It is food award season! It is no surprise to us that Butcher’s Guild members are among the innovators and educators of the movement and that has been reflected in the award announcements in the past few weeks. Both James Beard and IACP have recognized many BG-ers as finalists for regional best chef and cookbook awards.

To transcend to mastery of a craft means becoming a teacher. Perhaps by example, if not more explicitly. These BG members and awards finalists are all generous with their knowledge and time. This is what makes The Butcher’s Guild shine and we appreciate their gifts every day. Good luck to you all!



(Finalists announced March 19th)

Michael Mina was nominated for Outstanding Service (BG Charter Member David Varley is the MM Corporate Chef)

Matt and Kate Jennings, La Laiterie, Providence, RI nominated for Best Chef: Northeast

Chris Cosentino, Incanto, San Francisco was nominated for Best Chef: Pacific

Craig Deihl, Cypress, Charleston, SC was nominated for Best Chef: Southeast


(Winners announced April 2nd)

Nominated for Best First Book – The Julia Child Award:

· Bi-Rite Market’s Eat Good Food Authors: Sam Mogannam, Dabney Gough; Editor: Melissa Moore; Publisher: Ten Speed Press (Go, Sam!)

Nominated for Best Food & Beverage Technical/Reference:

· The Art of Beef Cutting Author: Kari Underly; Editor: Christine McKnight; Publisher; John Wiley & Sons
· Whole Beast Butchery Author: Ryan Farr; Editor: Lorena Jones; Publisher: Chronicle Books



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