Shouting orders and reading tickets, Chef Juan Ortiz finds himself in the middle of a dinner rush cooking plate after plate of his favorite dish, braised osso buco, an Italian dish of braised veal shanks, topped with a cabernet wild mushroom cream sauce.
Now the executive chef at the Royal Hawk Country Club in St. Charles, Ill., Ortiz began his career almost four years ago while a student at Joliet Junior College (JJC).
Growing up, two of Ortiz's uncles each owned restaurants--one dedicated to Mexican cuisine and the other South American cuisine. Ortiz has worked in the restaurant industry since the age of 18, starting as a dishwasher and making his way to lead line cook.
However, he knew it would take more than just his love for food if he wanted to make a name for himself in the culinary industry. So at the age of 36, he decided the best complement to his fondness of food would be a degree, which he later received from JJC in 2006.
"A neighbor's nephew was talking about going to JJC, so I researched the school and decided it was a better choice for me," says Ortiz. "The way instructors here go out of their way to help and encourage students was different than other colleges."
Ortiz kept his plate full while at JJC, attending classes during the day then participating in the Competitive Cooking Club at night. Ortiz attributes his current success to his instructors and the experience gained while working with the team.
"The chefs watched closely, helping guide [us] step-by-step. We were not just told what to do, we were told how and why to do it," Ortiz says.
Competing with the team prepared him for a future of first places and gold medals. Throughout the last three years, he has entered in numerous cooking competitions earning a gold medal in the DPI Specialty Foods Midwest Iron Chef Competition, placing second competing for chef of the year in the 2008 American Culinary Federation (ACF) and most recently placing third at the Taste of Elegance competition.
Performing with JJC's competition team also gave Ortiz the foundation required for working in a restaurant.
"Execution and presentation were a very important part during competitions, just like they are in a fine dining restaurant," says Ortiz.
Ortiz also participated in Friday Night Out Dinners, a program JJC offers to culinary students to gain experience working in the restaurant industry.
With the advice from instructors, competing with the Competitive Cooking Club and Friday Night Out Dinners, Ortiz transformed from student to executive chef within a few years. He’s even gotten to meet with his personal idol, Chef Emeril Lagasse, while attending the First Annual Food Network Award Show, in Miami, Fla.
"I was sitting next to him at the bar of his restaurant, so I tapped him and told him how much I admired him and how much any advice he could give me would mean," says Ortiz. "He said you have to have a love and passion for what you’re doing. That love and passion will lead to success and from there you will go a long, long way."
With Emeril's advice, Ortiz is keeping his uncles' tradition alive by opening his own Italian, Latin and Mediterranean restaurant in South Elgin.
The once aspiring chef is now making all his dreams come true, one ingredient at a time.