Chef Michael Niksic's first cookbook drops into Polish Cuisine. Reducing the use of saturated fats, flour and sugar was the first priority. During my career i never made a roux in a restaurant I worked in or controlled as chef. His staffs were never allowed to use a roux to thicken anything. Cleaner & concentrated flavor lines have always been the operating theme when preparing food. Faster cooking approaches reducing heat exposure times to many of the menu items built a career long before it was fashionable. Always ahead of the curve spanning 3 decades+ in the restaurant world he stayed ahead by breaking away from food service and starting his own cooking class circuit in Northern Illinois in 2004. He has over 600 TV appearances, 100's of printed newspaper and magazine articles along with dozens of radio interviews. He has also appeared in front of 36+ MILLION people live during his 22 years performing and competing as an expert & professional freestyle jet skier. He also owns one of the most globally respected online shops selling miniature toy soldiers. A fun and varied life has translated into a similar style of cooking in his lifetime. Always ready to share information and recipes is his approach to kitchen life. With a good dose of Rock n Roll to keep things moving. The recipes are easy to follow, The methods needed to produce them are streamlined. Food prep methods rule, recipes exist because of methods. Good methods overcome bad recipes just as bad methods wreck good recipes. All of the recipes are designed to be easily modified.
When asked "Why The Food Mercenary?" the response is "I was once asked what I did for a living. I answered: I am paid to prepare & serve food. I am a Food Mercenary". "Fish Fear My Name" because if I don't finish them with my jet ski I'll finish them with a grill or skillet:)"