[3] They reconnected while at university in Canada, and married two years later. Hugh Acheson, chef; author, The Broad Fork, Clarkson Potter, 2015.

Mix well, and adjust seasoning with more kosher salt and cracked pepper, if desired.

[3] In 1994, Acheson moved back to Ottawa with his future wife, Mary Koon, and began working at Café Henry Burger,[1] an iconic restaurant that closed in the 2000s after over 80 years of operation. [2][4] Cinco y Diez, a modern Mexican restaurant in Athens, was only open from January to October 2014. [9] Acheson also served as a judge on season 10 of Top Chef, which ran November 2012 to February 2013. Calories from fat: 52%, Find more articles, browse back issues, and read the current issue of "WebMD Magazine.". This 44-year-old chef from Canada has made the South his home since the 1990s, when he moved to Athens, GA, with his wife, Mary Koon. [3] After approximately two years in San Francisco, Acheson and his wife returned to Athens at the request of Melissa Clegg, the owner of Last Resort, who wanted Acheson to help her open a restaurant.

Early life; Career; Television; Books; Personal life; Books 2; References; External links; Early life. Acheson grew up in Ottawa, Canada, where he developed his skills and flinty sensibility in mostly French kitchens. [4] The book was awarded the 2012 James Beard Foundation award for "Best Cookbook in American Cooking."

Yes, he serves a baked ham and turkey, livened up by his take on caponata, the classic Sicilian condiment (see recipe below).

[2] There he studied political philosophy, but he soon dropped out to work in Italian restaurants in Montreal.

[12] Hugh published his second cookbook, entitled Pick a Pickle: 50 recipes for Pickles, Relishes and Fermented Snacks, in the spring of 2014. Later in the 1990s, Acheson moved with his wife (Mary Koon) from Ottawa to her hometown of Athens, Georgia. They have two daughters,[2] Beatrice and [3] In turn, Acheson opened his first restaurant, Five & Ten, in Athens in 2000. The couple have two daughters, Beatrice, 13, and Clementine, 11, and both have taken to the kitchen with zeal.

4. [2] The youngest of four children, Acheson has three older sisters. [3][4] Acheson opened his second Athens restaurant, The National, in 2007. [4] Acheson and Koon divorced[16] quietly in 2017 and both still live in Athens, Georgia. He was also co-winner of the 2012 James Beard Award for best chef, Southeast. Per serving 133 calories, 1 g protein, 17 g carbohydrate, 8 g fat (1 g saturated fat), 1 g fiber, 10 g sugar, 439 mg sodium. This 44-year-old chef from Canada has made the South his home since the 1990s, when he moved to Athens, GA, with his wife, Mary Koon. 5. When Hugh Acheson wants comfort food, he makes a salad: bitter greens, radishes, sliced dill pickles, and feta, finished with a classic French vinaigrette.

[10] [3], From Infogalactic: the planetary knowledge core, "Is this Canadian the Jamie Oliver of Southern cooking? Acheson himself first cooked professionally at age 15.

Acheson and Koon divorced quietly in 2017 and both still live in Athens, Georgia.

The kitchen was missing when chef and restaurateur Hugh Acheson and his wife, Mary Koon, purchased a Victorian home on a tree-lined street in Athens. [1][6] He was then invited to become a judge on season 9 of Top Chef, of which Top Chef Masters is a spin-off. [3][4] His third eatery, Empire State South, opened in Atlanta in 2010. [4] They reconnected while at university in Canada, and married two years later.

[13] In the fall of 2017, his fourth cookbook was published, The Chef and the Slow Cooker. In 1994, Acheson moved back to Ottawa with his future wife, Mary Koon, and began working at Café Henry Burger, an iconic restaurant that closed in the 2000s after over 80 years of operation. [2][3] He was named one of the best new chefs in the United States by Food & Wine magazine in 2002.

Remove the strings and seeds.

[2][8] He was then invited to become a judge on season 9 of Top Chef, of which Top Chef Masters is a spin-off. ", "Specialty of the South: Hugh Acheson, renowned chef and family man", "Iconic eatery Cafe Henry Burger shuts its doors after 83 years", "Hugh Acheson tries new 'Top Chef' tricks", "Private Quarters: Athens chef and restaurateur Hugh Acheson", https://infogalactic.com/w/index.php?title=Hugh_Acheson&oldid=722689692, Creative Commons Attribution-ShareAlike License, About Infogalactic: the planetary knowledge core. "It became this endless topic that I could focus in on and learn more about. [3] The book was awarded the 2012 James Beard Foundation award for "Best Cookbook in American Cooking." [5] Later in the 1990s, Acheson moved with his wife from Ottawa to her hometown of Athens, Georgia[2] so she could attend graduate school at the University of Georgia. In 2013, he returned as a judge on Top Chef season 11 and as host and judge of "Battle of the Sous Chefs", a component of season 5 of Top Chef Masters.[11]. [9], Acheson published his first cookbook, A New Turn in the South: Southern Flavors Reinvented for Your Kitchen, in 2011.

Add the pepper, celery mixture, currants, and capers. [8] In 2013, he returned as a judge on Top Chef season 11 and as host and judge of "Battle of the Sous Chefs", a component of season 5 of Top Chef Masters.

They have two daughters, Beatrice and Clementine. He ultimately finished in fifth place out of twelve competitors. Acheson was born on November 5, 1971 in Ottawa, Ontario, Canada. [15], Acheson was married to Mary Koon,[2] a Georgia native[3] who worked as an editor at the Georgia Museum of Art. [2][3] Acheson opened his second Athens restaurant, The National, in 2007. Serve at room temperature, or store for up to a week in a sealed container in the fridge.

[4] After approximately two years in San Francisco, Acheson and his wife returned to Athens at the request of Melissa Clegg, the owner of Last Resort, who wanted Acheson to help her open a restaurant. [14] In his fifth cookbook, Sous Vide: Better Home Cooking, published in October 2019, Acheson introduces many home cooks to the sous vide method of food preparation with 90 recipes to choose from.

"I'd rather eat salad. Acheson and Koon currently live in Athens, Georgia with their daughters.)

How Long Does Coronavirus Live On Surfaces? [1] The youngest of four children, Acheson has three older sisters. [3] Following his wife's graduation, the couple moved to San Francisco, California, where Acheson took a job at restaurant Mecca.

[5] At Henry Burger, Acheson learned about French cuisine, wine and etiquette under chef Rob McDonald. Using a fork, carefully flake the squash strands out of the shells onto a cutting board.

[1], Acheson is married to Mary Koon,[1] a Georgia native[2] who works as an editor at the Georgia Museum of Art. Top Chef is a cooking competition show in which lesser-known chefs compete and are judged by more experienced chefs.

Acheson published his first cookbook, A new turn in the South: southern flavors reinvented for your kitchen, in 2011. They first met in middle school, when Acheson briefly lived in South Carolina with his mother. They reconnected while at university in Canada, and married two years later. He was also co-winner of the 2012 James Beard Award for best chef, Southeast. [3] Acheson and Koon currently live in Athens, Georgia with their daughters,[1] Beatrice and Clementine. [1][3], In 2011, Acheson competed on season 3 of Top Chef Masters, a reality competition show in which experienced celebrity chefs compete against each other in various challenges. This page was last modified on 29 May 2016, at 14:39.

[1][3], On the basis of his experience in French and Italian cuisine, Acheson became the head chef and manager at the Last Resort Grill upon moving to Athens.

[3] Acheson's parents divorced when he was young,[2] and he was raised primarily by his father in the Manor Park and Centretown neighbourhoods of Ottawa,[3] with the exception of two years that he spent living with his mother and stepfather in the American cities of Clemson, South Carolina and Atlanta, Georgia. [4] At Henry Burger, Acheson learned about French cuisine, wine and etiquette under chef Rob McDonald.

[4] Following his wife's graduation, the couple moved to San Francisco, California, where Acheson took a job at restaurant Mecca. Cut the spaghetti squash in half lengthwise. His third cookbook was released in the spring of 2015 under the title The Broad Fork. [2][3] His third eatery, Empire State South, opened in Atlanta in 2010.

[4] In turn, Acheson opened his first restaurant, Five & Ten, in Athens in 2000. [1][3] He subsequently worked at other well-known Ottawa restaurants, before moving to Montreal, Quebec to attend Concordia University. He subsequently worked as a sous chef for San Francisco chef Gary Danko,[2] helping him to open his eponymous restaurant.