Rhode Island Chef Is the U.S.A.’s Chef of the Year
ST. AUGUSTINE, FLA., July 21, 2004—J. Daniel Knerr, executive chef of The Black Pearl, Newport, R.I., received the American Culinary Federation’s (ACF) 42nd-annual Chef of the Year award at ACF’s national convention at the Orlando World Center Marriott, July 19, making him the U.S.A.’s Chef of the Year™ for 2004.
Knerr, an ACF-certified executive chef (CEC), has served as executive chef of The Black Pearl, one of Newport’s best-known restaurants, for 19 years. He trained and worked with chefs of such world-renowned restaurants as Le Bec-Fin in Philadelphia, La Côte Basque in New York, Moulin de Mougins in southern France, Restaurant Taillevent in Paris, and The French Laundry in California’s Napa Valley. While head chef of The Black Bass Hotel in Lumberville, Pa., Knerr’s cooking received three stars from The New York Times. Besides membership in the American Academy of Chefs (AAC), Knerr is a member of Les Amis d’Escoffier Society and Confrerie de la Chaînes des Rotisseurs. He is president of the ACF Rhode Island Chapter and serves on the advisory board of the Newport Area Career and Technical Center.
This year’s Chef of the Year was determined by cook-off in which four chefs from different regions of the nation competed for the title. Knerr’s three-course entry – creamy lobster bisque with savory crab custard and crispy taro hay; fillet of striped bass baked with herbal panko crust on saffron couscous and spinach; and “Three Flavor Veal Medley” featuring stuffed braised veal cheek, crispy sweetbread nuggets and mignonette of veal tenderloin, all with Asian influence – scored highest among judges who evaluated taste, presentation and timing. Knerr received the winner’s trophy and $5,000.
ACF’s annual Chef of the Year competition and award are sponsored by Unilever Foodsolutions, Lisle, Ill.
The American Culinary Federation, Inc., based in St. Augustine, Fla., and observing its 75th anniversary in 2004, establishes and upholds the highest standards of cooking and enhances the culinary profession internationally through education, certification, and a fraternal bond of respect and integrity.
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Chef2Chef News Desk