Bluestem Restaurant's 22 Year Old Pastry Sous Chef Accepts Role As Executive Chef Of Delaware Cafe

22 year old, Joe West, Sous Pastry Chef of Bluestem Restaurant will assume role as Executive Chef of The Delaware Cafe (3rd & Delaware) in the River Market area on May 12, 2008. Delaware Cafe, currently only serving lunch will soon be opening it's doors for dinner. West's cuisine will focus on seasonal and local ingredients. His exciting take on cuisine has had raving reviews.

Joe West, a graduate on the Dean's List from the prestigious Johnson & Wales University became interested in the art of cooking at a young age by watching Julia Childs, Lidia Bastianich, and World Chefs on television. Later, he excelled in Chef Robert Brassard's Culinary Arts program at Broadmoor Technical Center during his high school years in the Shawnee Mission School District. His training and talents earned him numerous awards and titles including the Skills USA National Culinary Arts Competition. He also was named the 2004 Johnson & Wales High School Recipe Competition Champion. With Chef Robert Brassard's mentoring, West gained a position with James Beard Awarded Chefs Michael Smith & Debbie Gold at their restaurant 40 Sardines in Overland Park, Kansas.

West's culinary training advanced when he trained with the 2003 Food & Wine Magazine's Best New Chef Bryan Moscatello at the legendary Adega Restaurant & Wine Bar in Denver, Colorado. Working with world-class ingredients gave West the experience needed to work in any restaurant.

After Adega closed, West worked under a few other star chefs including Lachlan Mackinnon Patterson, a James Beard Nominee, of Frasca Food & Wine in Boulder, Colorado and Kevin Taylor of the four-star Restaurant Kevin Taylor in Denver, Colorado. He also gained a better understanding of progressive styles of cooking and, more importantly, disclipline during stages at Alinea under Grant Achatz and at Avenues under Graham Elliot Bowles in Chicago.

Most recently, West is also fortunate to have worked closely under both Colby & Megan Garrelts of bluestem in Kansas City. He credits Colby Garrelts as "the chef who taught me everything from cooking and managing, to fixing things around the restaurant. Colby Garrelts [a James Beard Foundation Award Nominee and 2005 Food & Wine Magazine Best New Chef] really showed me the hard ins- and-outs of being a hands-on chef." West also polished his pastry skills working with one of the most exciting pastry chefs in the country, Megan Garrelts, who gave him an opportunity to find his own style. West's work at bluestem left him with a solid repertoire in both culinary and pastry arts.