Rick Bayless

Rick Bayless

Born	November 23, 1953 (1953-11-23) (age 56) Oklahoma City, Oklahoma, United States
Cooking style	Mexican cuisine
Current restaurant(s) Frontera Grill, Topolobampo Chicago, Illinois, United States
Television show(s) Mexico: One Plate at a Time Cooking Mexican (1978-1979)

Rick Bayless (born November 23, 1953)^[1] is an American chef who specializes in traditional Mexican cuisine with modern interpretations. He is, perhaps, best known for his PBS series Mexico: One Plate at a Time.

Bayless was born in Oklahoma City, Oklahoma, United States, into a family of restauranteurs and grocers 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. After finishing his undergraduate education, he did doctoral work in Anthropological Linguistics at the University of Michigan and from 1980 to 1986 lived in Mexico with his wife, Deann, writing his first book Authentic Mexican: Regional Cooking From The Heart of Mexico.^[2]

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."

Before opening his own restaurant, Rick began his professional career (1980) as the executive chef at Lopez, in Cleveland Ohio. Rick trained a staff of 10, and established the tradition of Lopez, which still remains the premier Mexican/Southwestern restaurant in Ohio. 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[1] in 2003. This foundation was set up to support local farmers by offering capital improvement grants. As of 2007^[update], 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 American bison meat as the secret ingredient.

In December 2007, Bayless opened Frontera Fresco in San Francisco.

Bayless appeared as a guest judge in episode 3 of Season 4's Top Chef, judging both the quickfire and elimination challenges. He later went on to become a contestant in episode 3 of the first season of Top Chef Masters, winning that episode and advancing to the Champion's round. In the championship round he won the title of Top Chef Master on August 19, 2009.

He is the brother of ESPN personality and sports journalist Skip Bayless. In 2008, he was widely considered to be a serious contender for the position of White House executive chef under the administration of Barack Obama.^[3]

His latest restaurant, Xoco, opened in early September 2009 in Chicago's River North neighborhood and serves Mexican-style street food.^[4]

It is rumored that in 2010, after having spent significant time at local Mexican dining spots, Bayless will make his LA debut running the kitchens at the two locations of the forthcoming Red Onion. ^[5]

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
• Winner, "Top Chef Masters" Season 1 on Bravo Cable Network, Sep 2009

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)
• Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (1996)
• Salsas That Cook : Using Classic Salsas To Enliven Our Favorite Dishes (1998)
• Mexico: One Plate at a Time (book) (2000)
• Mexico: One Plate at a Time (television series) (2003 - present)
• Rick and Lanie's Excellent Kitchen Adventures (2004)
• Mexican Everyday (2005)

References

External links

• Official Rick Bayless Site
• Official biography
• Downloadable 15-minute interview with Rick Bayless.
• Five-minute video interview with Rick Bayless.
• Frontera Farmer Foundation