 "Photo: Paul Rosales/Poly Post")
 "Photo: Paul Rosales/Poly Post")
 "Photo: Paul Rosales/Poly Post")
Bravo’s “Top Chef” season two winner Ilan Hall cooked up excitement on campus by hosting a demonstration and dinner last Sunday at the Restaurant at Kellogg Ranch.
Although the 27-year-old New York native was classically trained at the Culinary Institute of America, Hall said his cooking reality show experience played a larger role in his culinary growth.
“‘Top Chef’ allowed me to travel over the past two and a half years,” said Hall. “It was fun and helped my restaurant a lot.”
Hall said while he considers the Big Apple his home, he prefers working in Los Angeles because of its creative atmosphere and ample opportunities.
“I fell out of love with New York,” said Hall. “I feel like there’s more room in L.A. for fun and innovative restaurants.”
Hall named his downtown Los Angeles restaurant “The Gorbals” for his father’s hometown, a Glasgow neighborhood heavily populated by immigrants.
“Some people don’t like it,” said Hall. “But I think it’s unique because it stands out.”
The Scottish-Jewish restaurant’s menu blends casual food with fine-dining elements. Hall said he strives to provide an upbeat and balanced dining atmosphere by participating in all aspects of the restaurant.
“I like open kitchens,” said Hall. “I want to be part of the party.”
With a Scottish father and an Israeli mother, Hall demonstrated his diverse cooking style by preparing non-kosher bacon-wrapped matzoh balls, a crowd favorite despite its seemingly controversial ingredients.
“It’s super sacrilegious, or as I like to say, sacri-licious,” said Hall.
Elssa Estrada, a third-year architecture student, said she enjoyed watching Hall’s cooking techniques in a live and intimate environment.
“You see his personality when he interacts with food,” said Estrada.
Hall showcased his outgoing personality through both the food he cooks and chooses to eat. When asked about his ideal last meal, Hall’s choices matched his preference for unordinary pairings.
“I’d want perfect french fries, five strips of bacon and Häagen-Dazs vanilla ice cream,” said Hall.
During dinner, the food’s strong flavors paralleled Hall’s bold personality.
To begin, Collins College students served Hall’s crispy fried broccoli garnished with soy sauce, vinegar and chilies paired with buttered broccoli hearts.
Next, diners enjoyed succulent lamb breast served with hummus and grilled lemon. Sticky toffee pudding with plums, caramel sauce and vanilla ice cream provided a sweet ending to the service.
Hall said he enjoys using unusual ingredients, such as oxtail and bone marrow, in order to provide diversity to his dishes.
United Culinarians Secretary Lizi Freeman, a second-year hotel and restaurant management student with a focus on culinary arts, holds an externship with Hall and was the backbone of the student-run event.
“I came up with the proposed menu,” said Freeman. “His hummus was the best I ever had.”
Freeman said working with Hall gave her a taste of the professional cooking world and useful culinary tips.
“Don’t be afraid to try things,” said Freeman. “And chop lettuce fast.”
Lisa McPheron, director of communications and external relations for the Collins College of Hospitality Management, said she was most impressed with the students’ dedication to the event.
“They put it together all on their own and truly learned by doing,” said McPheron.
United Culinarians President Ray Bishop, a fourth-year hotel and restaurant management student, said he enjoyed cooking in Hall’s fun and lively atmosphere.
“It’s all jokes for 90 percent of the time,” said Bishop. “He loves cooking and I admire his passion.”
Reach Annette Vitkievicz at: news@thepolypost.com
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