CHEFS COLLABORATIVE MEMBERS HONORED BY PRESTIGIOUS CULINARY ORGANIZATIONS
Members Receive 20 Nominations from James Beard Foundation and International Association of Culinary Professionals
(Boston, Mass…March 22, 2006) Chefs Collaborative is proud to announce that eleven James Beard Foundation and nine International Association of Culinary Professionals (IACP) award nominations have been bestowed on its members this year! Both distinguished organizations confer their awards annually on chefs, restaurateurs and other culinary professionals for exceptional achievement in their fields.
Chefs Collaborative board member Rick Bayless, chef/owner of Chicago’s Frontera Grill and Topolobampo, has been recognized with a James Beard Foundation KitchenAid Book Award nomination for his much praised Mexican Everyday, as well as two IACP Awards of Excellence nominations. Long-term Collaborative member (and former board member) Suzanne Goin has also been recognized by both organizations in categories across the board for both her restaurant and her new cookbook, Sunday Suppers at Lucques. Education members New England Culinary Institute in Vermont and New York’s Institute of Culinary Education are IACP Vocational Cooking School Award finalists.
“Our members source local, sustainable and seasonal ingredients because they know such choices significantly enhance the flavors and quality of the dishes they work so hard to create, and the lives of those who work hard to produce them,” says Jennifer Hall, executive director of Chefs Collaborative, a nationwide non-profit organization of chefs, producers and the greater culinary community, who promote the use of local and sustainable ingredients in our country's restaurants and institutions. “It’s an honor to have our chefs’ efforts in promoting this gastronomic philosophy celebrated by the greater culinary community and by such respected institutions as the James Beard Foundation and IACP.”
A list of Chefs Collaborative nominees follows. Best of luck to our members!
Chefs Collaborative James Beard Foundation Nominees
For the complete list of nominees, visit www.jamesbeard.org.
KitchenAid Book Awards
Cooking from a Professional Point of View:
Suzanne Goin, Sunday Suppers at Lucques
Food of the Americas:
Rick Bayless, Mexican Everyday
Healthy Focus:
Deborah Madison, Vegetarian Suppers from Deborah Madison’s Kitchen
Restaurant and Chef Awards
Outstanding Service Award:
Suzanne Goin, Lucques, West Hollywood, Calif.
American Express Best Chef: California
Traci Des Jardins, Jardiniére, San Francisco, Calif.
Suzanne Goin, Lucques, West Hollywood, Calif.
American Express Best Chef: Midwest
Lucia Watson, Lucia’s, Minneapolis, Minn.
American Express Best Chef: New York City
Dan Barber, Blue Hill, New York, N.Y.
American Express Best Chef: Northeast
Michael Leviton, Lumière, West Newton, Mass.
American Express Best Chef: Northwest/Hawaii
Stephanie Pearl Kimmel, Marché, Eugene, Ore.
Holly Smith, Café Juanita, Kirkland, Wash.
Chefs Collaborative IACP Nominees
For the complete list of nominees, visit www.iacp.com
Cookbook Award Finalists
American Category:
Bill Niman, The Niman Ranch Cookbook: from farm to table with America’s finest meat
First Book Category: The Julia Child Award sponsored by Sur La Table:
Suzanne Goin, Sunday Supper at Lucques
Health and Special Diet Category:
Michel Nischan, Homegrown Pure and Simple
2006 IACP Awards of Excellence
Consumer Education and Communication Materials Award Finalists:
Bon Appétit Management Company, Palo Alto, Calif.
Cooking Teacher of the Year Finalists:
Rick Bayless, Frontera Grill and Topolobampo, Chicago, Ill.
Molly Stevens, Williston, Vt.
Entrepreneur Award Finalists:
Rick Bayless, Frontera Grill and Topolobampo, Chicago, Ill.
Vocational Cooking School Award Finalists:
Institute of Culinary Education, New York, N.Y.
New England Culinary Institute, Montpelier, Vt.
About Chefs Collaborative
Chefs Collaborative is a national network of more than 1,000 members of the food community who promote sustainable cuisine by celebrating the joys of local, seasonal, and artisanal cooking. While celebrating the pleasures of food, Collaborative members recognize the impact of food on our lives, on the well-being of our communities, and on the integrity of the global environment. Founded in 1993, Chefs Collaborative is the only culinary organization that provides its members with tools for running economically healthy, sustainable food service businesses and making environmentally sound purchasing decisions. For more information, visit www.chefscollaborative.org.
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Nancy Civetta
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