Where else? 
It's about going back to aways trying to make it better
October 2015 Issue / Vol. 3, No. 18                                                              and always trying to progress. 


Executive Chef
Keith Shutta

Pastry Chef
Amanda Taylor

Guy Sporbert
Scotch Ambassador

Andrew Steiner Cheesemonger Extraordinaire

See who told Chef McMillan about cooking with a "feminine lens."

The Wine of Araby

Bourbon Steak 2015
Scottsdale, Arizona

World Cheese Book
byJuliet Harbutt

Westlake Village, CA

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Executive Chef Jeremy McMillan, Bourbon Steak, Scottsdale, AZ
Even though Jeremy McMillan comes from “a long line of bad cooks,” the desert dweller didn’t necessarily feel right at home with the college cuisine the dorms offered when he attended Western Illinois University. “The food was unpalatable,” McMillan said. “I was looking for a release, so I would watch cooking shows and dream about all this stuff. I didn’t know what it was, and I didn’t have an understanding of it, but it was also something that I was yearning for. And I didn’t know what that was.” He didn’t even know he could cook. McMillan, a native Arizonan, went to Western to play football, not become a chef. “It was an escape,” McMillan explained why he chose a school 1,500 miles from home. “It was something different. And it was very different.” McMillan majored in Economics, which made sense at the time. Math came easy to him, and it offered the social aspect of studying something he liked. He still thinks it makes a good fit for his chosen career. “Although it is very creative,” McMillan explained, “I think there is a misconception that cooking is all art. It is something that allows you to have both, but it is very left-brained. Cooking, itself, is very science- and math-based. To be a really good cook takes really good organizational skills and problem-solving skills and mathematic skills more than it does the creative side.” The process of going in with a math brain and coming out with a culinary arts mind took hold the first time McMillan stepped inside a professional kitchen. He did a stage for a week at the Seattle Golf Club. A college roommate’s father was the general manager and invited McMillan to see what a professional kitchen was like after McMillan talked about going to culinary school. “The first day I was there I knew it was what I wanted to do,” McMillan said. “I was peeling potatoes and opening fresh scallops. There were things I was unfamiliar with, but so interesting to me.”