For Neal Reeves, cooking was a climb to the top.

"I've been cooking since I was 14," he said. "(I started in) a little bakery in Oklahoma."

Reeves was taken in as an apprentice and shown the ropes with baking, especially with breads and cookies. Then it was on to bigger restaurants and more complex recipes.

He moved to New Mexico and Washington before stopping in Oregon to study at the Western Culinary Institute in Portland. His nationwide tour ended when he moved to Michigan and met his wife, Naomi, who is now a graduate student at MSU.

Now Reeves is the executive chef at Harper's Restaurant & Brewpub, 131 Albert Ave.

"I worked my way up from a peon to (a chef)," said Reeves, laughing.

There are still bigger goals, however, Reeves said. He would like to open his own restaurant in the future and settle down in Seattle.

Reeves' restaurant would incorporate the skills he has collected through his countrywide education.

"I like the finer end of the spectrum when it comes to restaurants," Reeves said. "(I'd have) a more intimate, upscale restaurant."

Executive Chef: Neal Reeves

Age: 26

Years cooking at Harper's: One

Family: Reeves has been married to his wife, Naomi, for three years. They have no children but have two dogs.

Other interests: Reeves spends most of his free time working on his Lansing house. Reeves said he doesn't frequent the East Lansing bar scene.

Cooking philosophies: Use fresh ingredients.

Cooking tips: "Try to experiment as much as possible," Reeves said. He also advises switching things up and altering menu items and ingredients.

Prices: "Our menu ranges from probably about $5 to medium entrée price of $12.95," Reeves explained.

The fare caters to the bar crowd in need of a late-night snack or appetizer, as well as casual dining entree and meal selections, he said.

Serves: 4 people

Remoulade sauce:

4 garlic cloves

1/2 red onion

4 tbs. chopped parsley

6 anchovies

3 tbs. capers

Juice of 1 squeezed lemon

1 tbs. cayenne pepper

1 cup mayonnaise

Place all ingredients in food processor until smooth. Season with salt and pepper.

Cajun spice:

1 tbs. paprika

1/2 tbs. granulated garlic

1 tbs. dried basil

1 tbs. cayenne

1 tbs. granulated onion

Salt and pepper to taste

Mix together.

Shrimp:

16 large shrimp

2 tbs. butter

1/2 cup white wine

1 tbs. fresh garlic

Start with a large sauté pan on medium-high heat. Place butter and garlic in the pan and sauté for one minute, then add shrimp and sauté for another one to two minutes. Add white wine and three tablespoons of the Cajun spice mix. Let this cook for no longer than two minutes. Finish it by adding one more tablespoon of butter to the pan and stir.

Take some thinly sliced romaine and place on the plate. Pour the shrimp with the liquid right on top. Put the Remoulade sauce in a small cup to dip the shrimp in.