Great Lakes Whitefish

Chef Chris Kibit and one of his students prepare Great Lakes whitefish

Professor and Culinary Educator, Northern Michigan University

“A strong passion for food and sharing the love of food.”

Chris Kibit’s father tutored his 13 year old son in making an omelet. A few years later, when Chris was cooking at The Magic Pan in nearby Dearborn, one of his managers suggested that he go to Michigan State University to learn more about cooking and the hospitality business.

Little did he dream then that he would become chef at Cowles House, official home of MSU’s president. There he served three different occupants. One preferred Italian cuisine. Another ate smaller portions and blander foods. The third had severe food allergies.

“It was a small kitchen and I really learned about menu planning because I was doing meals for two and receptions for 300 people in a kitchen that was less equipped than the one in my apartment. That was a very good learning experience; I learned how to adapt my menus and how to plan.”

Other posts included a Lansing banquet center, where he once served lunch for 1,900 people, and other restaurants in mid-Michigan. Throughout his career, he has intentionally worked in different parts of the industry, an approach he says has served him well, particularly now that he teaches at Northern Michigan University in Marquette.

“Cooking is something that I love. I teach now, but I still cook. I love to teach it and pass it on because I feel that a lot of people helped me and now it is my turn to pass it on.”

Since moving to Marquette, he’s become much more familiar with Great Lakes whitefish. He’s experimented off and on, but says he’s learned to appreciate both whitefish and salmon, species that have two very different flavor profiles.

“The things I try to get students to understand are profiles and matches. Whether it is an oily or a lean fish, mild or strong flavored, what are the appropriate cooking methods? My colleague and I have tried to show our students many different cookery and application methods.”

“We also talk about freshness, and the big thing I tell them is to know their supplier. Know their reputation and how they handle fish. Watch the quality. Fresh is always best, but fresh isn’t always possible and well frozen fish is also a great product.

“I love the instant gratification. You put something down in front of someone and you watch them eat it, you can tell right away whether they like it or not. I tell my students that you shoot for 100 percent all the time, realizing you won’t always make it, but you press on and you learn from it. I think you should learn from your mistakes as much as you learn from your triumphs.

“To me it is fun and it is gratifying and to this day, 32 years after starting, I still have a strong passion for food and sharing the love of food.”

Try Chef Kibit’s recipes for Herbed Whitefish en Papillote and Sauteed Whitefish Livers Marsala .

Chef Jack Delby talks with Chef Chris Kibit about preparing whitefish livers