James Crawford
TITLE: Executive chef at the A La Carte Event Pavilion, Tampa
IN THE BEGINNING: As the youngest of 16 children, Crawford, 34, spent a lot of time helping in the kitchen. At 17, he became a sushi chef and was a member of the original crew when Norman Van Aken opened his signature restaurant, Norman's, in Coral Gables.
KNOWN FOR: His adaptability in using unique ingredients and his ability to master various styles of cooking. When a client requested a South Indian menu, Crawford trained with Indian chefs to learn their techniques. Other clients include Microsoft, the DeBartolo Family Foundation, and the Moffitt Cancer Center.
MOST SIGNIFICANT EVENT SO FAR: Crawford was promoted from kitchen manager to executive chef last year. "I now have the opportunity to define, communicate, and lead the culinary vision at A La Carte into the future," he says.
WHAT TO WATCH: A La Carte is developing menus that decrease portion size and increase the number of courses (with wine selection) to achieve a gourmet restaurant experience rather than a typical buffet service at events.
HOT TREND: "Clients want to experience different cultures through food and aesthetics, especially from India, Thailand, China, Indonesia, and Spain," says Crawford.
—Vanessa Goyanes
TITLE: Executive chef at the A La Carte Event Pavilion, Tampa
IN THE BEGINNING: As the youngest of 16 children, Crawford, 34, spent a lot of time helping in the kitchen. At 17, he became a sushi chef and was a member of the original crew when Norman Van Aken opened his signature restaurant, Norman's, in Coral Gables.
KNOWN FOR: His adaptability in using unique ingredients and his ability to master various styles of cooking. When a client requested a South Indian menu, Crawford trained with Indian chefs to learn their techniques. Other clients include Microsoft, the DeBartolo Family Foundation, and the Moffitt Cancer Center.
MOST SIGNIFICANT EVENT SO FAR: Crawford was promoted from kitchen manager to executive chef last year. "I now have the opportunity to define, communicate, and lead the culinary vision at A La Carte into the future," he says.
WHAT TO WATCH: A La Carte is developing menus that decrease portion size and increase the number of courses (with wine selection) to achieve a gourmet restaurant experience rather than a typical buffet service at events.
HOT TREND: "Clients want to experience different cultures through food and aesthetics, especially from India, Thailand, China, Indonesia, and Spain," says Crawford.
—Vanessa Goyanes
