WORKING -- Tom Shields

-- Story by Deepa Bharath and photo by Sean Hiller

HE IS

Whipping up souffles and creme brulee, glazing ham and working on

creating that perfect filet mignon

IT’S WORK AND PLAY

For Tom Shields, work is all about being creative. It’s a job, but

it’s also fun.

The 38-year-old executive chef at The Bungalow, a steak and seafood

restaurant in Corona del Mar, says when he is cooking, he is working and

playing at the same time.

“I’ve been in the kitchen ever since I was 12,” said Shields, who

lives in Huntington Beach. “It’s something I’ve always enjoyed.”

Culinary skills run in his family. Shields’ father, he said, loved to

bake and even made his own candy.

HUMBLE BEGINNINGS

As for Shields, his first job was in a hospital, doing the dishes.

“That’s where everybody starts,” he said. “And then you wait for your

break, which will probably happen when the chef cuts his finger.”

Shields got his little breaks but the big opportunities eluded him. So

he decided to get a degree that would enhance his skills and broaden his

horizons. He graduated from the Culinary Institute of America in New

York.

He started working with The Bungalow a year and a half ago. Steak and

seafood dishes constitute his niche, Shields said.

“Yes, Italian food is very popular,” he said. “And French food was

popular for a while. But steak and seafood is a classic concept. It never

fades away. There is something familiar and comfortable about this food.”

Shields says he is most proud of his pork chops with a cabernet demi

gloss and pepper filet mignon with toasted goat cheese and pomegranate

demi gloss.

COOKING IS CREATING

It’s all about experimenting and playing with ingredients, Shields

said.

“You’ve got to have a creative approach to cooking,” he said. “You

make mistakes. But you learn from them and move on.”

As an executive chef, Shields’ job is not limited to cooking. He also

teaches and trains those under him. But he doesn’t step too far away from

the kitchen.

“I tend to miss the kitchen when I get too caught up in administrative

work,” he said. “That’s why I gave up my last job.”

Being a chef is something you do because you absolutely love doing it,

Shields said. His dream is to own his own restaurant.

“That’s every chef’s dream -- to reap the fruits of your own hard

work,” he said. “But for now, I’m happy where I am.”