Tag: James Beard

5 Questions With Gabriel Rucker: James Beard Rising Star Chef Nominee

by in News, May 4th, 2011

gabriel rucker
On Monday, May 9, Tom Colicchio, Emeril Lagasse, Gail Simmons, Andrew Zimmern, Anne Burrell and many others in the food industry — will don their best as they join the James Beard Foundation at its annual Restaurant and Chef Awards Dinner.

In honor of the Rising Star Chef of the Year Award, we’re chatting with the 2011 nominees for this category. Yesterday we caught up with Thomas McNaughton, chef at flour + water in San Francisco. Today we’re talking with Gabriel Rucker, chef of Le Pigeon in Portland, Oregon. Being nominated is “the highest honor you can receive as a chef,” Rucker says. “And just being nominated makes me feel like a winner already.”

FN Dish: The theme of this year’s awards is “The Ultimate Melting Pot,” so what is your favorite type of ethnic cuisine?
GR: Mexican

Read what Gabriel would like to change about the food industry »

5 Questions With Thomas McNaughton: James Beard Rising Star Chef Nominee

by in News, May 3rd, 2011

thomas mcnaughton
On Monday, May 9, Tom Colicchio, Emeril Lagasse, Gail Simmons, Andrew Zimmern, Anne Burrell and many others in the food industry — will don their best as they join the James Beard Foundation at its annual Restaurant and Chef Awards Dinner.

In honor of the Rising Star Chef of the Year Award, we’re chatting with the 2011 nominees in this category. Yesterday, we caught up with Christina Tosi of Momofuku Milk Bar in New York City. Today, we’ll get to know Thomas McNaughton, chef at flour + water in San Francisco. McNaughton says that the Beard Awards, “Are a testament to the people that I’m surrounded by, not only in the kitchen but in our organization. It feels humbling to be among such talented peers.”

FN Dish: The theme of this year’s awards is “The Ultimate Melting Pot,” so what is your favorite type of ethnic cuisine?
TM: Korean

Find out what classic rock band Thomas would love to cook for »

5 Questions With Christina Tosi: James Beard Rising Star Chef Nominee

by in News, May 2nd, 2011

christina tosi

On Monday, May 9, Tom Colicchio, Emeril Lagasse, Gail Simmons, Andrew Zimmern, Anne Burrell and many others in the food industry — will don their best as they join the James Beard Foundation at its annual Restaurant and Chef Awards Dinner.

While categories like Best New Chef and Best New Restaurant tend to steal the spotlight, one category to keep your eye on is Rising Star Chef of the Year. According to the Foundation, “This award is given to a chef, age 30 or younger, who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.” Past winners who hold this title include Nate Appleman and Andrew Carmellini.

Starting today, we’ll get to know each of the 2011 nominees up for this category a little better.

First up: Christina Tosi from the famed Momofuku Milk Bar in New York City. Tosi, who worked at WD-50 and Bouley before Milk Bar, is now known for her outrageously addicting desserts like Crack Pie, cereal milk soft serve ice cream and recently cake truffles.

“It’s an overwhelming honor to be singled out in a city and country of so many great chefs,” Tosi said when we asked her how it felt to be a James Beard nominee. “The awards have always been a great opportunity to get to know what’s going on in kitchens around the country, make new friends and celebrate one another’s passion for food, hard work and dedication to the job and industry.”

Find out what Christina can’t live without and the one person she’d love to cook for »

The hottest ticket in town…

by in View All Posts, May 6th, 2009

So I’m standing about 5 feet away from Mario Batali, both an Iron Chef and one of the most successful restaurateurs in New York City. I go up to him and say, “Excuse me, where did you get that hot dog?”

And do you know what he says? “Over there.” Mind you, this guy can cook dishes like fennel dusted sweetbreads with his eyes closed, and yet there he stood, eating a hot dog like we were at a Mets game.

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