Two chefs from Greater Cleveland are among the nominees for Best Chef, Great Lakes Region in the coveted semifinalist list for the James Beard Foundation.
This is not the first time the area has produced two recognitions in the same year, but it is the first time both are women: Karen Small of The Flying Fig in the Ohio City neighborhood and Jill Vedaa of Salt in Lakewood.
"We're finally getting there," said Vedaa.
Both got the news by email this morning.
"We're both in shock, complete total shock," said Jessica Parkison, Vedaa's business partner. "She was so surprised and very happy. Both of us are beyond grateful for even the nod."
One other distinction of note: Vedaa and Small spent years working in the same restaurant kitchens, including Vedaa's role as sous chef for Small at the Fig.
"Karen is one of my biggest mentors," said Vedaa. "She helped me get where I am. We've known each other for a long time. It's just awesome we're both on the list."
This year's field of 20 semifinalists will be whittled down to five finalists, and then the award winner, who will be announced at a New York City ceremony at Chelsea Pier on April 27.
Two other chefs with Cleveland connections are also among semifinalists. Lee Wolen of Boka in Chicago, who once attended Beachwood High School's culinary program and worked at Moxie, is also running for the Great Lakes designation.
Seven Hills native Andrew Carmellini of Locanda Verde in Manhattan is a semifinalist in the national Best Chef category.
Vedaa got the news on her day off.
"I might do something more special tonight," she said. "Maybe food and some champagne."