DOCSLIB.ORG

Awards + Accolades

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Awards + Accolades AWARDS + ACCOLADES *** James Beard Foundation Awards Michelin 2016 Publication of the Year – Lucky Peach 2009 - 2018 2 Stars – Ko 2016 Food Blog – Lucky Peach 2015 Outstanding Pastry Chef – Christina Tosi Michelin Bib Gourmand 2014 Who's Who of Food and Beverage – David Chang 2009 - 2018 Ssäm Bar 2014 MFK Fisher Distinguished Writing Award 2008 - 2018 Noodle Bar “I Placed a Jar in Tennessee,” Lucky Peach, Issue 7 2014 Profile – "A Day on Long Island with Alex Lee,” The Sydney Morning Herald Good Food Guide Lucky Peach, Issue 9 (2013 - 2015) 2016 Two Hats – Seiōbo 2014 Humor – “On the Trail with Wylie,” Lucky Peach, Issue 9 2015 Best Bar Restaurant– Seiōbo 2014 Personal Essay – “Dick Soup,” Lucky Peach, Issue 8 2014 Sommelier of the Year – Richard Hargreave 2014 Food and Culture – "America, Your Food Is So Gay,” 2013 Best New Restaurant – Seiōbo Lucky Peach, Issue 7 2012 Chef of the Year Nomination – Ben Greeno 2013 Outstanding Chef – David Chang 2013 Personal Essay – "London Town," Lucky Peach, Issue 5 The Australian 2013 TV Program On Location – The Mind of a Chef 2012 Hottest Restaurant of the Year – Seiōbo 2012 Rising Star Chef of the Year – Christina Tosi 2012 Outstanding Chef Nomination – David Chang Gourmet Traveller 2010 Cookbook Nomination – Momofuku 2015 3 out of 3 stars - Seiōbo 2009 Best New Restaurant – Ko 2014 Restaurant of the Year – Seiōbo 2008 Best Chef, New York City – David Chang 2014 The Top 100 Restaurant Guide (#1/100) – Seiōbo 2007 Best New Restaurant Nomination – Ssäm Bar 2013 New Restaurant of the Year – Seiōbo 2007 Rising Star Chef of the Year – David Chang 2013 Sommelier of the Year Nomination – Richard Hargreave 2013 Best New Talent Nomination – Ben Greeno New York Magazine 2015 3 Stars – Ko Time Out Sydney 2010 Best New Restaurant – Má Pêche 2013 New Restaurant of the Year – Seiōbo 2010 Best New Chef – Má Pêche 2009 Best New Restaurant – Ko Gault & Millau Sydney Restaurant Guide 2008 4 Stars – Ko 2014 5 Hats(19/20) – Seiōbo 2007 3 Stars – Ssäm Bar 2007 Best New Restaurant – Ssäm Bar The Globe and Mail 2004 Critics’ Pick – Noodle Bar 2012 4 Stars – Shōtō 2012 3 ½ Stars – Daishō The New York Times 2012 Cheap Eats Pick – Noodle Bar Toronto 2015 3 Stars - Ko 2010 Top Pick, 2 Stars – Má Pêche Additional Awards & Accolades – David Chang 2008 Best New Restaurant – Ko New York Observer – Top 100 Influencers in New York City 2008 3 Stars – Ko Fortune – 40 Under 40 2008 Best New Restaurant Dish – Ko White Guide – Global Gastronomy Award 2008 Top Pick, 3 Stars – Ssäm Bar Crain’s New York – 40 Under 40 2007 Best New Restaurant – Ssäm Bar TIME Magazine – 2010 TIME 100 2005 Top Pick – Noodle Bar Rolling Stone – 100 People Changing America 2011, 2012 Best Seller List – Lucky Peach, Issues 2, 3 Esquire – 75 Most Influential People of the 21st Century 2010 Best Seller List – Momofuku GQ – Chef of the Year Bon Appétit – Chef of the Year The S. Pellegrino World’s Best Restaurants Food & Wine – Best New Chef (2011 - 2017); 2018 #62 – Ko 2009 - 2014 #64 – Ssäm Bar 2013 #89 – Seiōbo Bon Appétit 20 Most Important Restaurants in America 2013 #1 – Momofuku (collectively) .
Load more

Recommended publications
  • Food Council
    City Harvest’s Food Council City Harvest’s Food Council brings together over 70 of New York City’s (and the world’s!) top chefs and culinary experts. They are dedicated to spreading awareness of our mission, raising funds to support our work, and donating high quality food to help feed hungry New Yorkers. Geoffrey Zakarian is the Food Council Chair. Chair Matt Katakis, Butcher Bar, Pita Pan Geoffrey Zakarian, Zakarian Hospitality Jaret Keller, Key Group Worldwide Simon Kim, COTE, Undercote Chairman Emeritus Gabriel Kreuther, Gabriel Kreuther, Eric Ripert, Le Bernardin Kreuther Handcrafted Chocolate Jim Lahey, Sullivan Street Bakery Members Anita Lo Michael Lomonaco, Porter House New York Matt Abramcyk, Navy, Smith & Mills, Marco Maccioni, Circo Tiny's & The Bar Upstairs, Warren 77, Yves Angie Mar, The Beatrice Inn Ted Allen, Host, Food Network's "Chopped" Roni Mazumdar, Adda, The MasalaWala, Rahi Dominique Ansel, Dominique Ansel Bakery, Ed McFarland, Ed’s Lobster Bar Dominique Ansel Kitchen, U.P. Michael Anthony, Gramercy Tavern Danny Mena, La Loncheria Donatella Arpaia, Kefi, Prova Pizzabar George Mendes, Aldea Dan Barber, Blue Hill, Blue Hill at Stone Barns Danny Meyer, Union Square Hospitality Group Christophe Bellanca, Le Club Marc Murphy, Benchmarc Restaurants, Emma Bengtsson, Aquavit Benchmarc Events Ron Ben-Israel, Ron Ben-Israel Cakes Liz Neumark, Great Performances David Bouley, Bouley Bakery & Market Tracy Nieporent, Myriad Restaurant Group Terrance Brennan, Brennan Hospitality Group Stuart O’Keeffe, Co-host, Food Network’s “Let’s Eat” Anne Burrell, Co-host, Food Network's Chintan Pandya, Adda "Worst Cooks in America" Becca Parrish, Becca PR Joe Campanale, Fausto François Payard Andrew Carmellini, NoHo Hospitality Group Jason Pfeifer, Manhatta David Chang, Momofuku Antoni Porowski, Village Den, Queer Eye Charles Chen, CharlesChenTV Alfred Portale, Portale Michael Chernow, Seamore’s, The Meatball Shop Questlove Dan Churchill, Charley St.
    [Show full text]
  • The Culinary Institute of America at Greystone Napa Valley, California
    Presents 13th Annual Worlds of Flavor International Conference & Festival JAPAN: FLAVORS OF CULTURE From Sushi and Soba to Kaiseki, A Global Celebration of Tradition, Art, and Exchange November 4-6, 2010 The Culinary Institute of America at Greystone Napa Valley, California PRESENTERS & GUEST CHEFS BIOS TARO ABE is the second generation chef of Washoku OTAFUKU, a restaurant that specializes in the regional cuisine of Akita, including ―Kiritanpo,‖ a unique rice pot dish. Chef Abe’s cuisine is representative of this Northern Japan region that is famous for rice farming and sake brewing along with other agriculture, fishing, and forestry. (Akita, Japan) ELIZABETH ANDOH is an American writer and lecturer specializing in Japanese food and culture. She owns and operates ―A Taste of Culture,‖ a culinary arts program in Tokyo and Osaka. Ms. Andoh is the only non-Japanese member of the prestigious Japan Food Journalists Association and also contributes to American publications, such as the New York Times. As a lecturer on historical and cultural aspects of Japanese society and cuisine, she conducts workshops and speaks frequently to industry and general-interest audiences on both sides of the Pacific. Her 2005 cookbook, Washoku: Recipes from the Japanese Home Kitchen (Ten Speed Press) won an IACP Jane Grigson award for distinguished scholarship, and was nominated for a James Beard Foundation award. 2010 Worlds of Flavor Presenter & Guest Chef Biographies Updated August 30, 2010 | Page 1 of 21 Ms. Andoh’s new cookbook, KANSHA: Celebrating Japan’s Vegan & Vegetarian Traditions, will be released by Ten Speed Press on October 19, 2010. Ms.
    [Show full text]
  • NEW YORK Private Events + Catering MOMOFUKU
    NEW YORK private events + catering MOMOFUKU Established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, Momofuku has grown to include restaurants in New York City, Sydney, Toronto and Washington, DC. Momofuku has a total of thirteen restaurants, a bakery established by award-winning pastry chef Christina Tosi with multiple locations throughout New York City, Washington, DC, and in Toronto (Milk Bar), two bars, and a Culinary Lab. The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors. PRIVATE EVENTS + CATERING Momofuku offers private event spaces in both downtown and midtown Manhattan, as well as off-site catering options, ideal for: • Corporate and Social Functions • Holiday Parties • Wedding Ceremonies and Receptions • Product Launches • Video and Photo Shoots PRIVATE EVENT LOCATIONS Momofuku Má Pêche | Fuku+ 15 West 56th Street, between 5th and 6th Avenues Momofuku Ssäm Bar 207 2nd Avenue at 13th Street Momofuku Ko 8 Extra Place, off 1st Street between 2nd Avenue and Bowery Momofuku Nishi 232 Eighth Avenue, between 21st and 22nd Street OFF-SITE CATERING Available throughout New York City and beyond. MÁ PÊCHE | FUKU+ 15 W. 56th Street, between 5th and 6th Avenues Conveniently located in midtown Manhattan, Má Pêche and Fuku+ are Momofuku’s only restaurants that don’t require a subway ride to get to if you’re coming from the MoMA, the Theater District, Central Park, or work: they’re in Midtown. Má Pêche (which means “mother peach”) serves breakfast, lunch, dinner, and a weekend brunch.
    [Show full text]
  • Kraft Heinz: Hungry for Growth After Austerity Diet | Financial Times 19.02.19, 0746
    Kraft Heinz: hungry for growth after austerity diet | Financial Times 19.02.19, 0746 The Big Read Kraft Heinz Co Kraft Heinz: hungry for growth after austerity diet With revenues flat and shares falling, the food group is cooking up fresh plans Alistair Gray and James Fontanella-Khan 2 HOURS AGO Pornography is an unconventional subject for a family food company. But during commercial breaks from the Super Bowl earlier this month, Kraft Heinz used the idea of “food porn” to promote frozen meals to American football fans. Without ever mentioning the P word during the primetime broadcast, the ads for its ‘Devour’ brand played on the theme of a young man becoming hooked after ogling online images of “steamy” mac and cheese. “This addiction can happen to anyone,” his girlfriend warns. The company went a lot further online: it even took out ads on an actual porn website. The Devour campaign is the latest sign from Kraft Heinz and its Brazilian investment backers, 3G Capital, that they are prepared to take risks to win back shoppers who have ditched the mass- produced foods that were household staples for generations. In the process, the company is trying to change the view of what has been one of the most influential and controversial business models of recent decades. 3G, whose brands range from Budweiser to Burger King, is known less for its marketing prowess and more for an intense focus on costs that has served as a model for corporate America in how to make money in mature markets. A tie-in advert with the superhero character Deadpool for the hit movie sequel promoted the Devour brand Yet almost four years since 3G engineered the $63bn megamerger of Kraft and Heinz, the company’s financial performance has stuttered with the shares down around one-third since the 2015 tie-up.
    [Show full text]
  • Philadelphia
    spreading cheer with PHILADELPHIA BAKE FOR NO KID HUNGRY One in five children in America struggles with hunger. But we can make a difference. Through Share Our Strength’s No Kid Hungry® campaign, $1 can help connect a child struggling with hunger to up to 10 meals.* That’s why this holiday season, PHILADELPHIA collaborated with some of the top chefs across the country to raise awareness and critical funds to help end childhood hunger in America through an exclusive dessert cookbook. Amazing chefs including David Burke, Todd English, Mary Sue Milliken and Susan Feniger donated some of their favorite holiday desserts to this cookbook. In thanks to the chefs who participated, PHILADELPHIA donated a total of $50,000 to the No Kid Hungry campaign this holiday season. To learn how you can help and get involved, visit NoKidHungry.org. * This amount is based on the individual experiences of Share Our Strength’s grant recipients and is provided to illustrate how community investments can be used to help end childhood hunger. Each contribution made to Share Our Strength represents a contribution to its original mission. Donations will be used to reach the highest number of children facing hunger in America. Share Our Strength is a non-profit 501(c)3 organization. Spreading Cheer with PHILADELPHIA – Bake for No Kid Hungry The holidays are about enjoying life and the best things it has to offer. They are about the little things, not the big things—the magical moments generously gifted in sparkles of spontaneity—like a simple batch of Christmas cookies made for the family caravan off to see the neighborhoods aglow with twinkling lights.
    [Show full text]
  • HOW to TAKE DOWN FOOD WASTE DOWN FOOD to TAKE HOW TRASH TALK Page 63
    FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Go with the Flow Home Away from Home Analyze This Stoked on Smoke Lava cake still has it going on, Cash in on new traditions, Get data to speak, Mezcal is lighting up drinks, page 10 page 41 page 63 page 74 Sharing the Love of Food—Inspiring Business Success TRASH TALK TRASH FALL 2018 TALK HOW TO TAKE DOWN FOOD WASTE Fall 2018 USFoods.com/foodfanatics Waste not, want not, FOOD page 28 GET SHORTY Beef short ribs are long on possibilities. 5 GO WITH THE FLOW IN EVERY ISSUE Chocolate lava cake is here to stay TREND TRACKER but in a good way. What’s hot and what’s not. 10 38 SEAWEED’S RISING TIDE FEED THE STAFF Ocean greens are impacting menus. Chill with these six stress-busting 20 tactics. 50 TRASH TO TREASURE PR MACHINE Reducing waste in the kitchen Gimmicks that get the job done. increases your bottom line. 66 28 IHELP Is it time to go app?. FOOD PEOPLE 67 HOME AWAY FROM HOME Create new traditions for holiday BEYOND THE PLATE diners. Advances in equipment range 41 from simple to high tech. 68 TALK SHOP PROTECTED ASK THE EXPERTS Speak your politics or zip it? 46 Advice from the street. IN THE FACE OF THE UNEXPECTED 72 ROAD TRIP! A taste of Birmingham, Alabama. I’LL DRINK TO THAT! 54 Get in on mezcal’s moment. 74 Customized business insurance for more peace of mind MONEY & SENSE BY THE NUMBERS As a small business owner, you know firsthand that each day can bring its REHABILITATION NATION Preserved and pickled foods ON THE COVER Nothing makes a first impression like show no signs of slowing down.
    [Show full text]
  • About Hudson Yards
    ABOUT HUDSON YARDS Hudson Yards, New York City’s newest neighborhood, is the center of Manhattan’s rapidly changing West Side. At the nexus of Chelsea and Hell’s Kitchen, Hudson Yards has been transformed into a thriving destination for foodies, fashionistas, art lovers, park goers and tourists—not to mention home the world’s most innovative businesses and trendiest urban dwellers. When Hudson Yards is completed, an estimated 125,000 people daily are expected to live, work, dine, shop, study, stroll or sightsee at this 28-acre neighborhood, which will include 14 acres of public open space, a public school and the Western Hemisphere’s highest outdoor observation deck, among its many commercial and residential buildings. Already, Hudson Yards is home to a dazzling collection of restaurants and one-of-a-kind shopping experiences, as well as a unique cultural center, first-of-its-kind Equinox Hotel®, world-class medical facilities and lush gardens. And at the heart of it all, anchoring a grand central square, is New York’s next landmark: a climbable, interactive public monument unlike any in the world. All of this is in addition to state-of-the-art office space, and the finest in luxury residences and affordable rental apartments. Bounded by 30th and 34th Streets from 10th to 12th Avenues, Hudson Yards sits at the northern terminus of New York City’s famed elevated park, the High Line, and is serviced by the 34th Street-Hudson Yards station, an extension of the No. 7 Subway line, which connects to nearly all of the city’s other lines.
    [Show full text]
  • David Chang Bio
    DAVID CHANG BIO *** DAVID CHANG is the chef and founder of Momofuku, which includes restaurants in New York City, Washington D.C., Sydney, Toronto, Las Vegas, and Los Angeles; a casual chicken spot (Fuku); and a bakery (Milk Bar), established by award-winning pastry chef Christina Tosi. Since opening Momofuku Noodle Bar in New York City in 2004, David has been honored as a Food & Wine “Best New Chef,” Bon Appétit “Chef of the Year,” and he has won five James Beard Foundation awards including “Outstanding Chef” and “Best Chef New York City.” David has been recognized as a TIME 100 honoree, was named GQ’s “Man of the Year,” and has appeared on Fortune’s “40 Under 40,” and Esquire’s list of the “most influential people of the 21st century." Additional accolades have been awarded to individual Momofuku restaurants: Momofuku Ko, which opened in 2008, won the “Best New Restaurant” James Beard Award; has been awarded two Michelin stars, which it has retained since 2009; and is featured on the S.Pellegrino World's Best Restaurants list. Ssäm Bar and Seiōbo are also on the S.Pellegrino World’s Best Restaurant list. For a complete list of Momofuku’s honors, please reference the “Awards + Accolades” list. David’s cookbook, Momofuku, is a New York Times best seller. David founded Majordomo Media in 2018, with which he launched “The Dave Chang Show” podcast in partnership with The Ringer. Additionally, he collaborated with Academy Award-winning director, Morgan Neville, on a Netflix original documentary series, “Ugly Delicious.” *** Momofuku Noodle
    [Show full text]
  • Music, Mind, and Mouth: Exploring the Interaction Between Music and Flavor Perception
    Music, Mind, and Mouth: Exploring the Interaction Between Music and Flavor Perception by Qian (Janice) Wang B.S. Computer Science California Institute of Technology, 2008 Submitted To The Program In Media Arts And Sciences, School Of Architecture And Planning In Partial Fulfillment Of The Requirements For The Degree Of Master Of Science In Media Arts And Sciences At The Massachusetts Institute Of Technology September 2013 © 2013 Massachusetts Institute of Technology. All rights reserved. Signature of Author: ______________________________________________________ Program in Media Arts and Sciences August 16, 2013 Certified by: _____________________________________________________________ Tod Machover Muriel R. Cooper Professor of Music & Media Thesis Supervisor Accepted by: _____________________________________________________________ Patricia Maes Professor of Media Technology Associate Academic Head, Program in Media Arts and Sciences, MIT 1 2 Music, Mind, and Mouth: Exploring the Interaction Between Music and Flavor Perception Qian (Janice) Wang Submitted to the Program in Media Arts and Sciences, School of Architecture and Planning, on August 16, 2013 in partial fulfillment of the requirements for the degree of Master of Science in Media Arts and Sciences at the Massachusetts Institute of Technology ABSTRACT This thesis presents a study of how hearing and taste can influence each other, how this interaction can be measured, and how the results can be used to design new, powerful, immersive experiences. The goal of the thesis is to address two questions: does music significantly change flavor perception, and can music change the hedonic experience of a meal? Experimentally, I looked at ways to measure changes in sensory perception. Artistically, I explored how external factors can alter the eating experience.
    [Show full text]
  • Private Dining
    EVENTS cocktail parties · private dining established by chef and founder david chang in august 2004 with the opening of noodle bar in new york city’s east village, the momofuku restaurant group now includes restaurants in new york city, sydney, toronto, and washington, dc. momofuku has a total of eleven restaurants, a bakery with multiple locations, two bars, a quarterly print journal, and a culinary lab. momofuku restaurant group has gained worldwide recognition for its innovative take on cuisine. momofuku CCDC is located within CityCenterDC, a downtown development in the heart of washington. LOCATION momofuku CCDC is located at 1090 i street nw washington, dc 20001 in CityCenterDC conveniently placed between two of washington’s biggest metro stations, we are within walking distance of the convention center, verizon center, shakespeare theater, and the smithsonian’s national portrait gallery. momofuku CCDC is also within one mile of the white house and the national mall. PRIVATE DINING LUNCH momofuku CCDC is available for private seated lunches, corporate meetings, board and trustee lunches, conference sessions, and staff retreats. LUNCH PRIX FIXE SAMPLE MENU 3 courses - $50 per person course 1 SHRIMP LOUIE lettuce wraps, Russian dressing, jalapeno PORK BUNS hoisin, scallion, cucumber WEDGELESS WEDGE benton’s bacon, ranch, radish course 2 MOMOFUKU RAMEN pork belly, pork shoulder, poached egg GINGER SCALLION NOODLES (V) pickled shiitake, cucumber, cabbage CHICKEN pea shoots, octo vinaigrette course 3 DESSERTS BY MILK BAR b’day truffles, compost cookie®, confetti cookie, crack pie® this sample menu can be fully customized for any occasion. please contact us to develop special offerings for your event.
    [Show full text]
  • New York City Dining
    Dossier 3 | WORKSHEET 2 NEW YORK CITY DINING MOMOFUKU KO Cuisine American Nouveau, Japanese/Sushi, Korean Price range $$$$ Things to know Reservations are only made on the Internet and gone by 10:05 a.m., but cancellations occur throughout the day, so you might get lucky if you keep trying online. Ideal meal The fixed-price menu is constantly evolving. Favourite dishes include: kimchee purée, foie gras, deep-fried short rib and cereal-milk panna cotta. Review David Chang’s white-hot East Village dining empire, Momofuku Ko, isn’t a restaurant in the normal sense of the word, it’s more of a dining club. It is a twelve-seat bar; customers are chosen at random by a computerised system and seats can be booked only a week in advance and only by logging on to the Momofuku website. So is it worth the effort? Chang’s inspiration is the classic Japanese bar-dining model. You can eat a delicious ten-course dinner for around $125. It’s the chef’s first attempt at ambitious, haute cuisine cooking and as the big dishes with a fusion of ingredients appear, I have to admit, it works. MINETTA TAVERN Cuisine French Price range $$$ Things to know Minetta serves an abbreviated late-night ‘supper’ menu after midnight. Recommended Roasted marrow bones; pig’s trotters; a Black Label dishes burger or a New York strip and chocolate soufflé. Review Keith McNally’s Minetta Tavern is a revamped version of a 1930s pub and whilst he has taken the place upscale he’s wisely left most of the old saloon-era interior intact.
    [Show full text]
  • 2019 U.S. State of Industry Report: Plant-Based Meat, Eggs & Dairy
    2019 U.S. State of the Industry Report Plant-Based Meat, Eggs, and Dairy Photo credit: JUST Contents Section 1: Introduction 5 Box 1: Plant-Based Food, Defined 6 Section 2: Companies 7 Overview 7 Plant-Based and Conventional Meat Companies Respond to Growing 7 Demand for Plant-Based Meat Box 2: The World’s Five Largest Food Companies All Got More Involved 9 in U.S. Plant-Based Food in 2019 Biggest Retail Sellers 10 Table 1: Top 10 Plant-Based Meat Brands by Dollar Sales in U.S. Retail 11 (alphabetized) Table 2: Top 10 Plant-Based Milk Brands by Dollar Sales in U.S. Retail 12 (alphabetized) Table 3: Top 10 Plant-Based Cheese Brands by Dollar Sales in U.S. Retail 13 (alphabetized) Early-Stage Companies 14 Table 4: Top 10 U.S. Plant-Based Food Producer Fundraising Rounds of 15 2019 by Capital Raised Global Snapshot: Plant-Based Food 2.0 Is Global but Concentrated 16 in Supportive Innovation Hubs GFI Resource: Map of Accelerators and Incubators 17 Box 3: Top Accelerators Helping Lead the Way 17 Looking Ahead 18 Box 4: Plant-Based Seafood Goes Global 19 Section 3: Science and Technology 20 Overview 20 Box 5: New Manufacturing Innovations for Plant-Based Meat 2.0 21 Box 6: Flexitarian-Focused Product Improvements 23 Global Snapshot: Building a Global Supply for Plant-Based Protein 23 Looking Ahead 24 State of the Industry Report Plant-Based Meat, Eggs, and Dairy Contents 1 Contents Section 4: Investments 25 Overview 25 Figure 1: U.S. Plant-Based Food Company Investment (1980–2019) 26 Box 7: Investment Data Collection Methodology 26 Figure 2:
    [Show full text]