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Having Words With: Jeremiah TowerHaving Words With: Jeremiah Tower

The chef, restaurateur, TV producer and author discusses the modern culinary world

Alan Liddle, Senior Data & Events Editor

August 5, 2013

3 Min Read
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Jeremiah Tower, widely regarded as being one of the fathers of contemporary American regional cuisine through his work at such vaunted restaurants as Chez Panisse, Santa Fe Bar & Grill and Stars, most recently has chronicled the life of historic celebrity chef Georges Auguste Escoffier in e-book form.

In “A Dash of Genius: Escoffier and I — The First International Superstar Chef,” Tower writes that he was 16 years old when a book by Escoffier sparked his obsession with the author of the classic “Le Guide Culinaire” and architect of modern restaurant kitchen management practices, who  died in 1935. Tower is also the author of “California Dish: What I Saw (and Cooked) at the American Culinary Revolution” and “Jeremiah Tower’s New American C...

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About the Author

Alan Liddle

Senior Data & Events Editor

Alan is Senior Data & Events Editor for The Restaurant & Food Group within Informa Connect, including Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News. He joined NRN in 1984, covering the Pacific Northwest, and later added chief photographer duties, initiated NRN’s regular technology coverage, was on the development team for NRN.com and generated content for NRN’s early podcasting initiative, Podcast Central, beginning in 2006. Alan is senior researcher and data analyst for NRN and Supermarket News market data products, including Top 200 and SN75, and helps develop and present educational programs for conferences and webinars. A graduate of California State University at Fullerton and a former daily and weekly newspaper reporter, he resides in Salinas, Calif.

 

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