J. Kenji López-Alt

Last updated

J. Kenji López-Alt
J. Kenji Lopez-Alt at Tartine Manufactory in November 2019.jpg
López-Alt in November 2019
Born
James Kenji Alt

(1979-10-31) October 31, 1979 (age 45) [1]
Boston, Massachusetts, U.S. [2]
Education Massachusetts Institute of Technology
SpouseAdriana López-Alt
Children2
Culinary career
Award(s) won
    • James Beard Award, General Cooking (2016)
    • IACP Cookbook of the Year (2016)
    • James Beard Award, Single Subject (2023)
YouTube information
Channel
Years active2016 - Present
Genre(s)Cooking, education
Subscribers1.55+ million [3]
Total views222+ million [3]
YouTube Silver Play Button 2.svg100,000 subscribers
YouTube Gold Play Button 2.svg1,000,000 subscribers
Last updated: October 10, 2024
Website kenjilopezalt.com

James Kenji López-Alt (born October 31, 1979) [1] is an American chef and food writer. [4] [5] [6] His first book, The Food Lab: Better Home Cooking Through Science , became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. [7] The cookbook expanded on López-Alt's "The Food Lab" column on the Serious Eats blog. López-Alt is known for using the scientific method in his cooking to improve popular American recipes and to explain the science of cooking. [8]

Contents

López-Alt co-founded Wursthall in 2017, a beer hall style restaurant in San Mateo, California. He now maintains a popular YouTube channel in which he demonstrates various recipes and cooking techniques with a POV filming style. He released a children's book titled Every Night is Pizza Night in 2020 and a cookbook titled The Wok: Recipes and Techniques in 2022 which focused on the eponymous cooking vessel. Both books became New York Times Bestsellers, with the latter earning López-Alt his second James Beard Foundation Award.

Early life and education

Born James Kenji Alt on October 31, 1979 in Boston, Massachusetts; he is the son of Frederick Alt and Keiko Nakanishi. [1] [9] His maternal grandfather is Japanese organic chemist Koji Nakanishi. [9] He and his sisters grew up in the Morningside Heights neighborhood of Manhattan, one floor above his maternal grandparents, both Japanese immigrants. [10]

López-Alt attended the Dalton School, [11] [12] and graduated from Massachusetts Institute of Technology (MIT) in 2002, where he majored in architecture. [13] [14]

Career

Early career (2000s to 2015)

Lopez-Alt wearing headphones while holding an audio recorder for a Serious Eats video at the restaurant American Seasons in Nantucket, Massachusetts American Seasons HOGtoberfest prep time with J Kenji Lopez-Alt.jpg
López-Alt wearing headphones while holding an audio recorder for a Serious Eats video at the restaurant American Seasons in Nantucket, Massachusetts

López-Alt's first restaurant job was during his sophomore year of college. He attempted to take a job as a waiter at a local restaurant, but they needed a prep cook. [15] He later worked with several Boston chefs including Barbara Lynch and Ken Oringer. [16] He went on to work as a test cook and editor at Cook's Illustrated magazine and America's Test Kitchen . [17]

López-Alt was the Managing Culinary Director and is the Chief Culinary Consultant of Serious Eats, a food blog, where he authored the James Beard Award-nominated column "The Food Lab". [18] [19] He later adapted this column into his first book, The Food Lab: Better Home Cooking Through Science , which was published in September 2015 by W. W. Norton & Company. [20] It was a New York Times Bestseller [21] and won the 2016 James Beard Foundation Award for General Cooking, [22] as well as the International Association of Culinary Professionals awards for Best American Cookbook and Cookbook of the Year. [23] Penny Pleasance of the New York Journal of Books called The Food Lab "a seminal work that is encyclopedic in scope and can be used as a reference by even the most experienced home cooks". [24]

After The Food Lab (2016 to present)

Wursthall Restaurant & Bierhaus Wursthall exterior.jpg
Wursthall Restaurant & Bierhaus

López-Alt opened the Wursthall Restaurant & Bierhaus in San Mateo, California in 2017, with partners Adam Simpson and Tyson Mao. [25]

López-Alt started a YouTube channel in 2016, which, as of March 2022, had over one million subscribers and over 200 million views. The videos are POV-style demonstrations of recipes and cooking techniques in López-Alt's home kitchen that feature unscripted commentary and largely unedited footage. [26]

In September 2019, López-Alt became a monthly columnist at The New York Times Cooking. [27]

In 2020 López-Alt released a children's book, Every Night is Pizza Night, which debuted on the New York Times Children's Bestseller list. [28] [29]

After his move to Seattle in late 2020, López-Alt's Instagram posts became increasingly popular as he recommended various businesses and dishes around the area, becoming "maybe the most powerful food influencer this city has seen in the social media age," according to The Seattle Times . [30]

In 2022, López-Alt released a cookbook titled The Wok: Recipes and Techniques, a 658-page book focused on woks. The Seattle Times called the book "arguably the most anticipated cookbook of the year" and it debuted at number one on the New York Times Bestseller list in the category of "Advice, How-To & Miscellaneous". [31] [32] [33] [34] [35] It won the 2023 Pacific Northwest Book Award. [36] The book won the 2023 James Beard Foundation Book Award in the category of "Single Subject". [37]

He remains a regular guest on the Serious Eats podcast, Special Sauce, hosted by Ed Levine. [38]

Personal life

As of 2021, López-Alt resides in Seattle, Washington, [39] after previously living in San Mateo, California, New York City, and Boston. [40] He goes by his middle name Kenji in his personal life.

In 2009, López-Alt married Adriana López, a software engineer from Colombia, and they combined Adriana's birth surname, López, with that of Kenji, Alt. [12] [9] [41] The López-Alts have two children, the second of whom was born in September 2021. [42] [12]

In January 2019, López-Alt tweeted that "if you come to my restaurant wearing a MAGA cap, you aren't getting served, same as if you come in wearing a swastika, white hood, or any other symbol of intolerance and hate" [43] and "If you’re comfortable sitting next to a MAGA wearer I’m probably not interested in serving you either." [44] He later apologized and deleted the tweet. [45] [46]

Filmography

YearShow titleTypeNotes
2016 The Chew Television seriesSeven episodes [47]
2017 Guy’s Grocery Games Television seriesSeason 14, Episode 1, “Blogger Battle” (competitor) & Season 14, Episode 3, “GGG Jrs.” (judge) [48]
2019The Burger ShowTelevision seriesSeason 3, Episode 3, "J. Kenji López-Alt Debunks Burger Myths" [49]
2020 Somebody Feed Phil Television seriesSeason 4, touring the Mission District [50]

Publications

Related Research Articles

<span class="mw-page-title-main">James Beard</span> American chef (1903–1985)

James Andrews Beard was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh and wholesome American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards.

<span class="mw-page-title-main">Wok</span> Cooking vessel originating in China

A wok is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South and Southeast Asia, as well as being popular in other parts of the world.

<span class="mw-page-title-main">Recipe</span> Instructions for preparing food

A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.

<span class="mw-page-title-main">Martin Yan</span> Chinese-American chef and food writer (born 1948)

Martin Yan is a Chinese-American chef and food writer. He has hosted his award-winning PBS-TV cooking show Yan Can Cook since 1982.

<span class="mw-page-title-main">Heston Blumenthal</span> English chef

Heston Marc Blumenthal is an English celebrity chef, TV personality and food writer. His restaurants include the Fat Duck in Bray, Berkshire, a three-Michelin-star restaurant that was named the world's best by the World's 50 Best Restaurants in 2005.

<span class="mw-page-title-main">Rick Bayless</span> American chef and restaurateur

Rick Bayless is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time. Among his various accolades are a Michelin star, the title of Top Chef Masters, and seven James Beard Awards.

Ching-He Huang (Chinese: 黃瀞億; pinyin: Huáng Jìngyì; Wade–Giles: Huang2 Ching4-i4;, often known in English-language merely as Ching, is a Taiwanese-born British food writer and TV chef. She has appeared in a variety of television cooking programmes, and is the author of nine best-selling cookbooks. Ching is recognized as a foodie entrepreneur, having created her own food businesses. She has become known for Chinese cookery internationally through her TV programmes, books, noodle range, tableware range, and involvement in many campaigns and causes.

<span class="mw-page-title-main">Tom Douglas (chef)</span> Restaurateur, chef, author, talk show host

Tom Douglas is an American executive chef, restaurateur, author, and radio talk show host, and winner of the 1994 James Beard Award for Best Northwest Chef. In 2012 he also won the James Beard Award as Best Restaurateur. He is the author of Tom Douglas' Seattle Kitchen, which was named the Best American Cookbook by the James Beard Foundation and KitchenAid, in 2001. In 2005, he appeared on an episode of the Food Network's Iron Chef America, in which he defeated Chef Masaharu Morimoto.

<span class="mw-page-title-main">Serious Eats</span> Food enthusiast website and blog

Serious Eats is a website and blog focused on food enthusiasts, created by food critic and author Ed Levine. A Serious Eats book was published by Levine in 2011. Serious Eats was acquired by Fexy Media in 2015 and then by Dotdash in late 2020.

<span class="mw-page-title-main">Seasoning (cookware)</span> Process of treating the surface of cooking vessels with oil

Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. It is required for raw cast-iron cookware and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware. An advantage of seasoning is that it helps prevent food sticking.

<i>Modernist Cuisine</i> Book by Nathan Myhrvold

Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking.

<span class="mw-page-title-main">Stir-fried tomato and scrambled eggs</span> Common Chinese dish

Stir-fried tomato and scrambled eggs is a common dish in China and Taiwan. It is usually served as a main course. Because of the simplicity of preparation, it is popular in student canteens and is often paired with steamed rice.

<span class="mw-page-title-main">Pati Jinich</span> Mexican chef and author (born 1972)

Patricia Jinich is a Mexican chef, TV personality, cookbook author, educator, and food writer. She is best known for her James Beard Award-winning and Emmy-nominated public television series Pati's Mexican Table and her James Beard Award-winning PBS primetime docuseries La Frontera with Pati Jinich. Her first cookbook, also titled Pati's Mexican Table, was published in March 2013, her second cookbook, Mexican Today, was published in April 2016, and her third cookbook, Treasures of the Mexican Table, was published in November 2021.

<i>The Food Lab</i> 2015 cookbook

The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savory American cuisine recipes. The Food Lab expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog. Lopez-Alt uses the scientific method in the cookbook to improve popular American recipes and to explain the science of cooking. The Food Lab charted on The New York Times Best Seller list, and won the 2016 James Beard Foundation Award for the best General Cooking cookbook and the 2016 IACP awards for the Cookbook of the Year and the best American cookbook.

Gregory Gourdet is an American chef, writer, restaurateur, and former finalist on the twelfth and seventeenth seasons of Bravo's American reality television series, Top Chef. He is of Haitian descent. He is the owner of the restaurant Kann and the former executive chef and culinary director of Departure at The Nines in Portland, Oregon. His book, Everyone’s Table: Global Recipes for Modern Health, is a national bestseller.

Stella Parks is an American pastry chef and food writer based in Kentucky. She has worked in various Lexington-area restaurants, notably Table 310, and was a longtime contributor to Serious Eats. Parks received a James Beard Foundation Award in 2018 for her bestselling cookbook BraveTart: Iconic American Desserts.

Maria Guarnaschelli was an American cookbook editor and publisher. In a career spanning five decades she worked with and groomed popular food authors including Rose Levy Beranbaum, Rick Bayless, Julie Sahni, Fuchsia Dunlop, J. Kenji López-Alt, and Judy Rodgers. Some of the notable cookbooks published by her included Classical Indian Cooking,All New All Purpose Joy of Cooking, The Food Lab, The Zuni Cafe Cookbook, and The Cake Bible. Her works were noted to have contributed to a change in how cookbooks were produced, and also credited with introducing American households and chefs to international cuisines beyond just European cuisines.

The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.

The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.

References

  1. 1 2 3 "J. Kenji López-Alt | Uncommon Sense". Yankee Magazine . Yankee Publishing, Inc. (published November 2020). October 6, 2020. p. 26. Archived from the original on September 8, 2024. Retrieved July 22, 2022.
  2. ↑ J. Kenji López-Alt (September 23, 2020). Ask Kenji Anything #1. Event occurs at 15:45. Archived from the original on September 8, 2024. Retrieved September 28, 2020.
  3. 1 2 "About J. Kenji López-Alt". YouTube.
  4. ↑ "Fall 2015's Best Cookbooks: Cooking Pros Bring It Home". Eater. Archived from the original on December 29, 2017. Retrieved December 27, 2017.
  5. ↑ Pearlstein, Joanna. "The Ultimate Book for Science Nerds Who Cook". WIRED. Archived from the original on September 8, 2018. Retrieved December 27, 2017.
  6. ↑ "A SIDE OF SCIENCE - The Boston Globe". BostonGlobe.com. Archived from the original on February 23, 2018. Retrieved December 27, 2017.
  7. ↑ "The 2016 Book, Broadcast and Journalism Awards: Complete Winner Recap". James Beard Foundation . April 26, 2016. Archived from the original on December 28, 2017. Retrieved July 3, 2016.
  8. ↑ Syckle, Katie Van (August 16, 2021). "Cooking With a Dash of Science". The New York Times. Retrieved August 16, 2021.
  9. 1 2 3 Robertson, Blair Anthony (2015). "Science becomes delicious in 'The Food Lab'". The Sacramento Bee. Archived from the original on December 16, 2015. Retrieved November 13, 2019. His father, Frederick Alt, is a professor at Harvard Medical School
  10. ↑ López-Alt, J. Kenji (June 16, 2023). "A Star of Kenji López-Alt's Childhood Breakfasts Shows Its Versatility". The New York Times. ISSN   0362-4331 . Retrieved June 19, 2023.
  11. ↑ "Dalton 100-1998". The Dalton School. Retrieved March 2, 2022.
  12. 1 2 3 Vermillion, Allecia (February 24, 2022). "J. Kenji López-Alt Applies His Scientific Method to Seattle's Food Scene". Seattle Met. Retrieved March 15, 2024.
  13. ↑ Franson, Paul (April 11, 2016). "Notes from the 'food nerd in chief': J. Kenji López-Alt publishes 'The Food Lab: Better Home Cooking Through Science'". Napa Valley Register . Archived from the original on December 22, 2022. Retrieved December 22, 2022.
  14. ↑ Morell, Nicole. "Alumnus takes food out of the kitchen and into the lab". MIT Technology Review. Archived from the original on September 8, 2024. Retrieved November 14, 2019.
  15. ↑ "Q&A With James Beard Award-Winning Cookbook Author J. Kenji López-Alt". 7x7 Bay Area. October 3, 2016. Archived from the original on May 13, 2019. Retrieved November 14, 2019.
  16. ↑ "Alumnus Chef One-Ups (OK, Maybe Two-Ups) KFC". slice.mit.edu. Archived from the original on October 26, 2016. Retrieved December 27, 2017.
  17. ↑ Killingsworth, Silvia (October 3, 2015). "Kenji López-Alt's Obsessive Kitchen Experiments". The New Yorker. ISSN   0028-792X. Archived from the original on December 28, 2017. Retrieved December 27, 2017.
  18. ↑ "Masthead". www.seriouseats.com. Archived from the original on April 23, 2019. Retrieved December 27, 2017.
  19. ↑ "The Complete 2015 JBF Award Nominees". www.jamesbeard.org. Archived from the original on March 7, 2019. Retrieved December 27, 2017.
  20. ↑ "The Food Lab". books.wwnorton.com. Archived from the original on November 2, 2016. Retrieved December 27, 2017.
  21. ↑ "Advice, How-To & Miscellaneous Books - Best Sellers - December 20, 2015". The New York Times. Archived from the original on December 28, 2017. Retrieved December 27, 2017.
  22. ↑ "The 2016 Book, Broadcast, and Journalism Awards: Complete Winner Recap". www.jamesbeard.org. Archived from the original on December 28, 2017. Retrieved December 27, 2017.
  23. ↑ "Winners - IACP". IACP. Archived from the original on December 5, 2018. Retrieved December 27, 2017.
  24. ↑ Pleasance, Penny (2015). "The Food Lab: Better Home Cooking Through Science". New York Journal of Books. Archived from the original on October 25, 2021. Retrieved July 3, 2016.
  25. ↑ "Internet Food Guru J. Kenji López-Alt Opening Real Life Beer and Sausage Hall". Eater SF. Archived from the original on September 6, 2018. Retrieved December 27, 2017.
  26. ↑ Martin, Kalea (March 2, 2022). "Why J. Kenji López-Alt Calls His YouTube Channel An 'Anti-Cooking Show'". TastingTable.com. Archived from the original on March 2, 2022. Retrieved March 9, 2022.
  27. ↑ "J. Kenji López-Alt Joins Food". New York Times. Archived from the original on September 28, 2020. Retrieved October 3, 2020.
  28. ↑ Kennedy, Mark. "'Every Night is Pizza Night': Chef and writer J. Kenji López-Alt cooks up a kid's book". USA TODAY. Archived from the original on September 17, 2020. Retrieved September 17, 2020.
  29. ↑ "Every Night Is Pizza Night". wwnorton.com. Archived from the original on September 10, 2020. Retrieved September 17, 2020.
  30. ↑ Vinh, Tan (June 10, 2021). "J. Kenji López-Alt is Seattle's most powerful food influencer — and its most reluctant one". The Seattle Times. Archived from the original on March 9, 2022. Retrieved March 9, 2022.
  31. ↑ Vinh, Tan (March 8, 2022). "The year's biggest cookbook is here. Seattle author J. Kenji López-Alt shares his favorite recipes in 'The Wok.'". The Seattle Times. Archived from the original on May 15, 2023. Retrieved March 9, 2022.
  32. ↑ Julian, Sheryl. "It's high time you heard of J. Kenji Lopez-Alt". BostonGlobe.com. Archived from the original on September 8, 2024. Retrieved March 9, 2022.
  33. ↑ Bhabha, Leah (March 8, 2022). "J. Kenji Lopez-Alt Explains Why a Wok Is the Only Pan You Need". Vogue. Archived from the original on March 9, 2022. Retrieved March 9, 2022.
  34. ↑ John, Steven (March 8, 2022). "Chef And Author J. Kenji Lopez-Alt On Cookbooks, Woks, And A Late Start In The Kitchen - Exclusive Interview". Mashed.com. Retrieved March 9, 2022.
  35. ↑ "Advice, How-To & Miscellaneous Books - Best Sellers - Books - March 27, 2022". The New York Times. Retrieved March 25, 2022.
  36. ↑ Macdonald, Moira (January 6, 2023). "Here are the winners of the 2023 Pacific Northwest Book Awards". The Seattle Times . Archived from the original on January 6, 2023. Retrieved January 6, 2023.
  37. ↑ Canavan, Hillary Dixler (June 3, 2023). "Here Are the 2023 James Beard Foundation Media Award Winners". Eater. Archived from the original on June 5, 2023. Retrieved June 5, 2023.
  38. ↑ "Special Sauce" . Retrieved June 19, 2023.
  39. ↑ Vinh, Tan (January 23, 2021). "A new vegan restaurant from an 'Iron Chef' contestant and 12 other openings around Seattle". Seattle Times. Retrieved January 28, 2021.
  40. ↑ "Mr. Wizard's Food Lab: J. Kenji López-Alt's unlikely path to stardom". San Francisco Chronicle. Archived from the original on February 1, 2018. Retrieved December 27, 2017.
  41. ↑ "Alumnus Takes Food Out of the Kitchen and into the Lab". MIT Alumni Association. January 11, 2017. Archived from the original on November 17, 2020. Retrieved November 14, 2019.
  42. ↑ Rosner, Helen (February 27, 2022). "J. Kenji López-Alt Says You're Cooking Just Fine". The New Yorker. Archived from the original on March 9, 2022. Retrieved March 9, 2022.
  43. ↑ Miller, Ryan W. (January 31, 2019). "San Mateo Eatery Bans 'Make America Great Again' Hats". CBS Bay Area. Archived from the original on May 20, 2021. Retrieved May 20, 2021.
  44. ↑ Miller, Ryan W. (January 31, 2019). "'Like white hoods except stupider': California chef says he won't serve diners wearing 'MAGA' hats". USA Today .
  45. ↑ "San Mateo Restaurant Owner Apologizes for 'MAGA' Hat Ban". CBS Bay Area. February 2019. Archived from the original on September 8, 2024. Retrieved May 20, 2021.
  46. ↑ Filloon, Whitney (February 2019). "Kenji López-Alt Backtracks After Saying His Restaurant Won't Serve MAGA Hat Wearers". Eater.com. Archived from the original on May 20, 2021. Retrieved May 20, 2021.
  47. ↑ "The Chew Season 5 Episodes". TVGuide.com. Archived from the original on November 8, 2020. Retrieved November 2, 2020.
  48. ↑ "GGG Blogger Battle". Hulu.com. Archived from the original on September 8, 2024. Retrieved April 16, 2021.
  49. ↑ "J. Kenji López-Alt Debunks Burger Myths, The Burger Show". Complex. Archived from the original on September 19, 2020. Retrieved November 2, 2020.
  50. ↑ de Guzman, Dianne (October 31, 2020). "Netflix show features Bay Area chef superstars in SF episode". SFGATE. Archived from the original on November 2, 2020. Retrieved November 2, 2020.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.