FLM: You’re now on Food Network’s Fire Masters, cast as a celebrity chef and judge. Compare your approach to competing on TV to how you cook for your customers in your restaurant.
DL: Competing on Fire Masters is a complete head rush. Every time I compete, I look at as a opportunity to showcase my different skills as a chef. I'm always out for blood and it is always my intention to win. I have to think fast and make accurate decisions.
It gives me anxiety, but I love it.
When I cook at my restaurant everything has a recipe. Most menu items have a timely process. The meat smokes slow for several hours, and the preparation for some of the sides we serve are very detail oriented with several steps. The approach is different, but it's all prepared with love.
FLM: Being tapped and recognized as one of Chicago’s premier Chef’s and Tastemakers is huge, but now you’re venturing onto something different. Share how creating your own wagyu beef line happened and what it means for your business.
DL: Last winter I was Introduced to the wonderful Vander family. They were establishing their new business "Vander Farmers" and were interested in doing a collaboration with me. I created the "Vander burger" out of their marvelous wagyu ground beef. The sweetness and fat content of their unique product urged me to ask questions about their values as farmers. Our ideas of what sustainable beef products should be aligned so we collectively came up with a plan to launch a product line together. I knew at some point I wanted to establish retail products, but up until now I didn't have the time to explore the idea. I really feel fortunate to be a part of such a progressive and amazing team. My restaurant supporters and fans are excited to see it. The product marketing has even reached audiences in different countries. It's been great to engage tourists that are excited to try the wagyu dogs!
FLM: What steps are involved in producing your wagyu steak hotdogs and what should consumers expect to experience when they taste one?
DL: There are a few steps involved in producing the steak dogs. They're prepared in small batches, labeled, and shipped out. When consumers experience my steak dogs they can expect a delicious high end product with no antibiotics or hidden ingredients.
FLM: What 3 things are you hoping to accomplish in the next three years for Lexington Betty, Food Network, and your Wagyu beef business?