Chicago native Eddie Ishaq, newly appointed executive chef of Wildfire Restaurant in Tysons Corner, has stepped into a role that is his life’s dream. Raised in a Jordanian household that was centered around food, Ishaq comes by his passion naturally. “Arab Jordanians have a tendency to love food,” he says. “They wake up and start to cook. My mom is an awesome cook — she cooks dolmas, makes hummus and falafel, all traditional Middle Eastern foods.”
Problem was, his mom was so strict that she didn’t allow her son in the kitchen. “She doesn’t allow me in the kitchen, even now. I love her cooking, but I let her do her own thing,” he says.
| If you go |
| Wildfire |
| Where: Tysons Galleria, 1714 International Drive, McLean |
| Info: 703-442-9110 |
| Hours: 11:15 a.m. to 10 p.m. Monday to Thursday; 11:15 a.m. to 11 p.m. Friday; 11 a.m. to 11 p.m. Saturday; 11 a.m. to 9 p.m. Sunday |
From the age of 12, Ishaq helped his dad in the family grocery business, running the various grocery stores. But his parents were grooming their son to become a doctor or lawyer, not join the food business. “My Jordanian uncle was a physician to the [Jordanian] king,” says Ishaq. “In our culture, it is all about work and making your parents happy. At first, they were a bit iffy about my career choice, but they see it now as a great opportunity.”
After high school, Ishaq took a few steps closer to a culinary career when he decided to study hotel management in college. “I tried that but what I really wanted was to cook,” he says. “I really got into it when Wildfire [sister restaurant of the Tysons destination] opened in Glenview. I went to culinary school at Kendall College in Glenview, Ill., where I learned the basic skills.”
To help students build skills, the college has an affiliated restaurant where students can cook for the public. “That’s where we could show off our creativity,” he says. “The school also invited restaurant chefs to work for us.”
After graduation, Ishaq — who by that time had become a true grill master and thrived on the hubbub of line cooking — says he begged the chef at the then newly opened Wildfire in Glenview to give him a chance. “I called and called,” he says.
Finally the head chef relented and hired Ishaq to work the line, where he cooked for 1 1/2 years. He was later promoted to sous chef at the Wildfire location in Atlanta, and since that time, except for a brief hiatus, Ishaq has been a dedicated Wildfire chef, rising through the ranks to his present position.
Throughout his tenure there, Ishaq mentions one of his former bosses as being a defining influence. “He told me when I did something wrong,” he says. “He pointed me in the right direction.”
And Ishaq is in life just where he wants to be. “The food and craziness in the kitchen — it’s fun and it drives me to be a chef, to make all these people happy.”
Q&A
What is your comfort food?
I have lots. I am a big fan of barbecue and of burgers. I like to smoke things, and I would grill in minus 5-degree weather. I am huge on smoking and that is something that mom says is all mine.
What is your favorite ingredient?
Mine is sauce. I dip good pita bread into olive oil and then into that. It is very tangy and is good on anything. I grew up eating it, and I like to put it onto everything. And then, all Mediterranean spices in general.
What’s in your fridge?
I have Greek yogurt, leftover Chinese food, Gatorade, water and not a lot else.
Where is your favorite place?
The Dead Sea in Jordan. It is the most gorgeous, insane thing I have ever witnessed. The waterfall in Jordan is so hot, at 200 degrees, and it is supposed to cure back pain. It is a whole other world.
Which is your favorite restaurant?
Founding Farmers because they use fresh, organic ingredients. There are a lot I still want to go to.
Recipe
Mrs. Ishaq’s Famous Kabobs
(Makes 10 to 12 skewers)
Even though Wildfire Executive Chef Eddie Ishaq produces an array of wonderful grilled food daily, he still looks forward to his mother’s Middle Eastern flavored kabobs. The chef likes to sprinkle the kabobs with sumac.
1 pound ground chuck
1 pound ground lamb
3 Roma tomatoes, seeded and finely diced
1 whole large yellow onion, chopped
2 jalepeno peppers, seeded and minced
1 bunch curly parsley
3 cloves finely chopped garlic
3 Tbsps ground cumin
3 Tbsps ground coriander
2 Tbsps kosher salt
1 Tbsps ground black pepper
1/2 Tbsp allspice
sumac (optional)
Combine ingredients and mix by hand until all ingredients are fully incorporated. Form 10 to 12 rectangular kabobs from the meat mixture and run a wooden skewer through each kabob.
The kabobs can be grilled or baked. To grill, preheat grill to medium and cook 4 to 5 minutes on each side. Or, preheat oven to 350 degrees and bake 20 to 25 minutes.
