John Shields (chef): Difference between revisions
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'''John Shields''' is an American chef, food writer, and host of the [[PBS]] television show ''Coastal Cooking with John Shields''. |
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| birth_date = 1951 May 5 |
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| nationality = American |
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| occupation = chef |
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'''John Shields''' is an American chef, food writer, and host of the [[PBS]] television shows ''Chesapeake Bay Cooking with John Shields'' and ''Coastal Cooking with John Shields''.<ref>{{Cite news|url=http://www.pbs.org/food/shows/coastal-cooking-with-john-shields/|title=Coastal Cooking with John Shields {{!}} Cooking Shows {{!}} PBS Food|date=2011-10-17|work=PBS Food|access-date=2018-07-10|language=en-US}}</ref> |
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==Life== |
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He is a native of [[Baltimore, Maryland]]. After time spent elsewhere, he returned to Baltimore, where he owns and operates Gertrude's Restaurant, at the [[Baltimore Museum of Art]]. |
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He is a native of [[Baltimore]], Maryland. |
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Shields studied at the [[Peabody Institute|Peabody Conservatory of Music]]; he moved to [[Provincetown, Massachusetts|Provincetown]] / Cape Cod with aspirations of becoming a rock star, and played piano in local bars. One day an injured friend asked John to work his shift in the kitchen of a popular Cape Cod inn. This led to many years as a restaurant chef & owner, author, and host of two national public television series.<ref>{{Cite web|url=http://www.johnshields.com/who-is-this-guy/|title=Who is this guy?|website=John Shields|language=en-US|access-date=2018-07-10}}</ref> In the 1980s, Shields moved to Northern California, where he joined the New American Food revolution. He was executive chef at A La Carte, a French restaurant in Berkeley. Shields opened his first restaurant, Gertie's Chesapeake Bay Café, in 1983<ref>{{Cite news|url=http://edibledc.com/stories/redefining-chesapeake|title=Redefining Chesapeake|work=Edible DC|access-date=2018-07-10|language=en-US}}</ref> in Berkeley's [[Gourmet Ghetto]]. In the late 1990s he returned to Baltimore, and opened Gertrude's at the [[Baltimore Museum of Art]]. Serving locally sourced food, Gertrude's received positive press in ''[[Food & Wine]]'', ''[[Travel & Leisure]]'', the ''[[Washington Post]]'', ''Edible DC'', the ''[[Baltimore Sun]]'', and has been a multi-year winner of ''[[Baltimore Magazine]]''’s “Best of Baltimore,”. |
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Shields is an expert in regional American coastal cuisine, and in particular the cuisine of his native [[Chesapeake Bay region]]. |
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He is a proponent of [[slow food]] and [[local food]], and is active in related organizations such as the [[Chesapeake Sustainable Business Alliance]], [[Slow Food]], and the [[Chef's Collaborative]]. |
Shields specializes in regional American coastal cuisine, and in particular the cuisine of his native [[Chesapeake Bay]] region.<ref>{{Cite news|url=http://www.baltimoresun.com/news/maryland/dan-rodricks-blog/bal-john-shields-on-the-care-and-handling-of-crab-cakes-20170512-story.html|title=The care and handling of crab cakes|last=Rodricks|first=Dan|work=baltimoresun.com|access-date=2018-07-10|language=en-US}}</ref> He is a proponent of [[Slow Food|slow food]] and [[local food]], and is active in related organizations such as the [[Chesapeake Sustainable Business Alliance]], [[Slow Food]], and the [[Chef's Collaborative]].{{citation needed|date=January 2020}} |
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Shields is openly gay and works with his husband, John Gilligan, at Gertrude's.<ref>{{Cite news|url=http://www.baltimoresun.com/features/baltimore-insider-blog/bs-lt-valentines-prominent-couples-20160213-story.html|title=The stories behind some of Baltimore's most notable couples|last=Sun|first=Baltimore|work=baltimoresun.com|access-date=2018-07-10|language=en-US}}</ref> |
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== Television == |
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* Chesapeake Bay Cooking with John Shields <ref>https://www.pbs.org/video/chesapeake-bay-cooking-with-john-shields-dfeqav/</ref> (1998), PBS |
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* Coastal Cooking with John Shields <ref>https://www.pbs.org/food/shows/coastal-cooking-with-john-shields/</ref> (2005), PBS |
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* [https://www.foodnetwork.com/shows/cooking-live/episodes/chesapeake-bay-cooking-guest-john-shields Food Network] |
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*Chesapeake Bay Cooking with John Shields, 25th anniversary edition (Johns Hopkins University Press, 2015) |
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*The New Chesapeake Kitchen (Johns Hopkins University Press, 2018) |
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==References== |
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*[https://www.travelandleisure.com/travel-news/best-brunch-restaurants-in-america Travel & Leisure] |
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*[http://edibledc.com/stories/redefining-chesapeake Edible DC, Summer 2016] |
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*[https://www.nytimes.com/2009/10/04/travel/04hours.html The New York Times, 36 Hours in Baltimore] |
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{{Persondata <!-- Metadata: see [[Wikipedia:Persondata]]. --> |
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| SHORT DESCRIPTION = American chef |
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{{DEFAULTSORT:Shields, John}} |
{{DEFAULTSORT:Shields, John}} |
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[[Category:American television chefs]] |
[[Category:American television chefs]] |
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[[Category:American male chefs]] |
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[[Category:American food writers]] |
[[Category:American food writers]] |
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[[Category:Living people]] |
[[Category:Living people]] |
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[[Category:1951 births]] |
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[[Category:Chefs from Maryland]] |
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[[Category:LGBT chefs]] |
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[[Category:Peabody Institute alumni]] |
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Latest revision as of 16:48, 15 February 2024
John Shields | |
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| Born | 1951 May 5 |
| Nationality | American |
| Occupation | chef |
John Shields is an American chef, food writer, and host of the PBS television shows Chesapeake Bay Cooking with John Shields and Coastal Cooking with John Shields.[1]
Life
[edit]He is a native of Baltimore, Maryland.
Shields studied at the Peabody Conservatory of Music; he moved to Provincetown / Cape Cod with aspirations of becoming a rock star, and played piano in local bars. One day an injured friend asked John to work his shift in the kitchen of a popular Cape Cod inn. This led to many years as a restaurant chef & owner, author, and host of two national public television series.[2] In the 1980s, Shields moved to Northern California, where he joined the New American Food revolution. He was executive chef at A La Carte, a French restaurant in Berkeley. Shields opened his first restaurant, Gertie's Chesapeake Bay Café, in 1983[3] in Berkeley's Gourmet Ghetto. In the late 1990s he returned to Baltimore, and opened Gertrude's at the Baltimore Museum of Art. Serving locally sourced food, Gertrude's received positive press in Food & Wine, Travel & Leisure, the Washington Post, Edible DC, the Baltimore Sun, and has been a multi-year winner of Baltimore Magazine’s “Best of Baltimore,”.
Shields specializes in regional American coastal cuisine, and in particular the cuisine of his native Chesapeake Bay region.[4] He is a proponent of slow food and local food, and is active in related organizations such as the Chesapeake Sustainable Business Alliance, Slow Food, and the Chef's Collaborative.[citation needed]
Shields is openly gay and works with his husband, John Gilligan, at Gertrude's.[5]
Television
[edit]- Chesapeake Bay Cooking with John Shields [6] (1998), PBS
- Coastal Cooking with John Shields [7] (2005), PBS
- Food Network
Books
[edit]- The Chesapeake Bay Cookbook (Addison-Wesley, 1990)
- The Chesapeake Bay Crab Cookbook (Addison-Wesley, 1992)
- Chesapeake Bay Cooking with John Shields (Broadway Books, 1998)
- Chesapeake Bay Cooking with John Shields, 25th anniversary edition (Johns Hopkins University Press, 2015)
- The New Chesapeake Kitchen (Johns Hopkins University Press, 2018)
References
[edit]- ^ "Coastal Cooking with John Shields | Cooking Shows | PBS Food". PBS Food. 2011-10-17. Retrieved 2018-07-10.
- ^ "Who is this guy?". John Shields. Retrieved 2018-07-10.
- ^ "Redefining Chesapeake". Edible DC. Retrieved 2018-07-10.
- ^ Rodricks, Dan. "The care and handling of crab cakes". baltimoresun.com. Retrieved 2018-07-10.
- ^ Sun, Baltimore. "The stories behind some of Baltimore's most notable couples". baltimoresun.com. Retrieved 2018-07-10.
- ^ https://www.pbs.org/video/chesapeake-bay-cooking-with-john-shields-dfeqav/
- ^ https://www.pbs.org/food/shows/coastal-cooking-with-john-shields/
External links
[edit]
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