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biography
John Ash is an internationally recognized chef, educator, and author,
who is credited as one of the creators of Wine Country Cuisine. After
rising in popularity throughout Northern California wine country with
his eponymous restaurant, which opened in 1980, Ash first came to
national prominence in 1985 when he was selected by Food & Wine
magazine as one of America's "hot new chefs." John Ash & Co.
continues to earn outstanding kudos today, and is regularly recognized
as one of America's best by leading critics and publications.
In 1990, Ash joined Fetzer Vineyards as their Culinary Director and
has gained national prominence as a food and wine educator. He is
a passionate educator for the winery, conducting wine training and
cooking classes on the winery property and throughout the world. He
has worked to de-mystify wine for countless wine professionals and
consumers in the last decade. In 1999, Ash was named Dean of the Brown-Forman
Center for Global Wine Education, overseeing one of the most comprehensive
professional educational programs in the wine industry.
Ash teaches regularly at professional institutions such as The Culinary
Institute of America (CIA) at Greystone. He also home chefs at cooking
schools all around the world including The Disney Institute, Sur La
Table, cruise lines such as Crystal Cruises, and at important food
and wine events such as Florida Winefest, Taste of the Nation, Telluride
and others. Ash is also a consultant to various restaurant and hotel
groups in the development of new menus and concepts.
He has published two books: American
Game Cooking
(Addison Wesley) in 1991 and From
the Earth to the Table: John Ash's Wine Country Cuisine
(Dutton) in 1996. The latter was awarded the prestigious Julia Child
Award as "Best American Cookbook" and "Cookbook of the Year" in 1996
by the International Association of Culinary Professionals. The book
was also nominated for "Best American Regional Cookbook" by the James
Beard Foundation. Ash is a frequent contributor to publications such
as Bon Appetit and Fine Cooking, and was a contributing
author to the latest revision of Joy of Cooking. Additionally,
he writes a regular column for the Los Angeles Times Syndicate
and contributes to The New York Times Web site, Winetoday.com.
He was featured for two years on The Television Food Network with
his own show "John Ash" and has had a live radio show in Northern
California for the past 14 years.
In addition to his role with Fetzer Vineyards and Brown-Forman Wine
Group, Ash has been spokesperson for a number of food-related organizations
such as Chilean Fresh Fruit Marketing Association, California Raisin
and Prune Boards, Chinet, Muir Glen Organics and Real California Cheese
(part of California Milk Advisory Board). Ash is a passionate spokesman
for ethical and sustainable food issues.
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