‘Foodie Chap’ quotes Chef Charlie Palmer as saying that being a Chef for him is about an unbridled passion for food. Palmer seems to take that passion with him into everything he does, from cooking, to writing, to business. He has received attention all over the globe for his “Progressive American” style of cooking, which combines powerful flavors which have been mixed in unusual ways, with a strong hint of French cuisine.
Chef Palmer has been featured on Season 6 of ‘Top Chef’, an American television show in which chefs compete throughout the season to try and win the title of “Top Chef.” He owns the ‘Aureole’ restaurant in Las Vegas, and another branch in New York, and has added quite an impressive number of restaurants to that list, in such places as Washington DC, Sonoma, Reno, and Las Vegas. He pushes for dishes that are created from farmed food over food from a factory, which was the direct influence of working in the garden when he was young.
Charlie was born in upstate New York, where he grew up, and began training at the Culinary Institute of America. He was made the Executive Chef of The River Cafe in the mid eighties, and was given three stars by the ‘New York Times’ soon after. Under Palmer’s direction at The River Cafe, many of the young cooks have gone on to become some of the most brilliant chefs in the country. Chef Palmer trained such celebrity chefs as Michael Mina from the Aqua in San Francisco, California and Diane Farley from the Verbena in New York.
A frequent visitor to the ‘Today Show’ on NBC, Chef Palmer has also authored four cookbooks, Great American Food published by Random House in 1996, Charlie Palmer’s Casual Cooking published by Harper Collins in 2001, The Art of Aureole published by Ten Speed Press in 2002, and Charlie Palmer’s Practical Guide to the New American Kitchen published by Melcher Media in 2006. He recently brought both culinary and wine experts together at the Sixth Annual Pigs & Pinot which was held during the spring of 2011. The gathering was held in the Hotel Healdsburg which is located in the middle of California’s wine country. Over ten chefs and sixty wine enthusiasts have come to make this celebration a tradition over the years.
Chef Palmer explains that in the beginning of his career, he noticed that the cuisine in American was still in the infancy stages. As a chef, he studied what American cooking meant to him, and how growing up on a farm, and spending time in France at Georges Blanc could be incorporated into the foods in the United States. He also shared what a tremendous impact that one French producer made on him when they brought their “perfectly made” goat cheese to the kitchen there. Because of this, he became adamant about using home grown products instead of buying from large manufacturers. He was just twenty-eight years old when he began to put his thoughts into actions. Now his first restaurant, the ‘Aureole’ is located right off of Manhattan’s Madison Avenue, and placed strategically in the Bank of America Tower at One Bryant Park.
Aside from the eleven restaurants which Palmer has created, he has also opened a few wine shops and boutique hotels. Even with all of the success, Chef Palmer remains humble, and always approaches each dish with reinvention in mind. He explains that people see the food, and notice its appearance long before they ever taste the first morsel, so he keeps trying to find new ways to playfully and respectfully show off his dishes.
As the success of the Aureole grew, Chef Palmer went on the open the Astra cafe in New York’s Midtown Decoration and Design Building. He opened another Aureole in Las Vegas in 1999 which features an impressive wine tower which is four stories tall. Charlie Palmer Steak was also opened in Las Vegas in that same year. Dry Creek Kitchen was opened in 2001, located in Healdsburg, California, as well as the Healdsburg Hotel. Another Charlie Palmer Steak was opened in 2003, located in Washington, DC, and another in Grand Sierra Resort, located in Reno, Nevada. That one opened in 2007.
Charlie Palmer was also opened in The Joule, Dallas, and Costa Meca, California’s South Coast Plaza in 2008, as well as Next Vintage Wine Shop. The Briscola , which is the very first Italian Restaurant created by Charlie Palmer, is located in Reno’s Grand Sierra Resort as well. He is also planning to open a brand new concept on restaurants in Denver, Colorado by the end of this year (2011), according to ‘Wikipedia’.
Angela Kaye Mason is an internet researcher, writer, and contributor at entrepreneurweek.com blog network. She may be reached at firstname.lastname@example.org.
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