ABOUT THE COMPETITORS Thirty cooks from MAC’s kitchen are expected to compete in the Culinary Olympics. The only staff ineligible to compete are Executive Chef Philippe Boulot, Executive Sous Chef Jim Cox, Sous Chef Phil Oswalt, and Sous Chef Dax Erickson. Following are several of the competitors who are ready to take on MAC’s first culinary competition.


KYLE CARLISLE | CHEF DE PARTIE Carlisle began his kitchen career in 1990, working as a dish- washer in Oklahoma. When one of the cooks where he was working cut off his finger and had to go to the hospital, Carlisle got the call to replace the injured cook. Carlisle moved to Portland to attend Western Culinary


Institute in 2005, and has worked at MAC for almost three years. One of Carlisle’s favorite foods to prepare is seafood. “If it comes out of the ocean, I like to cook it and eat it,” he says. Carlisle admires celebrity chefs Martin Yan and Justin Wilson, who are the earliest chefs he can remember seeing on television.


IAN GOULD | LINE COOK Gould graduated from Central Washington University in 2008,


then moved to Portland to attend what is now Le Cordon Bleu Portland. He has worked at MAC for approximately a year and a half.


Gould’s favorite meals are often quick to prepare. “I almost


never spend more than 10 minutes cooking for myself, so it’s usually some kind of noodle or rice dish,” he says. “I like experi- menting with whatever I have lying around, and starch is a great medium for that.” Gould admires celebrity chef Jamie Oliver for the work he does


with schools to improve the quality of school lunches. “I admire Anthony Bourdain as well, mostly because of his brutal honesty when it comes to the culinary world,” he says.


ANDREA PHILLIPS | BANQUET CHEF DE PARTIE Phillips graduated from Western Culinary Institute in 2001. She spent two summers working in Moose Pass, Alaska, as a


kitchen manager in a lodge. She began working at MAC in November 2003. Phillips says her specialty is salads. “A bulk of my time at MAC has been spent working in garde manger (the cold kitchen),” she explains. “So I have become very good at making salads and cold canapés or appetizers.” When it comes to celebrity chefs, Phillips enjoys watching


Alton Brown. “He always has so much information about what he’s talking about, and he can relay that information to the viewer without making them feel stupid for not knowing in the first place,” she says.


BRANDON RICE | BUTCHER Rice first became involved with food at age 4, harvesting herbs


on a farm his father had leased in Portland. He continued to help with his family’s business throughout his youth. For the past 16 years, Rice has worked at Phil’s Meat Market, where he learned a trade and has taken it to an art form. For the past six-and-a-half years, he has worked in MAC’s kitchen. When he’s on the preparation side of the kitchen, Rice’s special-


ties are pork products. “I love to make slow-cooked pork chops from high on the hog,” he says. Rice most admires his colleague, Executive Sous Chef Jim Cox,


more than any celebrity chef. “I have learned from him how to be a manager and overall better kitchen employee,” Rice says. “I learn something from him every day.”


ALEX WEINMAN | LINE COOK Weinman began attending culinary school at Job Corps in


Moses Lake, Wash., at age 16. He began at WCI at age 17, then graduated last December at age 18. Weinman started at MAC as an intern and has worked in almost


every part of the kitchen, including banquets, Joe’s and the Sports Pub. He moves to the Men’s Bar this month. He admires Jacques Pépin, a French chef known for his


cooking shows with the late Julia Child. “He is an inductee in the James Beard Cookbook Hall of Fame, and is one of the fathers of nouvelle cuisine,” Weinman explains. WM


Brandon Rice


Alex Weinman SEPTEMBER 2010 | The Wınged M | 25


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64