Rick Bayless
Bayless_Rick_.jpg
Rick is an award-winning chef-restaurateur, cookbook author, television personality, restaurant consultant and teaches authentic Mexican cooking throughout the United States (he is a visiting staff member at the Culinary Institute of America).In 1987, Rick moved to Chicago, opened ”Frontera Grill”, which specializes in contemporary regional Mexican cooking. Still today it remains one of Chicago’s hottest dining spots. In 1989, Rick opened Topolobampo which is adjacent to Frontera Grill. Tobolobampo is one of America’s only fine-dining Mexican restaurants. Frontera Grill and Topolobampo have received glowing distinctions from such publications as Gourmet, Food & Wine, Bon Appétit, Atlantic Monthly, Condé Nast Traveler, Zagat’s, The Wine Spectator, USA Today, Chicago Magazine and The Chicago Tribune. Topolobampo has been nominated twice by the James Beard Foundation as one of the most outstanding restaurants in our country. Food & Wine Magazine selected Rick as ‘Best New Chef of The Year,’ in 1988 and in 1991, he won a James Beard Award for ‘Best American Chef: Midwest.’ In 1995, he won another James Beard Award for ‘National Chef of the Year’ as well as an award for ‘Chef of the Year’ from the International Association of Culinary Professionals (IACP). In 1998, the Beard Foundation honored Rick as ‘Humanitarian of the Year.’ In 2002, Bon Appétit honored him with the “Cooking Teacher of the Year Award”. Bayless is also the founder of the ”Frontera Farmer Foundation”, an organization that supports small local farmers and has been active in ”Share Our Strength”, the nation’s largest hunger advocacy organization.
””’Mexican Kitchen
Authentic Mexican : | Fiesta at Rick’s : | Frontera : | Mexican everyday / | More Mexican everyday : | Rick & Lanie’s excellent kitchen adventures : | Rick Bayless’s Mexican kitchen :