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Chef Michael Maddox, Wednesday, March 30 @ 7 PM

Chef Michael Maddox, Wednesday, March 30 @ 7 PM
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  • Chef Michael Maddox, Wednesday, March 30 @ 7 PM

    Post #1 - March 22nd, 2022, 1:37 am
    Post #1 - March 22nd, 2022, 1:37 am Post #1 - March 22nd, 2022, 1:37 am
    Culinary Historians of Chicago

    The Making of a Chicago Master Chef
    And Chicago’s Food Evolution


    Image

    Presented by Chef Michael Maddox
    Former Chef/Partner Le Titi de Paris
    Chef Instructor at College of DuPage

    What shapes a master chef, especially a chef who has been a key ingredient in Chicago’s evolution into a world class culinary destination? Come join us as Chef Michael Maddox dishes on the many culinary influences in his life, from growing up in a farming community in Illinois, to collaborating with celebrated Chicago chefs like Jean Banchet, Didier Durand, Pierre Pollin and Michael Lachowicz — not to mention his stints working under esteemed chefs in France. He’ll serve up a buffet of other subjects like the time he collaborated with Julia Child, contributing to her The Way to Cook cookbook; how he and his wife, Chef Susan Maddox, successfully operated the iconic Le Titi de Paris restaurant in Arlington Heights; and he’ll offer his perspective on how Chicago became a star on the nation’s culinary stage.

    BIOGRAPHY
    Chef Maddox spent his childhood in Princeville, Illinois, where he raised animals, field crops and vegetable gardens. Chef Maddox received his formal culinary training at Kendall College and The French Pastry School in Chicago and earned his Master of Education degree from Concordia University, Chicago. He is a full-time chef instructor of Culinary Arts, Baking & Pastry Arts and Culinology at College of DuPage. Among his many honors was being named a James Beard nominee for Best Chef of the Midwest (2009), and being recognized by both the Zagat Guide and Chicago Magazine as among the Top 50 Chefs in Chicago.

    Wednesday, March 30, 2022, 7 p.m. via Zoom

    If you are not already on our email list, then to receive zoom link, please e-mail: Culinary.Historians@gmail.com

    http://www.CulinaryHistorians.com
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #2 - March 31st, 2022, 8:18 am
    Post #2 - March 31st, 2022, 8:18 am Post #2 - March 31st, 2022, 8:18 am
    https://youtu.be/xFtMgFtAO_g

    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #3 - March 31st, 2022, 10:12 am
    Post #3 - March 31st, 2022, 10:12 am Post #3 - March 31st, 2022, 10:12 am
    Podcast on The Making of a Chicago Master Chef
    And Chicago’s Food Evolution


    ***

    From 2008 until mid-2013, Culinary Historians programs were recorded by WBEZ via Chicago Amplified. Since then, we have recorded our programs hosted on soundcloud.

    You can find a list here.

    We are also on:
    Google Podcast
    iHeartRadio
    Apple Podcast
    rss feed
    RadioPublic
    SoundCloud
    Spotify
    Stitcher

    These run the length of an introduction plus presentation with questions.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

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