Andrew Cox : Making fine food

Andy is working as a line cook under Chef Bruce Sherman at North Pond in Chicago. Andy studied Classical French Cuisine at Kendall College. He is evolving a style that emphasizes seasonal, local, organic and sustainable elements of French and American food. In Oregon, he worked with Executive Chef Stu Stein and cultivated and harvested organic produce on Whistling Duck Farm for that kitchen. Next summer he will study under Gordon Ramsey in London. Lauren Fister photographed Andy at an event at the Chicago Museum of Contemporary Art which she covered for Food and Wine Magazine.