Fillmore Jazz Festival 08 Chefs Stage
Join our fabulous Chef Stage Event expertly hosted by Chef Rachelle Boucher celebrated teacher, promoter and big fan of fellow chefs and restaurateurs! The diverse chefs are promising to deliver great shows with incredible food and teaching, a book signing or two, prizes, give aways, audience participation, crazy French accents, updates on recent travels to Japan, kitchen gossip and much, much more. |
|
Saturday, July 5th
12:00 - Andy Choi, General Manager of Jubili Frozen Yogurt and Cereal - Learn about an innovative concept right out of San Francisco in its flagship location, next door to our stage! Try healthy, fun, guilt free yet indulgent samples great for an early day snack. “Enjoy Life” with Jubili! andy@jubili.com 510-914-3386.
1:00 - Chef Carlo Middione of Vivande Celebrated Chef and cook book author. Cooking Demonstration and Book Signing featuring his latest books “Pasta” and “Panini” Chef Carlo is a treasure, iconic restaurateur, spokesperson, author and highly sought after cooking teacher. Please see full bio for his amazing awards and associations. Contact Jill Smith, Catering Manager jill@vivande.com 346-4430.
2:00 - Chef Shotaro “Sho” Kamio of Yoshi’s SF. Yoshi's Jazz Club & Japanese Restaurant opened its second Bay Area location in November of 2007. Located at 1300 Fillmore Street (at Eddy), the new location is 28,000 square-foot, two-story, state-of-the-art venue and features the best of local, national and international jazz artists with seating for 417 in the jazz club and nearly 371 in the restaurant and lounge. Not only is it a great destination for live music, but it is also a great place to dine. Executive Chef Kamio oversees the menus at both San Francisco and Oakland Yoshi's. Chef Sho's menu in San Francisco features a slightly different version of his modern take on Japanese cuisine, which will surely enhance the overall Yoshi's experience, making it the only place in the City with great food and world-class jazz. Chef Sho describes his culinary philosophy as “seasonal, simple, surprise”. Contact Andrew Generalau at andrew@yoshis.com 655-5600 and Michelle Leao at Wagstaff Worldwide michelle@wagstaffworldwide.com.
3:00 - Chef David Lawrence and Monetta White owners of 1300 on Fillmore 771-1700. 1300 On Fillmore is a modern jazz-style restaurant and lounge owned by a chef of Jamaican ancestry and raised in Britain, who has the distinction of cooking for Princess Diana and the Prime Minister of England. Co-Owner Monetta White, a Fillmore native showcases her amazing collection of Jazz art and memorabilia . The restaurant is the culmination of chef David Lawrence’s culinary experiences that has taken him from several Michelin three-star restaurants in London to most recently, the position of Executive Chef at San Francisco’s Carnelian Room. Lawrence’s vision has been to combine his classic French culinary training with fresh California ingredients spiced with southern accents to create a cuisine entirely his own, dubbed “Soulful American Cuisine”. Unlike some of the heavier dishes from the South, Lawrence will keep his offerings light and fresh. Contact Cynthia Trania cynthia@traniapr.com Monetta@1300fillmore.com at 775-1330.
4:00 - Chef Rachelle Boucher Co-Owner of Generation Chefs Cooking Events and Promotions - Former private chef for George Lucas, celebrated cooking teacher, youth mentor, spokesperson and host for the Fillmore Jazz Festival Chefs Stage. Co-founder of the Generation Chefs Culinary Center, connecting teens and young adults to the joys of fresh food and cooking. Wife and business partner of celebrated Bay Area Tenor Saxophone player, Robert Roth. Chef Rachelle and the Generation Chefs youth cooking students rock the stage with Jamaican Jerk Ribs, Coconut Rice and Mango Jicama Salad. See bio for more information.
Sunday, July 6th
12:00 - Cassis Chef Stephane Meloni stefdenice@hotmail.com 738-9850 Megan 650-631-2847 / 440-4500 mmeloni@restaurantcassis.com. While growing up in Nice, France, brothers Jerome and Stephane Meloni acquired an appreciation for good food and wine from their Italian father and French mother. Hearty meals shared by the family were both a central part and a highlight of everyday life. As young adults, a desire to share these culinary experiences inspired them to pursue careers in the restaurant industry. After running two successful restaurants in Antibes, Jerome and Stephane dreamed of bringing to San Francisco the traditional Southern French dishes and Italian-inspired cuisine of their hometown. Through the creation of Cassis, Jerome and Stephane invite you to enjoy the authentic home cooking inspired by their childhood in the South of France. "We strive to offer a unique dining experience for our guests and to share our relaxed Niçoise culture in a warm, friendly and pleasant atmosphere." - Jerome & Stephane Meloni Owners.
1:00 - Yoshi’s Pastry Chef - Suzanne La Fleur 225-1100. Before becoming the executive pastry chef at Yoshi's, Suzanne was the pastry chef at Silks in the Mandarin Oriental Hotel. She has worked at many fine-dining establishments including: Grand Café, Waterfront, Lapis and The Metropolitan Club. After graduating from CCA, she cooked several years on the hot line, and moved into pastry because she found it intimidating and wanted to conquer her fear. She takes a realistic approach to pastry as opposed to excessively technical and wants dessert making to be fun and not intimidating for anyone.
2:00 - Laurent Guillaume, the Chef of Chouquets. Call Mike Azoulay@hotmail.com 359-0075 cell 269-0264 laurent.guillaume@gmail.com. Laurent could not avoid his collision course with his true passion in cooking even though he was clearly on his way to a successful technical career. Immediately after graduating with his electrical engineering degree in his native France, Laurent was compelled to continue his schooling, but with a degree in hospitality. After four years of training in positions ranging from commis to chef de partie, Laurent went to work for Herve Neple and helped him open Le Korova in Paris as well as the dining room at the 4-Star hotel Pershinghall in the fashionable 8th Arondissement. Subsequent stints at the Café Etienne Marcel and La Farandole prepared him for his position as Chef de Cuisine at the restaurant/lounge Backstage Café followed in two years with the opening of Les Bas Fonds, again as Chef de Cuisine and to critical acclaim. With his sights set on coming to the United States, Laurent visited the Bay Area and had a chance meeting with Mickael Azoulay, who was then looking for a new chef to best represent French cuisine at Chouquet’s. The two hit it off and Chef de Cuisine Laurent Guillaume joined the restaurant in January 2007.
3:00 - Andy Choi General Manager of Jubili Frozen Yogurt and Cereal - Learn about an innovative concept from San Francisco in its flagship location, next door to our stage! Try healthy, fun, guilt free yet indulgent samples great for a sweet finale, “Enjoy Life” with Jubili! andy@jubili.com 510-914-3386.
More info. on other Fillmore chefs:
SPQR 1911 fillmore 771-7779 jb nominee Nate Applebaum nate@spqr.com office@eleanorbertinopr.com
Rassellas and Sheba Lounge 346-8696 Victor vmadrigaljr@yahoo.com
Longbar, Dosa’s, Bittersweet Café, Mediterranee Catering, Pride of the Mediterranean Adnan Abusharkh 567-1150 www.ilovehookahsf.com
Fillmore Business Association Thomas Reynolds 441-4093
Web services provided by TheWhiteKnight |
