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Star-Bulletin Features

Wednesday, March 22, 2000

File photo
Jean-Marie Josselin a Beard nominee.

Josselin scores his sixth
James Beard nomination

Local chefs collect TV tips

Betty Shimabukuro


No always-the-bridesmaid jokes, please.

Of course, it's an honor just to be nominated, as they say at the Academy Awards. Although it sure would be nice to win.

For the sixth time in eight years, Chef Jean-Marie Josselin of A Pacific Cafe is a finalist for a prestigious James Beard Award as Best Chef of the Northwest/Hawaii. The award is the culinary world's equivalent of an Oscar or, say, a Super Bowl win, to further mix metaphors.

"I'm afraid of being the Dan Marino of the James Beard Awards," Josselin said. "Always one touchdown short. Never getting to the big dance."

His is the only Hawaii nomination in any of the James Beard categories this year. The only past winners from Hawaii are Roy Yamaguchi and Alan Wong.

Sharing Josselin's category are Philippe Boulot of The Heathman Hotel, Portland; Greg Higgins of Higgins, Portland; Shiro Kashiba of Shiro's, Seattle; and Jerry Traunfeld of The Herbfarm, Issaquah, Wash.

"I feel like it's a horse race," Josselin said. "I think I have an outside chance."

Nominations for the James Beard awards are made by food and wine professionals throughout the country. The finalists are chosen by a committee in each region.

Finalists in the top category of Outstanding Chef are David Bouley of Danube, New York; Nobu Matsuhisa of Nobu in New York and Las Vegas and Matsuhisa in Los Angeles; Patrick O'Connell of The Inn at Little Washington in Washington, Va.; Eric Ripert of Le Bernardin, New York; and Julian Serrano of Picasso, Las Vegas.

The finalists will gather at an awards ceremony May 8 at the James Beard House in New York. Josselin will make the trip once again.

And if he should win? "We drink champagne all night. And eat foie gras."

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