KUDOS The Envelope Please… The James Beard Awards At the iconic Avery
The Emmys The National Academy of Arts and Sciences held its Advanced Media Awards on March 29, 2009 at the Marriott Marquis in New York City. Our video feature Around the World in 80 Dishes, produced in partnership with Epicurious.com, won in the Informational/Instructional category.
Fisher Hall at Lincoln Center in New York City, culinary glitterati gathered for the 2009 James Beard Foundation Awards. This year, 11 CIA alumni and faculty were honored for their unique and remarkable talents. A number of our alumni took top prizes.
Honored with a Win… Rising Star Chef of the Year: Nate Appleman ’99, A16 Best Chef, Great Lakes: Michael Symon ’90, Lola Book, Cooking From a Professional Point of View: Alinea, Grant Achatz ’94 Book, Beverage: WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine, Steven Kolpan, Brian H. Smith, Michael A. Weiss, and The Culinary Institute of America. Who’s Who of Food & Beverage in America, Chef/Entrepreneur: David Burke ’82
Honored with a Nomination… Rising Star Chef: Sue Zemanick ’01, Gautreau’s Best Chef, Great Lakes: Koren Grieveson ’96, Avec Best Chef, Southeast: Linton Hopkins ’95, Restaurant Eugene Best Chef, Southwest: Sharon Hage ’84, York Street Andrew Weissman ’96, Le Rêve Books, International: Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, and Singapore, Robert Danhi ’91 Video Webcast: Savoring the Best of World Flavors, Volume III: Vietnam and the Island of Sicily, John Barkley ’97, Kenneth Wilmoth, Greg Drescher, Steve Jilleba ’77, and Janet Fletcher
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Octavio Mantilla and john besh ’92
The Silver Spoon Food Arts presents the January/February 2009 Silver Spoon Award for sterling performance to John Besh ’92, the New Orleans chef who has worked tirelessly to revitalize the city’s culinary legacy post-Hurricane Katrina. “Katrina was the catalyst that pushed me to act as a preservationist and come up with new ways of resurrecting our community’s standing as a benchmark for fine dining,” says Besh. “I’ve learned over time that restaurants are not about the chef. It’s our job to make people happy, to help them celebrate on their best and, yes, their worst days. In the end, it’s about serving others.” On another front, New Orleans CityBusiness has named its Culinary Connoisseurs Class of 2009, recognizing 50 top professionals in the state’s culinary industry based on cuisine, business success, and community involvement. John Besh, and his partner Octavio Mantilla, were recognized as “Best Owners.”
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