Thursday, July 26, 2012

Oxford, MS Chef John Currence Shares Food For Thought
Twenty years ago, John Currence opened his  first restaurant in Oxford, MS: City Grocery.  Since then, he's established even more Oxford favorites-- Boure, Big Bad Breakfast, and Snackbar. These restaurants have given him more than just local success, however; they have exposed Chef Currence's recipes and attitude to the masses.

Chef Currence has written for Garden and Gun magazine, and been featured in countless others, including Esquire and Southern Living. He also starred on Bravo's Top Chef Masters. All of this exposure has given Chef Currence a way to expand his unique style of cooking to a broad audience. It's also earned him a James Beard Award for Best Southern Chef. 

Chef Currence walks the thin line between serious chef and guy who likes real, good food. To hear about John Currence's experiences in his own words, click the link below for a feature profile video.

Chef Currence on his first magazine assignment, being Best Chef of the South, and bashing Paula Deen. 

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