by Kate Radway
The Chicago Culinary Museum and Chefs Hall of Fame honored one of Chicago’s finest Wednesday evening, with the induction of Chef Rick Bayless of Topolobampo and Frontera Grill.
Bayless is the third Chicago chef to be inducted into the Chefs Hall of Fame following Charlie Trotter of Charlie Trotter’s in 2006 and Jimmy Bannos of Heaven on Seven in 2007. Trotter was on hand to award Bayless his trophy at the Loop’s Palmer House Hilton, where the event was held.
“I am not usually a person that is without words, but I feel sort of without words right now,” said Bayless as he addressed the crowd.
“I hop out of bed every morning thankful not only that I was able to follow my passions but that it landed me here in Chicago because I love Chicago, and I love what’s happened to our city,” Bayless said.
Bayless, who was born to an Oklahoma family of restaurateurs and grocers, moved to Chicago in 1987 opening Frontera Grill, a restaurant that specializes in “contemporary regional Mexican cooking,” and is located on Clark Street in the River North area.
Bayless has won numerous awards over the years including a 1991 James Beard Award for “Best American Chef: Midwest” and a 1995 James Beard Award for “National Chef of the Year.” Bayless was also honored as “Humanitarian of the Year,” by the Beard Foundation in 1998.
“Twenty years ago Mexican food in America was really more of a Tex-Mex thing consisting of such exotic dishes as fajitas or burritos and containing those commonly used south of the border ingredients like sour cream, shredded Colby Jack cheese and flour tortillas,” said Steve Dolinsky, a 12-time James Beard award winner for his TV and radio work, during his introduction of Bayless.
“Over the years and with almost a rigorous single-minded vision Rick has forced not only Chicago but the country to rethink how we approach Mexican cuisine just like Julia Child tackled the French repertoire,” he added. “Rick jumped head first into what is commonly referred to as authentic regional Mexican cuisine. Hello warm hand-made Mexican tortillas!”
The event also included a “wandering feast” by Chef Stephen Henry of the Palmer House Hilton and was assisted by local culinary schools, including: the College of DuPage, the Cooking and Hospitality Institute of Chicago, Elgin Community College, French Pastry School and Washburne Culinary Institute.
Read more at news.medill.northwestern.edu
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