Q & A with JBF Award Nominee David Posey

Anna Mowry interviews 2013 James Beard Award nominee David Posey of Chicago's Blackbird

 

Last winter, a four-star review from the Chicago Tribune gave Blackbird a ticket to join the city’s crème de la crème. The clincher? Chef de cuisine David Posey’s daring bill of fare, praised by critic Phil Vettel for its unusual ingredient combinations. Here, the first-time Rising Star Chef of Year nominee tells us about his formative work experiences, cooking philosophy, and memorable meals.

 

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JBF: You worked at Alinea before Blackbird, and you cite Grant Achatz as an important  mentor. What were your biggest takeaways from that experience?

 

DP: I had the pleasure of working with chef Achatz at both Trio and Alinea. My externship was at Trio. I was a much younger and less experienced cook, which meant it took far more effort for me to focus on discipline and attention to detail. Whether it was folding towels... Read more >

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