your food philosophy or mentality?
A: My philosophy is good flavor and lots of color since we eat with our eyes.
Q: What is in your refrigerator at home?
A: With a 5 year old at home we have lots of condiments, sliced cheese, fresh fruit, chocolate milk and a couple of things for Amy and me.
Q: What kind of food do you serve your family?
A: I like to cook on the grill year round. I usually cook the entire meal on the grill because I like the flavor it gives the food.
Q: Where do you get your ingredients?
A: I buy local as much as possible.
Q: What is your comfort food?
Q: What would be on the menu for your ‘Last Supper?’
A: I would start with crab rangoons as an appetizer, an order of enchiladas from Rudy’s, a slice of Godiva chocolate cheesecake and wash it down with a Beam and diet.
Q: Tell us one of your kitchen failures as a chef.
A: I was trying to impress my wife’s parents and spent the day making ribs. They ended up being tough in the middle and burnt on the outside… simply not impressive!
Q: What is the most exotic dish you have served?
A: Wild Boar or a couple of different types of shark.
Q: Who is the most famous person you served and what did you serve them?
A: The Oakridge Boys and Jerry Seinfeld
Q: Who/what inspired you to become a chef?
A: I started at the bottom as a teenager and didn’t want to stay on the bottom so I paid attention and learned from whomever I could.
Q: Name anyone (alive or deceased) that you would like to cook for and what you would serve them.
A: My sister because I rarely see her. I would probably serve her Ahi tuna seared rare – it is one of her favorites!