Stroke led chef to kitchen of hospital guesthouse
Beginning as a dishwasher, Steffen (Steve) Paradowski has worked in restaurant kitchens his entire life. He’s worked in some of Milwaukee’s most wellknown kitchens, including John Ernst Cafe (since closed) and Mader’s.
Everything changed in 2009, when he had a stroke. It didn’t change his love for cooking, but it did slow him down.
Looking to keep busy and give back, he started cooking meals at Kathy’s House, 600 N. 103rd St., Wauwatosa, a hospital guesthouse for patients and caregivers.
Paradowski, 61, now has his own cupboard with tools and supplies at Kathy’s House. He cooks meals at least once a month, including Thanksgiving and the annual dinner for board members.
Not only does he make the hour or longer bus ride from the south side, but he also donates much of the food for the meals he prepares.
For information on volunteering and opportunities to cook a meal at Kathy’s House, call volunteer coordinator Marie Grevsmuehl at (414) 453-8290 or go to
kathys-house.org. Question: How did you get started cooking? Answer:
I actually was a dishwasher at a place called Southwoods of Cudahy. It was a Saturday night and the chef cut his thumb. That was my first taste of cooking. As an assistant cook, you also got fed a little better than the dishwashers.
I actually went to school to be a chemist. My first chemical job, I found out I was allergic to most of the stuff I worked with, so a logical choice was being a cook. I enjoy it.
Q: How did you come to cook at Kathy’s House? A:
The Journal Sentinel had a section called Helping Hands. I kept looking for something to keep busy. My dad runs the fish fry at church, St. Augustine of Hippo, but that’s only two days a month. I wanted something to keep me busy.
I answered the ad … I said, “I’ll come up and I’ll cook lunch. You can see what I can do and I’ll see what you’re about.” I walked in and saw the three stoves and the large kitchen and said I want to cook here. That was five years ago.
I had a stroke in 2009. It is hard to get a job when you’re not fully functional. I could prep in a kitchen, but I don’t want to be a hindrance, either.
Q: What’s the appeal of cooking at Kathy’s House? A:
These people, they’ve got so much going on. Who doesn’t like to eat good food?
Lately I’ve been making homemade pizza. I got a recipe from Martha Stewart. I can remember it, so it doesn’t have to be written down. I try to do a traditional pizza, then a specialty pizza. One specialty was more popular than the regular. I did smoked duck with caramelized onions and gouda.
Q: What will you be making for Thanksgiving dinner this year at Kathy’s House? A:
We used to do two turkeys. Now we do a turkey and maybe a pork loin. Both of those go with stuffing, mashed potatoes, sweet potatoes and a vegetable. Usually I debone the turkey, because then there’s no fight over drumsticks because there is no drumstick. Plus it cooks more quickly and then I have the carcass to make soup and a gravy.
They asked me to cook Thanksgiving dinner the first year I was here, and there was no reason to stop. I already know where I’m getting my potatoes. A guy at church is donating a 50-pound bag of potatoes, and probably some squash. I make a good cream of butternut squash soup, and winter is soup time.
Q: Is there a dish you want to be known for? A:
Soups and sauces are my specialty. When I come in to make a chicken soup, I will boil the whole chicken, because that smell gets through the house, and almost everybody knows that smell.
Q: Do you get any requests for special meals? A:
One resident, Barb, she liked turkey and I made it for her. After chemotherapy, she just didn’t enjoy it. I said let me know when you feel up to it, I’ll do it again.
She’d ask for liver sausage, I said I’ll stop at Usinger’s and get you some. If you want liver sausage, you have to get it from the right place.
I’m not offended if people don’t eat much. They’re getting their appetites back. They’re healing.
Q: What’s a tradition with your Thanksgiving meal? A:
I like to mix different stuffings. We get a donation from Panera, and usually there’s a tomato basil that makes a good stuffing.
Q: Who have you worked with to create meals for Kathy’s House? A:
When I want things smoked, I work with Chef Mark Timber at Double B’s BBQ, 7420 W. Greenfield Ave., West Allis. He knows his stuff. He’s also donated smoked duck breast.
Q: What’s the biggest lesson you’ve learned? A:
Always ask questions. How was everything? What did you like the most? You learn from each meal what you can do next time to be better.
Table Chat features interviews with Wisconsinites, or Wisconsin natives, who work in restaurants or support the restaurant industry; or visiting chefs. To suggest individuals to profile, email nstohs@journalsentinel.com.