No one's a stranger.
Chef John Shields is the co-owner and proprietor of Gertrude’s Restaurant at the Baltimore Museum of Art. Often called "The Culinary Ambassador of the Chesapeake Bay," he has written multiple cookbooks on the cuisine of the Chesapeake region. The host of PBS’s Chesapeake Bay Cooking and Coastal Cooking with John Shields, his work has appeared in The New York Times, the Washington Post, Coastal Living, and Southern Living. He is a frequent guest on WYPR radio, local TV and at public events. John is an active member of the Chesapeake Bay Foundation, the International Association of Culinary Professionals, Slow Food USA, the American Institute of Wine and Food, James Beard Foundation, and the Chefs’ Collaborative.
John's newest book, The New Chesapeake Kitchen, published by Johns Hopkins University Press, will be out in October, 2018. Here, John’s decades of exploring and championing the Chesapeake region are presented in a volume that articulates his essential philosophy, as well as his commitment to, and love for the Chesapeake—its land and waters, its people, its history and its food traditions.
"John Shields has done an amazing job showing us how to preserve the traditions of the region while also respecting the environment around us—he understands how important it is to maintain our local food economies so that future generations can also know the beauty and the bounty of the Chesapeake Bay."
—José Andrés, Chef/Owner, ThinkFoodGroup & minibar by José Andrés
With Tom Pelton's "The Environment in Focus" on WYPR radio: