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MANILA, Philippines - Who is the American chef who is known for transforming traditional American food into superbly updated fare, and in his 25-year career has been recognized as one of America’s great chefs?
Born in Traverse City in Michigan, he has always been inspired by the true quality and flavors of farm-fresh foods. He believes that the greatest influence on his cooking came from his early exposure to fresh foods native to America.
“Coming from the Midwest, I grew up eating freshly caught trout, free-range chicken, and handpicked fruits and vegetables. As my culinary training exposed me to new techniques and ingredients, I never lost my appreciation for their basic tastes,” he says.
He began his career at the Culinary Institute of America in Hyde Park, New York, where he graduated with honors in 1977 and was the recipient of the Richard T. Keating Award given to the student most likely to succeed.
In 1970, he was hired as sous chef at the American Restaurant in Kansas City, and within six months was promoted to executive chef. Under the tutelage of Joe Baun and Barbara Kafka, he was encouraged to explore the rich heritage of native foods while developing his signature expression of regional cuisine. He took that style to San Francisco as executive chef of the Campton Place Hotel, immediately earning countless accolades for his talents in the kitchen and his unique approach to American food.
In 1988, he co-founded the Lark Creek Restaurant Group, which is dedicated to offering seasonal farm-fresh American fare, with Michael Dellar. They opened the Lark Creek Inn in 1989 where he fully realized his vision of combining his cuisine with fine service, award-winning wines, and a relaxed, elegant setting. Having established and nurtured close relationships with many American farms, ranchers, and fishermen, he always brings farm-fresh ingredients with him wherever he goes.
His mantra? “Keep it simple, use the freshest ingredients available, and put them together in such a way that the flavors, colors, and textures combine to bring out the best in each other.” A passionate commitment to this philosophy has guided his illustrious career over the past 25 years.
Today, his California restaurants have become foodie destinations: Lark Creek in San Francisco,
There are his Lark Creek restaurants in San Mateo and Walnut Creek, One Market Restaurant in San Francisco, Yankee Pier in Larkspur and San Jose, Parcel 104 in Santa Clara, Arterra in San Diego, and Lark Creek Steak in San Francisco. In March of 2003, he partnered with Caesar’s Palace to open a restaurant in Las Vegas. The resto, which was named after him, received the Best New Restaurant Award after it opened in 2004.
His first cookbook, Breakfast, Lunch, and Dinner, published by Random House in 1991, won the prestigious International Association of Culinary Professionals Award. He has also contributed to Thermador Taste of America (2006) where he selected 50 recipes (one from each state) to appear in the book. He has also made numerous television appearances, notably on the Today Show, Good Morning America, and the Great Chefs of the West series.
He has received numerous awards and honors — including the Golden Plate by the American Academy of Achievement, the Best Chef of California by the prestigious James Beard Foundation, and honored with the Chef of the Year Award in 2000 by the Culinary Institute of America.
He has been chosen as one of the Great American Chefs by the International Wine and food society.
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Last week’s question: Who is the Berlin-based contemporary architect known for works that are at the intersection of architecture, communication and new technology?
Answer: Jurgen Mayer
Winner: Imelda Consolacion of Caloocan City
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