Paul Kahan has been one of the top chefs in Chicago for years now. His dining empire covers a lot of ground from refined (Blackbird) to chic (avec) to indulgent (Publican) to opulent (The Violet Hour) to bare basics (Big Star). He recently added retail to his repertoire with Publican Quality Meats, a butcher shop and sandwich counter with a chef’s attention to detail.

On Monday Kahan will be in the running for the James Beard Foundation Awards’ Outstanding Chef prize, arguably the highest honor in his field. It’s the third time he’s been a finalist in that category- will he bring home the big prize this year?

We talk with Paul Kahan on Tuesday’s Afternoon Shift. He’s notably rejected the world of celebrity chef-dom. We’ll ask how he’s moved his career forward without being distracted by the glitz and glamour.