David Burke (chef)
From Wikipedia, the free encyclopedia
Contents |
[edit] Culinary education
David Burke was educated at the Culinary Institute of America. Burke went on to perfect his skills with French chefs Pierre Troisgros, Georges Blanc and Gaston Lenotre.
[edit] Iron Chef America Experience
- See Also: Iron Chef America stats
Featured once on Iron Chef America, he lost by a small margin to Bobby Flay. This show appeared during the second season, the thirteenth episode. The special ingredient was lamb.
[edit] Restaurants
- David Burke and Donnatella- (New York City, New York)
- David Burke- (Bloomingdales, New York City, New York)
- David Burke's Primehouse- (Chicago, Illinois)
- Fromagerie- (Rumson, New Jersey)
- La Cremaillere- (Westchester, New York), closed
- River Cafe- (New York City, New York), closed
- Park Avenue Cafe- (New York City, New York), closed
- Park Avenue Cafe- (Chicago, Illinois), closed
[edit] Awards
- 1991 Chefs in America- "Chef of the Year"
- 1995 Culinary Institute of America- "Auggie Award"
- 1996 & 1997 Robert Mondavi- "Culinary Award of Experience"
- 1998 The Vatel Club- "Chef of the Year"
- 1998 Chef Magazine- "Chef of the Year"
[edit] Products
- David Burke Flavor Spray
- Flavor Magic
- David Burke Gourmet Pops[1]
