Behind the Line
Topic: Your Career
Your Current Career
Which industry awards, accolades, etc. are the most important to you?
- Greg Biggers
- Executive Chef
- Cafe des Architectes
- Chicago, IL
I would love to say that stuff doesn't matter but I would be a liar. Since I was 18 I have wanted to be a James Beard Award winner. I think for me that is the most important.
- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
For me. Local press is the best. I loved winning Chicago Magazines dish of
the year for De Cero, and being on best new restaurants lists for De Cero
and Mana Food Bar. Time Out means a lot too, I r...
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- Matt Danko
- Pastry Chef
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
The beards without a doubt are the most important, but food and wine takes a close second.
- David Katz
- Executive Chef/Owner
- Mémé
- Philadelphia, PA
None really, I cook to make money and because I love it. Awards being attached to that I guess are okay, but I don't worry about any of that especially given the whole structure of how these awards...
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- Rob Levitt
- Executive Chef/Owner
- The Butcher & Larder
- Chicago, IL
I am most proud of accolades that understand what we are trying to do. The
real reward for what we do is the number of repeat customers. You can't
hand that on a wall, but it certainly makes you ...
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- Mark Mendez
- Executive Chef/Owner
- Vera
- Chicago, IL
I don't know if awards are as important to me as they once were. The only thing that matters to me now is having a busy restaurant and keeping my customers happy.
- Josh Galliano
- Executive Chef
- Monarch Restaurant
- Okawville, IL
I pay attention to the James Beard Awards to find out who are new chefs to pay attention to. After that, I always will pay attention to the Food and Wine top new chefs. As for other accolades and...
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- Susan Goss
- Executive Chef/Owner
- West Town Tavern
- Chicago, IL
I am thrilled to hear of my peers, friends and colleagues going for and accomplishing goals by winning awards and accolades. Personally? I am content with a full dining room, a happy staff and time...
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- Melissa Trimmer
- Pastry Chef
- Le Cordon Bleu Chicago, Pastry Chef Instructor
- Chicago, Illinois
I think the James Beard Awards are the most important. You may never get
one, but you certainly respect those who have them.
- Howard Hanna
- Chef/Partner
- The Rieger Hotel Grill & Exchange and Manifesto
- Kansas City, MO
I think Michelin stars hold the most prestige due to the long history and the thoroughness of the inspectors. I am impressed with Food and Wine Best New Chef awards because of their amazing track ...
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- Nathan Sears
- Chef de Cuisine
- Vie
- Western Springs, IL
James beard. Food and wine best new chef.
- Zeeshan Shah
- Chef de Cuisine
- Old Town Social
- Chicago, IL
The only industry award or accolade important to me is a respected
reputation.
I would rather be known for my work ethic and attitude than have awards
collecting dust.
- Gerard Craft
- Executive Chef/Owner
- Niche Restaurant and BRASSERIE by niche
- St. Louis, MO
Food & Wine Best New Chef was and is really important to me. It was the first award I had received outside of local recognition. It gave me and our city some validation that we were on the right pa...
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- Carrie Nahabedian
- Executive Chef/Owner
- NAHA
- Chicago, IL
Of course it is great to be recognized by your peers, but what is most important to Michael and I is the daily satisfaction of our guests. Also, knowing you have integrity with your staff, the prod...
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- Elizabeth Mendez
- Wine Director/Owner
- Vera
- Chicago, IL
James Beard Award. Jean Banchet. Food and Wine.
- Geoff Rhyne
- Sous Chef
- FIG
- Charleston, SC
I'm one who would appreciate receiving an award that was a recognition of some work for community, sustainability, or mentorship. If ever that happens, then I've accomplished things on a bigger pi...
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- Jimmy Bannos
- Owner
- The Purple Pig and Heaven on Seven
- Chicago, IL
Inducted in the Chef Hall of Fame. Culinary Awa from Chicago City Colleges. Bon appetit one of the ten best new restaurants for the Purple Pig in 2010. And Time Out Magazine gave the Purple Pig an...
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- Cary Taylor
- Executive Chef
- The Southern and The Southern Mac & Cheese Store
- Chicago, IL
I think the Beard Awards are important. But like the Oscars are. I know you have to campaign a little for them. The best chef doesn't always get recognized or win. I mean how did Goodfellas not...
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- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
If you're talking industry, I'd take any of them! Industry awards, particularly those by the James Beard Foundation and Food & Wine and the respect of your peers that comes along with it, are price...
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