Steve Schimoler
Executive Chef/Owner Crop Bistro & Bar
Doing one thing has never been enough for Steve Schimoler. He’s not only an accomplished chef and author of The Mist Grill: Rustic Cooking from Vermont but also a food scientist, inventor and entrepreneur. He opened his first restaurant on Long Island when he was only 23. He went on to become Vice President of Product Development for Cabot Creamery, where he invented a novel process for incorporating flavoring liquids into butter, and then launched his own product development firm and eventually another that distributed a line of chef created signature prepared foods manufactured in a state-of-the-art facility that he designed.
After launching Chefex.com, which utilized the nascent power of the Internet to distribute artisanal ingredients to chefs nationwide, Schimoler sold the business to Sysco, the world’s largest food distributor, and directed its growth as the company’s General Manager of Culinary Business Development. Drawn back to the restaurant kitchen, he opened The Mist Grill in 1999. Located in a 200-year-old Vermont gristmill that he restored, it received national acclaim for its inventive, rustic fare.
The irrepressible chef adventurer switched gears again in 2005, coming to Cleveland to serve for almost two years as Nestlé North America’s Director of Innovation and Development. The city is currently home base for all his current ventures. He opened CROP Bistro & Bar downtown in the Warehouse District in June 2007. Rolling Fire Enterprises, which he runs with his wife Jackie Shultz, is exploring new directions in retail food-product development, and the pair have also have recently launched localcrop.com, an online market linking Northeast Ohio’s small farmers and producers with local chefs.
Over the years, Steve has been featured on Food Nation with Bobby Flay, PBS’ Master Chef series, and has been a regular contributor to the industry magazine Flavor & The Menu. He has also served two terms as president of the Research Chefs Association, where he remains on the Board of Directors.
Fabulous Food Show: When did you know you wanted to cook professionally?
Steve Schimoler: At 17, I was left alone on a slow rainy night at the first restaurant I worked at, and a post theater crowd of about 40 people showed up to eat. I had only worked for 2 weeks as a prep cook and had to face 15 tickets hanging in front of me by myself. I pulled it all off and got compliments from the staff and customers. I knew I would be doing it for the rest of my life.
FFS: What is it that got you "hooked" on this crazy profession?
SS: Catering parties at my parents home at age 13.
FFS: Of all the things you're doing now, what's your favorite part of the job, the moment when you're glad you do what you do?
SS: When a customer comes up to the kitchen and thanks the team for "their best meal ever."
FFS: Have you got one bit of advice for home cooks?
SS: Be confident in your own creativity and don’t rely on cookbooks. You must experiment constantly.
FFS: 5 great ingredients home cooks should keep on hand?
SS: Unsalted butter, decent olive oil, Balsamic vinegar, Dijon Mustard, Makers Mark Bourbon.
FFS: 3 kitchen tools/gadgets/accessories every home cook should have?
SS: Mandolin, immersion stick blender, heavy stainless steel 8 inch spring tongs.
FFS: It's your day off. What's your idea of the perfect meal to have at home?
SS: Smuckers strawberry jam, Jif creamy peanut butter, whole wheat bread and a 1/2 gallon of milk.