FamilyFarmed has partnered with Chef Rick Bayless’ Frontera Farmer Foundation to produce the Frontera 30th Anniversary Celebration, a joint fundraiser that will be held on Sunday, April 30 at The Art Institute of Chicago. Good Food on Every Table is running a series of profiles of the participating chefs, and here we feature some of the tributes to Rick Bayless that these chefs made. Their comments focus on Rick’s contributions to the rise of the Good Food movement and to elevating Chicago to the status of an international culinary capital. Each of the excerpts below is followed by a link to the full profile of the quoted chef.
Chef Abe Conlon has Portuguese blood lines, grew up in a working-class city (Lowell, Massachusetts) with a large Asian population, apprenticed under skilled chefs and attended the Culinary Institute of America. So there might be some destiny in the fact that he and wife-business partner Adrienne Lo have built a thriving success at Fat Rice, the restaurant in Chicago’s largely working-class Logan Square neighborhood that introduced Macanese cuisine to Chicago and — through their cookbook The Adventures of Fat Rice — to most of the rest of America. They will participate in the Frontera 30th Anniversary Celebration, a joint fundraiser for Chef Rick Bayless‘ Frontera Farmer Foundation and FamilyFarmed, which will be held at The Art Institute of Chicago on Sunday, April 30.
Matthias Merges is one of the most important figures in the rise of Chicago to its status as a world-class culinary capital. after a 14-year stint at Charlie Trotter’s — the last 12 of those at the world-renowned restaurant’s chef de cuisine — Matthias went out his own in 2010, and soon after opened Yusho, focused on Japanese street food, and it quickly became the flagship of his extensive Folkart restaurant group. Matthias will be a participating chef at the Frontera 30th Anniversary Celebration fundraiser on April 30 at The Art Institute of Chicago
Many people who have worked in Chef Rick Bayless’ kitchen since he opened Frontera Grill 30 years ago have gone on to their own success as chefs and restaurateurs. But among those who have worked for Rick, few — if any — have benefited more than Anselmo Ramirez, chef-owner of Chicago’s popular Ixcateco Grill, where he combines the Mexican food knowledge he gained from his grandmother with the restaurant craft he learned while working for 13 years in Rick Bayless’ kitchens… starting as a 17-year-old dishwasher. Anselmo will participate in the Frontera 30th Anniversary Celebration fundraiser on April 30 at The Art Institute of Chicago.
FamilyFarmed’s Good Food Festival & Conference reflects the values of the Good Food movement: increasing access to food produced locally as possible using sustainable, humane and fair practices, to build a healthier, more sustainable and more economically dynamic food system. It also reflects the amazing diversity of this nation’s food and farm entrepreneurs, both demographically and in the types, styles and ethnic origins of food they produce.