Michael Carlson
Outsiders view Carlson as an inconsiderate recluse, but co-workers describe him as a kind and generous person.
[1] The son of a financial planner father, Stan, and dental hygienist mother, Carlson describes his childhood as "normal".
[5] In 1998, after completing college Carlson enrolled at the Cooking and Hospitality Institute of Chicago (CHIC) and got chef's position at Spiaggia under Paul Bartolotta.
[1] He quit CHIC after one semester, due in part to an instructor who began a pasta-making class by demonstrating the proper way to open a box.
[2] Bartolotta, however, saw promise in Carlson and arranged for him to study under Valentino Marcattilii at San Domenico in Italy.
[1] Carlson stayed at Trio for about 18 months,[7] before moving to England to train under Heston Blumenthal at The Fat Duck.
As it happened, the friend owned a small restaurant named Lovitt, which he was planning on closing in order to move out of state.
[2][5] Carlson fell in love with the space, and worked at Lovitt for several months before it closed, learning the business end of being a chef.
[1][8] By May 2006, Chicago magazine had made note of Carlson's rapid rise saying "We love his food – and his genuine sense of surprise at Schwa's success.
[10] In October 2007, Carlson was invited to host many of the world's top chefs as part of Charlie Trotter's 20th anniversary celebration.
"[1] The event was only eleven days away, and Carlson was ill-equipped to handle the large party of famous chefs.
He fired a cook he did not feel was worthy and had to borrow the services of his former, and Grant Achatz's current, sous-chef Nathan Klingbail.
[2] Carlson continues to work long-hours, sometimes with his family at his side, but says he would not change anything, describing cooking as a "dream job".
[8] One of Carlson's favorite cooking techniques is to make ingredients that people normally would not tolerate into something palatable.
[8] Carlson lists "pork bellies, lardo and large quantities of fat" as his favorite ingredients,[6] and serves purées with most dishes.
[4] He sometimes employs the sous-vide method of cooking and is known to use unconventional tools such as emulsifying gels, congealing agents, foams, and liquid nitrogen.
Writing for the Chicago Tribune, food critic Phil Vettel describes Carlson as "creative with his ingredients, artistic in his presentations and utterly fearless with flavor pairings.
"[19] Fellow Chicago chef and mentor, Grant Achatz, sums Carlson up: "This guy can cook.
"[16] In 2006, Food & Wine magazine named Carlson one of the year's top new chefs, remarking "he ingeniously combines a classic Italian cooking sensibility with avant-garde techniques.
The magazine also listed Carlson's prosciutto consommé as a factor in naming Chicago the year's "Tastiest City".
The restaurant's voice mail is frequently full, meaning potential customers are unable to make, or cancel, reservations.
[2] Achatz called Carlson's decision not to offer wine "stupid", while Trotter said he was "crazy" for "leaving so much money on the friggin' table.
"[26] For a portion of 2007, Carlson even closed Schwa on Saturdays – traditionally the most profitable day for restaurants – to spend time with his family.
"[27] Friends note that Carlson is technically inept and rarely answers his cell phone or emails.
[2] Carlson's co-workers, however, adore him, and view him as a sort of mad genius, a wild chef with a compassionate heart.
Fellow Chicago chef and friend Stephanie Izard remarks "You want to jump into his mind for a day.
"[2] Carlson once told an eager young chef who could not afford to eat at Schwa "for you we have a discount price of zero, man.
[2] If he was not a chef, Carlson says he would be "the world-famous poker player with the cowboy hat and sunglasses sitting in the corner.
