Posts Tagged ‘Jonathan Waxman’

ANNOUNCING THE 2014 JAMES BEARD AWARDS SEMI-FINALISTS

Thursday, February 20th, 2014

JamesBeard Award Medallion

Before spring officially kicks in the annual food & drink rite of passage begins; a close read of the names of anointed hospitality industry leaders who are fortunate and skilled and lauded and connected enough to have their names land on the semi-finalists’ list for this year’s James Beard Awards. And then the ensuing chatter about whether those nominees are deserving and who was “robbed.”

They say, it’s an honor just to be nominated, and that’s true. In our book, everyone who makes a difference in the lives of restaurant, bar and hotel guests every day is a winner, but for now, let’s just see who the James Beard Foundation (www.jamesbeard.org) might be handing an award to on May 5th where the theme for the 2014 Awards is “Sounds of the City.”

This year’s theme explores the enduring relationship between music and food, celebrating the many ways in which the culinary community is inspired by music and the artists who create it. Music has continually played an important role in the culinary world, from inspiring chefs in the kitchen to setting the tone in a dining room and everything in between. A surprising number of chefs have crossed over from the world of music to food and even more continue to express themselves as musicians in their downtime. From Nashville to New Orleans, Detroit to Seattle, this year’s gala reception will feature chefs from some of America’s beloved musical cities creating dishes inspired by their favorite sounds, whether it’s a local musical act, special song, or impactful musician.

There’s no doubt that being nominated for a James Beard Award has an impact on careers. The James Beard Foundation holds an online open call for entries beginning in mid-October of each year. According to sources at the Foundation this year, over 38,000 entries were received, a list which the Restaurant and Chef Committee goes through to determine eligibility and regional representation. Based on the results and eligibility requirements for each award, the committee then produces a nominating ballot that lists the semifinalists in each of the 20 Restaurant and Chef awards categories, some of which include Outstanding Chef (Presented by All-Clad Metalcrafters), Outstanding Restaurant, Best Chef in ten different U.S. regions, Rising Star Chef of the Year, Outstanding Service, Outstanding Wine, Spirits, or Beer Professional, Outstanding Bar Program, and Best New Restaurant.

The list of semifinalist nominees is then sent to an independent volunteer panel of more than 600 judges from across the country. This panel, which comprises leading regional restaurant critics, food and wine editors, culinary educators, and past James Beard Foundation Restaurant and Chef Award winners, votes on specific award categories to determine

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C-CAP CREATES AN INDEPENDENT FUTURE

Wednesday, July 4th, 2012

Students benefit from annual culinary fundraiser and see a bright opportunity ahead in kitchens
By Francine Cohen

Photo by Jerry Ruotolo

On this Independence Day 2012 we want to share with you a heartwarming story of independence creating a bright future for our industry, as seen through the lens of the C-CAP benefit which took place a few months ago. This year’s annual gala, the most successful in C-CAP’s history, raised over $900,000, thereby creating real opportunities for a whole new crop of budding chefs.

The annual C-CAP (www.ccapinc.org) gala at Pier Sixty (www.piersixty.com) was the back drop for more than 800 guests who enjoyed an evening of signature dishes presented by 38 of New York’s top chefs with wine donated by The Charmer Sunbelt Group (www.charmer-sunbelt.com). Over 60 New York City C-CAP high school culinary students and graduates assisted the chefs of these renowned restaurants. “This walk-around tasting event raised funds to support C-CAP’s mission of providing scholarships, education, and career opportunities in the culinary arts to underserved youth who are interested in pursuing careers in the restaurant and foodservice industry,” says C-CAP’s president, Susan Robbins. “For more than 20 years, we have been breaking the cycle of poverty for hundreds of qualified students across the country. We continue to manage the largest independent scholarship program and have awarded over $34 million in scholarships.”

Dreams of working in restaurant kitchens come to life for so many disadvantaged youths thanks to Careers for Culinary Arts Program (C-CAP). Started 22 years ago by Richard Grausman as a small local non-profit, C-CAP has grown into a major nationwide program providing support for thousands of youths wishing to enter into the exciting field of the Culinary Arts. Last year alone, C-CAP impacted the lives of over 12,000 students in 164 schools through training, career service and scholarships.

The scholarship pool grew deeper at the 2012 gala which honored Michael McCarty, Proprietor of Michael’s NY (www.michaelsnewyork.com) and Michael’s Santa Monica (www.michaelssantamonica.com). “This year, C-CAP was thrilled to honor restaurateur, art collector, entrepreneur, vintner, and

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GAME, SET MATCH

Saturday, September 4th, 2010

Eating well, and for charity, at the 2010 US OPEN

Dedicated sports fans have their own satisfying sustenance at the game – baseball has its classic match up of hotdogs and beer; football offers beer and that ice cream in cute little helmets, but only at the US Open will you find serious food that matches the intense level of play on the court. And this year the dining and drinking options got even better.

“The US Open is one of the premier sports and entertainment attractions on the planet, both in the on-court product and in the experience offered to patrons throughout the grounds,” said Danny Zausner, Managing Director, USTA Billie Jean King National Tennis Center. “The US Open features culinary offerings that have transcended sports, and with the additions in 2010, including an extraordinary lineup of acclaimed chefs, this year’s US Open will provide both tennis fans and casual visitors alike an experience unparalleled by any other sporting event in the world.”

At the 2010 US Open, which runs August 30-September 12 at the USTA Billie Jean King National Tennis Center in Queens, NY, the South Plaza Master Chef Café features signature items created for this highly anticipated tennis competition. Top Chef Masters, like Carmen Gonzalez, Rick Moonen, Jonathan Waxman and more are on hand to feed your belly and your soul.

On September 4th chefs will be demo-ing dishes. And the chef who sells the most of their signature dish will receive a $5,000 donation to their favorite charity.

Here’s what you can taste:

South Plaza Master Chef Café
• Master Chef Café: The new Master Chef Café will be accessible to all guests.

o Susan Feniger: Chef and owner of Border Grill restaurants in Santa Monica and Las Vegas and the Border Grill Truck (along with business partner Chef Mary Sue Milliken), Feniger recently launched her first solo venture, Susan Feniger’s STREET in Hollywood. A veteran of Food Network’s Too Hot Tamales, Feniger also co-authored five cookbooks with Milliken, including Mesa Mexicana and Cooking with Too Hot Tamales. For the US Open, she will serve carne asada tacos made with grilled jalapeno lime steak, caramelized onion, grilled corn relish, chipotle salsa and guacamole, and Yucatan pork tacos made with braised achiote pork,

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MARCUS SAMUELSSON HONORED FOR DEDICATION TO C-CAP

Thursday, February 11th, 2010

Chefs Michael Lomonaco and Alfred Portale take a moment at C-CAP Benefit 2009

C-CAP’s 20th Anniversary Benefit features NYC Celebrity Chefs and High School Student Volunteers at Gala Tasting Event

On Wednesday, February 24, 2010, 6:30 to 9:00 p.m., at PIER SIXTY at Chelsea Piers, The Careers through Culinary Arts Program (C-CAP), the non-profit organization that since 1990 has awarded high school students $28 million in scholarships, and donated $2.3 million worth of supplies and equipment to classrooms, will host its 20th Anniversary Celebration.

This year, C-CAP is honoring chef, author and TV personality Marcus Samuelsson for his extraordinary achievements and contributions to the culinary industry, his long time dedication to C-CAP and his commitment to nurturing the next generation of chefs. As this year’s honoree, Marcus Samuelsson will receive the C-CAP Honors Award for his ongoing work with C-CAP providing internships, job shadows and jobs for students, and serving as a judge at the annual C-CAP NY Cooking Competition for Scholarships.

Past recipients of the C-CAP Honors Award include Drew Nieporent, Alfred Portale,

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