chef, author, restaurateur
Most people know him from his highly rated on-going Public Television Series, Mexico—One Plate at a Time and from his six cookbooks. Rick’s second book, Mexican Kitchen, won the Julia Childs IACP cookbook of the year award in 1996, and his fourth book, Mexico—One Plate at a Time won James Beard Best International Cookbook of the Year award in 2001.
His side by side award-winning restaurants in Chicago were founded in 1987. The casual Frontera Grill and the 4-star Topolobampo. In 2007, Frontera Grill won for Outstanding Restaurant by the James Beard Organization. His award-winning Frontera line of salsas, grilling sauces and organic chips can be found coast to coast. On the local front, Rick and his staff began the Frontera Farmer Foundation in 2003 to attract support for small Midwestern farms. Each year, grants are given to our local farmers for capital improvements to their family farms. In 2007 he was awarded the Humanitarian of the Year by the International Association of Culinary Professionals for his work with our local farmers. This year, Bayless and his team launched the Frontera Scholarship: a full tuition scholarship that will send a Mexican-American student to Kendall Culinary College to study the culinary arts.
Rick Bayless has won James Beard awards for: Midwest Chef of the Year, National Chef of the Year and Humanitarian of the Year. His cookbook with his now 17 year old daughter, Lanie, titled Rick and Lanie’s Excellent Kitchen Adventures was nominated for a James Beard Award as well as Rick’s latest book Mexican Everyday. Mexico One Plate at a Time is currently in its sixth season on PBS. Bayless is scheduled to open XOCO in early August of this year—a quick serve restaurant featuring house-ground chocolate and wood grilled tortas. Rick also won Bravo’s Top Chef Master’s competition in August of this year as well.
chef, TV personality
With extensive experience as a top restaurant chef, Anne Burrell takes the mystery out of the professional kitchen and highlights the practical techniques necessary to translate restaurant-style recipes into approachable at-home meals on Food Network's Secrets of a Restaurant Chef, airing Saturdays at 10:30am ET/PT.
With her trademark spiky blond hair and pumped-up personality, Anne Burrell has worked at some of the top restaurants in New York, studied the culinary landscape and traditions of Italy and has battled alongside Mario Batali as his sous chef on Food Network's Iron Chef America. Anne eliminates the intimidation of restaurant dishes and reveals concise, easy-to-master techniques for the at-home cook on her Food Network series, Secrets of a Restaurant Chef.
Growing up in upstate New York, Anne's passion for food and cooking began at an early age. After obtaining an English and Communications degree from Canisius College in Buffalo, she pursued her interest in the restaurant business by enrolling in the Culinary Institute of America. Following graduation, she spent a year in Italy attending the Italian Culinary Institute for Foreigners while working at La Taverna del Lupo in Umbria and La Bottega del' 30, a one-Michelin star restaurant in Tuscany. During this year, Anne grew to truly appreciate and understand the philosophy of Italian cuisine and culture, which left a lasting impact on her culinary point of view.
Upon her arrival in New York City, Anne was hired as a sous chef at Felidia Restaurant, working with Lidia Bastianich. She then served as a chef at Savoy where she cooked over an open wood fire and created flavorful menus inspired by countries around the Mediterranean. Here, Anne developed her personal culinary style – a real love of rustic food made with pure and simple ingredients with intense flavors.
Anne then took the opportunity to spread her culinary knowledge and passion as a teacher at the Institute of Culinary Education. After three years, Anne went back to the restaurant business serving as the Executive Chef at Lumi Restaurant. Shortly after, she joined the Batali-Bastianich empire by accepting a job at Italian Wine Merchants. The job also included salumi production and traveling to off-site events with Mario Batali. When Mario became one of Food Network's esteemed Iron Chefs, he knew exactly who to enlist as his sous chef – the talented and dynamic Anne Burrell.
As the Executive Chef at New York hot-spot Centro Vinoteca from its opening in July 2007 through September 2008, Anne served up her "creative-authentic" Italian menu of small plates (piccolini), antipasti, pastas and main courses accented by her trademark bold, pure flavors.
entertaining expert, author
A world-renowned event planner, entertaining expert and author, Marcy Blum crafts every event with her own distinctive brand of unpretentious elegance, and an almost-preternatural ability to visualize space. With a flair for imagining the unimaginable, Marcy creates events that stimulate the senses, delight with unexpected details and make clever use of even the most traditional venues. In 1986, Marcy launched her eponymous company, Marcy Blum Associates, beginning with corporate events and evolving into social events, including weddings, birthdays, bar mitzvahs and more.
She has a unique gift in the ability to find a signature style for each of her clients. “I don’t believe in the concept of a ‘Marcy Blum event’,” she explains. “I get a real sense of my clients’ personality and use my knowledge and experience to bring their event to life in a style that suits who they are.” Spending several days with each client before beginning to plan, Marcy takes her time to learn what they are about. This allows her to create an extraordinary, unforgettable event that is truly inspired by each person, never creating any two events alike.
Marcy has made her client’s milestones into unforgettable experiences: she has turned a rolling lawn into the whimsical world of Alice in Wonderland; an East Hampton home into a Casablanca movie set fit for Rick Blaine; and a charity bookstore became an enchanted garden where guests teamed up to help local libraries. Marcy’s impressive portfolio includes the weddings of Kevin Bacon and Kyra Sedgwick, Salman Rushdie and Padma Lakshmi, and Billy and Katie Lee Joel. Additionally, she planned a 50th birthday celebration for Donny Deutsch, marketing events for Comedy Central and a five-floor theme event for the anniversary of Societe Generale. Other clients include the Rockefeller, Icahn and Philbin families, as well as many other important and discerning clients.
As a graduate of both New York’s famed High School of the Performing Arts and the Culinary Institute of America, Marcy merges the tenets of theater, cuisine, and décor in every event she creates. She has branded herself an “eventiste”, coining the term because none of the traditional event planning job descriptions seemed to fit her combination of expertise and her unconventional approach to the business.
Thanks to this amalgam of talents, she has been recognized twice by New York Magazine, as “Best Wedding Planner in New York”, she was named “Trendsetter of the Year” by Modern Bride and she has received the prestigious Silver Spoon Award from Food Arts magazine, an award that is typically reserved for chefs. Marcy co-authored both Wedding Planning for Dummies and Wedding Kit for Dummies, and has written about food and entertaining for InStyle Weddings, Town & Country, Modern Bride, and the Huffington Post. She is currently a monthly party planning contributor at www.PointClickHome.com, the web portal for Elle Décor and Metropolitan Home.
Marcy has appeared as an expert guest on many programs including Oprah, Live with Regis and Kelly, CNBC Reports, The Today Show and Good Morning America.