In the musical world, Kirk Muspratt deals with complex works and detailed scores. But when it comes to cooking, he aims for simplicity.

While Muspratt's busy schedule doesn't allow him to spend much time in the kitchen, when he does whip up a dish, it's usually a staple such as pasta, salad or steak.

"One of my favorite things to make is just an egg and onion sandwich," said Muspratt, who is the music director of the Northwest Indiana Symphony and conductor/ music director of The New Philharmonic Orchestra in Glen Ellyn as well as DuPage Opera Theater.

Muspratt will lead The New Philharmonic in the season's new show "Slavic Strings," featuring Joshua Roman, Oct. 9 and 10 at the McAninch Arts Center at College of DuPage. FYI: (630) 942-4000

And catch him conducting The Northwest Indiana Symphony Orchestra in its show "Rodrigo's Spanish Guitar" at Highland High School on Oct. 24. FYI: (219) 836-0525

The conductor, who was born and raised in Canada, said he was a big fan of his late mother's cooking.

"When she passed away a few years ago, I asked for all her recipes. She had a lot of old Canadian recipes," Muspratt said.

Among dishes she made that he particularly enjoyed were Yorkshire pudding, a Christmas cake and a roast he calls "bachelor's roast."

In general, Muspratt said he loves having people cook for him and often "lives on people's leftovers."

According to the music director, friends will most often find him eating in his living room amid scores of music.

"I don't even have a dining room table. All my space is used for music," he said, laughing.

Muspratt said when he dines out, he usually orders fish.

"I'm also looking for something I would never make for myself or something I can't prepare," he said.

Muspratt's idea of the perfect meal would definitely include ice cream.

"Ice cream is the best food in the universe," he said, adding it's difficult to drive past an ice cream shop and not stop.

If Muspratt could share a meal with anyone, the first one to come to mind is Jesus.

"That would be the ultimate. I have so many questions," he said.

"I'd also like to share a meal with Beethoven. He was a man ahead of his time and a real visionary. But if he was cooking, I'm sure it would be horrible."

As part of Muspratt's engagements with the New Philharmonic, he said he enjoys gatherings with audience members in what's called "Cookies with Kirk." Through the social events, he and the orchestra meet and interact with fans in a post-reception featuring goodies and beverages. Note to fans: The cookies aren't made by the conductor.

The following recipe is from Muspratt's mother's recipe box.

Bachelor's Roast

1(4-pound) beef roast

Salt, pepper and garlic salt

3 tablespoons cooking oil

1 small bottle Coca-Cola

1 (14-ounce) bottle catsup

DIRECTIONS: Score roast in several places. Fill each score with 1/2 teaspoon each of salt, pepper and garlic salt. Sear roast well on all sides in oil. Remove from pan. Drain excess fat from roast and place in foil-lined roasting pan. Pour Coca-Cola and catsup over roast. Cover loosely with foil and bake for three hours at 325 degrees.