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Rick Bayless (born 1953) is an American chef who specializes in traditional Mexican cuisine with modern interpretations. He is, perhaps, best known for his PBS series One Plate at a Time and the Food Network series Iron Chef America.
Bayless was born in Oklahoma City, Oklahoma into a family of restaurateurs 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.
Professional career
After hosting the 26-part PBS television series Cooking Mexican in 1978-1979, Bayless dedicated over 6 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."
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. He is also co-proprietor of four restaurants in Manhattan, New York.
In 1995, he and partners started the successful Frontera Foods line of prepared food products.
He is the chairman of Chefs Collaborative 2000, 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.
In 2005, Bayless competed on Iron Chef America and was defeated by Iron Chef Bobby Flay, with buffalo as the secret ingredient.
Bayless is the brother of ESPN personality and sports journalist Skip Bayless.
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 in New York City of 2002, James Beard Foundation
- Who’s Who of American Food and Drink
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)
- Mexico: One Plate at a Time (2000)
- 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)
External links
"Rick Bayless"