Bayless' boundless energy and passion are honored
He becomes third inductee into local Chefs Hall of Fame
Just how busy is celebrated Chicago chef Rick Bayless? He's deep in contemplation over names, looking for one for his latest restaurant, which is set to open in April, and another for a new cookbook that focuses on entertaining and is to be published in fall 2009.
He just returned from Mexico, where he was scouting locations for the seventh season of his popular PBS television show, "Mexico -- One Plate at a Time," making sure he returned in time for his induction tonight into the Chicago Culinary Museum and Chefs Hall of Fame.
(Sun-Times file)
Bayless, legendary chef of the critically acclaimed Frontera Grill and Topolobampo, will be honored tonight at the Palmer House Hilton for his "achievements not only as a chef, but as a humanitarian, philanthropist and an entrepreneur in culinary excellence," according to John S. Castro, a retired chef and museum co-founder.
John W. Kaufman, also a retired chef and museum co-founder, states, "Bayless has dedicated his life to bringing his passion -- fine Mexican cuisine -- to the world; and I believe his level of passion is unparalleled and something we should all aspire to."
Previous Hall of Fame inductees include Charlie Trotter of Charlie Trotter's in 2006 and Jimmy Bannos of Heaven on Seven in 2007.
"Being named the third inductee into the Chefs Hall of Fame is a tremendous honor for me, particularly because I hold the Chicago Culinary Museum and Chefs Hall of Fame in such esteem," reacts Bayless. "Over the past 20 years, my staff and I have worked hard to bring modern and authentic regional cuisines of Mexico to the people of Chicago through our restaurants. I accept this honor on behalf of a valuable, enthusiastic, committed staff of employees who share and implement the vision [my wife] Deanna and I have."
"The fact that I am receiving my Hall of Fame honor from Charlie Trotter and Carrie Nahabedian makes it all the more thrilling for me. These are two Chicago chefs I respect and admire greatly; it is great to be in their company. We all share a common passion for what we do -- and we all are lucky enough to pursue our passion in Chicago," Bayless adds.
"We're not only professional and business friends, but we're personal friends," says Nahabedian, giddy with delight that Bayless asked her to present the award. Nahabedian, named 2008 Best Chef Great Lakes by the James Beard Foundation, says her friendship with the Bayless family began eight years ago when Naha opened across the street from Frontera Grill and Topolobampo.
"Rick is very generous, very genuine, very giving, very hospitable. We should all be so fortunate [as] to have Rick's outlook on life. His life is so varied ... he dances, does yoga, he works with his foundation [Frontera Farmer Foundation, which provides capital development grants for small sustainable farms] -- and that's just the tip of the iceberg," Nahabedian praises.
Bayless has come a long way since the days when he couldn't afford cookbooks, and cookbook dealer/collector Jan Longone permitted him to sit in her Ann Arbor, Mich., store and read.
Now the author of Authentic Mexican, Rick Bayless's Mexican Kitchen, Rick & Lanie's Excellent Kitchen Adventures, Salsas That Cook and Mexico -- One Plate at a Time, Bayless also has created a line of Frontera products (including salsa, organic tortilla chips, stone-fired pizzas, hot sauces, and guacamole mix) and his own line of porcelain-enameled cookware.
One thing is certain: Bayless, who will be 55 on Nov. 23, won't find time to rest on his laurels, just as he didn't have time when Frontera Grill was named Outstanding Restaurant in the United States by the James Beard Foundation in 2007.
He's finalizing plans for that yet-to-be-named restaurant, which will open next spring at the corner of Clark and Illinois streets, next to Topolobampo. The restaurant, in an environmentally sustainable building mirroring the Bayless penchant for all things green, will feature "cool wood-grilled Mexican sandwiches, churros, tortas, ground chocolate and our fabulous Frontera ice creams."
It's all in a day's work for Rick Bayless, the human version of the Energizer Bunny.
Sandy Thorn Clark is a local free lance writer.