CELEBRITY CHEFS
The world is full of spectacular chefs. On the following pages we will include some of the most outstanding chefs whom some members have had the pleasure to experience, others who have worldwide recognition, and still others we feel sure will obtain that status. They have provided bios and contact information for your use.
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Rick Bayless (Illinois, USA)
Rick Bayless was born in 1953, into an Oklahoma City family of restaurateurs specializing in the local barbecue. Having begun his culinary training as a youngster, he broadened his horizons to in-clude regional Mexican cook-ing as an undergraduate stu-dent of Spanish and Latin American cul-ture.
After hosting the 26-part PBS television series Cooking Mexican in 1978-1979, Rick and his wife Deann, dedicated over 6 years to culinary research in Mexico, culminating in 1987 with the publication of his now-classic Authentic Mexi-can: regional cooking from the heart of Mexico (Mor-row) which Craig Claiborne described as "the greatest contribution to the Mexican table imaginable."
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Daniel Boulud (New York, USA)
As Chef-Owner of some of the country's finest restaurants, author of numerous cookbooks and creator of kitchenware and gourmet products, Daniel Boulud's beginnings on his family's farm near Lyon may seem a distant past. Yet that past, rooted in the rhythms of the seasons, produce
fresh from the fields and fine home cooking have paved the road to Boulud's becoming one of America's leading culinary authorities.
After his nomination as best cooking apprentice in France, Daniel went on to train under the renowned Chefs who would become his mentors: Roger Verge, Georges Blanc and Michel Guerard. Now Boulud himself serves as a mentor to the talented young cooks he has been working with here in the United States for almost twenty-five years.
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Todd English (Massachusetts, USA)
One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering number of accolades during his remarkable career. He has established one of the best known restaurant brands in the nation, been recognized by several of the food industry's most prestigious publications, published three critically acclaimed cookbooks, and served as an active member of the philanthropic restaurant community.
In the spring of 1991, English caught the eye of the culinary world when the James Beard Foundation named him their National Rising Star Chef. His star indeed did rise, and the James Beard Foundation subsequently named him Best Chef in the Northeast in 1994. In 2001, English was awarded Bon Appetit's Restaurateur of the Year award. 2001 was also the year that People Magazine named him one of the 50 Most Beautiful People.
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French Master Chef Hervé Laurent
After serving as Master Chef and instructor at Le Cordon Bleu in London, Chef Laurent joined the world famous Paul Bocuse Institute in Lyon, France and has taught the Art of Modern French Cooking in many celebrated cooking schools worldwide.
In 2004, he opened The School of Culinary Arts in Central America.
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Gordon Ramsay
How many chefs have two, or even one, Michelin stars before the age of 30? How lucky I was to be living around the corner from Gordon Ramsay's London restaurant, aptly named...Gordon Ramsay.
How frustrating that we could never manage a reservation. Finally, I had one. It was four months away. After three months our London assignment was over, and we returned to California without tasting one morsel of Ramsay's delectable cuisine.
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Michel Roux, Jr. (London, UK)
True progress can only take place when it is firmly grounded in the past. This is perhaps more true of cooking than it is of any other human activity.
Michel Roux, who was born on 23 May 1960, is a graduate of Le Gavroche. He was born into it as it were. He received his schooling in its kitchens and is imbued with its unique atmosphere and style.
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