INGOOD TASTE
Kelly Engel , Chef and Owner , Eggs N ’ at
Candid conversations with the dining scene ’ s most engaging chefs
Eggs N ’ at 8556 University Boulevard , Moon Township ; 412.262.2920 , eggsnat . com
On The Menu : Classic American breakfast and lunch including a four-egg omelet , sourdough French toast , specialty pancakes , breakfast burritos , breakfast pizza , half-pound burgers , grilled chicken salads , buffalo chicken wraps , etc . Every recipe is fresh and created in-house with hand-cut home fries , hollandaise from scratch and homemade sausage gravy , to name a few .
Q A Why did you become a chef
and owner ? My passion for cooking started at a very young age . When I was about 8 years old , my brother Bill and I would wake up early Saturday mornings and make breakfast for our parents , Karen and Curt . My sister , Lucy , would help too , though she was very young at the time . My parents would wake up to eggs , bacon and toast with fresh coffee and we would serve them as though we were at a diner . It was then I realized cooking from the heart was a great way to make people happy . Growing up in Dormont , my grandmother , Josie Patterson , would take us to a local diner every Sunday after church . We ’ d visit the Dor-Stop as well as Tom ’ s Diner and Gab & Eat . Spending time in these places with my family gave me wonderful memories and a great sense of community . Not to mention I was a big fan of the TV show “ Alice ” back then , and I found myself wanting to have a diner like Mel ’ s . I realized that a diner was a way to connect with people , to create my own sense of community and to have a meeting place for families , travelers and anyone hungry for a good meal and a warm , friendly place to go .
Eggs Benedict served with two poached eggs and Canadian bacon on an
English muffin topped with homemade hollandaise sauce and homefries .
What led you to own and operate your business ? When I was in high school I attended Parkway West Vocational Technical School for the culinary program . I spent two years with great teachers who taught me everything about food preparation and service . After high school I attended the International Culinary Academy for the Le Cordon Bleu program and graduated with my associate degree . Over the years I worked for companies such as Eat ’ n Park , Atria ’ s , Lydia ’ s and Pamela ’ s — to name a few . Each company taught me great diversity in cooking , as well as managing . When I was ready to open my own place , I approached my uncle , Terry Engel , owner of Eggs N ’ at , with a business plan and he had graciously offered for me to take over . My uncle opened Eggs N ’ at in September 2006 , and by September , 2010 , I was able to purchase 90 percent of the company . The rest is history .
Who has influenced your cooking the most ? My late grandmother , Esther Engel , was an amazing cook and a natural in the kitchen . She and my grandfather , Jack , raised six boys , so they had a real knack for volume cooking . She made everything from scratch , and with love , and was very versatile in her recipes — which were all handwritten and organized in tins and books around the kitchen . When her boys left home and got married , her recipes made their way to the next generation , and when her grandchildren started coming along , her cooking branched out even further . After she passed , my family and I continued to make and share her recipes , keeping her legacy alive through cooking . We use a few of her recipes at the diner , too . Nana will live forever in our hearts and bellies .
What kitchen tool can ’ t you live without ? Tools are extensions of us . But the “ tool ” I can ’ t live without is adaptability . I could say a sharp knife or solid flat top grill , but the truth is no matter what you ’ re cooking on — or with — you have to be adaptable . Working in a kitchen is never perfect , and there are always obstacles . Whether you are in a top-of-the-line facility , at a friend ’ s house making a birthday meal , or camping with a rack over the fire pit , your skill needs to compensate for your tools .
Best cooking advice for a novice ? Accuracy first , speed second . People would rather wait a few extra minutes for something to come out clean and cooked perfectly , than something that was thrown together in a rush . Do not serve
Kelly Engel , owner and chef of Eggs ‘ N at .
anything that you wouldn ’ t eat yourself . Being a chef isn ’ t exactly for “ picky eaters .” You have to know what you ’ re serving , know what it tastes like , and know which ingredients complement and which contrast , and you have to be consistent . Once you find the balance of a recipe , keep it that way . Customers are looking for consistency in their experience ; whether they dine with you once a week or twice a year you want them to have the same experience . Also , use criticism to make you better . Your most upset customer can be your biggest teacher .
Your favorite quick meal to prepare at home ? Grilled chicken with vegetables mixed with pasta in a veloute sauce is one of my favorites . I grill skinless chicken breasts in a sauté pan and remove them to cool . I then make a blond roux in the same pan and add chicken stock to make the sauce . I bake my squash , zucchini , mushrooms , red peppers and Brussels sprouts with bacon and coconut oil until al dente , boil some whole wheat pasta and put it all together . Sunday dinners mean a lot to my family and me , and when the food is as good as the company , all is right with the world .
Your favorite go-to ingredient ? Bacon ! Adding bacon to any recipe , whether it ’ s an omelet , a burger or a pancake , is sure to be a hit . I add bacon to vegetables , potatoes and salads , too . And it doesn ’ t stop there . Bacon can bring life to any dish !
What is the next big food or dining trend ? I can hope that bringing things back to basics will take off . In a world of big business , we are often desensitized to how gratifying it is for a customer to have something unique and special , not to be found on every street corner . Hopefully , small business will come back full swing and help build communities and a sense of place and belonging for decades to come . n
— Reese Randall
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