Predicting the James Beard Awards…Easier Than You Think?
Feb 17, 2011 MO, St. Louis, chefs, missouri, restaurants
Two years ago I told you the James Beard Awards are actually pretty predictable. Once a chef has made the short-list of five finalists for their region, unless they jump ship to another restaurant, or something crazy happens in or to their region, they’re probably going to continue moving forward each year until they’ve won.
In the past, ripples have been things like Grant Achatz opening Alinea. Heralded as one of the best—if not the best—restaurants in the country, he bucked the typical trend and won quickly. Another was
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Tags: 112 Eatery, Adam Siegel, Alex Roberts, Alinea, Bartolotta's Lake Park Bistro, Bluestem, Celina Tio, Colby Garrelts, Gerard Craft, Grant Achatz, Heartland, Isaac Becker, James-Beard-Awards, La Belle Vie, Lenny Russo, Midwest Regional Barista Competition, Niche, Restaurant Alma, The American, Tim McKee
Grant Achatz on The Atlantic
Mar 13, 2009 chefs, general food
I’m not totally sure what to think about the phenomenon of Twitter. On one hand, I think it’s a lot of self-important people embracing their own self-importance and spewing out 140 word snippets of information that they’re convinced people care about. But, on the other hand, I know how difficult editing a thought down to 140 words can be. Those people that actually have information of value are putting it out their in bite-sized morsels for the world to embrace meaning that, at it’s best, it’s like getting a live-streaming glimpse of a person’s journal as they jot down their thoughts and ideas.
That said, I was peer-pressured into using Twitter a few months back and, while I haven’t really embraced it myself as I’m still not convinced of its usefulness (it’s an awful lot like high-tech stalking), I have started following a few food-related tweets–amongst them Grant Achatz’s (@Gachatz) who today sent a tweet that he’s now writing for The Atlantic.
Gachatz: posting2-3 times a week. State of modern cooking IMO, then into inspiration from travels. Then 12-15 new ideas. http://food.theatlantic.com/
While that might not be St. Louis specific food news–meaning I’ll continue my reign as the “former St. Louis food blogger”–it’s news worth sharing, and it’s a lot nicer than most of the stuff running through my mind about food lately.
Tags: Grant Achatz
Do you see me as a dead man walking?
May 6, 2008 chefs
Don’t miss the Grant Achatz article in the New Yorker about his single-minded focus to fight his tongue cancer and maintain his sense of taste.
Tags: Alinea, Grant Achatz, The New Yorker
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?