Chatting with the Chef:Cameron Grant
The beginning of Chef Cameron Grant’s culinary adventure started in Scotland, his childhood home, where he grew up on Scottish meals and learned the principles of cooking from his mother, who ran a catering company. After studying Creative Writing at University of Puget Sound and Applied Science at Johnson & Wales University, Chef Grant started working in the food service industry in 1998 and has never turned back. He served as Executive Chef of several restaurants including Laudisio Ristorante in Colorado and Profumo Divino in Treiso, Italy. Also in Treiso, Grant was honored to complete a stage at the famed, Michelin-starred restaurant La Ciau del Tornavento. Grant believes in the philosophy that meals create conversation, and through his cooking as current Executive Chef of Osteria Langhe, hopes to spark a dialogue about Piedmontese cuisine. Come learn about Chef Grant's approach to Piedmontese cuisine at his Chef Demo at Lincoln Park on Saturday, July 2 at 10:30am.
What is your favorite Green City Market product?
My favorite Green City Market item is the Amazing Shrimp from Marek. We use them at Osteria Langhe and his snail Caviar is amazing.
What is your favorite thing to do in Chicago (other than shop at Green City Market, of course)?
Eat at somewhere new, or revisit a favorite restaurant.
What is in your fridge right now?
My fridge is filled with veggies and protein for my 4 and 7 year old boys.
What is one tip you have for home cooks shopping at Green City Market?
If it looks good, buy it and learn how to cook it. Talk to the farmers, and be adventurous.
What is the one food you couldn't live without?
I cannot live without avocado. I put it on everything. I pretend to be healthy sometimes.
- The official 2018 Chef BBQ lineup is here!
- Friday, May 18, 2018
- The Farm is Coming To The City! Green City Markets Opening Days Announced!
- Monday, March 26, 2018
- Urban Farmer Round-up
- Tuesday, March 13, 2018
- Meet the Women of Green City Market
- Thursday, March 8, 2018
- Come to the Table Dinner: Heal Wrap Up
- Wednesday, February 28, 2018
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