Nancy Silverton
Encyclopedia
Nancy Silverton is an American
chef
and baker
who is the author of several cookbooks and has been at the forefront of efforts to revitalize sourdough
and artisan
breads in the United States.
in Rohnert Park, California, Silverton trained at Le Cordon Bleu
cooking school in London
, England
and at the Ecole Le Notre in Plaiser, France. She is the co-founder and head baker at La Brea Bakery
as well as the head pastry chef
at Campanile Restaurant, both in Los Angeles
. She opened these two businesses with her ex-husband Mark Peel.
Silverton also owns two restaurants on the corner of Highland and Melrose in Los Angeles
, Pizzeria Mozza and Osteria Mozza. Originally opened as a side venture, Pizzeria Mozza has garnered accolades for its artisan-style pizzas.
Silverton and Amy Pressman, one of the original cooks at Spago, will open an upscale hamburger
eatery called Short Order at the Original Farmers Market on the corner of 3rd and Fairfax in Los Angeles in the autumn of 2011.
She has three children: Oliver Silverton-Peel, Benjamin Silverton-Peel, and Vanessa Silverton-Peel.
Nancy Silverton has received many awards including:
2006 LA Times, The West 100: The most influential people in Southern California
2005 WCR Golden Bowl Award, recognizes excellence in baking and pastry arts
2004 International Star Diamond Award for Outstanding Hospitality
2003 RCA Pioneer Award
2003 James Beard, nominated for Outstanding Service
2002 James Beard, nominated for Outstanding Service
2001 James Beard Outstanding Restaurant Award, Campanile
1999 Bon Appetite Best of Food & Entertaining, "Food Artisan"
1999 Nation's Restaurant News "50 New Taste Makers"
1997 IACP Julia Childs Cookbook Awards Nominee
1997 James Beard, Nominee, Best Cookbook of the Year, Baking
1997 DiRoNA, Distinguished Restaurant of North America
1996 Nation's Restaurant News Fine Dining Award
1995 Chocolatier Magazine, One of the 10 Best Pastry Chefs of the Year
1995 Southern California Restaurant Writers, Restaurant of the Year & Restaurateur of the Year
1994 Los Angeles Culinary Master of the Year, The 1994 Fine Spirit Wine & Food Tasting Exhibition
1990 James Beard "Who's Who in American Cooking"
1990 James Beard Best Pastry Chef of the Year
1990 Food & Wine Magazine, Best New Chefs
United States
The United States of America is a federal constitutional republic comprising fifty states and a federal district...
chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
and baker
Baker
A baker is someone who bakes and sells bread, Cakes and similar foods may also be produced, as the traditional boundaries between what is produced by a baker as opposed to a pastry chef have blurred in recent decades...
who is the author of several cookbooks and has been at the forefront of efforts to revitalize sourdough
Sourdough
Sourdough is a dough containing a Lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of biological leavening in bread baking, along with the use of cultivated forms of yeast . It is of particular importance in baking rye-based breads, where yeast...
and artisan
Artisan
An artisan is a skilled manual worker who makes items that may be functional or strictly decorative, including furniture, clothing, jewellery, household items, and tools...
breads in the United States.
Background and career
After attending Sonoma State UniversitySonoma State University
Sonoma State University is a public, coeducational business and liberal arts college affiliated with the California State University system. The main campus is located in Rohnert Park, California, United States and lies approximately south of Santa Rosa and north of San Francisco...
in Rohnert Park, California, Silverton trained at Le Cordon Bleu
Le Cordon Bleu
Le Cordon Bleu is the world's largest hospitality education institution, with 35 schools on five continents serving 20,000 students annually. Its primary education focus is on hospitality management and the culinary arts...
cooking school in London
London
London is the capital city of :England and the :United Kingdom, the largest metropolitan area in the United Kingdom, and the largest urban zone in the European Union by most measures. Located on the River Thames, London has been a major settlement for two millennia, its history going back to its...
, England
England
England is a country that is part of the United Kingdom. It shares land borders with Scotland to the north and Wales to the west; the Irish Sea is to the north west, the Celtic Sea to the south west, with the North Sea to the east and the English Channel to the south separating it from continental...
and at the Ecole Le Notre in Plaiser, France. She is the co-founder and head baker at La Brea Bakery
La Brea Bakery
La Brea Bakery is a retail bakery, restaurant operator, and an industrial baking company started in Los Angeles, California. Since opening its flagship store on La Brea Avenue in 1989, La Brea has opened two much larger bakeries in Van Nuys, California, and Swedesboro, New Jersey, to serve...
as well as the head pastry chef
Pastry chef
A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods...
at Campanile Restaurant, both in Los Angeles
Los Ángeles
Los Ángeles is the capital of the province of Biobío, in the commune of the same name, in Region VIII , in the center-south of Chile. It is located between the Laja and Biobío rivers. The population is 123,445 inhabitants...
. She opened these two businesses with her ex-husband Mark Peel.
Silverton also owns two restaurants on the corner of Highland and Melrose in Los Angeles
Los Ángeles
Los Ángeles is the capital of the province of Biobío, in the commune of the same name, in Region VIII , in the center-south of Chile. It is located between the Laja and Biobío rivers. The population is 123,445 inhabitants...
, Pizzeria Mozza and Osteria Mozza. Originally opened as a side venture, Pizzeria Mozza has garnered accolades for its artisan-style pizzas.
Silverton and Amy Pressman, one of the original cooks at Spago, will open an upscale hamburger
Hamburger
A hamburger is a sandwich consisting of a cooked patty of ground meat usually placed inside a sliced bread roll...
eatery called Short Order at the Original Farmers Market on the corner of 3rd and Fairfax in Los Angeles in the autumn of 2011.
She has three children: Oliver Silverton-Peel, Benjamin Silverton-Peel, and Vanessa Silverton-Peel.
Books
- Nancy Silverton (1996). Breads from the La Brea Bakery. Villard Books. ISBN 0-679-40907-6 (USA)
- Nancy Silverton (2000). Nancy Silverton's Pastries from the La Brea Bakery. Villard Books. ISBN 0-375-50193-2 (USA)
- Nancy Silverton (2002). Nancy Silverton's Sandwich Book: The Best Sandwiches Ever—from Thursday Nights at Campanile. Knopf. ISBN 0-375-41260-3 (USA)
Awards
- Best of Food & Entertaining, "Food Artisan", 1999, Bon AppétitBon AppétitBon Appétit describes itself as "a food and entertaining magazine" and is published monthly. Named after the French phrase for "Enjoy your meal", it was started by M. Frank Jones in Kansas City in 1956...
- Best Pastry Chef of the Year, 1990, James Beard Foundation
Nancy Silverton has received many awards including:
2006 LA Times, The West 100: The most influential people in Southern California
2005 WCR Golden Bowl Award, recognizes excellence in baking and pastry arts
2004 International Star Diamond Award for Outstanding Hospitality
2003 RCA Pioneer Award
2003 James Beard, nominated for Outstanding Service
2002 James Beard, nominated for Outstanding Service
2001 James Beard Outstanding Restaurant Award, Campanile
1999 Bon Appetite Best of Food & Entertaining, "Food Artisan"
1999 Nation's Restaurant News "50 New Taste Makers"
1997 IACP Julia Childs Cookbook Awards Nominee
1997 James Beard, Nominee, Best Cookbook of the Year, Baking
1997 DiRoNA, Distinguished Restaurant of North America
1996 Nation's Restaurant News Fine Dining Award
1995 Chocolatier Magazine, One of the 10 Best Pastry Chefs of the Year
1995 Southern California Restaurant Writers, Restaurant of the Year & Restaurateur of the Year
1994 Los Angeles Culinary Master of the Year, The 1994 Fine Spirit Wine & Food Tasting Exhibition
1990 James Beard "Who's Who in American Cooking"
1990 James Beard Best Pastry Chef of the Year
1990 Food & Wine Magazine, Best New Chefs
External links
- http://www.pbs.org/juliachild/meet/silverton.htmlVideo of Silverton cooking with Julia ChildJulia ChildJulia Child was an American chef, author, and television personality. She is recognized for introducing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which...
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