By now, we’ve definitely established a group of chefs that have been coming in the COOK doors more than others. Within that group, there is even a “subgroup” that I like to call the “Bad Boys” of the Philly industry. By “Bad Boys” I mean chefs that like to break the “norm” of your ordinary, culinary world with unusual creations that take it to the edge. To me, Jon Cichon of Lacroix is the leader of that group.
What started as an introductory class to his restaurant Lacroix quickly turned to a series of classes that pushes the limits of our imagination. After his December class on how to carve and cook a whole pig, Jon wanted to handle something bigger and more unusual, so by public demand during the pig class, the next class was picked… and it really got our goat.