Courage in Crafting In-vogue Foods

McEvoy, J. Hugh
November 2007
Prepared Foods;Nov2007, Vol. 176 Issue 11, p77
Trade Publication
The article discusses how two chefs used courage to develop innovative culinary products. Chef Mark Dowding, head of product development in Europe at Burger King, successfully launched the Enormous Breakfast Sandwich at a time when healthier options were popular. Chef Rick Bayless, a founder of two award-winning Chicago concepts and a leading authority on Mexican cooking, courageously started his own restaurant in Chicago before he was 25.


Related Articles

  • Mexican Master. Tyson-Jones, Dyrinda // Oklahoma Today;Jan/Feb2011, Vol. 61 Issue 1, p26 

    The article features chef Rick Bayless, a native of Oklahoma City, Oklahoma, who loves Mexican cuisine. He states that he was always fascinated with Mexico and he believes that it is the culture that speaks to him the loudest. He mentions that he was very interested in food and he worked in his...

  • AMUSE BOUCHE.  // Los Angeles Magazine;Apr2010, Vol. 55 Issue 4, p170 

    The article presents an interview with top chef master from Chicago, Illinois and consulting chef at Red O, Rick Bayless on whether Chicago or Los Angeles, California has better Mexican food.

  • In the GH Kitchen with RICK BAYLESS.  // Good Housekeeping;Feb2001, Vol. 232 Issue 2, p142 

    Interviews chef Rick Bayless and presents several Mexican recipes. Professional career; Family relationship and marriage; Views concerning food preparation; Preparation of tortilla soup, salsa, pork loin and flan.

  • THE HOUSE THAT RICK BUILT.  // Garden Design;1999 Garden Design Show, p58 

    The article profiles Rick Bayless and features his restaurants Frontera Grill and Topolobampo and cookbooks such as Authentic Mexican: Regional Cooking from the Heart of Mexico, Rick Bayless' Mexican Kitchen: Capturing the Vibrant Flavors of a World-class Cuisine, and Salas That Cook. It also...

  • Tortas Frontera. Glazer, Fern // Nation's Restaurant News;8/24/2015, Vol. 49 Issue 12, p25 

    The article features 2015 Hot Concepts Awards winner fast-casual chain Tortas Frontera from chef Rick Bayless, which offers authentic Mexican cuisine. Topics discussed include a brief overview of how Tortas Frontera was established, the four sections of the three-unit chain's menu, and what the...

  • Real Mexican cuisine-beyond burritos. Wolcott, Jennifer // Christian Science Monitor;9/19/2001, Vol. 93 Issue 207, p21 

    Profiles Rick Bayless, in light of the publication of his Mexican food cookbook and his love for Mexican food.

  • Chicago Culinary Museum, Chefs Hall of Fame welcomes Bayless.  // Nation's Restaurant News;9/29/2008, Vol. 42 Issue 38, p20 

    A photograph of the Chicago Culinary Museum and Chefs Hall of Fame recipient Rick Bayless is presented.

  • A passion for learning. Hammel, Frank // Progressive Grocer;Sep97, Vol. 76 Issue 9, p159 

    Features Rick Bayless, culinary anthropologist, translator and tour guide. His views on Mexican foods; Information on the restaurants he operates; Category of Mexican foods. INSET: Open-face quesadillas..

  • Less Is Más.  // Oklahoma Today;May/Jun2015, Vol. 65 Issue 3, p88 

    An interview with American chef Rick Bayless is presented. Rick talks about his first paying job at seven helping in the kitchen for his father. He explains how his Mexican cooking show, "Mexico---One Plate at a Time" came about. He mentions green enchiladas as a dish that is good introduction...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics