William Bradley, executive chef of Addison in San Diego, has been designated as a member of the Relais & Châteaux Grands Chefs. The Relais & Châteaux Congress officially presented selected new members at its annual recognition ceremony, held on Nov. 7 in Cape Town, South Africa.
Chef Bradley (pictured, above) is now one of just 17 chefs in the United States to have the Grand Chef designation, including six Grands Chefs in California. In order to be recognized for this award, Addison--which is attached to The Grand Del Mar resort--was judged on the welcome and service, the setting and all details of the culinary experience including taste, consistency of produce, originality of recipes, presentation and wine list.
For a list of all Relais & Châteaux Grands Chefs members, visit www.relaischateaux.com.
The digital edition of the Winter 2010 issue of Chef Magazine is now online through the Chef website. This digital edition features all the same great content as the print edition, plus online exclusives on seasonal side dish recipes, our top five nominees for 2010 Chef of the Year and premium plated proteins. To access the issue, click the icon below. You can also register on the Chef website to receive e-mail notification when each new digital magazine is available for viewing.
At the 2010 Florida Restaurant & Lodging Association (FRLA) Show, chefs from around the world competed at the 2nd Annual USA Culinary Cup Challenge for prizes and medals. Team Universal Orlando took top honors for their "Florida Citrus Trio" menu featuring a florentine crusted orange cake, Florida citrus terrine and a mojito sorbet with vanilla bean sauce. The winning team included Mark Wachowiak, Raffy Pambuan, Michael Harman, Robert Martinez Jr. and Pete Imlah.
(l to r) Mark Wachowiak, Universal Orlando team member; Peter Imlach, apprentice helper; Steven Jayson, show chairman; Robert Martinez Jr. team member; Raffee Pambuan, team member; and Michael Harman, team member
Twelve teams, each made up of four chefs and one apprentice, competed in the challenge. Each team had five hours to prepare a four-course meal for 55 diners. The Florida Department of Citrus (FDOC) sponsored Florida citrus juices and fresh Florida citrus as featured ingredients in all recipe submissions. For more information about the competition, visit www.floridajuice.com.
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Unilever Foodsolutions corporate chef David Russell CEC, AAC, has been inducted into the Honorable Order of the Golden Toque. This lifetime membership is granted to 100 chefs by nomination only.
Russell (pictured, above) has worked in the foodservice industry for 25 years. Before joining Unilever Foodsolutions, he was an executive chef, food and beverage director and a regional culinary/F&B task force leader for Marriott Hotels and Resorts over 10 years. He currently serves as the national vice president of the American Culinary Federation (ACF), national director of public relations for the American Academy of Chefs (AAC) and is a member of the Honor Society of the ACF. In addition, chef Russell has been an adjunct instructor of culinary arts at the College of DuPage, Glen Ellyn, Ill., for more than eight years. He also sits on the permanent committee of the Les Amis d'Escoffier Society.
The Honorable Order of the Golden Toque was established to recognize chefs who have served the culinary community for at least 20 years. The organization aims to foster a forum for the exchange of culinary knowledge and expertise so that its members may assist in the development of young culinarians and improve the overall quality of life in a multicultural world community. Visit www.orderofthegoldentoque.org.
Monona Terrace Catering chef Joel Zink took first place in the Heavy Metal Chef competition at Monona Terrace, Madison, Wis., on Nov. 8. The catering company hosted the contest to raise money for the city's charity combined campaign, with the winning chef's charity receiving proceeds from ticket sales. Zink gave his first-place $975 check to Sustain Dane, a nonprofit organization committed to creating sustainable communities.
Chef Joel Zink with his winning dish after the Heavy Metal Chef competition
The secret ingredient was short ribs. Zink's winning dish was roasted short ribs with an artichoke purée, vegetable ragout, peppernata and red wine veal reduction.
Chef Mark Bodinet from Copperleaf Restaurant at Cedarbrook Lodge won "Best of Show" and First Place Shoulder at the second annual American Lamb Jam on Oct. 24. All told, 21 Seattle chefs competed against Bodinet (pictured) in this year's event.
Chef Bodinet's winning recipe was grilled American lamb shoulder confit with creamy parsnips and preserved huckleberries. Other recipes that received accolades were:
- First Place Leg: The Georgian Room, pepper and lovage crusted smoked leg of lamb kebob with tomato basil crostini;
- First Place Shank: BOKA Kitchen + Bar, lamb shank sloppy joe; and
- People's Choice/First Place Loin: Barking Frog, Northwest chanterelle and lamb loin prosciutto pot pie with sous vide lamb loin and fig demi.
Bodinet will head to New York City to battle winning chefs from around in the country in a master Lamb Jam competition in 2011.
Chef Mark Bodinet's grilled American lamb shoulder confit with creamy parsnips and preserved huckleberries
"We are honored and humbled by this recognition from Couteaux Review," said executive chef Anthony Keene in a statement. "Our high standards stem not only from our commitment to providing our customers with the best-quality foods possible, but also from supporting the use of our natural resources for a better future."
Couteaux Review, established by executive chef Jason Kwon, works closely with local food communities to build and foster stronger networks between restaurants, chefs, purveyors and local food enthusiasts. Visit www.couteauxreview.com.
Spring restaurant, a Chicago mainstay restaurant for more than a decade, will close its doors after New Year's Eve service.
Founding chef Shawn McClain intends to focus on his other Chicago venture, the vegetarian-focused restaurant Green Zebra, as well as his Las Vegas restaurant Sage at Aria, saying in a statement that he will split his time between the two.
Through November and December, Spring will offer a special menu made up of some of
the most popular Asian-inspired New American dishes over the years. For more information, visit www.springrestaurant.net.
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Chef's Stirrings is the official blog of Chef Magazine, the industry publication for restaurant and foodservice professionals. The blog offers culinary news and online exclusives from the editors ofChef.
