The Unique Style of Top Chef Katsuji Tanabe of MexiKosher and Barrio

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Before, Chef Katsuji Tanabe made it big, MCCN met him at the Taste of Mexico Event in Los Angeles back in 2012.  Not only did he dazzle us but he dazzled everyone causing long lines with word of mouth.

Chef Tanabe, was born in Mexico to a Japanese father and Mexican mother.   If not being unique was not enough, he brought creativity to his cuisine mastering Kosher Mexican.   The charming and talented chef would eventually go on to win the bragging rights of Top Chef on the Bravo competition.

He’s closed the doors to his Los Angeles establishment and set up shop at 100 W. 83rd in Manhattan, NY.   He also helms a restaurant in Chicago called Barrio at the corner of Clark and Kenzie.

Let’s Flashback to our 2012 interview and check the chef’s Kosher tequila sorbet creation by way of liquid nitrogen technique.

 

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Top Ranked Restaurants in the World

Epicurious online magazine recently compiled a list of the top sixteen restaurants around the world. Cuisines that are prepared in fine restaurants from Paris, Spain, New York and Beijing are highlighted on the list.  Check out this list and see if you favorite restaurant made the list: READ MORE

Nominees for ‘Oscars of the food world’

Chefs, writers, authors and architects who excel in food and beverage fields are nominated for James Beard Awards.

(CNN)

— The James Beard Foundation Awards are often referred to as the “Oscars of the food world,” but the honorees are more frequently photographed in chefs’ whites and clogs than tuxes and red carpet couture, and they’re hounded for hot dish from diners rather than the staff of TMZ.

The awards — established in 1990 by the nonprofit that bears the name of one of America’s founding food writers and cooks — honor chefs, food journalists, restaurateurs, cookbook authors, restaurant designers and architects who have achieved excellence in the food and beverage field.

While the journalism, media and cookbook categories call for self-nomination (and an entry fee), anyone can suggest a chef or restaurant via the foundation’s Web site jamesbeard.org during an open call in the fall.

Though there is no cash reward, a win — or even a nomination — can substantially increase the buzz for business, according to foundation president Susan Ungaro.

“There is no doubt that it elevates standing among peers, and the publicity reverberates through the town or city,” Ungaro said last week. “It excites locals, who then think, ‘I must check that out.’ ”

Of particular passion to Ungaro are the America’s Classics awards, given to restaurants, generally 50 to 100 years old, and of iconic status in their communities.

“These would have been James Beard’s favorites — he loved both haute and down-home. These reflect the best of America’s classic dining. They’re often family run, and they’re special,” she said.

Ungaro also expressed a wish that food fans might use nominee lists as a cross-country, culinary travelogue, noting, “A nomination can help keep a restaurant going during tough economic times. These eateries end up being inundated with customers, and that helps the whole community.”

The nominations for the 2010 James Beard Foundation Awards were tweeted live (@BeardFoundation) Monday morning from New Orleans, Louisiana, and the awards will be announced at events on May 2 and 3 in New York.

To see if your favorite restaurant made the list click here