Behind the Line: John Shields
Topic: Inspirations
Culinary Inspirations
Ah, to stand the test of time. Let's talk about pioneering culinary legends. Who is/was a food person ahead of his or her time?
- John Shields
- Executive Chef
- Chilhowie, VA
Ferran, Gagnaire, Passard, Trotter
Answers from other users
- John Anderes
- Chef
- Telegraph
- Chicago, Illinois
Magnus Nilsson.
- Rob Levitt
- Executive Chef/Owner
- The Butcher & Larder
- Chicago, IL
Few, these days would be doing what they are doing without the pioneering
efforts of Paul Bertolli. He was a huge part of bringing the provenance of
ingredients to the fore in kitchens, and pretty...
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- Hugh Amano
- Chef
- Food on the Dole
- Chicago, Illinois
Most definitely Julia Child--the changes she made in the American culinary scene, despite not being a chef or running a restaurant, are still here today. Having that much cache without a restaurant...
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- Josh Galliano
- The Libertine
- Clayton, MO
Marc Veyrat -- he was foraging before any chef realized it was cool. Without him, we wouldn't have guys like Michel Bras, Rene Redzepi, or Hank Shaw.
- Gerard Craft
- Executive Chef/Owner
- Niche Restaurant and BRASSERIE by niche
- St. Louis, MO
Craig Shelton of the Ryland Inn with his 5 acre organic garden 1 hour outside of NYC. He was pioneering local way before most.
Bryan Moscatello who just landed in Chicago, while he was cooking at ...
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