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Manila, Philippines - Who is this American chef and food writer considered the father of American-style gourmet cooking whose legacy lives on his books, numerous writings, and his foundation’s annual awards in various culinary genres?
He was born on May 5, 1903 in Portland Oregon, and his family would vacation in Geahart, Oregon on the Pacific Coast, where he was exposed to unique Pacific Northwest local foods like seafood and wild berries.
His earliest memory of food was the Lewis and Clark Exposition of 1905 when he was just two years old, where watching Triscuits and shredded wheat biscuits being made intrigued him. His tastes were further influenced by a Chinese helper who instilled in him a passion for Chinese culture as well as living in France in the 1920s where he enjoyed the pleasures of French cuisine.
Back in the US he tried his luck in the theater, but the lack of work prompted him to open a catering company, which led to the publication of his first cookbook, Hors D’Ouvre and Canapes, a compilation of his catering recipes. In 1946, he appeared on a televised cooking show, I Love to Eat, thus beginning his rise as an eminent American food authority.
In 1955, he established a cooking school, and over the next 30 years continued to teach cooking in his schools in New York City and Seaside, Oregon, as well as women’s clubs, other cooking schools, and civic groups. He was a tireless traveler, bringing his message of good food, honestly prepared with fresh, wholesome American ingredients to a country just becoming aware of its culinary heritage.
He brought French cooking to the American middle and upper class through television in the 1950s. His prominence marked the emergence of a New York- based, nationally and internationally known sophisticated food culture.
A prolific writer, he changed the way Americans ate through his 20 books beginning with Hors d’Oeuvre and Canapes in 1940 to the Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and Expert, 1949; Paris Cuisine, 1952;
The Complete Cookbook for Entertaining, 1954; Treasury of Outdoor Cooking, 1960;
Delights and Prejudices; Menus for Entertaining, 1965; and How to Eat (and Drink)
Your Way through a French or Italian Menu, 1971.
Julia Child described him as “the quintessential American cook. Well-educated, well-traveled during his 82 years, he was familiar with many cuisines, but he remained fundamentally American. An endearing and always lively teacher, he loved people, loved his work, loved gossip, loved to eat, loved a good time.”
In 1981, along with friend Gael Greene, he founded Citymeals on Wheels, which continues to help feed the homebound elderly in New York City.
Although he passed away in 1985, his legacy lives on today with the annual foundation awards in his name that are given at the industry’s biggest party. Held on the first Monday in May, the Awards ceremony honors the finest chefs, restaurants, journalists, cookbook authors, restaurant designers, and electronic media professionals in the country. It culminates in a reception featuring a tasting of the signature dishes of more than 30 of the foundation’s very best chefs.
Last week’s question: Who is the 20th century Danish designer known for iconic furniture pieces like the Egg and the Swan, which he created for the SAS Royal Hotel?
Answer: Arne Jacobsen
Winner: Alicia T. Mendoza of Mandaluyong City
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Text your answer to 0915-1371538 with your name and address. One winner will be chosen through a raffle of texts with the correct answer. The winner will receive P2,000 worth of SM gift certificates for use at Our Home, SM Department Store, or SM Supermarket. They can claim their prize at Our Home in SM Megamall. Call the store manager at 634-1943. Bring photocopies of two valid IDs and a clipping of the Design Quiz issue in which you appear as winner.
