Rick Bayless, Galdones Photography
There’s not enough space to list all the reasons we were honored to have chef and restaurateur, Rick Bayless on The Connected Table LIVE! October 19th. But we’ve given it a try:
Because he elevated America’s appreciation for authentic Mexican cooking beyond just tacos, tortillas and quesadillas.
Duck in Mole Coloradito- a Frontera classic updates
Because his Frontera Farmer Foundation has awarded nearly 200 grants totaling nearly $2 million
Because his Frontera Scholarship supports education for young Mexican American students to study the culinary arts and pursue their dreams
Because his Frontera Foods line of regional Mexican food products was just acquired by ConAgra.
Because his restaurants, cookbooks and TV shows have been nominated for, or received, numerous awards, including IACP Book Award, James Beard Foundation Awards and a Daytime Emmy nomination.
Because he’s only the 2nd recipient of the Julia Child Award (after Jacques Pepin), presented at the Smithsonian on October 27, honoring “an individual who has made a profound difference in the way America cooks, eats and drinks.”
Because Rick Bayless can cook, act, write, sing and hold a yoga pose at age 62 – and he still has more acts ahead of him.
Rick Bayless in “Cascabel “Dazzling” –The Chicago Sun-Times “The sexiest and best-tasting show in town” – Chicago Tribune “Delicious” – The New York Times
What is The Julia Child Award?
The Julia Child Award, presented annually by The Julia Child Foundation, is given to “an individual who has made a profound difference in the way America cooks, eats and drinks. The first recipient in 2015 was Chef Jacques Pepin, educator, author and longtime Julia Chils collaborator on television.
According to Todd Schulkin, Executive Director of The Julia Child Foundation, the nonprofit’s mission is to honor and further Julia Child’s legacy which centers on the importance of understanding the origins of food, what makes good food and the value of cooking. The Foundation has awarded more than $1.25 million in grants to other nonprofits in the areas of culinary education, food writing, food literacy and professional development.
