Vol. VII No. 31
JULY 19, 2023
New Westchester managers focus first on internal issues New village manager and assistant also pledge more communication By FRANCIA GARCIA HERNANDEZ Staff Reporter
In their first month on the job, the new village manager and assistant village manager for the village of Westchester shared their vision for the village’s administration which is tasked with overseeing day-to-day operations and managing all village departments and village services.
Their vision for Westchester and challenges in day-to-day operations Village Manager Barry Krumstok joins the village of Westchester after a career in public administration in suburban Rolling Meadows, Schiller Park and Glencoe. He holds a master’s in public administration from Northeastern Illinois University. That is the same university that saw John Schwarz walk through its doors some years later. Both Krumstok and Schwarz said they are working together to identify some of the administration’s challenges, prioritize and resolve them. Their viSee NEW MANAGEMENT on page 6
A chef for all seasons Chef Robert Gadsby at Living Fresh Market
He describes himself as an ‘alchemist’ whose partner is ‘the Lord’ By TOM HOLMES Contributing Reporter
Chef Robert Gadsby is opening a restaurant called Noe in Barrington on Sept. 4 where he will charge $125 per person. “There are two types of diners in the world,” the award-winning chef explained. “The first wants to be filled up when hungry; the second wants to be dazzled.” Diners at Noe will experience a fivecourse meal that will dazzle, he said. “If you come to Noe,” he declared, “you will
have one of the best meals of your life.” Gadsby is also the culinary director at Harvest 365, the restaurant in the Forest Park Mall on Roosevelt Road where the most expensive item on the menu is a large Perfect Pan Pizza for $28.95. He also oversees the Living Fresh Market. When asked if he is getting rich in his role at Harvest 365, Gadsby smiled. “It’s not about the money,” he said. To understand his bi-vocational vocation, it’s necessary to begin in England where he grew up and started out as a kick boxer, which took him all over the world, competing in matches and exposing him to an amazing variety of cuisines. When he returned to England, he left kick boxing behind and enrolled in culinary school at Westminster College in London. Following graduation, he
TODD BANNOR
embarked on a self-designed series of extended internships in Italy, France, Japan, Singapore, China, Hong Kong, Thailand, Russia and Iceland. The result is that Gadsby is not stuck on one cuisine. He uses mac-and-cheese as an example. It is often thought of as soul food, he said, but the noodles can be Italian, Chinese or Thai. Macaroni can also be served with a mornay sauce. It can be baked or cooked loose. “Same with oxtails. It isn’t necessarily African American. The Chinese cook oxtails too.” Working with a series of award-winning chefs to refine his craft, the result is not a fusion cuisine that combines ingredients into a “melting pot” but an approach he calls Progressive American, See CHEF on page 2