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BRUCE AIDELLS
Go to Bruce's "Celebrity Interview" SYR Radio MP3
Bruce Aidells, who founded Aidells Sausage Company in California in 1983, has earned a reputation as an innovator in the gourmet sausage business. He left the sausage company in 2002 to continue to pursue his food writing career.
Aidells has authored eleven earlier cookbooks including The Complete Meat Cookbook, Bruce Aidells’ Complete Sausage Book, the Meat and Poultry chapters of the revised Joy of Cooking and the key meat tips in The All New Good Housekeeping Cookbook. His latest book, Bruce Aidells’ Complete Pork Book, comes out in fall 2004
Bruce Aidells arrives at his culinary expertise by way of a Ph.D. in biology, which he earned at the University of California, Santa Cruz, in 1974. It was on that campus that Aidells got his first taste of the food business; at a small restaurant he founded and ran. Ultimately, biological research couldn’t compete with good food. Aidells exchanged his lab coat for a chef’s toque at Poulet, a popular Berkeley restaurant and charcuterie. When he left Poulet, Aidells, armed with a vast variety of sausage recipes that he had created and a loyal clientele founded Aidells Sausage Company
Chef Aidells is a frequent guest on the TV Food Channel, and had his own cooking segment on San Francisco’s Evening Magazine. He has appeared as a guest on “Martha Stewart’s Living”, “NBC Today”, “Home Cooking”, “Al Roker On The Road” and four episodes of Paul James Home Grown Cooking. “Big Bruce”, as he is known to his San Francisco fans, is a frequent commentator and chef on Bay Area television and radio, including Bay Café and KRON weekend news. He is a regular contributor to Gourmet, Bon Appetit, Food and Wine, Cooking Light, Fine Cooking, Cooking Pleasures and the National Culinary Review.
Aidells and Kelly’s first book together Hot Links and Country Flavors was honored with the Julia Child cookbook award for best single-subject cookbook. The Complete Meat Cookbook received a prestigious nomination for a James Beard Award in 1999. Other titles in the Aidells canon include Real Beer and Good Eats (1992), Flying Sausages (1995) and Bruce Aidells Complete Sausage Book (2000).
Bruce Aidells is married to Nancy Oakes, Executive Chef and co-owner of San Francisco’s top-rated Boulevard Restaurant. Aidells and Oakes live in the San Francisco Bay Area.