By Derrek J. Hull, Blogger-in-Chief
A recent CNN.com article about what celebrities bring to the table in the culinary world piqued our curiosity. Does the combination of chefs and celebrities truly make for a perfect pairing? We put that question to two of the country’s top chefs.
Bravo TV’s celebrated “Top Chef Masters” winner and NRA Show fan favorite Rick Bayless (chef/owner of Frontera Grill/Topolobampo/XOCO) commented, “I’m not sure. One thing I do know is that having a higher profile does help get folks through the front door, but that isn’t what keeps them coming back. That said, I really try to concentrate on what matters…not my status or how many times I am on TV. I try to work on what I can control—great food with flavor going on every plate to every diner in any of my restaurants.”
Ming Tsai (chef/owner of Blue Ginger, host/executive producer of Simply Ming) said, “Celebrities are very passionate -- that's why they're celebrities, right? They had a dream and followed it to its ultimate peak. You need that to be in the restaurant industry -- it's not for the meek. Plus, people who are passionate usually enjoy food, so it makes perfect sense that celebrities are drawn to restaurants. It's all about food and service at the end of the day, not the name on the door or the celebrity involved.”
Interact with culinary superstars and celebrities in the Celebrity Book Signings area and other Show features at NRA Show 2010 (May 22-25, 2010 at Chicago’s McCormick Place). Registration is now open.