Rick Bayless (9/10)

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    Rick Bayless (born November 23, 1953) is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time.

    Most people know Rick Bayless from winning the title of Bravo’s Top Chef Masters, beating out the French and Italian with his authentic Mexican cuisine. His highly rated Public Television series, Mexico–One Plate at a Time,  is broadcast coast to coast and has earned him multiple Daytime Emmy nominations for Best Culinary Host.

    Rick has nine cookbooks.

    Rick’s side by side award-winning restaurants are in Chicago. The casual Frontera Grill was founded in 1987 and received the James Beard Foundation’s highest award, Outstanding Restaurant, in 2007. The 4-star Toplobampo, which served its first meals in 1991, earned the Beard Foundation’s award for Outstanding Restaurant in 2017 — a unprecedented feat for side-by-side restaurants.  The wildly popular, LEED GOLD-certified, fast-casual Xoco has been around since 2009, serving wood-oven tortas, steaming caldos, golden churros and bean-to-cup Mexican hot chocolate.  In 2018, Rick and his daughter Lanie opened Bar Sótano, a speakeasy-style mezcal bar with modern Mexican bar food.

    Rick’s quick-service Tortas Frontera have changed the face of food service at O’Hare International Airport, while Frontera Fresco has brought Frontera flavors to several Macy’s stores and Northwestern University. His award-winning Frontera line of salsas, cooking sauces and organic chips can be found coast to coast.In 2016,  he opened Frontera Cocina in Disney Springs. A new fast casual concept, Tortazo, has taken root in Chicago’s iconic Willis Tower, with plans for nationwide expansion.

    Rick and his staff established the Frontera Farmer Foundation in 2003 to support small Midwestern farms. In 2007, Bayless and his team launched the Frontera Scholarship, a full tuition scholarship that sends a Mexican-American Chicago Public School student to Kendall College to study culinary arts. In 2007 Rick was awarded the Humanitarian of the Year by the International Association of Culinary Professionals for his many philanthropic endeavors.

    Rick has received a great number of James Beard Award nominations in many categories, and he has won seven: Midwest Chef of the Year, National Chef of the Year, Humanitarian of the Year, Who’s Who of American Food and Drink, Best Podcast, plus two for his cookbooks.

    The Government of Mexico has bestowed on Rick the Mexican Order of the Aztec Eagle–the highest decoration bestowed on foreigners whose work has benefitted Mexico and its people.In 2016, he earned the Julia Child Foundation Award, a prestigious honor given to “an individual who has made a profound and significant impact on the way America cooks, eats and drinks.”

    Source: https://en.wikipedia.org/wiki/Rick_Bayless

    https://www.rickbayless.com/

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