Eat Chic: These Female Chefs Are Taking the Culinary Scene By Storm
With this year's James Beard Awards seeing the most female nominees ever, we chatted with the inspiring women serving up the best.
The annual James Beard Awards highlights chefs across the country that are making a mark on the culinary world. Serving up delectable cuisine that not only satisfies, but also inspires, these chefs are at the top of their craft and help shape America’s food culture. This year’s awards saw the most female chef nominees in the history of the foundation, a fact that resounds even more so in a society where women are finally getting recognized for their powerful voices. Here, we caught up with some of the badass female chefs who are taking their industry by storm with dishes that leave guests amazed. From their go-to's when entertaining, to unexpected pairings they love, we dare you to read to the end without your taste buds watering.
Sarah Rinkavage
Nominated for: Rising Star Chef of the Year, Marisol
When entertaining, my go-to is…
I always end up cooking prawns. If its summer I will grill them up with green garlic butter and lemon. During the winter, I will put them in a hearty risotto. I love using their shells to make prawn butter that I baste on everything.
Unexpected pairing you love?
I don't think this is unexpected since its been going on in Barcelona for ages, but their Vermut and canned seafood is probably the most unexpected pairing for me that I just love.
Last meal on earth?
Grilled cheese and tomato soup. Always comforting.
What do you love most about being a chef?
Everyday is different. You are challenged everyday. I also love being able to use my creativity in a way to serve people beautiful food. I love the ability to work alongside people for long hours and really get to know them and become a family with them. I couldn't imagine myself in any other career.
Katy Millard
Nominated for: Best Chef Northwest, Coquine
When entertaining, my go-to is…
Whole chicken butterflied and grilled in the summer, so we can all be outside in the garden.
Unexpected pairing you love?
Lamb and palo cortado sherry. The briny egde and natural umami in the wine curl up nicely next to the slight funk of lamb fat.
Last meal on earth?
Perfect scrambled eggs with caviar and crème fraîche.
What do you love most about being a chef?
Making people happy. It’s the best thing I know.
Amy Brandwein
Nominated for: Best Chef Mid Atlantic, Centrolina
When entertaining, my go-to is…
For a casual meal, I pick up eggplant parmigiana from our market, a selection of cheeses, a baguette and a bottle of wine, plus cookies from our pastry shop. Dinner is on the table in 30 minutes!
Unexpected pairing you love?
Our roasted Napa cabbage with fiery chiles paired with Riesling from Alto Aldine.
Last meal on earth?
A beautiful, crispy roasted duck with bitter greens, buckwheat crepes and Amarone would be a great meal. And Emily Luchetti’s 'Apple Charlotte' for dessert.
What do you love most about being a chef?
I love creating food that excites and comforts people. Being able to touch a person’s soul emotionally and satisfy a craving is very rewarding.
Camille Cogswell
Nominated for: Rising Star Chef of the Year, Zahav
When entertaining, my go-to is...
Pie.
Unexpected pairing you love?
Red wine and potato chips.
Last meal on earth?
Every single side dish at the local BBQ joint. I’ll take some pulled pork too (North Carolina-style, of course), but my heart and stomach are really in it for the cornbread, collard greens, burnt-end baked beans, mac and cheese, green beans, hushpuppies, coleslaw, potato salad...and a banana split ice cream sundae with extra whipped cream for dessert.
What do you love most about being a chef?
Getting to make cake and cookies and pastries every day. I mean, come on! How awesome is that.
Ashley Christensen
Nominated for: Outstanding Chef, Poole’s Diner
When entertaining, my go-to is…
Usually some form of chicken. In the warmer months, I’ll slowly smoke a whole bird over a beer can on the grill. We’ll serve it with a pile of charred broccoli raab with white anchovy vinaigrette or roasted sweet potatoes with some kind of compound butter, and a big green salad. It might sound straightforward to some, but there’s nothing more comforting or easygoing, which is the vibe I’m going for when cooking at home with friends.
Unexpected pairing you love?
Caviar with deep fried tater tots (the ones from the freezer aisle). The tater tots are the perfect vessel for caviar (so much better than a blini) and I love the combination of highbrow/lowbrow.
Last meal on earth?
I’d go for a tomato sandwich, with in-season North Carolina tomatoes, sliced and seasoned with sea salt and freshly cracked black pepper. Duke’s mayo is a must, as is fluffy white bread. This sandwich is the taste of summer to me.
What do you love most about being a chef?
I love that the work is never finished. There is always something to learn, and something new to accomplish. Each day is a little bit different, whether you’re working a station on the line, or using your voice to effect change, or cooking for a great cause. The opportunity to be creative is endless; and the opportunity to promote creativity through positive leadership of up-and-coming cooks is perhaps the best thing of all.
Jody Williams
Nominated for: Best Chef NYC, Buvette Gastrothèque
When entertaining, my go-to is...
Champagne and Caviar.
Unexpected pairing you love?
Probably not that unexpected, but Bourbon and BBQ.
Last meal on earth?
I shudder slightly when thinking about it, but probablyIn-N-Out Burger.
What do you love most about being a chef?
The beauty that exists when culture and cooking intersect.
Jessica Koslow
Nominated for: Best Chef West, Sqirl
When entertaining, my go-to is…
Popcorn! My secret (yet not so secret) love.
Unexpected pairing you love?
There’s nothing unexpected about my love of a good omelette with a glass of champagne.
Last meal on earth?
The most delicate sushi meal on the planet.
What do you love most about being a chef?
I truly love that it’s a profession where you get to engage with all walks of life. It’s humbling to be a part of an industry that provides a service everyday. We all need to eat to live. And we just get to be creative about the way we present it to your tastebuds.
Tiffani Faison
Nominated for: Best Chef Northeast, Tiger Mama
When entertaining, my go-to is…
I love a good shrimp or crab boil! I'll make garlic bread, Carolina gold rice, and season the hell out of my boil water with butter, garlic & chili spices. Dumping hot shrimp, crab, potatoes and corn on newspaper, with everyone standing around as they peel and eat is a guaranteed party! Ice cold dry resiling is also a must for this.
Unexpected pairing you love?
Amontillado Sherry and chocolate. It's the best late night snack and sip!
Last meal on earth?
A fried chicken sandwich on a warm potato bun with Duke's Mayo and a heap of caviar. That's the top of a very very long list.
What do you love most about being a chef?
Nothing I have ever done has both satisfied me and kept me hungry until I became a chef. I get to have a thousand different careers in one. I am a chef, an advocate, a teacher, an artist, a designer, a business person, a human resources manager, a cleaner, a marketing person, a publicist. But mostly its food and creating. I have the extraordinarily privilege of taking beautiful, raw ingredients and transforming them into something (hopefully) better than they were before. I can present a dish through my own eyes and hands, all for the purpose of making someone else feel special and cared for.
Mashama Bailey
Nominated for: Best Chef Southeast, The Grey
When entertaining, my go-to is…
If it’s a small gathering, I love to roast a chicken with potatoes or rice and a huge salad. My tastes are very simple outside of work.
Unexpected pairing you love?
I love a grilled cheese sandwich with a glass of bubbles.
Last meal on earth?
A good bowl of pasta. With a nice glass of red wine.
What do you love most about being a chef?
I love the camaraderie between chefs. There is a certain amount of competitiveness and hard work that bonds chefs for life. That is what I find awesome about the culture. And of course, the food!
Amanda Cohen
Nominated for: Best Chef NYC, Dirt Candy
When entertaining, my go-to is…
Gin.
Unexpected pairing you love?
Champagne and Ma Po Tofu.
Last meal on earth?
An all-you-can-eat buffet. I can stretch that thing out for years.
What do you love most about being a chef?
On a busy Thursday night, when the tickets are flying, the tables are drinking, and my kitchen crew are working in eerie synchronicity, that’s my idea of nirvana.
Clare de Boer
Nominated for: Rising Star Chef of the Year, King
When entertaining, my go-to dish is…
I love to make a crumble with whatever seasonal fruit is around (although nothing beats the stalwart apple). A good crumble is something people rarely get cooked well in restaurants, and I have yet to meet someone who doesn’t fall for a bowl of piping hot, bubbling fruit topped with ground almond crumble. It’s nostalgic, delicious and draws the crowd in.
Last meal on earth?
Sitting on the terrace of a vineyard in Sicily, surrounded by sun, the sea breeze and family. It’s late afternoon and we’re drinking Etna Bianco, sharing plates of fresh anchovies. I anticipate several hours of slow eating to come: red mullet, zuppa di vongole, lemon and pistachio ice creams.
What do you love most about being a chef?
Food is usually the centerpiece for social connection and memory. It’s a joy to be able to provide meals that bring people together in celebration, in friendship, and in love. It’s like you somehow get to play a role in other people’s lives and memories, without even knowing them. The meal is communion.
Dominique Crenn
Nominated for: Best Chef West, Atelier Crenn
When entertaining, my go-to is…
Roasted whole fish and vegetables gratin.
Unexpected pairing you love?
Rocquefort and hot chocolate.
Last meal on earth?
Oysters and a glass of rosé.
What do you love most about being a chef?
Being able to use my platform and voice to better the world and humanity.
Nina Compton
Nominated for: Best Chef South, Compère Lapin
When entertaining, my go-to is…
I love doing something as simple as a nicely roasted chicken with root vegetables, while that is all roasting together, I start my guest off with some cheese and wine.
Unexpected pairing you love?
Curried Rabbit with jasmine rice, it is my favorite dish at my new restaurant Bywater American Bistro, I love pairing it Ovum Gewurztraminer.
Last meal on earth?
Juicy ribeye, potatoes and a glass of Barolo.
What do you love most about being a chef?
Making people happy, sometimes I sneak a peek in the dining room and watch guest while they eat, seeing a smile appear while they are eating is the most satisfying thing for me.
Missy Robbins
Nominated for: Best Chef NYC, Lilia
When entertaining, my go-to is…
Roasted chicken, chicken fat potatoes and Caesar salad. Keep it simple.
Unexpected pairing you love?
Tacos and champagne.
Last meal on earth?
Pizza from New Haven.
What do you love most about being a chef?
What I love about being a chef is the opportunity to make people happy, be creative and mentor younger people.
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