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New Chef Ambassadors Combine Culinary Excellence With Wisconsin Cheese

May 19, 2010

MADISON, Wis. – Eleven notable chefs from around the nation are bringing their distinctive regional styles to the Wisconsin Cheese Chef Ambassador program.  They began their service with a cheese "immersion tour" of Wisconsin that included visits to seven cheesemakers including Chalet Cheese, Crave Brothers Farmstead Cheese, Emmi-Roth Käse and Roelli Cheese, as well as Wisconsin Cheese tastings.  

The Chef Ambassador program, sponsored by the Wisconsin Milk Marketing Board (WMMB), connects Wisconsin Cheese and the state's legendary cheesemakers with the best chefs in the country. The program, now in its seventh year, includes 46 distinguished chefs. This year, the program boasts its largest class, and a very diverse group of chefs, ranging from culinary instructors to fine dining executive chefs and a culinary radio host. 

The new ambassadors will cook with Wisconsin Cheese and develop innovative menu applications, some of which will be featured in their restaurants.  They will also "spread the word" about Wisconsin's specialty and artisan cheesemakers to peers and patrons through a variety of activities.

"The diversity of this year's Chef Ambassador class will help us showcase the variety of Wisconsin Cheese and its unique applications across multiple foodservice channels," said Heather Porter Engwall, director of National Product Communications for WMMB. "We have chefs incorporating Wisconsin Cheese into curriculum, serving it to students at a university and cooking with it at fine dining establishments." 

The new ambassadors are:

• Julian Alonzo, Brasserie 8 1/2, New York
  Chef Alonzo's culinary style was influenced by an extended period of globetrotting, cooking at a restaurant in Paris, followed by positions at various Club Med locations including Martinique, Turquoise, Cancun and Ixtapa. Chef Alonzo has been with Brasserie 8 1/2 since its opening nine years ago.
   
• Scott Anderson, Shepherd University, Shepherdstown, W. Va. 
  Chef Anderson began his career at Shepherd University in 1991 as a catering employee, working his way up the culinary ladder to his current position of Associate Director/Chef where he oversees purchasing, culinary training, menu management and recipe creations for the University.
   
• Bart Black, Redstone Golf Club, Humble, Texas
  Chef Black has created cuisine for many prestigious, large-scale events including the Super Bowl XXXVII Media Party, the 2004 MLB All Star Gala and the ESPN Road Show. At the Redstone Golf Club he specializes in developing custom menus for large groups and events, including the club's premier event on the PGA TOUR, The Shell Houston Open.
   
• Brandt Evans, Blue Canyon Kitchen and Tavern, Twinsburg, Ohio; Rockwall, Texas; Missoula and Kalispell, Mont.
  Chef Evans is known for his signature "Creative American Cuisine." He also shares a passion for wine, expertly pairing custom Blue Canyon wines to enhance the flavors of any dish on his menu.
   
• Benjamin Ford, Ford's Filling Station, Culver City, Calif.
  At Ford's Filling Station, a regional American gastropub, Chef Ford focuses on the fundamentals of cooking, teaching and foraging. Chef Ford utilizes the finest local ingredients, often found near his restaurant and home, proving that truly good food doesn't have to be overly complicated.
   
• Judy Gilliard, host of the "Judy a la carte" show and author, Lincoln, Neb.
  Gilliard combines her culinary passion and education with her experience in television and radio management to host the "Judy a la carte" show, a cooking and entertaining program syndicated throughout the Midwest.
   
• Dean Maupin, The Clifton Inn, Charlottesville, VA
  Chef Maupin's culinary dreams began at an early age, working in his grandfather's fruit stand in Crozet, VA. There he developed skills he relies on today, including a strong work ethic and unwavering commitment to presenting nature's products in the best and most delicious ways.
   
• Adam Siegel, Lake Park Bistro and Bacchus, Milwaukee
  The menu at Lake Park Bistro complements Chef Siegel's culinary training combining three distinct styles including classic French, traditionally prepared regional French bistro fare and modern interpretations of French bistro cuisine. The Bacchus menu includes Chef Siegel's more contemporary American dishes. In 2008, Chef Siegel won the James Beard Award for Best Chef Midwest.
   
• Tim Tesch, Lund Food Holdings, Inc., Minneapolis
  Chef Tesch is a research development chef at Lund Food Holdings, Inc., which operates 21 Lunds and Byerly's supermarkets in and around the Minneapolis and St. Paul metro area. Chef Tesch is responsible for developing a vast array of exceptional food products that help differentiate Lunds and Byerly's from other supermarkets.
   
• Jorge de la Torre, Johnson & Wales University, Denver
  Chef de la Torre had a very accomplished culinary career before accepting the position of Laboratory Coordinator at Johnson and Wales University in 2002.  He has advanced at the university to his current position as dean of Culinary Education.
   
• Eric Wadlund, Spencer's Restaurant, Palm Springs, Calif.
  Chef Wadlund's love of food and cooking began at a young age in his father's bakery. Today he pleases guests with his menu of modern cuisine and American classics, influenced by French-Pacific Rim cooking.

For more information about the Chef Ambassador program or a list of Wisconsin Cheese Chef Ambassador alumni, visit EatWisconsinCheese.com.
 

Photo Caption:
Eleven chefs have signed on as new Wisconsin Cheese Chef Ambassadors. They are (front row, l. to r.): Benjamin Ford, Ford's Filling Station, Culver City, Calif.; Adam Siegel, Lake Park Bistro and Bacchus, Milwaukee; Julian Alonzo, Brasserie 8 1/2, New York; Dean Maupin, The Clifton Inn, Charlottesville, VA.; (middle row, l. to r.) Bart Black, Redstone Golf Club, Humble, Texas; Jorge de la Torre, Johnson & Wales University, Denver; Judy Gilliard, host of the "Judy a la carte" show and author, Lincoln, Neb.; Scott Anderson, Shepherd University, Shepherdstown, W. Va.; (back row, l. to r.) Eric Wadlund, Spencer's Restaurant, Palm Springs, Calif.; Brandt Evans, Blue Canyon Kitchen and Tavern, Twinsburg, Ohio; Rockwall, Texas; Missoula and Kalispell, Mont.; Tim Tesch, Lund Food Holdings, Inc., Minneapolis.

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The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:

Heather Porter Engwall
Wisconsin Milk Marketing Board, Inc.
8418 Excelsior Dr.
Madison, WI 53717
608.836.8820
hporterengwall@wmmb.org