In the Kitchen with Mike Warhover of Baileys' Range
This is part one of Mabel Suen's Chef's Choice profile of Mike Warhover of Baileys' Range. Part two, a Q&A, will be published tomorrow, and part three, a recipe from Warhover, will be available on Thursday.
|Head chef Mike Warhover of Baileys' Range.|
Warhover's résumé begins at Catering Plus and includes Balaban's, Monarch, Harvest, and the now-defunct Central West End restaurants Savor and Terrene. Warhover worked as a line cook practically every weekend for the duration of those dozen years, resulting in his unique managing style. "I have a lot of respect for my cooks because I spent a lot of time doing what they're doing," he says.
His primary philosophical view on food came from his experiences at Harvest, where farmers regularly appeared at the back door with local produce and goods. "It was really interesting to see those relationships transpire," says Warhover. "It's a pleasure to deal with farmers, see their fresh ingredients and then turn them into something that people love."
When creating his menu Warhover simply thinks of what he'd want to eat and brainstorms from there: "Depending on the day, it could be something totally different."