Bite me: Nomi in Northville

Born and raised on the east coast, Executive Chef Stephen Jalbert certainly learned to adapt quickly to the Michigan weather and food, with positions at the Ritz Carleton in Dearborn, the Orchard Lake Country Club and, as a private chef for various well-to-do families. The 38-year-old chef also has apprentices at the New York Financial Center at the JW Marriot Hotel and Ferrantes in Monterey, CA, under his smock. It wasn’t until he decided to one day dine at Nomi in Northville, where he met owner Rachel Stern, that he decided to grab that job as Executive Chef. To him, food shouldn’t be intimidating, but rather about good products, proper seasoning and a commitment to what is being delivered. Start simple and go from there.  

What are some of the latest food trends and how do they fit in at Nomi?
Some people try crazy things, like fusions and such, but here simple is the best. It’s a small plates' concept with good portions -- steaks and chops -- that are neatly and cleverly layered out. It’s identifiable. I also work with the local farms for ingredients and produce. We have a good range on the menu where people can eat starters or make them into a meal.

What’s one ingredient you could never cook without?
Can I say two? It’d be salt and pepper.

As a professional chef, what do you eat in your off hours?
Fresh greens and simple proteins. I taste food all day so I don’t need to eat regular meals. It’s salads and proteins; otherwise I’d be 300 pounds.

Do you have any secret recipes you want to share with us?
I don’t have secret recipes. I’ll answer any question at anytime. There’s an old saying about chef’s not divulging all their secrets, but I feel only an insecure chef doesn’t tell their secrets. If you’re scared, then I think you need to find some more secrets. 

What’s the most bizarre food you’ve ever tasted?
I don’t eat brains or hearts. There was one time I ate something I was worried about: It was warm water oysters at a raw oyster bar and coming from my background, it scared the hell out of me.