Test Your Eat-Q: JBF Outstanding Chefs and Their Signature Dishes

Eat-QsBacon on a swing; baked Andante Dairy goat cheese with garden lettuces

Outstanding Chef Award winners from the past 20 years presented at this spring's James Beard Awards. Can you match each chef with their signature dish? Test your knowledge with this matching game from the April/May 2010 issue of JBF Notes, our member newsletter. Once you think you've got them solved, click through for the answers and your Eat-Q score. 1) Grant Achatz 2) Dan Barber 3) Lidia Bastianich 4) Mario Batali 5) Rick Bayless 6) David Bouley 7) Daniel Boulud 8) Larry Forgione 9) Thomas Keller 10) Patrick O’Connell 11) Jean Louis Palladin 12) Alfred Portale 13) Wolfgang Puck 14) Michel Richard 15) Eric

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Dine Out for the Gulf Coast

The Deepwater Horizon oil spill has devastated the Gulf Coast's fishing industry and sea life, and will continue to affect the region and the livelihoods of its residents for many years. The James Beard Foundation has always cherished the area's rich culinary traditions, which are also threatened by this disaster. To show our support, we're spreading the word about Dine Out for the Gulf Coast, which is taking place June 10–12 at restaurants across the country. For three straight days, participating eateries will donate a portion of their sales to the Gulf Coast Oil Spill Fund, an organization that gives grants to nonprofits helping victims of the spill. (You can learn more from

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Ask a Chef: What's Your Earliest Food Memory?

"Finishing cooking my own eggs at five years old after my mother was pulled away from the stove by a phone call. I was proudly eating them as she returned with a scream, realizing what she had done." –Mark Franz, Farallon Restaurant, San Francisco

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Awards Watch: More Reception Chefs Q & A

On Tuesday we asked what the JBF Awards reception chefs hate to eat. Today we're learning what they would be if they weren't chefs: "A BMW motorcycle mechanic." –Jonathan Benno, Patina Group Restaurant at Lincoln Center, NYC "A mediocre musician." –Kevin Binkley, Binkley’s Restaurant, Cave Creek, AZ "If I weren’t a chef I would be a farmer. I was raised on a farm and I loved growing our own ingredients." –JBF Award Winner Jean François Bruel, Daniel, NYC "I would be a race car driver. (My dad owns and builds race cars.)" –Jennifer Carroll, 10 Arts by Eric Ripert, Philadelphia "Either a bicycle mechanic or a heavy metal guitar god." –Pastry Chef Bill Corbett, Coi, San Francisco "If I weren’t a chef, I would be a bicycle mechanic.

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Awards Watch: Reception Chefs Q & A

The 2010 JBF Awards are just days away, and we're so excited to see our reception chefs and taste what they have in store for us. In anticipation of the big shindig, we picked these cooks' brains about everything from where they first toiled in the restaurant industry to their lofty ambitions. Perhaps the most amusing discovery was that chefs—whom many of us expect to possess an indiscriminate love for all things food—can still be picky eaters. Look below to see some of their aversions: "Canned tuna.  No matter how “good” any brand is, it is always terrible." –Christopher DiMinno, Clyde Common, Portland, OR "Greasy food." –Noriyuki Sugie, IRONNORI, Venice, CA "Balut

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JBF Kitchen Cam