$938
Fresh Herbs, Cropped Photographs, Natural Food Dyes, Polyurethane on Epiphone Les Paul guitar. Inventor, entrepreneur, and self-taught chef, Steve Schimoler’s career has taken him from Long Island to the Lake Erie shore, always in pursuit of new challenges. At 23, Steve launched his first Long Island restaurant; within two years he had three businesses running simultaneously, including his flagship restaurant, The Black Walnut, which received three stars from New York Newsday critics. Yet in 1990, Steve sold everything and headed to Vermont to become Vice President of Product Development for Cabot Creamery, where he invented a novel process for incorporating flavoring liquids into butter. Then, an accidental discovery resulted in the invention of a new product (still available today under the name Culinary Cream), that Steve sold to the NutraSweet Company. That, in turn, prompted him to launch a product development firm that he christened Right Stuff. Right Stuff led to a company called Chef Stuff, which found Steve and his chef colleagues (including Todd English, Rick Bayless, David Burke and Nancy Silverton) creating a line of signature prepared foods, which were manufactured in a state-of-the-art facility that he designed and built. Steve’s desire to connect chefs with small regional, artisanal producers led to yet another business, Chefex.com, which utilized the nascent power of the Internet to distribute artisanal ingredients nationally, via service partners AMEX and Fe
Auctioneer:
Juliens Auctions
Date:
2010-06-03
