dcsimg

Chef John Ash

Celebrity Chef

John Ash is an internationally recognized chef, educator, and author, who is credited as one of the creators of Wine Country Cuisine. After rising in popularity throughout Northern California wine country with his eponymous restaurant, which opened in 1980, Ash first came to national prominence in 1985 when he was selected by Food & Wine Magazine as one of America's "hot new chefs". John Ash & Co. continues to earn outstanding kudos today, and is regularly recognized as one of America's best by leading critics and publications. In 1990, Ash joined Fetzer Vineyards as their Culinary Director and has gained national prominence as a food and wine educator. He is a passionate educator for the winery, conducting wine training and cooking classes on the winery property and throughout the world. He has worked to de-mystify wine for countless wine professionals and consumers in the last decade. In 1999, Ash was named Dean of the Brown-Forman Center for Global Wine Education, overseeing one of the most comprehensive professional educational programs in the wine industry.

Ash teaches regularly at professional institutions such as The Culinary Institute of America (CIA) at Greystone. He also home chefs at cooking schools all around the world including The Disney Institute, Sur La Table, cruise lines such as Crystal Cruises, and at important food and wine events such as Florida Winefest, Taste of the Nation, Telluride and others. Ash is also a consultant to various restaurant and hotel groups in the development of new menus and concepts.

Culinary Arts

He has published two books: American Game Cooking (Addison Wesley) in 1991 and From the Earth to the Table: John Ash's Wine Country Cuisine (Dutton) in 1996. The latter was awarded the prestigious Julia Child Award as "Best American Cookbook" and "Cookbook of the Year" in 1996 by the International Association of Culinary Professionals. The book was also nominated for "Best American Regional Cookbook" by the James Beard Foundation. Ash is a frequent contributor to publications such as Bon Appetit and Fine Cooking, and was a contributing author to the latest revision of Joy of Cooking . Additionally, he writes a regular column for the Los Angeles Times Syndicate and contributes to the New York Times website, Winetoday.com . He was featured for two years on The Television Food Network with his own show "John Ash" and has had a live radio show in Northern California for the past 14 years.

In addition to his role with Fetzer Vineyards and Brown-Forman Wine Group, Ash has been spokesperson for a number of food-related organizations such as Chilean Fresh Fruit Marketing Association, California Raisin and Prune Boards, Chinet, Muir Glen Organics and Real California Cheese (part of California Milk Advisory Board). Ash is a passionate spokesman for ethical and sustainable food issues.

Featured Culinary Schools

Searching Searching ...

Matching School Ads
5 Program(s) Found
  • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
  • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
  • Offers programs in design, media arts, fashion, and culinary.
  • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
  • Over 50 campus locations nationwide.
Show more [+]
Good for Working Adults
  • Flexible Scheduling
  • Financial Aid
  • Transferable Credits
1 Program(s) Found
  • Offers more than 150 self-paced, career-relevant programs that are connected to a supportive 24/7 online community of students and faculty.
  • Profiled in many publications such as The Boston Globe, Fox Business, and  Inside Higher Ed.
  • Nearly 25,000 graduates each year.
  • Accredited by the Distance Education Accrediting Commission (DEAC).
  • Founded in 1890 in Scranton, Pennsylvania    
Show more [+]
  • Online Courses
5 Program(s) Found
  • Its first location, in Paris, officially opened its doors as a culinary school in 1895.
  • Teaches students by having them spend significant time in the kitchen practicing precision techniques.
  • Provide hands-on training from instructors who are certified, master chefs.
  • Offer flexible schedules and online programs.
  • Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
Show more [+]
Good for Working Adults
  • Flexible Scheduling
  • Financial Aid