May 23--The Julia Child Foundation for Gastronomy and the Culinary Arts has named Rick Bayless as the recipient of the 2016 Julia Child Award.
Another day, another award for the much-honored chef? Bayless didn't seem to think so.
"I was incredibly thrilled, and super-honored, when they called and told me I'd been chosen," he said. "She was a major influence in my life. If it weren't for Julia Child, I wouldn't be where I am now."
This is only the second year for the Julia Child Award. The inaugural recipient was Jaques Pepin, the chef, TV cooking show star and cookbook author.
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"I grew up at a barbecue restaurant, with a very limited menu," said Bayless, chef/co-owner of several restaurants, including Frontera Grill and the recently opened Cruz Blanza and Lena Brava. "I used to watch every single 'French Chef' episode. I'd sit in front of the TV and, because I couldn't afford to buy the books, write down and make those dishes.
"To get this award, it's like my career has come full circle."
The Julia Child Award is chosen by an independent jury, and honors an individual who has made a profound and significant difference in the way America cooks, eats and drinks. The award includes a $50,000 grant, which will go to the Frontera Farmer Foundation, which itself awards grants to small Midwestern farms.
Bayless will receive the award at a gala ceremony Oct. 27 at the Smithsonian's National Museum of American History, as part of the Smithsonian's annual Food History Weekend.
Headquartered in Santa Barbara, the Julia Child Foundation for Gastronomy and the Culinary Arts honors Child's legacy via support for culinary-history research, professional culinary scholarships, food-writing internships and food literacy programs.
Phil Vettel is a Tribune critic.
