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Brad Ball: Lolita 

Brad Ball: Lolita

When asked to describe his "chef behind the chef," Iron Chef Michael Symon doesn't mince words. "He has the best hands for charcuterie in Cleveland; as good as I have had in Italy," Symon boasts. "Brad is a tireless worker with an incredible thirst for knowledge." He's talking about Brad Ball, sous chef and charcuterie pro at Lolita in Tremont. Though he's been working there for the past two years, the 26-year-old chef's quest to become the best first began in the suburbs of Detroit. "I started my cooking career in a bar and catering facility called Bakers of Milford in Michigan," says Ball. "There, I learned about pressure, and I started to develop my cooking chops." While enrolled in the culinary arts program at Oakland Community College in Southfield, Mich., one of Ball's chef instructors suggested that he try to land a job at Five Lakes Grill. "He told me I needed to get in there," he recalls. "The chef was Brian Polcyn. He authored the book Charcuterie, The Craft of Salting, Smoking and Curing." MORE>>

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Uploaded: Nov 8, 2013
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