INGOOD TASTE
Michael (Mike) Remes, Corporate Chef,
Burger21
Candid conversations with the dining scene’s most engaging chefs
Burger21
4860 McKnight Rd., Ross Township;
412.364.2186, burger21.com
On the Menu: Handcrafted burgers, shakes
and sauces along with salads, hot dogs and
chicken tenders. Burger options include 10
Certified Angus Beef options and 10 non-beef,
from chicken and turkey to shrimp, tuna and
vegetarian. A featured burger and shake are
introduced every month on the 21st (an
opportunity to give back to the community
by hosting charity events on these days).
Why did you become a chef?
I became a chef for the
opportunity to make a living
doing something I would do
for free. Being a chef allows me
to explore my creative side and to interact with
so many different people from all walks of life.
The restaurant industry isn’t easy and I have
always enjoyed a good challenge. Not to mention
that when a restaurant is producing great food,
providing for its guests and staff, there is nothing
more rewarding than that.
QA
Photos provided by Burger21
What led you to
work for the
organization?
In one word—
opportunity. I saw
what this company
was capable of and
knew that the “better
burger” segment was
on the rise at the time
and would not be going
Strawberry
anywhere anytime
Short Cake Shake
soon. It’s rare when you
can be a part of a concept from its inception and
have the chance to grow with the brand. Burger21
was that brand for me and now, a little over five
and a half years later, we have 22 units open and
countless more in development. I would say we
have something great and I am thankful to be a
small part of it.
Burger21 in Ross Township
12 724.942.0940 TO ADVERTISE | North Allegheny
Left: The OMG double-stacked burger with lettuce, tomato, red
onion, applewood smoked bacon, American cheddar or Swiss cheese
on a toasted brioche bun. Right: Marley Meltdown Jerk-seasoned
chicken burger, topped with Monterey Jack cheese, crispy plantain
chips, house-made Caribbean ketchup on a bed of fresh mango salsa
and served on a toasted brioche bun.
Who has influenced your cooking the most?
My grandmother, Bonnie Berdelle. I would never
have found my love of food and cooking if it wasn’t
for her. There are countless dishes I have learned
from Grandma, but the simplest of all is the one
that stands out for me. Every chance I had, I would
spend time at my grandparents’ house, especially
the weekends. That is when my grandma would
teach me the art of comfort food. We would make
breakfast for the family on Saturday and Sunday
mornings and the star of the meals were her
biscuits. I still have dreams about those biscuits.
What kitchen tool can’t you live without?
At work it would have to be our Robot Coupe
[food processor]. This bad boy gets put to work
on a regular basis. It assists with so many of our
recipes because of its versatility. At home it would
have to be my Dutch oven. I am a sucker for a good
piece of braised anything. Without that I wouldn’t
have great smells throughout the day.
What’s your best cooking advice for a
novice?
Mise en place (French term for “putting in
place”)—without it, you’re nothing. This is singlehandedly the best way to set you up for cooking
success. Once all of your tools and ingredients are
prepared and within arm’s reach, your only focus is
the dish at hand. If you’re prepared and organized,
it takes all the stress out of cooking for anyone—
not just a novice. Cooking is supposed to be fun
and your food will be a reflection of your mood.
Chad and Paula Brooks, Owners, Burger21
Michael (Mike) Remes,
Corporate Chef,
Burger21
Another great tip that I live by to this day is: Don’t
be afraid to make mistakes—it’s how you learn and
get better as a cook.
What is your favorite quick meal to prepare
at home?
My favorite quick meal to prepare at home is garlic
shrimp and pea pasta. It’s my girlfriend Amy’s
favorite dish. The ingredients include fresh pasta
(made at home or a great fresh linguine from the
local market), local gulf shrimp, fresh peas, garlic,
shallots, a great Chardonnay and butter.
Other than your restaurant, where’s your
favorite place to eat in Pittsburgh?
One of my favorite spots is Butcher and the Rye,
downtown. It’s a great blend of food and drinks
(not to mention I love the space). I’m also a
sucker for traditional foods related to a c ] K