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Gold went on to study restaurant management at the University of Illinois, and then attended L'Ecole Hoteliere de Tain L'Hermitage in France's Rhone Valley. After graduation, she apprenticed for a period of two years at Michelin-starred French restaurants including Michel Chabran, Albert LeCompt, Jean Marc Reynaud and Le Gourmandin. When she returned to Chicago in 1987, she got a job at the world-renowned Charlie Trotter's. There she spent several years working her way through each cook position. Then in 1989 Gold decided to return to France to help run the restaurant of a good friend. She worked as an executive chef at L'Albion in Nice for two years. After moving back to Chicago in 1991, Gold was the pastry chef at Everest and then executive chef at Mirador until 1994. When Gold learned that Kansas City's American Restaurant was in need of a new chef, she jumped at the chance. Her culinary enthusiasm paid off and she secured the position. Chef Debbie Gold rejevenated the 25-year-old restaurant, stripping away the pretension that had marred its image, while still maintaining Mobil four-star and AAA four-diamond status. Esquire named her "Chef to Watch" in 1997, the same year she received the first of three nominations for James Beard Foundation Best Chef: Midwest. In 1999, Gold won! (At a time that the award still included the chefs in Chicago - no longer the case...) Chef Gold has continued to bring national attention to Kansas City. As an active member of the culinary community, she has hosted James Beard Foundation fundraising dinners, as well as developing local seminars and special events that feature renowned chefs from across the country. Her menu for the Crayola Cafe, a well-known children's restaurant, was named the #1 Kids' Menu in America by Restaurant Hospitality. Having lent her face and name to a number of major ad campaigns, including those for Grey Poupon mustard, Kikkoman and Vita-Prep Blenders, Gold has become a nationally recognized and respected chef. When she announced that she would open her own restaurant, John Mariani heard its name and teased, "They've got to be kidding!" Then he dined there, and changed his tune; "The gusto behind the moniker buoys everything on their menu - big portions of red-wine-braised short ribs with fresh horseradish, fish cooked in a pouch, and some of the best desserts in the Midwest, like lemon meringue pie with candied kumquats." Talk about eating your words! The restaurant referenced by Mariani is 40 Sardines, which opened in June of 2002. It's a continuation of Gold's culinary journey, using fresh, straightforward flavors from around the world, yet constantly building upon her traditional French training. The setting, like the food, is welcoming, warm and comfortable. This winning combination has made 40 Sardines an extremely appealing dining destination, both on the local and national level! |
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