In the early 1970s, Jo Kaucher’s claim to fame was that she was “Baker Jo” in the Studs Terkel book Working. Today, she is the author of The Chicago Diner Cookbook, which features recipes from the popular restaurant of the same name. Kaucher and her partner, Mickey Hornick, opened The Chicago Diner in 1983. The all-vegetarian restaurant stays packed, thanks to Jo’s exceptional culinary skills, which have garnered praise from The Chicago Tribune, Shape magazine, Chicago’s WGN radio station, Pioneer Press, the Jewish Star, and newcitychicago.com. Named one of the best vegetarian chefs in America by both Vegetarian Times and The Chicago Vegetarian Society, Jo was also a member of America’s Natural Food team, which won an award at the Culinary Olympics in Frankfurt, Germany. Throughout her 25-year career, Jo has used plant-based protein, the best organic produce, and other natural ingredients to create healthy, classic, home-style recipes. Although her delicious gourmet cuisine has been enjoyed by numerous celebrities, such as Madonna, Cloris Leachman, Boy George, The Red Hot Chili Peppers, and Roger Ebert, average folks can buy her baked goods at Whole Foods and Wild Oats natural markets and can head to The Chicago Diner to enjoy fabulous vegan fare, including Jo Jo’s Vegan Cheezecake, the restaurant’s famous Cornbread Muffins, Vegetable Paella, and Chocolate-Walnut Brownies.

Chef Spotlight:
Jo Kaucher

Do you have companion animals? If so, can you describe them?

No.

How long have you been a chef?

Twenty-five years.

What type of cuisine do you focus on?

Comfort foods. International flavor.

Do you have a specialty?

Modernizing classic dishes to meat-free with whole natural ingredients. Promoting the “triumphant trio”—tofu, tempeh, and seitan. Our Vegetable Paella has all three, as does our BBQ Sloppy Jo.

What are the most important elements in cooking great vegetarian cuisine?

Fresh, seasonal ingredients. Having a good knowledge of cooking basics. Have a flair—have fun.

What is the key to getting meat-eaters to enjoy vegetarian food?

Presentation, stimulating the olfactory sensations, seasonings, and texture.

Also the naming of a dish, such as “No Meata Fajita.”

What, in your opinion, does the future of plant-based cuisine hold?

Growth. Sustainably raised with lower prices! More farmers’ markets for locally grown produce.

Do you have a favorite cooking method?

I like a quick sauté.

Where did you train to become a chef?

I began in a hippie natural bakery and have had a few mentors at hotels and top-flight restaurants in the Chicago area. And, trial and error—self-taught.

What are your favorite ingredients to work with?

Asian and fresh herbs, springtime’s first veggies, and the Midwest’s bountiful harvest in the late summer, early fall.

In your opinion, what vegetarian dish or type of food is most frequently poorly prepared and why?

Tofu—it can be such a creative tool in appetizers, entrées, sauces, and desserts. From curried baked cubes and triple-tofu layers to kiwi cheesecake and cocoa-mousse parfait, we have a lot of fun with our local organic soft and firm tofu. We make our own soy milk for many vegan desserts, too.

If you were stranded on a deserted island and could only eat one kind of ethnic food, what would it be?

Coconuts—the milk and the meat of the coconut would keep me going for a while.

Do vegetarian restaurants face any special obstacles that meat-based restaurants don't have to face?

Their sinks and grease traps don’t get clogged as easily. Marketing to the entire family so Tommy and Daddy don’t discourage the veggie eaters in the family.

Can you give us one great cooking tip for aspiring vegetarian chefs?

Make more than one serving of beans and rice—they can be stored a few days and turned into a variety of different meals, hot or cold.

What are some ingredients that you recommend vegetarians and vegans have in their kitchens to cook with?

Brown rice, canned or dried bean legumes, fresh herbs and garlic, tofu, and frozen berries. 

Are there any newer vegetarian products on the market that you are particularly fond of?

We are enjoying working with Earth Balance’s trans-fat-free margarines and Spectrum’s palm-kernel shortening in our scones, cookies, dessert bars, and brownies.

Choose one area to give some specialty tips for: 

• How best to prepare tofu
• How best to prepare seitan
• How best to prepare tempeh 
• Your favorite way to work with a certain fruit or vegetable

Tofu—I think that is so underused, it adapts to so much in cooking and baking. One can slice, dice, freeze, marinate … bake and purée it, all for a savory or a dessert or dips and salad dressings.

Jo Jo’s Vegan Cheezecake

Vegetable Paella

Cornbread Muffins

Chocolate-Walnut Brownies

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