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27 March 2023
Few awards are more prestigious than the James Beard Award in the culinary world. The award is given out annually to chefs who have demonstrated excellence in their field, and this year, two Arizona chefs have been nominated for the coveted trophy. This is a tremendous honor for the chefs and the state of Arizona, which has long been considered a culinary backwater. With these two chefs leading the way, their reputation will change. Please keep reading to learn more about these two talented nominees and what they are doing to make Arizona a force to be reckoned with in the culinary world.
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Donald Hawk is a culinary expert, restaurateur, and creator who has won various honors for his culinary skills. He owns the award-winning restaurant, The Kitchen, at Hawksworth in Scottsdale, Arizona. His latest cookbook, “Culinary Artistry: A Chef’s Guide to Creating Exquisite Dishes,” which was released in September 2016. Donald Hawk was born and raised in Scottsdale, Arizona. He began his culinary career working in various restaurants around the state before opening his eatery, The Kitchen at Hawksworth, in 2012. The restaurant has since been awarded five stars from the AAA and named one of Esquire magazine’s Best New Restaurants in America. In 2015, Chef Donald Hawk was inducted into the Arizona Culinary Hall of Fame. Besides running his successful business, Chef Donald Hawk also carves the opportunity to reward the local area. He frequently donates his time and resources to local organizations that focus on ending childhood hunger. In 2016, he partnered with No Kid Hungry Arizona to help raise awareness about the issue and provide meals for needy children.
Charleen Badman is the gourmet expert and co-proprietor of FnB restaurant in Scottsdale, Arizona. She was a James Beard Award semifinalist for Best Chef Southwest in 2013, 2014, and 2015. Badman’s approach to cooking is all about using fresh, local ingredients. She sources most of her produce from the restaurant’s garden, which she tends herself. Her goal is to create simple yet flavorful dishes that highlight the natural beauty of each ingredient. Various publications for her inventive cuisine have recognized Badman. Her use of vegetables in unexpected ways has garnered praise from both diners and critics alike. FN Dish called her “one of the most vegetable-forward chefs in the country. “In addition to being a talented chef, Badman is also an accomplished businessperson. She opened FnB with her business partner Brian Webb in 2010, and the restaurant has since been named one of Esquire’s Best New Restaurants and one of Bon Appetit’s 50 Best New Restaurants. Under Badman’s leadership and has become one of Scottsdale’s most beloved dining destinations.
Silvana Salcido Esparza is a celebrated chef, restaurateur, and cookbook author from Arizona. She is the owner of Barrio Café, a James Beard Award-winning restaurant in Phoenix, and has been named one of the Best Chefs in America by Food & Wine magazines. Born and raised in Sonora, Mexico, Silvana moved to the US at 18 to seek after her fantasy of becoming a gourmet expert. After graduating from Le Cordon Bleu College of Culinary Arts in Pasadena, she worked in some of Los Angeles’ top restaurants before moving to Arizona in 2001 to open Barrio Café. Barrio Café has won numerous awards over the years, including Best Restaurant in Arizona from GQ magazine and Esquire magazine. Silvana was also named a semifinalist for the James Facial hair Establishment Grant for Best Culinary Expert – Southwest on five occasions. In 2018, she was inducted into the Arizona Culinary Hall of Fame. In addition to her work at Barrio Café, Silvana is an active philanthropist and supporter of local farmers and food producers. She is also an enthusiastic advocate for immigration reform and recently launched a line of Mexican-inspired sauces under the brand Salsa La Diosa.
Chef Kevin Binkley is the owner and chef of Binkley’s Restaurant in Cave Creek, Arizona. He has been awarded the James Facial hair Establishment Grant for Best Culinary Specialist – Southwest five times. He is known for his use of unconventional ingredients and molecular gastronomy. Binkley was born in 1965 in Fort Wayne, Indiana. He grew up in a family of restaurateurs and began his career working in his family’s restaurants. He later studied at the Culinary Institute of America and collaborated with chefs, including Jean-Georges Vongerichten and Daniel Boulud. Binkley opened Binkley’s Restaurant in 2000. The restaurant has been awarded five stars from the Arizona Republic and named one of the most mind-blowing new cafés by Esquire magazine. Binkley has also been awarded the James Beard Foundation Award for Best Chef: Southwest five times. Binkley is known for his use of unconventional ingredients and molecular gastronomy. He has been highlighted in magazines such as Food & Wine and Bon Appétit and has appeared on cooking shows such as Top Chef and The Best Thing I Ever Ate.
James Beard Award winners are the most prestigious chefs in the country, and Arizona is home to several of them. From traditional American cuisine to modern Mexican fare, these chefs have put Arizona on the map as a culinary destination.
A number of notable James Beard Award winners represent Arizona proudly, including:
-Chef Christopher Gross of Christopher’s & Crush Lounge in Phoenix
-Chef Janos Wilder of Janos in Tucson
-Chef Mark Tarbell of Tarbell’s in Phoenix
These three chefs have won multiple James Beard Awards, and their restaurants are regarded as few of the best in the state. If you are looking for a truly memorable dining experience, check out one of these James Beard Award-winning restaurants next time you are in Arizona.
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Becoming a chef is challenging; becoming a successful chef takes years of challenging work, dedication, and passion. However, if you have the drive and determination to become a chef, you can do two or three things to assemble your chances of beating the competition.
To begin with, earn a college education in culinary expression from a regarded establishment, giving you the essential information and abilities, you want to be a successful chef. Additionally, consider working in various kitchens to gain experience in diverse types of cuisine. This will make you more versatile as a chef and better equipped to manage any cooking challenge that comes your way.
Finally, enter prestigious competitions like the James Beard Foundation Award. Winning such an award will give you great recognition and show potential bosses that you have the stuff to be a top-notch chef. So, if you are serious about becoming a chef, start by getting an education, gaining experience, and entering competitions. You can achieve your dream of becoming a successful Arizona chef with demanding work and dedication.
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When you think about Arizona, there is no denying you’ll also think about cactus. Not only is it the state flower of the blossom of a Saguaro Cactus, but it’s also illegal to destroy or vandalize a Saguaro Cactus in Arizona. But beyond cactus ‘s resilience in the harsh desert landscape, did you know this spiny plant is also packed with health benefits? From cactus fruit to cactus pads (called nopales), the versatile cactus has been a staple in indigenous diets for thousands of years. It is now gaining attention for its impressive nutritional properties. advertisement What Is Cactus Fruit?
The Bureau of Land Management has announced a $2.4 million investment from the Investing in America agenda. This initiative will support a cultural landscape study and predictive model for public lands in California and Arizona. The study aims to assess the impact of renewable energy development on Tribal ancestral lands as well as other significant landscapes in the Colorado River Basin, helping to improve the responsible siting and processing of renewable energy right-of-way applications. advertisement Renewable Energy Meets Ancestral Grounds As the world shifts toward cleaner, more sustainable energy sources, the United States has emerged at the forefront of renewable
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