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Your submission at Articles for creation: Chef Sarah Stegner biography (April 25)
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joe deckertalk 23:14, 25 April 2017 (UTC)

Chef Sarah Stegner (born [date]) is co-chef and co-owner of the popular and highly-regarded Prairie Grass Cafe in Northbrook, IL. She is a two-time James Beard Foundation award winner, having been named Rising Star Chef of the Year in 1994 and Best Chef: Midwest in 1998. She also was nominated Best Chef: Midwest in 1996 and 1997. She is a co-founder of the nationally recognized Green City Market, Chicago’s first farmers’ market that is devoted to selling organic and sustainably raised foods from local area farms and producers.

Stegner’s approach to life embodies the word respect—respect for her craft, for excellent food and nutrition, for her colleagues, mentors and staff.

Early Life and Education Stegner grew up in Evanston, Illinois. Her family was influential in her decision to enter the culinary field. During her childhood, she spent many hours in the kitchen with her mother and her grandmother had a small catering business. After high school, Stegner originally planned to study classical guitar, enrolling in Northwestern University’s music program. Soon after, she realized that her main interest was cooking and decided to make that her career choice. She enrolled in the Dumas Pere Cooking School, also in the Chicago area.

Professional Career In 1984, after graduating from the Dumas Pere school, Stegner was hired as a culinary apprentice at the Ritz-Carlton Hotel in Chicago. Her mentor at the Ritz-Carlton, Chef Fernand Gutierrez, saw her enormous potential and guided her through a series of career moves at the hotel. Chef George Bumbaris became the executive chef of the hotel when chef Gutierrez left. Bumbaris led the banquet operations, and Sarah became the Executive Chef of the Dining Room at the Ritz-Carlton, a fine dining restaurant widely acclaimed in Chicago culinary circles. Stegner’s prodigious talent was on display and she maintained, and even elevated, the restaurant’s reputation. Throughout this period, Bumbaris and Stegner became close colleagues and friends who shared a strong mutual respect for each other’s culinary skill. In total, she worked at the Ritz-Carlton for a total of twenty years.

Stegner also took some time off to continue developing her culinary finesse, training in France under Chef Pierre Orsi at his two-star Michelin Pierre Orsi Restaurant in Lyon, France and under chefs Bertolli and Gerard Bessin.

Stegner’s evolving expertise ensured that the Dining Room at the Ritz-Carlton earn constant praise throughout the industry. It was named “One of The Top 10 Hotel Restaurants in the World in 1996” by Hotels Magazine and Gourmet Magazine listed it as “The Best Restaurant in Chicago in 1996.” By the year 1999, Gourmet Magazine had named the Dining Room “One of The Top 5 Restaurants in 1999, and Zagat Chicago Restaurant Guide ranked it the “Best Hotel Dining Room in Chicago in 1999.” The Chicago Tribune gave the restaurant a four-star rating. In 2000, Wine Spectator called the Dining Room "One of the Top 20 Restaurants in America" and Condé Nast Traveler Magazine named the restaurant the "Second Best Hotel Dining Room in the World." In 2002 and 2003, Food & Wine Magazine named the Dining Room "One of the Top 50 Hotel Restaurants in America."

Awards and Recognition for Stegner During her career, Stegner has enjoyed the challenge of culinary competition. In 1990, she represented the United States in the prestigious Prix Culinaire Internationnal Pierre Taittinger, a multinational cooking competition. She was the only woman to compete and she placed fifth.

Formal recognition for Stegner in the United States began in 1994 when she received the Rising Star Chef of the Year award from the James Beard Foundation. In 1995, she received the Robert Mondavi Culinary Award of Excellence. In 1996, 1997 and 1998 she was nominated for Best Chef: Midwest by the James Beard Foundation, winning the prestigious award in 1998.

Partnership with Chef George Bumbaris In 2004, Stegner and Bumbaris left the Ritz-Carlton Hotel to open Prairie Grass Cafe in Northbrook, Illinois, where they serve as co-chef/owners. Their goal is to bring the culinary technique mastered in the world of fine dining to the more accessible level of casual dining. Stegner continues to receive accolades for her deliciously casual yet finely prepared food. She serves familiar dishes that exceed her guests’ expectations—she sources the best, primarily locally-sourced and sustainably raised ingredients from award-winning Midwest vegetable farmers and cheesemakers, and relies on infused vegetable oils and juices to create flavorful yet light dishes.

Stegner’s move into casual dining was a huge success. The initial response to Prairie Grass Cafe was extraordinary and, now in its thirteenth year, the restaurant continues to be a busy and popular gathering place. Stegner’s husband, Rohit Nambiar, a well-respected restaurant professional in his own right, serves as Prairie Grass Cafe’s general manager and director of the wine program.

Green City Market Throughout her career, Sarah has earned a well-deserved reputation as a leader in the movement to bring the finest sustainably raised and primarily locally produced ingredients into the kitchen. Her passion for this has become one of the most significant aspects of her professional career.

In 1998, she co-founded the now nationally-recognized Green City Market along with the late Abby Mandel, a food writer at the time, and other top Chicago chefs. Green City Market, open year-round, is a weekly venue for Midwest sustainable farmers to sell freshly picked produce, naturally raised meats, artisan cheeses and many other top-quality ingredients. The Market is on the top-ten list of farmer’s markets in the United States and is frequented by more than 200,000 shoppers annually. Two satellite markets also have opened in Chicago.

For many years, Stegner has served as Co-Chairman of the Green City Market executive board. Her impact has been enormous in helping the Market increase awareness of and appreciation for local farmers and in building a community that is committed to protecting and preserving farm lands for future generations.

Stegner has also helped establish Healthy Fare for Kids, an initiative for chefs and restaurants to provide healthy, well-balanced menu items for children. The organization has developed nutritional guidelines for children’s options at restaurants, and participating restaurants must ensure that their menu offers at least one complete meal for kids that meets these nutritional guidelines.

She continues to play a leading role in Chicago’s sustainable food community, which owes much to her years of persistence and passionate advocacy for a better way of producing, preparing and enjoying food. “As a chef and leader in the food community, I'm proud to have helped create these organizations,” said Stegner. “It has influenced my daily cooking and allowed me to connect to the land and people around me, providing inspiration for my menus.”

Personal Life Stegner is married to veteran restaurant management professional Rohit Nambiar and together, they have one daughter, Jaya. When she isn’t working, Stegner enjoys spending time with Jaya and donating her time to charitable causes. She founded The Women Chefs of Chicago, comprised of the city’s top female chefs who donate cuisine for numerous events throughout the city to raise money for charity. Under her direction, The Women Chefs of Chicago has helped raise over $500,000 for Chicago area charities.

During the past four years, she has begun a joyous yet rigorous regimen to stay fit and healthy—physically, mentally and spiritually. She consulted with a nutritionist who helped her identify the most appropriate food choices for health and took up Cumbia and Bachata dance lessons to get fit, have fun and release stress.

“Finding a balance in life makes us more creative and better able to do our jobs,” says Stegner. “It makes us more effective when handling challenging situations. It gives us a more defined perspective and a release from the tension.”

Awards and Accolades Prix Culinaire International Pierre Taittinger U.S. winner (1991) Rising Star Chef of the Year award from the James Beard Foundation (1994) Robert Mondavi Culinary Award of Excellence (1995) Nominated for Best Chef: Midwest by the James Beard Foundation, (1996) (1997) (1998) Best Chef: Midwest by the James Beard Foundation (1998)

References Food and Wine Recipe: Roasted Veal Shoulder Stuffed with Lemon, Capers and Parsley Food and Wine Recipe: Shallot-Crusted Roast Halibut Food and Wine Recipe: Sweet Rub for Butternut Squash Food Arts Recipe: Corn, Salsify & Wild Rice Pancake Epicurious.com: Planting The Seeds of Education Epicurious.com: Healthy Schools Campaign on April 5 Epicurious.com: “Hey, That’s Not Fair!” Epicurious.com: Combating Food Peer Pressure StarChefs.com: Women & Food Chicago Magazine: Boosted Her Energy Food & Beverage Magazine: Chefs Sarah Stegner and George Bumbaris on being a mentor and friend to many a rising star chef Chicago Now: About Sarah Stegner Make It Better Magazine: Chef Sarah Stegner’s Tips for Eating Smart Yoga Journal Recipe: Oven-Roasted Salsify Soup Full Service Restaurants Magazine: Chef Sarah Stegner Introduces Line of Pecan-based Products The Huffington Post: Chicago Chef Sarah Stegner Responds to Michelle Obama’s Calls for Healthier Schools Chicago Tribune: Chefs Unearth Inspiration in Farmers Market Finds PBS.org Recipe: Candied Red Onions Delicious Living Recipe: Twice-Baked Sweet Potatoes with Citrus and Mascarpone Midwest Living Magazine: Fresh Thinking: 9 Farmers Market Recipes PBS.org Recipe: Slow Roasted Salmon Recipe Restaurant Hospitality Magazine: High-End Chefs Elevate Low-End Seafood Myrecipes.com: Aged Cheddar with Apple Wedges and cider Reduction Top Chef TV Series, Bravo TV: Sarah Stegner, Beverly’s Mentor James Beard Foundation: Where to Eat in Chicago: JBF Award Winners

External Links

Official website of Prairie Grass Cafe Official website of Green City Market www.prairiegrasscafe.com www.greencitymarket.org

Your submission at Articles for creation: Chef Sarah Stegner (June 27)
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Dr Strauss  talk  17:25, 27 June 2017 (UTC)

Draft:Chef Sarah Stegner concern
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Thanks for your submission to Wikipedia, and happy editing. JustaZBguy (talk) 23:29, 18 January 2018 (UTC)