The Whirlwind of "The Vote"

As most of you already know, I've been nominated by Food And Wine Magazine for "People's Choice Best New Chef." As a small town chef in Truckee, the nomination came as a surprise, especially when I saw who else was listed in the California Region, including Thomas McNaughton of Flour + Water and Matthew Accarrino of SPQR; two very talented chefs in San Francisco who have achieved much acclaim.

When I made the decision to leave San Francisco early on in my career, I knew full well that I was sacrificing all the tools, experience, and connections that working in the city would offer, but the trade-off was more than fair. Being able to call the Tahoe/Truckee area my home for the last six years has been a reward in itself. Yet the fact that a national publication like Food and Wine has the town of Truckee on its map is what makes this nomination both exhilarating and humbling. I, like many other ex-city-dwellers who now call Truckee their home, have always believed in this region as a world class end destination. We live where people spend all year planning to vacation, and if you're in the service industry like me, you have the extra reward of creating memories that in some cases will literally last a lifetime.

It would be a bit insincere to say I wasn't slightly caught off guard by the whirl-wind of attention that this nomination has stirred up. The highlight so far was being interviewed by Beth Ruyak of Capital Public Radio in Sacramento, especially since I've always been a bit of an "NPR Nerd" and had an interest in radio broadcasting growing up; an interest which led me to share my passion for cooking through an audio podcast of my own. As you can imagine, doing a podcast is one thing, but being on live radio, where any verbal mistake will be instantly broadcasted to a countless number of nameless, faceless listeners was absolutely nerve racking. Listening back to the interview was a cringe fest; I was way too close to the mic (but couldn't tell because I had no head phones) and was talking a mile a minute, all the while trying to drown out the voice in my head saying, "Jacob, you do realize that you're totally bombing on live radio, right?" As a guy who's fairly good at operating under pressure (at least in a restaurant environment) being live on the air with a personality I remember watching on TV when I was a little kid was the closest thing I've had to a panic attack since my wife went into labor.

Yet despite my nerves and the desperate desire for a "mulligan," being on live radio was one of the highlights of this nomination; that, and the "beehive" that is San Francisco dining getting kicked around for the first half day of voting when they saw some no-name chef tucked away in the hills of Lake Tahoe leading the polls. We even got a nod from The San Francisco Chronicle's Inside Scoop Columnist Paolo Lucchesi saying "In a huge upset over the city folk so far, the guy from Truckee is winning the vote in the earlygoing." I guess that's the power of the Stella Culinary, Cedar House and Truckee/Tahoe community, who charged hot out of the gates Monday morning when the nomination was first announced.

After rallying the troops to insure "the guy from Truckee" wouldn't walk away with the top prize, Chef Thomas from Flour + Water and Chef Matthew from SPQR are currently leading the polls, with yours truly in third place. Yet considering the reach and resources of all the accomplished chefs nominated in the California region, just being in the top three, and at one point leading the polls, is a huge win for Stella, The Cedar House, and most importantly, the Truckee/Tahoe Community.

If you haven't voted yet, you can do so by following this link here: http://www.foodandwine.com/peoples-best-new-chef/california. Voting will close this Monday at 2pm PST. Please note that you can only vote once, and multiple votes from the same IP address will be deleted per Food and Wine Magazine's rules.

Also, because I've been so busy the last few days, I know that some questions and various forum topics have fallen through the cracks. I'm going to do my best to go back and answer all the cooking questions that you've sent in. If you don't see an answer in the next day or two, please remind me via e-mail: jacob@stellaculinary.com.

One of the things that I have been neglecting is publishing a fascinating guest post on Teas, Tea Pots and Brewing Methods written by Stella Culinary Community Member Marco099. The post keeps flipping a weird security glitch in my Apache servers because it contains keywords that are misinterpreted as malicious commands. Anyways, while I try and work this glitch out with my hosting company, I thought I’d post a PDF download link here for your reading pleasure. A special thank you to Marcos099 for all the hard work he put into writing this great post, for nothing more than the ability to share his passion with our small community. And that, in the end, is what Stella Culinary is all about.

Thank you to everyone that's voted so far, the loyal and passionate people who make up the Stella Culinary Community, and of course the staff at The Cedar House Sport Hotel and Stella Restaurant, who are the ones that make a nomination like this possible through their hard work and dedication.

Cook With Passion!

Jacob

There are 3 Comments

jacob burton's picture

I hope so. The more passionate foodies and cooks we can attract, the better.

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd> <img>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.