As a chef, being invited to cook at the James Beard House is like a musician being invited to play at Carnegie Hall – it’s an honor and a big deal. Kelly Cook, dining services director at Presbyterian Village North (PVN), is passionate about preparing delectable and health-conscious cuisine for residents of the senior living community. He’s defying food stereotypes that many senior communities face and is bringing a delightful culinary experience to the seniors who live there. Continue reading
by Steven Doyle photo courtesy of Seattle Times
You may recall Brady Williams, the very calm and reserved chef who opened FT33 just under Matt McCallister, and Blanca in New York. Brady Williams the talented and driven chef who took his leave from our city to set out on his own in Seattle and has been making national food headlines since.
He is rocking tables at Canlis in Seattle and just named Best New Chef for 2018 by Food and Wine. James Beard had love for Williams earlier in the year with a Rising Star chef of the Year nomination. Continue reading
by Steven Doyle
The food lords of Dallas were taken aback recently when Tre Wilcox resigned his post two years after he opened the kitchen at Marquee in Highland Park Village. Wlicox comes to us with an amazing pedigree named as the James Beard Foundation’s “Rising Star Chef” for two consecutive years, and appearing on Top Chef Season 3 and the All Star Season 8. On any given night Wilcox could be found working the line in his own kitchen at Marquee rather than playing up his celebrity status.
Wilcox claimed he wanted to spend more time with his family and offer cooking classes in his home, and the man has been doing just that. Continue reading