AUI Featured Chef: William Racin

Words Of Wisdom From The Field

December 4, 2015

We are delighted to feature one of our very talented customers, Chef William Racin of The Duquesne Club in Pittsburgh, Pennsylvania.

AUI: Did you always know you wanted to be a chef?
WR: At 15, I started washing dishes and doing light prep at a local Country Club. I was immediately hooked. My guidance counselor at my high school always wanted me to think of a second career, but I never could. The kitchen is the only place I have and will ever work. It is my second home.

AUI: Where do you draw inspiration for a new creation? 
WR: The seasons. When developing desserts, I use seasonal fruits not only because it is sensible, but I also I want the guest to associate the dessert with the weather. In Pennsylvania, we are fortunate to have 4 distinct seasons. My menu reflects those using different textures, garnishes and temperatures. I try to serve light, delicate, and cold desserts when the weather is warmer. When it begins to get cold, I will serve rich, decadent, and warm desserts.

An elegant plated dessert by Chef Racin: Vanilla bean panna cotta with cornbread streusel, blueberry gelee, lemon curd, lemon merinuge, blueberry croquant, sweet corn sherbet, black raspberry sorbet violas, and trumpet popcorn shoots

AUI: Are you customers eager for trends and innovations, or do they prefer a more classic style?
WR: Our customers do tend to lean towards a more classic style. Pastry is always changing but in my experience, the customers will always prefer a well-executed Baked Alaska, Napoleon, or Almond Frangipane. I do enjoy making desserts with liquid nitrogen but at the end of the day, it’s about selling dessert and making sure your customers are leaving satisfied.

AUI: What is your most popular menu item?
WR: Our customers like to stick with a classic French dessert…crème brulee. In my opinion this is too rich. I will lighten it using the other components of the dish. For example, I will pour a layer of passion fruit gelee in the dish first and then bake a mango crème brulee on top of it. The addition of caramelized sugar, dried coconut meringue and tropical fruit compote will keep the dish light and elegant but still have the textual variance of a traditional crème brulee.

A chocolate showpiece made by Chef Racin

AUI: What would be your ideal last meal? 
WR: I Would want to go out with a nice 3-course meal. It would look something like . . .

-Foie gras torchon with pickled beets, hazelnuts, and brioche.
-Pan seared duck with caramelized sweet potatoes, brussel sprouts, and huckleberry gastrique.
-Passion fruit panna cotta, coconut-yuzu sorbet, strawberry-guava coulis, and crispy vanilla merinuge.

Many thanks to Chef Racin for taking the time to answer our questions! If you'd like to be an AUI Featured Chef, please contact your local AUI territory manager. 

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