Born in Berlin, and raised in Omaha, Paul Kulik began working in kitchens at the age of 15. When college called he dutifully pursued the career of his father, an engineer, and although he completed degrees in both Engineering Physics and French, his true interest lay in the kitchen.
Kulik credits working with Stefan Lazle at Washington DC’s Montmartre for cementing his love of French technique. Though he spent time working in Chicago, Washington DC, Paris, and Berlin, his return to Omaha led him to current partners Mark and Vera Mercer’s La Buvette. The 5 years spent running the miniscule, francophilic wine bar helped Kulik forge relationships with local growers and dedicated producers of top quality traditional foods.
As the daily changing menu employs the rustic European table sensibilities that make a meal first and foremost delicious, Kulik’s food at the Boiler Room is rooted in the belief that quality at the table comes from the ground. Among Omaha’s premier dining venues, the Boiler Room is cultivating a renewed imaginative culinary culture in Omaha. Kulik and the Boiler Room staff were invited to host a dinner at the James Beard Foundation House in New York City, and a year later Kulik was named a James Beard Best Chef Midwest semi-finalist.
In this talk, Chef Paul Kulik discusses the abstract nature of food culture. Technique, ingredients, and viewpoints color what we expect and ingest. Kulik claims we are part of long term cyclical phases that shift cultural norms.