March 22nd, 2010 | by jsword | Posted In: Promotions

The Eat Mobile Carty Award

     
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What is the Carty Award?


It is an honor created by Willamette Week and Eat Mobile to recognize outstanding achievement in mobile nourishment. This award is quite possiblyno, definitelythe highest accolade a Portland food cart can receive. For the second year in a row Portland's best food carts will battle it out for this prestigious honoror for the just-as-coveted People's Choice Cartyat this year's Eat Mobile event.

The People's Choice Award is chosen by you, the people. Come to Eat Mobile and cast your vote, or forever hold your peace.

Willamette Week is excited to partner with the International Association of Professionals and assemble a world-class panel of food luminaries. The Carty Award Judges include Antoinette Bruno, CEO and Editor-in-Chef of StarChefs.com, Scott Givot, President, International Association of Culinary Professionals, Brad Farmerie, New York Chef and Restaurateur, Kamal Mouzawak, Chef, Farmer, and Activist, Jeff Miller, President and CEO Travel Portland and Deborah Madison, Chef.

Read more about these talented foodies below.

Antoinette Bruno, CEO and Editor-in-Chief, StarChefs.com


asm_antoinette_brunoAntoinette Bruno brings more than a decade of experience in the foodservice industry to StarChefs.com, the first online food magazine. Since taking charge as CEO in 1999, Antoinette has led the company to prominence and respect among culinary insiders. Antoinette travels extensively throughout the US and the world to meet leading chefs and taste their food in order to bring StarChefs' audience a first-hand perspective on the top chefs and their ingredient and technique-focused recipes. StarChefs' Board of Advisors consists of the country's most influential chefs, including Jean-Georges Vongerichten, Daniel Boulud, Norman Van Aken, Todd English, and Marcus Samuelsson. Recognizing a need in the industry for professional recognition, Antoinette created the Rising Stars Awards. Each year, StarChefs scours four cities across the country for their top culinary talent. She lives in New York City.

Scott Givot, President, International Association of Culinary Professionals


SGivotScott Givot is the president of the IACP, among the world's foremost culinary organizations. Before moving to Norway nearly a decade ago, Givot spent 25 years in the food and hospitality industry in the US. Givot is currently involved in a European Union project called Health (A)ware, which aims to create a Norwegian model in the secondary school system that incorporates food knowledge as a significant component in health and well being and as a vehicle for integration of minority groups into Norwegian culture, while confronting the pandemic of unhealthy fast food. He is an advocate for the preservation of Norwegian culinary heritage and travels the globe as an ambassador of Norwegian culture. In December of 2006, Scott was named among the top international role model citizens of Norway. Givot was born in Chicago and has lived in Oslo, Norway for more than eight years. Scott is the author of seven cookbooks in Norwegian and English. His work has been translated into multiple languages.

Brad Farmerie, New York Chef and Restaurateur


bradfarmerieBrad Farmerie is executive chef of PUBLIC, The Monday Room, Double Crown, and Madam Geneva with AvroKO, a company part-owned by his brother Adam. In 2003, after earning a Grande Diplome from Le Cordon Bleu and working at acclaimed UK restaurants such as the Sugar Club, the Providores and Tapa Room, Farmerie moved back to the U.S. to open PUBLIC. There, his creative, global approach was described by the New York Times as one that "swings for the fences with each and every dish,” and Michelin awarded the restaurant a coveted star in the 2009 "Red Guide." He recently showcased his culinary talent on national television with a battle on "Iron Chef America." He was also a contestant in the Food Network's "The Next Iron Chef "series in 2009.

Kamal Mouzawak, Chef, Farmer, and Activist


kamalmouzawakKamal Mouzawak's basic message is to “make food, not war.” He created the first farmers market in Beirut, Souk el-Tayeb, which preserves food traditions and the culture of sustainable agriculture in Lebanon. He believes that in a country that has been divided along ethnic and religious lines for decades of conflict, the common act of shopping and enjoying the same foods begins to erase those invisible barriers. In 2003, he began weekly appearances on the cooking show “Sohtuk bil Sahenn” (“Your Health in Your Plate”) with a fan base that spanned the Arab world. In 2004, the farmers market was conceived with a few local farmers. Today it is a network of over 100 members, with weekly markets in three different regions of Lebanon. He is just one of 22 social entrepreneurs from Egypt, Jordan, Lebanon, Morocco and Palestine who represent the inaugural class of the Arab World Social Innovators Program, launched in partnership with Synergos and the United States Agency for International Development (USAID.)

Jeff Miller, President and CEO Travel Portland


2009 Photos_Jeff MillerJeff Miller is the president and CEO of Travel Portland, the state's largest destination marketing organization. As CEO, Miller directs Travel Portland's efforts to boost the region's economy by positioning the area as a preferred destination for meetings, conventions and leisure travel. He oversees a staff of 50 full-time employees and an annual budget of nearly $9 million.

Prior to joining Travel Portland, Miller was the general manager of the Metropolitan Exposition Recreation Commission (MERC). Miller's financial acumen was honed during his 20-year career as a retail executive. Miller's current community involvement includes work with the Portland Business Alliance and a seat on the Advisory Board for the Cascade AIDS Project.

Deborah Madison, Writer


deborahmadisonDeborah Madison's culinary journey started around the age of two after feasting on a dish of butter made from the family's Jersey cows' cream. Growing up in California in a walnut grove and having a botanist father didn't hurt either, for Deborah has long been a plant lover and a vegetable eater as well as cook and writer. She's also a longtime fan of street foods and food carts.

The founding chef of San Francisco's Greens restaurant, Deborah is also the author of eleven books, including Local Flavors, Cooking and Eating from Americas Farmers' Markets and Vegetarian Cooking for Everyone. What We Eat When We Eat Alone, which came out last year, takes a humorous look into the private joys and sorrows of solo meals. Her most recent book—released this April—is Seasonal Fruit Desserts from Orchard, Farm, and Market.

In addition to writing books, Deborah also contributes to numerous national magazines on food and gardening as well as to Culinate.com, and Zester Daily. Deborah sits on the board of the Seed Savers Exchange and is co-director of the Edible Kitchen Garden in Santa Fe, New Mexico where she lives. She has a long-abiding passion for those who produce our foods, and is always delighted to be in Portland.
 
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