So how did Stan Lerner become Chef Stan and what the heck is www.reallybaked.com??? It goes something like this. As a child I dreamed of being a great novelist, I liked the idea of becoming a business tycoon of some kind, and I was also content with just going into my father’s automotive business—hey when you’re a kid all options are on the table. And because my family was seriously into food, I started to think about this as a business by my early teens.
Did I work in the food business during the early years? A little, I was a busboy at UCLA. Did I become a business tycoon? Strangely, yes, and while it hampered my work in the kitchen, it did give me the resources to eat at some of the best restaurants in the world. Somewhere during this time of my life I owned a couple of restaurants and a very serious restaurant / nightclub. Novelist? Yep, did that too and I was pretty good at it, but that’s another blog…
A few years have gone by now, since I returned to the kitchen. The comeback began at a little coffee spot called the Daily Brew, I had a cheap chef knife and a borrowed soup cooker; it turned out folks liked my soups. At the urging of an old high school friend, who had been working as a Chef for many years, I took over Chella’s, made some really great Mexican food, and then transformed this whacky spot into the Eastside Chippery. In the beginning it was just Melissa, the cashier / waitress, and myself…I added a burger to the menu as our daily special and Melissa wrote it on the chalkboard sign as “Special Chef Stan Burger”. Why she wrote it like this, I don’t know, it should have just said Chef’s Special, but as of that day, because of that one little sign, people started calling me Chef Stan. And that’s how I became Chef Stan.
As Chef Stan, I brought my cooking and baking to the Iron Gate Inn, The Pollard, Hygge Bakery, 7 Restaurant, and of course, the place that I now call home, Chef’s Table. But as part of my vision for where I am now, which happens to be way out in the countryside of Kansas, I wanted to do a whole bunch of Amish style, scratch baking, or more simply put, I only use a wooden spoon or my hands—no mixers. And I called this subset of real food, Really Baked. Continue reading