RICK BAYLESS

'Rick Bayless' (born 1953) is an American chef who specializes in traditional Mexican cuisine with modern interpretations. He is, perhaps, best known for his PBS series '' and the Food Network series ''Iron Chef America''.
Bayless was born in Oklahoma City, Oklahoma, USA, into a family of restaurateurs specializing in the local barbecue. Having begun his culinary training as a youth, he broadened his interests to include regional Mexican cooking as an undergraduate student of Spanish and Latin American culture.

Contents

Professional career

Awards and accolades

Bibliography

Notes

External links

Professional career

After hosting the 26-part PBS television series ''Cooking Mexican'' in 1978-1979, Bayless dedicated over six years to culinary research in Mexico, culminating in 1987 with the publication of his ''Authentic Mexican: Regional Cooking from the Heart of Mexico'', which Craig Claiborne described as "the greatest contribution to the Mexican table imaginable."
In 1987, Bayless, along with his wife, Deann, opened the Frontera Grill in Chicago, Illinois, specializing in contemporary regional Mexican cuisine. In 1989 they opened
Topolobampo, one of America's first fine-dining Mexican restaurants.
In 1995, he and partners started the successful Frontera Foods line of prepared food products.
He was one of the founding members of Chefs Collaborative, in support of environmentally sound agricultural practices and is active in Share Our Strength, the nation's largest hunger advocacy organization.
Bayless is a restaurant consultant and teaches authentic Mexican cooking throughout the United States. He is a visiting staff member at the Culinary Institute of America and leads cooking and cultural tours to Mexico.
Bayless has written several cookbooks on the subject of traditional Mexican fare, including the best-selling ''Mexico: One Plate at a Time''. He has also contributed to a number of magazines.
Bayless and his staff also began the Frontera Farmer Foundation in 2003. This foundation was set up to support local farmers by offering capital improvement grants. As of 2007, more than 400,000 has been given to local family farms.
In 2005, Bayless competed on Iron Chef America and lost to Iron Chef Bobby Flay on what was the first broadcast episode of season 1, with buffalo as the secret ingredient.
Bayless is the brother of ESPN personality and sports journalist Skip Bayless.

Awards and accolades

★ Best New Chef of 1988, ''Food and Wine'' magazine

★ Best American Chef: Midwest 1991, James Beard Foundation

★ National Chef of the Year 1995, James Beard Foundation

★ Chef of the Year 1995, International Association of Culinary Professionals (IACP)

★ Cookbook of the Year, 1996, IACP, for ''Rick Bayless's Mexican Kitchen''

★ Cookbook of the Year, 1996, National Julia Child Cookbook Awards, for ''Rick Bayless's Mexican Kitchen''

★ Cookbook of the Year, 1996, Chicago Tribune, for ''Rick Bayless's Mexican Kitchen''

★ Humanitarian of the year 1998, James Beard Foundation

★ Cookbook of the Year in 2001, James Beard Foundation, for ''Mexico: One Plate at a Time''

★ Best Chef Midwest (CHICAGO) of 2002, James Beard Foundation

★ ''Who’s Who of American Food and Drink''

★ Humanitarian of the Year IACP 2007

★ Frontera Grill won Outstanding Restaurant from the James Beard Foundation 2007
Frontera Grill was ranked the third-best casual dining restaurant in the world by the ''International Herald Tribune''

Bibliography

★ ''Authentic Mexican: Regional Cooking from the Heart of Mexico'' (1987)

★ ''Mexican Everyday'' (2005)

★ ''Mexico: One Plate at a Time'' (2000)

★ ''Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine'' (1996)

★ ''Rick and Lanie's Excellent Kitchen Adventures (2004)

★ ''Salsas That Cook : Using Classic Salsas To Enliven Our Favorite Dishes'' (1998)

Notes

External links

★ Official biography

★ Rick Bayless on Chefs.com

★ http://www.wpt.org/blog/2007/01/be-more-tuned-in-podcasts-rick-bayless.html Downloadable 15-minute interview with Rick Bayless about the development of his love for Mexico and its cuisine and how he has helped promote the importance of everyday home cooking.