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Rick Bayless
Rick Bayless (born November 23, 1953) is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time. Among his various accolades are a Michelin star, the title of Top Chef Masters, and seven James Beard Awards.
Bayless was born in Oklahoma City, Oklahoma, into a family of restaurateurs and grocers specializing in local barbecue. He is the younger brother of sports journalist and television personality Skip Bayless. Having begun his culinary training as a youth, Bayless broadened his interests to include regional Mexican cooking as an undergraduate student of Spanish and Latin American culture. After finishing his undergraduate education at the University of Oklahoma, he obtained his master's degree in linguistics at the University of Michigan. He nearly completed a PhD in anthropological linguistics at Michigan when he decided to leave his studies to concentrate on his nascent cooking career. While at Michigan, he met his future wife and frequent culinary collaborator, Deann. They married in 1979.
After hosting the 26-part PBS television series Cooking Mexican in 1978–1979, Bayless dedicated over six years to culinary research in Mexico, culminating in 1987 with the publication of his Authentic Mexican: Regional Cooking from the Heart of Mexico, which Craig Claiborne described as "the greatest contribution to the Mexican table imaginable."[citation needed]
Following Authentic Mexican, Bayless has written a number of highly regarded cookbooks (see §Awards and accolades), often co-authoring with Deann and his daughter, Lanie. Perhaps his best-known cookbook is his 2001 James Beard Foundation award-winning Mexico: One Plate at a Time, a companion to the first season of Bayless' PBS television show of the same name. At least one other of his cookbooks, Mexican Everyday (2005), provides recipes that directly tie into the show.
In 2000, PBS began broadcasting Bayless' television series Mexico: One Plate at a Time. Bayless and the show have been nominated for several Daytime Emmy Awards. Bayless was personally nominated twice for a Daytime Emmy Award for Outstanding Lifestyle/Culinary Host for his work on the show in 2012 and again in 2017. One Plate at a Time's director, Scott Dummler, was nominated for Outstanding Directing in a Lifestyle/Culinary Program in 2012, and the show was nominated overall for Outstanding Culinary Program in 2016.
Seasons of Mexico: One Plate at a Time sometimes focus on the cuisine of a specific region: for example, season 8 was centered around cuisine from Tijuana and the Baja Peninsula, season 9 focused on Oaxaca, and season 11 was produced entirely on the Yucatán Peninsula.
Before opening his restaurant, Bayless began his career as a professional chef in 1980 as the executive chef at Lopez y Gonzalez in Cleveland Heights, Ohio. In 1987, Bayless and his wife Deann opened Frontera Grill in Chicago, specializing in contemporary regional Mexican cuisine, with special emphasis on the varied cuisines of the Oaxaca region. In 1989, Rick and Deann opened Topolobampo, one of Chicago's first fine-dining Mexican restaurants. As of 2019[update], Topolobampo has one Michelin star.
In 1995, Bayless and his partners started the Frontera Foods line of prepared food products. They sold Frontera Foods to ConAgra Foods in 2016. Bayless remains involved as a product-development advisor to the brand. The Frontera restaurants were not included in the deal.
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Rick Bayless
Rick Bayless (born November 23, 1953) is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time. Among his various accolades are a Michelin star, the title of Top Chef Masters, and seven James Beard Awards.
Bayless was born in Oklahoma City, Oklahoma, into a family of restaurateurs and grocers specializing in local barbecue. He is the younger brother of sports journalist and television personality Skip Bayless. Having begun his culinary training as a youth, Bayless broadened his interests to include regional Mexican cooking as an undergraduate student of Spanish and Latin American culture. After finishing his undergraduate education at the University of Oklahoma, he obtained his master's degree in linguistics at the University of Michigan. He nearly completed a PhD in anthropological linguistics at Michigan when he decided to leave his studies to concentrate on his nascent cooking career. While at Michigan, he met his future wife and frequent culinary collaborator, Deann. They married in 1979.
After hosting the 26-part PBS television series Cooking Mexican in 1978–1979, Bayless dedicated over six years to culinary research in Mexico, culminating in 1987 with the publication of his Authentic Mexican: Regional Cooking from the Heart of Mexico, which Craig Claiborne described as "the greatest contribution to the Mexican table imaginable."[citation needed]
Following Authentic Mexican, Bayless has written a number of highly regarded cookbooks (see §Awards and accolades), often co-authoring with Deann and his daughter, Lanie. Perhaps his best-known cookbook is his 2001 James Beard Foundation award-winning Mexico: One Plate at a Time, a companion to the first season of Bayless' PBS television show of the same name. At least one other of his cookbooks, Mexican Everyday (2005), provides recipes that directly tie into the show.
In 2000, PBS began broadcasting Bayless' television series Mexico: One Plate at a Time. Bayless and the show have been nominated for several Daytime Emmy Awards. Bayless was personally nominated twice for a Daytime Emmy Award for Outstanding Lifestyle/Culinary Host for his work on the show in 2012 and again in 2017. One Plate at a Time's director, Scott Dummler, was nominated for Outstanding Directing in a Lifestyle/Culinary Program in 2012, and the show was nominated overall for Outstanding Culinary Program in 2016.
Seasons of Mexico: One Plate at a Time sometimes focus on the cuisine of a specific region: for example, season 8 was centered around cuisine from Tijuana and the Baja Peninsula, season 9 focused on Oaxaca, and season 11 was produced entirely on the Yucatán Peninsula.
Before opening his restaurant, Bayless began his career as a professional chef in 1980 as the executive chef at Lopez y Gonzalez in Cleveland Heights, Ohio. In 1987, Bayless and his wife Deann opened Frontera Grill in Chicago, specializing in contemporary regional Mexican cuisine, with special emphasis on the varied cuisines of the Oaxaca region. In 1989, Rick and Deann opened Topolobampo, one of Chicago's first fine-dining Mexican restaurants. As of 2019[update], Topolobampo has one Michelin star.
In 1995, Bayless and his partners started the Frontera Foods line of prepared food products. They sold Frontera Foods to ConAgra Foods in 2016. Bayless remains involved as a product-development advisor to the brand. The Frontera restaurants were not included in the deal.