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Cathie Rowand | The Journal Gazette

Adrianne, 8, watches her dad, John Ceruti, serve up some Pasta Carbonara.

Purdue grad, caterer prefers it fresh, simple

John Ceruti wants to sit down and talk about cooking, but he needs to put the finishing touches on a tasting.

Ceruti, 41, oversees the kitchen and is operations manager at Ceruti’s Catering, 6601 Innovation Blvd.

Originally from Cleveland, he is a graduate of Purdue University with a hotel/management degree. After graduating from the Culinary Institute of America in New York, he worked as a sous chef at a large hotel in downtown Cleveland.

But after 18 months there, Ceruti decided it was time to move on, and he began interviewing for similar positions in the Cleveland area.

“At the same time, my brother Joe was looking to expand Ceruti’s Catering in Fort Wayne,” he says. “(He) bought the business from my uncle, John Ceruti. That was in 1987. After discussing the possibility of coming to Fort Wayne to be the chef at Ceruti’s Catering, I decided to take the opportunity and have enjoyed it ever since.”

Ceruti now lives in Fort Wayne with wife Angie and their two children, Adrianne, 8, and Michael, 5.

His hobbies include boating and fishing, “leisure sports like skiing and ice skating,” he says, smiling.

Q. What’s your favorite cookbook? 

A.  I’m kind of partial to “The Professional Chef.” They have numerous editions. They’re all dated with changes and improvements. It’s far easier. … In a professional environment, the ingredients are listed as they are used. The directions – you don’t want more than five to seven steps per recipe – are very minimal sentences.

Q. Who cooks more at home, you or your wife? 

A.  Angie cooks more than I do. But I still cook a decent amount at home.

Q. How often do you eat out? 

A.  Actually, not that often. She might take the kids out for lunch on Saturday. I’ll say once a month, if that.

Q. What do you do with leftovers? 

A.  At home? We use them the next day. We have a vacuum sealer at work, at home and the house at the lake. My wife bought me one for the lake. She was tired of me hauling it back and forth up there. We vacuum-seal fish before we freeze it. No freezer burn. It preserves food longer than a regular plastic bag.

Q. What do you make better than anyone else? 

A.  Fish and shellfish – and the reason why, the possibilities are limitless. You can use any style of preparation. Meats are limited. You don’t cook fish to tenderize it. You can sauté it, poach it, braise it, roast it, broil it, grill, fry, bake or smoke it. You’re limited on most of your meat items on how you make it. You can grill it or roast it.

You think, how much is salmon? Seven dollars a pound? You use all of it. But a piece of beef, you have the gristle and bone, then, how much do you have? By the time you get it ready, it’s closer to $10 a pound.

Q. What vegetable do you eat most often? 

A.  I like everything but beets. I don’t think they’re gross. I’m just not a fan. I would say asparagus or brussels sprouts.

Q. What’s one thing people won’t find in your refrigerator? 

A.  Miracle Whip or margarine.

Q. Who would you like to take with you to buy groceries and why? 

A.  My wife. She’s a better shopper than I am. At work, it’s point-and-click. But, personally, it would be her. I’m too impatient at the grocery. I’m used to dealing with the commercial side. You place an order and boom, the truck brings it to me the next day.

Q. What one word would describe your cooking style? 

A.  I would say “Pacific Rim” because I like meat cooked over fire and I like fish. In California, that’s what they call it. It’s not much different than Italian – fresh ingredients and simple preparation.

Spaghetti Carbonara

Kosher salt, to taste

Extra virgin olive oil, 2 to 3 tablespoons

8 bacon slices, cut crosswise into thin strips

1 onion, chopped

4 large eggs

6 tablespoons heavy cream

1/4 cup fresh grated Parmigiano-Reggiano cheese

1 pound spaghetti

Cracked black pepper, to taste

1/4 cup chopped fresh flat-leaf parsley

Bring a big pot of salted water to a boil for the spaghetti. Heat olive oil in a skillet over medium heat. Add the bacon and onion and cook for 7 to 8 minutes, until the onion is caramelized and the bacon is crisp. While that is cooking, crack the eggs into a large serving bowl. Add the cream and cheese and whisk together. Scrape the bacon and onion into that bowl along with the cooking fat. When water has come to a boil, throw in the spaghetti and stir to separate the strands; cook for 8 to 9 minutes, until al dente. Scoop out about 1/4 cup of the pasta cooking water and add that to the bowl with the bacon and eggs. Drain the spaghetti, add it to the bowl and give everything a toss. Invert a plate on top of the bowl to hold in the heat and let the pasta set for 5 minutes. Remove the plate, toss in some salt and lots of cracked black pepper and the parsley and serve. Makes 6 servings.

Asian Grilled Salmon

1 side fresh salmon, boned but skin on, about 3 pounds

Marinade: 

2 tablespoons Dijon mustard

3 tablespoons soy sauce

6 tablespoons extra virgin olive oil

1 teaspoon minced garlic

Light the grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for an additional 4 to 5 minutes. The salmon will be slightly raw in the center, but it will keep cooking as it sits. Transfer the fish to a flat plate, skin side down and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm or at room temperature. Makes 5 (8-ounce) servings.

Roasted Asparagus with Balsamic Browned Butter

40 asparagus spears, trimmed, about 2 pounds

3 tablespoons extra virgin olive oil

Kosher salt, to taste

Fresh cracked black pepper, to taste

2 tablespoons butter

2 teaspoons low-sodium soy sauce

1 teaspoon balsamic vinegar

Preheat oven to 400 degrees. Arrange asparagus in a single layer on baking sheet; coat and toss with the extra virgin olive oil. Sprinkle with salt and pepper. Bake for 12 minutes or longer. Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned; shaking pan occasionally. Cooking the butter until it browns slightly gives the dish a nutty flavor; watch carefully, though, since it can burn easily. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately. Makes 6 servings.