Any teacher, educator or school employee with a valid school ID is entitled to a free ¼ chicken entrée at Nando’s in Chicago and all across the 42 U.S. Nando’s PERi-PERi really appreciates teachers! They’re proving it this Teacher Appreciation Day, Tuesday, May 7, by offering teachers free flame-grilled chicken at all Nando’s restaurants. Rooftop capacity is limited and the event is first come, first serve. A cash bar will also be available all night. Take in cool views of the city on their new rooftop and sample the ZED451 Experience by trying complimentary chef selections like charcoal-grilleld bottom sirloin and Moroccan chicken, along with samples of William Grant Hendrick’s Gin and ZED451 signature cocktails like Caipirinha or Leblon Spritz. This authentic Brazilian steakhouse kicks off Chicago’s highly anticipated alfresco season with a Rooftop Launch Party featuring DJ music (8:30pm) with fabulous food and drink samples. Clark St., celebrates 10 years in River North on Thursday, May 16, 5-11:30 pm. But never fear, our great city has plenty of food and drink activities to keep you on the go no matter what the weather. Getting in touch: VoyageChicago is built on recommendations from the community it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.Okay, gradually we’re getting warmer… Well, some days, but it’s coming. The challenges I faced as a woman only made me want to succeed more, and I think that same thought resonates among many female chefs. My one hope for the industry would be to see females really take charge in such a male-dominated field. The past few years has been hard on everybody, but in the next 5-10 years I see the industry shaping itself for success. How do you think the industry will change over the next decade?Ĭhicago is an incredibly competitive city, especially within the restaurant and culinary industry. My ability to play into these seasons, as well as guests’ culinary desires, is what sets me apart from others. So we like to call ourselves a global churrascaria as well, not just Brazilian.Īs Executive Chef at ZED451, it is my job and pleasure to create new and rotational menu items that welcome the essence of each season. Yes, our meats come served on a skewer tableside, but we also have Szechwan Salmon, Sea Scallops with Tomato Bacon Jam, Duck Breast with Amaretto Pistachio Butter. While most people will say, “Oh Brazilian Steakhouse” we are more a modern international cuisine.
ZED451 is a modern churrascaria where chefs bring a wide selection of fire-grilled fare and hand-carved rotisserie directly to the guests table allowing them to taste the season’s freshest picks at their own pace. So let’s switch gears a bit and go into the ZED451 story. I was promoted to sous chef 2 months later. That might offend some women, but to me that was such a compliment. The chef literally said to me one day “I never thought I would work in a kitchen where the two bad-ass cooks were girls”. And it worked I was working at a steakhouse in Jacksonville, and myself and another girl were the top lead cooks in that kitchen. The challenges I faced only made me want to success more, want it more. Luckily I had some great mentors along the way that gave me a chance to move into different roles and learn every aspect of the kitchen. Most female chefs were pastry chefs, which is definitely not the case now. Especially for me -being a woman in a male-dominated field, 20 years ago was a very different environment. You work hard, put in the long hours and hopefully good things come your way.
In September 2015 I was offered the job of Executive Chef, which I excitedly took. After being with III Forks for 5 years, I was presented with the opportunity to be the Chef De Cuisine at ZED451. My fine dining experience led me to III Forks Steakhouse in Jacksonville where I worked my way from line cook to Sous Chef before moving to Chicago to accept the Executive Sous Chef position at III Forks Chicago. I then started on my culinary journey at Sawgrass Marriott Resort and Spa in Ponte Vedra Beach, Florida, where I worked my way through all culinary outlets, and landed in Fine Dining. After recognizing my calling, I left my Political Science and Criminology program behind and graduated from Florida State University in Jacksonville with a degree in Culinary Management. I began my culinary career after discovering a passion and love of food and preparing meals for family and friends. So, before we jump into specific questions about the business, why don’t you give us some details about you and your story. Today we’d like to introduce you to Andrea Williams.
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