* * * * *
“Much
would change in the (American) chefs’ social landscape in the early
1990s, connecting them with each other and with their growing fan base
in unprecedented ways. . .An early agent of change was Gerry Dawes, who
hailed from southern Illinois, fell in love with wine, especially
Spanish wines and culture. . .led Dawes to create a more intimate,
periodic gathering of chefs who met once a month at
each other restaurants, where the host chef would prepare a five-course
lunch for the others. . . The name of the group: Chefs From Hell
(Acrobatic Unicyclists and Winetasters Club). . .The original group
included future culinary deity Thomas Keller, . . . Le Côte Basque alum
Rick Moonen (chef a The Water Club). . .Tom Valenti (Alison on
Dominick). . .Brendan Walsh (Arizona 206). . .original Union Square Café
chef Ali Barker. . . Hudson River Club’s Waldy Malouf. . . and Rusty
Staub (baseball great and owner of two Manhattan restaurants) . . .
(Other members joined shortly after the inaugural gathering: Steve Lyle
(The Odeon), George Faison (D’Artagnan), Michael Romano (Union Square
Café), Don Pintabona (Tribeca Grill), Michael Lomonaco (‘21' Club),
Mario Batali, Bobby Flay, Anne Rosenzweig, Rose Levy Beranbaum, Pamela
Morgan, Martha Stewart and honorary member Julia Child.) Such a
gathering is commonplace today, but at the time was uncharted territory.
. .”
“Thomas Keller. . . says he believed in the cause: “It’s camaraderie. It’s the one thing that we did not do enough at any time throughout our careers. . .So the idea of bringing chefs together is an extraordinary thing. . . .Prior to Chefs From Hell, says Keller, New York chefs were too busy to connect. “Gerry brought it together just for the benefit of us, to have fun.” And Tom Colicchio is quoted as saying, “We would literally sit around and drink and laugh our asses off. A lot of these guys have their ‘chef personality.’ When you get together in a room with them they’re funny as hell. . .We had a good time. . .It was also in the light of day, which was just something that never happened. . .” - - Part of a ten-page treatment of me and the upcoming book, Chefs From Hell in Chefs, Drugs and Rock and Rock & Roll by Andrew Friedman (available at Amazon.com)
“Thomas Keller. . . says he believed in the cause: “It’s camaraderie. It’s the one thing that we did not do enough at any time throughout our careers. . .So the idea of bringing chefs together is an extraordinary thing. . . .Prior to Chefs From Hell, says Keller, New York chefs were too busy to connect. “Gerry brought it together just for the benefit of us, to have fun.” And Tom Colicchio is quoted as saying, “We would literally sit around and drink and laugh our asses off. A lot of these guys have their ‘chef personality.’ When you get together in a room with them they’re funny as hell. . .We had a good time. . .It was also in the light of day, which was just something that never happened. . .” - - Part of a ten-page treatment of me and the upcoming book, Chefs From Hell in Chefs, Drugs and Rock and Rock & Roll by Andrew Friedman (available at Amazon.com)
Gerry
Dawes, Founder of The Chefs From Hell, with Chef From Hell Brendan Chef Brendan
Walsh, Dean—School of Culinary Arts (behind Malouf, next to Nieporent), with
the great Drew Nieporent, Founder-Director of the Myriad Restaurant Corporation
and one of America's most respected and celebrated restaurateurs, former New
York Times Restaurant Critic Bryan Miller, Culinary Institute of America
President Tim Ryan, Author Andrew Friedman, (back row), Chefs Fron Hell
member Waldy Malouf, CIA Senior Director
of Food and Beverage operations, Chef
Diane Forley, Meringue Shop (Scarsdale, NY) and Mike Colameco, chef, author,
host of Real Food on PBS and Food Talk on Heritage Radio Network, at The
Culinary Institute of America, Hyde Park, New York, April 11, 2018 prior to the
panel discussion on Andrew Friedman's new book, Chefs, Drugs and Rock &
Roll. (Walsh and Malouf are original
members of The Chefs From Hell Acrobatic Unicyclists & Winetasters Club, a
group I founded in 1989.) Photograph by
Myriad Corp's Tony Torres©2018 with a Samsung Galaxy G9+ phone.
___________________________________________________
Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.
In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés.
". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009.
Pilot for a reality television series
on wine, gastronomy, culture and travel in Spain.
Experience Spain With Gerry Dawes: Customized Culinary, Wine & Cultural Trips to Spain & Travel Consulting on Spain
Gerry Dawes can be reached at gerrydawes@gmail.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@spanishartisanwine.com
Gerry Dawes can be reached at gerrydawes@gmail.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@spanishartisanwine.com
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