May 3rd, Michael Taus, Boucherie
Acclaimed chef Michael Taus is a graduate of the Culinary Institute of America in Hyde Park, New York who began his career working in the kitchens of Chef Pierre Pollin’s Le Titi de Paris, Chef Joachim Splichal’s Patina and Chef Charlie Trotter’s eponymous restaurant. A Chicago area native, Michael Taus has always felt most at home in the kitchen, even as a child, watching his Italian grandmother, a progressive-thinking cook and baker who nurtured the youngster’s kitchen curiosity. Along with his grandmother, Michael’s father also held a love of all things food- related. It was growing up in this cooking culture that continues to be the driving force behind Taus’ love of the kitchen and educating the next generation of chefs.
After completing his schooling and dozens of stages, Taus landed at Charlie Trotter’s and its kitchen of just eight cooks where he gained tremendous knowledge and experience as well as the close mentorship of Chef Trotter.
Acclaimed chef Michael Taus is a graduate of the Culinary Institute of America in Hyde Park, New York who began his career working in the kitchens of Chef Pierre Pollin’s Le Titi de Paris, Chef Joachim Splichal’s Patina and Chef Charlie Trotter’s eponymous restaurant. A Chicago area native, Michael Taus has always felt most at home in the kitchen, even as a child, watching his Italian grandmother, a progressive-thinking cook and baker who nurtured the youngster’s kitchen curiosity. Along with his grandmother, Michael’s father also held a love of all things food- related. It was growing up in this cooking culture that continues to be the driving force behind Taus’ love of the kitchen and educating the next generation of chefs.
After completing his schooling and dozens of stages, Taus landed at Charlie Trotter’s and its kitchen of just eight cooks where he gained tremendous knowledge and experience as well as the close mentorship of Chef Trotter.
Acclaimed chef Michael Taus is a graduate of the Culinary Institute of America in Hyde Park, New York who began his career working in the kitchens of Chef Pierre Pollin’s Le Titi de Paris, Chef Joachim Splichal’s Patina and Chef Charlie Trotter’s eponymous restaurant. A Chicago area native, Michael Taus has always felt most at home in the kitchen, even as a child, watching his Italian grandmother, a progressive-thinking cook and baker who nurtured the youngster’s kitchen curiosity. Along with his grandmother, Michael’s father also held a love of all things food- related. It was growing up in this cooking culture that continues to be the driving force behind Taus’ love of the kitchen and educating the next generation of chefs.
After completing his schooling and dozens of stages, Taus landed at Charlie Trotter’s and its kitchen of just eight cooks where he gained tremendous knowledge and experience as well as the close mentorship of Chef Trotter.