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Save Me the Plums
- My Gourmet Memoir
- Narrated by: Ruth Reichl
- Length: 7 hrs and 55 mins
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Publisher's Summary
New York Times Best Seller
Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet.
“A must for any food lover... Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. You’ll tear through this memoir.” [Refinery29 (The Best New Books of April 2019)]
Named one of the best books of the year by Real Simple, Good Housekeeping, Town & Country.
When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no?
This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Listeners will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media - the last spendthrift gasp before the internet turned the magazine world upside down.
Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams - even when she ends up in a place she never expected to be.
Praise for Save Me the Plums:
“Poignant and hilarious...simply delicious... Each serving of magazine folklore is worth savoring. In fact, Reichl’s story is juicier than a Peter Luger porterhouse. Dig in.” (The New York Times Book Review)
“In this smart, touching, and dishy memoir...Ruth Reichl recalls her years at the helm of Gourmet magazine with clear eyes, a sense of humor, and some very appealing recipes.” [Town & Country (The Must-Read Books of Spring 2019)]
“If you haven’t picked up food writing queen Ruth Reichl’s new book, Save Me the Plums, I highly recommend you fix that problem.... Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.” (Soleil Ho, San Francisco Chronicle)
Critic Reviews
"Like her lively writing, Ruth Reichl's performance is inviting and engaging.... Her fans will be happy to discover that, once again, she narrates her own work, and new listeners are in for a treat. Her clear affection for her co-workers, her passion for food and food writing, and her anger and dismay over the magazine's abrupt closure resonate in her natural-sounding narration.... A must-listen for anyone interested in publishing, writing, and, of course, food." (AudioFile Magazine)
“No one writes about food like Ruth Reichl. She also happens to be a mesmerizing storyteller. I consider this book essential nourishment.” (Nigella Lawson)
“A delicious insider account of the gritty, glamorous world of food culture.” (Vanity Fair)
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What listeners say about Save Me the Plums
Average Customer RatingsReviews - Please select the tabs below to change the source of reviews.
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Overall
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- Kathleen
- 05-14-19
Great book, shame there wasn't a recipe PDF
I was disappointed there wasn't an accompanying PDF of the recipes. Sure, she read the recipes, but it would have been so much handier to have a document to download.
42 people found this helpful
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- A. Sharp
- 04-26-19
Not Just for Gourmets
I never read an issue of Gourmet Magazine, never cooked a gourmet meal, and I've rarely eaten food that would be of interest to a true gourmet. But I heard Ruth R. Interviewed on the KCRW program Good Food and I loved hearing her talk about food. It was so sensual. Like listening to a great singer sing a love song about someone I've never met. I loved every word of this book. Try it. Just a spoonful. I bet you finish the whole thing.
10 people found this helpful
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- MMcQ
- 05-25-20
A Plum of a Book
Food memoirs are one of my favorite genres of writing. I love food writing. I love memoirs. What could be better than to mix the two? Ruth Reichl is also a favorite author of mine, so bonus.
This memoir is about Ruth's 10-year tenure as the Editor in Chief at Gourmet Magazine. She had never worked at a magazine before and had come from being a food critic at the NYTimes. It's a wonderful Cinderella story about a regular down-to-earth woman who is swept into the glamorous world of Conde' Nast. She is suddenly provided a driver, a clothes budget, and a make-up and hair person.
I loved hearing the stories about innovations that she made to the magazine--moving with the social currents and shocking some of the long time readers. I loved hearing about her rubbing shoulders with so many NYC big-wigs. And yet, none of this seemed to change her fundamentally. She's always been smart, determined, hard-working, and opinionated.
I always look forward to the recipes that pepper the book. I'm making the Jeweled Chocolate Cake this weekend. I just sent my husband on a quarantine search for Scharffen Berger chocolate for the recipe.
I cried during the section on 9/11. It so reminded me of our valiant health-care workers who are on the front lines and how restaurants have been feeding them. This book is also a wonderful history of 10 years of events in NYC.
My only wish is that the audible version would have a PDF of the recipes. That was a miss.
I loved this book and would recommend it to anyone who loves food or NYC or Gourmet magazine.
8 people found this helpful
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- Elizabeth B Carothers
- 04-03-19
Loved it!
Another wonderful book from Ruth Reichl. Loved hearing about her years at Gourmet. Her narration is fantastic. I always love hearing authors read her own work. I wish it hadn’t ended so quickly.
8 people found this helpful
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- Kathy D. Ericksen
- 04-15-19
Wonderful story
Loved everything about this subject I didn't know would be of interest at all. I love how Ruth Reichl creates stories when she describes food and love the connections with all she was involved in. The only thing I hated about this book was listening to it on audio (which was so well done) that I don't have these recipes in writing. No way I can figure them out in audio.
6 people found this helpful
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- Dennis S.
- 08-07-20
Great book like all the others by Ruth Reichl
I have read or listened to four of Ruth Reichl’s books: Tender at the Bone, Garlic and Sapphires, Comfort Me With Apples and now, Save Me the Plums. Each covers a different phase of her life and all revolve around the food. Even though I’m not a foodie, I found these books interesting and unique. This book covers her time as editor of Gourmet magazine. It was a fascinating behind-the-scenes look at Gourmet, and all that went into its publication. It is a good story, well-written and well-narrated by the author. I highly recommend it.
5 people found this helpful
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- Tobe Malawista
- 04-22-19
Wonderful , enchanting book
Thank you for this delicious and gripping
Memoir. It made me happy. Gourmet was a large part of my life. My mother gave subscriptions to her family, to her godchildren.
It was a special bond in our affection for each other , and its recipes filled our book shelves .
My husband and I planned trips inspired by the travel articles. I am grateful for Save Me The Plums, look forward to savoring her other books.
4 people found this helpful
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- Rabel
- 04-23-19
simply mesmerising
I loved it. made more memorable by the reading by the author herself. I got transported back to an era
3 people found this helpful
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- Barbara
- 04-20-19
Delicious!
Ruth is a remarkable writer - her descriptions so vivid, colorful you feel as if you're with her, tasting the food in the test kitchen, sitting in the Paris cafes sharing fois gras, meeting with Sy Newhouse, cooking for Michael and Nick. I absolutely loved every second of this book and hated that it ended. I remember her time as restaurant critic for the NYTimes - clearly her writing is exceptional. I've read every one of her books and hope there's another one in the future. Better yet, I want to have dinner with her! Sad Gourmet is no longer, Ruth made it the best magazine of its kind.
3 people found this helpful
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- M Coleman
- 06-13-20
As a non-foodie, I loved this.
Great story, wonderfully told. Had no idea of what the back story was so I learned something too.
2 people found this helpful
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Performance
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Story
In her best-selling memoirs, Ruth Reichl has long illuminated the theme of how food defines us, and never more so than in her dazzling fiction debut about sisters, family ties, and a young woman who must finally let go of guilt and grief to embrace her own true gifts.
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I really enjoyed this book. Really well read.
- By Diane Cates on 04-17-18
By: Ruth Reichl
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Comfort Me with Apples
- More Adventures at the Table
- By: Ruth Reichl
- Narrated by: Lorelei King
- Length: 9 hrs and 26 mins
- Unabridged
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Overall
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Performance
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Story
When listeners left Ruth at the end of Tender at the Bone, she was in Berkeley, California, working as a chef at the Swallow restaurant. Comfort Me with Apples picks up in 1978; Ruth is still living in a commune with her husband, Doug, but she’s decided to put down her chef’s toque and embark on a career as a restaurant critic. After a bumpy start (at the end of her very first on-the-job dinner, her credit card is unceremoniously rejected), she is soon visiting restaurants all over the world in search of a meal to write home about.
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Love Ruth Reichl’s work
- By PS B. on 10-04-22
By: Ruth Reichl
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Not Becoming My Mother
- Previously published as Not Becoming My Mother
- By: Ruth Reichl
- Narrated by: Ruth Reichl
- Length: 1 hr and 34 mins
- Unabridged
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Overall
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Performance
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Story
In Not Becoming My Mother, Ruth Reichl embarks on a clear-eyed, openhearted investigation of her mother's life, piecing together the journey of a woman she comes to realize she never really knew. Looking to her mother's letters and diaries, Reichl confronts the painful transition her mother made from a hopeful young woman to an increasingly unhappy older one and realizes the tremendous sacrifices she made to make sure her daughter's life would not be as disappointing as her own.
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Great Quick Listen - Honest and Interesting
- By Pamela on 05-23-09
By: Ruth Reichl
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My Kitchen Year
- 136 Recipes That Saved My Life
- By: Ruth Reichl
- Narrated by: Ruth Reichl
- Length: 6 hrs and 43 mins
- Unabridged
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Overall
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Performance
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Story
In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. "I did what I always do when I'm confused, lonely, or frightened," she writes. "I disappeared into the kitchen."
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RR reads well
- By kgohl on 10-23-15
By: Ruth Reichl
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Garlic and Sapphires
- The Secret Life of a Critic in Disguise
- By: Ruth Reichl
- Narrated by: Bernadette Dunne
- Length: 10 hrs and 57 mins
- Unabridged
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Overall
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Performance
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Story
Garlic and Sapphires is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of the restaurant: First she ate there as Molly; and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic.
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Read engagingly by Bernadette Dunne
- By Nicole on 11-16-05
By: Ruth Reichl
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Tender at the Bone
- By: Ruth Reichl
- Narrated by: Ruth Reichl
- Length: 6 hrs
- Abridged
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Overall
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Performance
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Story
Tender at the Bone is the story of a life determined, enhanced, and defined in equal measure by unforgettable people, the love of tales well-told, and a passion for food. In other words, the stuff of the best literature. The journey begins with Reichl's mother, the notorious food-poisoner known forevermore as the Queen of Mold, and moves on to the fabled Mrs. Peavey, one-time Baltimore socialite millionairess, and, for a brief but poignant moment, retained as Reichl's maid.
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Too bad it was abridged
- By Susan Phifer on 01-18-18
By: Ruth Reichl
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Delicious!
- A Novel
- By: Ruth Reichl
- Narrated by: Julia Whelan
- Length: 12 hrs and 58 mins
- Unabridged
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Overall
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Performance
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Story
In her best-selling memoirs, Ruth Reichl has long illuminated the theme of how food defines us, and never more so than in her dazzling fiction debut about sisters, family ties, and a young woman who must finally let go of guilt and grief to embrace her own true gifts.
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I really enjoyed this book. Really well read.
- By Diane Cates on 04-17-18
By: Ruth Reichl
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Comfort Me with Apples
- More Adventures at the Table
- By: Ruth Reichl
- Narrated by: Lorelei King
- Length: 9 hrs and 26 mins
- Unabridged
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Overall
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Performance
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Story
When listeners left Ruth at the end of Tender at the Bone, she was in Berkeley, California, working as a chef at the Swallow restaurant. Comfort Me with Apples picks up in 1978; Ruth is still living in a commune with her husband, Doug, but she’s decided to put down her chef’s toque and embark on a career as a restaurant critic. After a bumpy start (at the end of her very first on-the-job dinner, her credit card is unceremoniously rejected), she is soon visiting restaurants all over the world in search of a meal to write home about.
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Love Ruth Reichl’s work
- By PS B. on 10-04-22
By: Ruth Reichl
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Not Becoming My Mother
- Previously published as Not Becoming My Mother
- By: Ruth Reichl
- Narrated by: Ruth Reichl
- Length: 1 hr and 34 mins
- Unabridged
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Overall
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Performance
-
Story
In Not Becoming My Mother, Ruth Reichl embarks on a clear-eyed, openhearted investigation of her mother's life, piecing together the journey of a woman she comes to realize she never really knew. Looking to her mother's letters and diaries, Reichl confronts the painful transition her mother made from a hopeful young woman to an increasingly unhappy older one and realizes the tremendous sacrifices she made to make sure her daughter's life would not be as disappointing as her own.
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Great Quick Listen - Honest and Interesting
- By Pamela on 05-23-09
By: Ruth Reichl
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Comfort Me with Apples
- More Adventures at the Table
- By: Ruth Reichl
- Narrated by: Ruth Reichl
- Length: 5 hrs and 28 mins
- Abridged
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Overall
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Performance
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Story
In this delightful sequel to her best seller Tender at the Bone, Ruth Reichl once again demonstrates her inimitable ability to combine food writing, humor, and memoir into an art form. Dig in!
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An enjoyable listen!
- By Elizabeth on 03-09-13
By: Ruth Reichl
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Dirt
- Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
- By: Bill Buford
- Narrated by: Bill Buford
- Length: 16 hrs and 51 mins
- Unabridged
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Overall
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Performance
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Story
What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France.
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Non non non!
- By Amazon Customer on 07-19-20
By: Bill Buford
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Always Home: A Daughter's Recipes & Stories
- Foreword by Alice Waters
- By: Fanny Singer, Alice Waters
- Narrated by: Fanny Singer, Alice Waters
- Length: 8 hrs and 41 mins
- Unabridged
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Overall
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Story
In this extraordinarily intimate portrait of her mother - and herself - Fanny Singer, daughter of food icon and activist Alice Waters, chronicles a unique world of food, wine, and travel; a world filled with colorful characters, mouth-watering traditions, and sumptuous feasts. Across dozens of vignettes with accompanying recipes, she shares the story of her own culinary coming of age and reveals a side of her legendary mother that has never been seen before.
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bad reader
- By mtparis on 06-04-20
By: Fanny Singer, and others
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My Place at the Table
- A Recipe for a Delicious Life in Paris
- By: Alexander Lobrano
- Narrated by: Robert Fass
- Length: 8 hrs and 6 mins
- Unabridged
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Overall
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Performance
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Story
A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano’s “little black book,” an insider’s guide to his thirty all-time-favorite Paris restaurants.
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Great foodie talk, great palate
- By daily walker on 07-02-21
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Taste
- My Life Through Food
- By: Stanley Tucci
- Narrated by: Stanley Tucci
- Length: 6 hrs and 50 mins
- Unabridged
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Overall
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Performance
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Story
Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them. Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York.
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Should include a pdf of recipes
- By Jen Griffin on 10-23-21
By: Stanley Tucci
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32 Yolks
- From My Mother's Table to Working the Line
- By: Eric Ripert, Veronica Chambers
- Narrated by: Peter Ganim
- Length: 7 hrs and 26 mins
- Unabridged
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Overall
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Performance
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Story
In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and r