ON THE INSIDE
Insider continued from page 9
on the mark. That feeling is the absolute
best part of my job.
Talk about being nominated for the
2010 James Beard Foundation Best Chef:
Southeast award.
The recent semifinalist nomination was
quite a surprise and very flattering. I am
also excited to be involved with the James
Beard Cookin’ in the Bluegrass series
in September for the World Equestrian
Games ( www.alltechfeigames.com/
content.aspx?id=3776). For the event,
I will be working with Michael Schwartz
from Michael’s Genuine Food and Drink
in Miami. We have the honor to be the
featured chefs on the opening night.
Why did you decide to devote the time and
energy to producing a cookbook?
I spent 18 months dedicating much
of my free time to the documentation,
organization and publishing of Jonathan’s
Bluegrass Table: Redefining Kentucky
Cuisine (Butler Books, 2009). I truly feel
that what Jonathan’s at Gratz Park had
captured in the past 11 years rivals the
culinary likes of other Southern regions,
such as New Orleans, Charleston,
Savannah and Birmingham, and the
cookbook is a culmination of our efforts.
What advice do you have for those who are
thinking of opening a restaurant?
My advice for any young chef thinking
of opening a restaurant is to be aware
that the creative cooking aspect is a
very small percentage of what it takes
to make a good restaurant. You must
have a clever financial partner whom
you can trust. I am lucky to have my
wife as my partner. Also, beware of
undercapitalization.
What gives you pleasure on the job
every day?
Restaurant work can be stressful and
repetitive, so it is important to find joy
in your work. Beyond the obvious of
creative cooking, I also enjoy teaching
and learning new skills with my staff.
Also, it is rewarding to be part of my
guests’ special dates, such as birthdays,
anniversaries and weddings.
RCA ELECTS NEW
LEADERS
The National Culinary Review | June 2010
The James Beard Foundation held its annual awards ceremony at the Lincoln Center for the Performing Arts, New York, May 2-3. Here’s a look at some of the award recipients.
Find out who is the Best Chef in your region
and more by visiting www.jamesbeard.org.
JAMES BEARD FOUNDATION AWARDS
Rising Star Chef of the Year Award:
Timothy Hollingsworth, The French Laundry,
Yountville, Calif.
Restaurant and
Chef Awards
Best New Restaurant:
Marea, New York
Outstanding Chef
Award: Tom Colicchio,
Craft, New York
Outstanding Pastry Chef Award:
Nicole Plue, Redd, Yountville, Calif.
Outstanding Restaurant Award: Daniel,
New York
Outstanding Service Award: Alinea, Chicago
Book Awards
Cookbook of the Year: The Country
Cooking of Ireland (Chronicle Books, 2009)
by Colman Andrews
American Cooking: Real Cajun (Clarkson
Potter, 2009) by Donald Link with
Paula Disbrowe
Baking and Dessert: Baking (Ten Speed
Press, 2009) by James Peterson
Cooking from a Professional Point of View:
The Fundamental Techniques of Classic
Pastry Arts (Stewart, Tabori & Chang,
2009) by The French Culinary Institute
with Judith Choate
The Research
Chefs Association
(RCA) named
the following
members to its Board of Directors in April
for the 2010-2011 term: President—Janet
Carver, culinary group leader, National
Starch Food Innovation, Bridgewater, N.J.;
Vice President—Terry Van Winkle, vice
president, TIC Gums, Inc., San Diego;
Treasurer—Marilyn Carlson, principal
culinologist, Dogwood Solutions, Maple
Valley, Wash.; Secretary—Christian “Kit”
Kiefer, CEC, CCE, AAC, director culinary
services/corporate executive chef,
The Schwan Food Company, Atlanta;
Immediate Past President—Harry Crane,
executive chef culinary resources and
strategy, Kraft Foods, Inc., Glenview, Ill.
