Member of the Month November 2018: Zachary Miller
Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated - this month’s winner is Zachary Miller.
As a member who regularly contributes to our site via the app Chef+, Zachary will win a copy of Chicken and Charcoal by Matt Abergel and The Staff Canteen mug!
Cinnamon and juniper berry
dusted bison filet,
Bing cherry and port wine
jus, morels, fiddleheads, spring onion
Current place of work, position and a brief overview of where you have worked before.
I am currently the executive chef of the Lake Geneva Yacht Club, in Lake Geneva, Wisconsin. I was formerly the sous chef at The Hunt Club steakhouse also in Lake Geneva under Ryne Harwick as the executive chef. I have worked everything from hotel banquets, country club to corporate chain.
What is your cooking style and what can people expect from the food on your menu?
If I had to label a plating style for myself, I would say a “freestylist”. I kind of just go with the flow of the food. I just try to keep doing something different as not to get stale or stagnant. If people can expect one thing form the food on my menu is to come hungry and leave satisfied. I have a very diverse group of people to please. From the foodies really looking for something different that they can’t find around town, to sailors with crews that have been out on the water all day and are looking for ready to eat food the moment they walk in the clubhouse.
How far in advance do you plan your Christmas menu and are there any special dishes on there?
Christmas? Is that coming up soon? I’m a total procrastinator and I’m still costing my menu at the moment.
What do you like about The Staff Canteen app and website?
What I really like about The Staff Canteen app and website is the connectivity all across the world. Recipes, techniques, the Instagram Takeovers are all extremely inspiring. I really enjoy being able to step into someone else’s kitchen without having to leave my kitchen, to see the ins and outs of restaurants and chefs I already respect.
Black n' bleu rubbed mahi,
roasted squash,
squash puree, carrot,
shemeji mushroom,
burgundy truffle croquette
What is your favourite dish to cook?
Honestly I don’t have a favorite dish to cook and that’s why I love this profession. My favorite thing to cook is being taught something I haven’t done before. You can learn something new every day and still not learn everything.
Guilty pleasure: list food item / dish / ingredient that aren’t considered ‘cheffy’ but you love to eat
Cereal. I LOVE cereal. Why? Because I can eat and drink at the same time!
What are your plans for the future?
My plans for the future include me becoming a better chef. I don’t know where I’ll be in five years, but as long as I continue to learn, I’ll be headed in the right direction.
Do you want to be the next Member of the Month? Download the app now for free and start sharing your images, videos and recipes and interacting with other members to be in with a chance of winning!
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