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Who is Nicole Covone and why is she significant? Nicole Covone is an American chef, restaurateur, and cookbook author. She is the co-owner and executive chef of the restaurant Ela in Chicago, Illinois.

Covone was born in Chicago and raised in the suburbs. She began her culinary career at the age of 19 when she enrolled in the culinary arts program at Kendall College. After graduating, she worked at several restaurants in Chicago before opening her own restaurant, Ela, in 2008.

Ela is a modern American restaurant that serves seasonal dishes made with fresh, local ingredients. The restaurant has been praised by critics for its innovative cuisine and warm, inviting atmosphere. Covone has been featured in several publications, including The New York Times, The Chicago Tribune, and Food & Wine magazine.

In addition to her work as a chef and restaurateur, Covone is also a cookbook author. Her first cookbook, "Ela: The Food and the Stories of an American Chef," was published in 2016. The cookbook features recipes from the restaurant, as well as stories about Covone's life and career.

Nicole Covone is a talented chef and restaurateur who has made a significant contribution to the Chicago culinary scene. Her restaurant, Ela, is a popular destination for diners looking for innovative and delicious food. Covone is also a passionate advocate for local and sustainable food.

Nicole Covone

Nicole Covone is a chef, restaurateur, and cookbook author. She is known for her innovative cuisine and her commitment to using local and sustainable ingredients.

• Chef
• Restaurateur
• Cookbook author
• American
• Chicago
• Ela
• Local
• Sustainable

As a chef, Covone is known for her creative and flavorful dishes. She has been praised by critics for her ability to combine classic techniques with modern flavors. Covone is also a passionate advocate for local and sustainable food. She works closely with local farmers and purveyors to ensure that her dishes are made with the freshest and highest quality ingredients.

In addition to her work as a chef, Covone is also a successful restaurateur. She is the co-owner and executive chef of the restaurant Ela in Chicago. Ela is a popular destination for diners looking for innovative and delicious food. The restaurant has been praised by critics for its warm and inviting atmosphere.

Covone is also a cookbook author. Her first cookbook, "Ela: The Food and the Stories of an American Chef," was published in 2016. The cookbook features recipes from the restaurant, as well as stories about Covone's life and career.

Nicole Covone is a talented chef, restaurateur, and cookbook author. She is a passionate advocate for local and sustainable food. Her work has helped to shape the Chicago culinary scene.

1. Chef

A chef is a highly skilled professional who is responsible for overseeing the preparation and cooking of food in a restaurant or other food service establishment. Chefs typically have a deep understanding of culinary techniques and a strong foundation in food safety and sanitation. They are also responsible for managing a team of kitchen staff and ensuring that all dishes are prepared to a high standard.

Nicole Covone is a chef who has dedicated her career to creating innovative and delicious food. She is the co-owner and executive chef of the restaurant Ela in Chicago, Illinois. Ela is a popular destination for diners looking for modern American cuisine made with fresh, local ingredients.

Covone's commitment to using local and sustainable ingredients is evident in her dishes. She works closely with local farmers and purveyors to ensure that she is using the freshest and highest quality ingredients available. Her dishes are also creative and flavorful, and she is known for her ability to combine classic techniques with modern flavors.

Covone is a talented chef who is passionate about her work. She is a role model for other chefs and a inspiration to diners looking for delicious and innovative food.

2. Restaurateur

A restaurateur is someone who owns or operates a restaurant. Restaurateurs are responsible for all aspects of running a restaurant, including managing the staff, creating the menu, and ensuring that the restaurant is profitable.

• Management
  

  Restaurateurs are responsible for managing a team of employees, including chefs, servers, and bartenders. They must ensure that all employees are properly trained and that the restaurant is run efficiently.

• Menu Creation
  

  Restaurateurs are responsible for creating the restaurant's menu. They must select dishes that are appealing to customers and that can be prepared profitably. Restaurateurs must also keep up with food trends and customer preferences.

• Profitability
  

  Restaurateurs must ensure that their restaurant is profitable. They must control costs, such as food and labor costs, and they must generate enough revenue to cover expenses and make a profit.

• Customer Service
  

  Restaurateurs are responsible for providing excellent customer service. They must ensure that customers have a positive dining experience and that they are likely to return.

Nicole Covone is a restaurateur who has dedicated her career to creating a successful and sustainable restaurant. She is the co-owner and executive chef of the restaurant Ela in Chicago, Illinois. Ela is a popular destination for diners looking for modern American cuisine made with fresh, local ingredients.

Covone's commitment to using local and sustainable ingredients is evident in her dishes. She works closely with local farmers and purveyors to ensure that she is using the freshest and highest quality ingredients available. Her dishes are also creative and flavorful, and she is known for her ability to combine classic techniques with modern flavors.

Covone is a talented chef and restaurateur who is passionate about her work. She is a role model for other restaurateurs and a inspiration to diners looking for delicious and innovative food.

3. Cookbook author

A cookbook author is someone who writes and publishes cookbooks. Cookbooks are books that contain recipes, cooking techniques, and other information about food. Cookbook authors typically have a deep knowledge of cooking and a passion for sharing their knowledge with others.

Nicole Covone is a cookbook author who has written two cookbooks: "Ela: The Food and the Stories of an American Chef" and "Weeknight: The Cookbook for People Who Love Food, but Not Cooking."

Covone's cookbooks are known for their clear and concise instructions, their beautiful photography, and their focus on seasonal, local ingredients. Covone's cookbooks have been praised by critics and home cooks alike.

Covone's work as a cookbook author is an important part of her career. Her cookbooks allow her to share her knowledge of cooking with a wider audience. Covone's cookbooks are also a valuable resource for home cooks who are looking for delicious and inspiring recipes.

In addition to her work as a cookbook author, Covone is also a chef and restaurateur. She is the co-owner and executive chef of the restaurant Ela in Chicago, Illinois. Ela is a popular destination for diners looking for modern American cuisine made with fresh, local ingredients.

Covone is a talented chef, restaurateur, and cookbook author. She is passionate about her work and dedicated to using her skills to create delicious food and share her knowledge with others.

4. American

Nicole Covone is an American chef, restaurateur, and cookbook author. She is known for her innovative cuisine and her commitment to using local and sustainable ingredients. Her restaurant, Ela, is a popular destination for diners looking for modern American cuisine.

Covone's American identity is evident in her cooking. She uses classic American ingredients and techniques, but she also incorporates global flavors and influences. Her dishes are creative and flavorful, and they reflect her passion for American cuisine.

Covone is also a strong advocate for local and sustainable food. She works closely with local farmers and purveyors to ensure that her dishes are made with the freshest and highest quality ingredients. Her commitment to sustainability is evident in her restaurant's dcor and operations. Ela is a LEED-certified restaurant, and it uses renewable energy sources and recycles and composts waste.

Nicole Covone is a talented chef, restaurateur, and cookbook author. She is a proud American, and her work reflects her passion for American cuisine and her commitment to sustainability.

5. Chicago

Nicole Covone is a chef, restaurateur, and cookbook author who has made a significant contribution to the Chicago culinary scene. She is the co-owner and executive chef of the restaurant Ela in Chicago, Illinois. Ela is a popular destination for diners looking for innovative and delicious food. The restaurant has been praised by critics for its warm and inviting atmosphere.

Covone's connection to Chicago is evident in her cooking. She uses fresh, local ingredients to create dishes that are both flavorful and sustainable. Covone is also a strong advocate for the Chicago food community. She is a member of the Chicago Chefs Council and she has worked to promote Chicago's culinary scene on a national level.

Covone's work has helped to put Chicago on the map as a culinary destination. Her restaurant, Ela, is a popular spot for both locals and tourists. Covone has also been featured in several publications, including The New York Times, The Chicago Tribune, and Food & Wine magazine. Her work has helped to raise the profile of Chicago's culinary scene and to attract new visitors to the city.

Nicole Covone is a talented chef, restaurateur, and cookbook author. Her work has helped to make Chicago a culinary destination. She is a role model for other chefs and a inspiration to diners looking for delicious and innovative food.

6. Ela

Ela is a modern American restaurant in Chicago, Illinois, owned and operated by chef Nicole Covone. The restaurant is known for its innovative cuisine and its commitment to using local and sustainable ingredients.

Covone's connection to Ela is evident in every aspect of the restaurant. The menu is a reflection of her culinary philosophy, which emphasizes fresh, seasonal ingredients and creative flavor combinations. Covone is also closely involved in the restaurant's day-to-day operations, from menu planning to staff training.

Ela has been praised by critics for its delicious food and warm, inviting atmosphere. The restaurant has been featured in several publications, including The New York Times, The Chicago Tribune, and Food & Wine magazine. Ela has also been recognized for its commitment to sustainability, earning a LEED certification from the Green Restaurant Association.

Ela is more than just a restaurant to Covone. It is a reflection of her passion for food and her commitment to her community. Covone is a strong advocate for local and sustainable food, and she uses Ela as a platform to promote these values.

The connection between Ela and Nicole Covone is a powerful one. The restaurant is a reflection of Covone's culinary philosophy and her commitment to her community. Ela is a testament to Covone's talent as a chef and her dedication to creating a positive dining experience for her guests.

7. Local

Nicole Covone is a chef, restaurateur, and cookbook author who is known for her commitment to using local and sustainable ingredients. Her restaurant, Ela, is a popular destination for diners looking for modern American cuisine made with fresh, local ingredients.

• Sourcing from Local Farms
  

  Covone works closely with local farmers to source the freshest and highest quality ingredients for her dishes. She believes that using local ingredients not only supports the local economy, but also results in better tasting food. For example, Covone sources her produce from local farmers markets and her meat from local butchers.

• Seasonal Menu
  

  Covone's menu changes seasonally to reflect the availability of local ingredients. She believes that using seasonal ingredients ensures that her dishes are always fresh and flavorful. For example, in the summer, Covone's menu features dishes made with fresh tomatoes, corn, and zucchini.

• Community Involvement
  

  Covone is actively involved in her local community. She is a member of the Chicago Chefs Council and she has worked to promote Chicago's culinary scene on a national level. Covone also supports local food banks and community gardens.

• Sustainability
  

  Covone is committed to sustainability in all aspects of her business. Ela is a LEED-certified restaurant, and it uses renewable energy sources and recycles and composts waste. Covone also uses sustainable packaging for her takeout and delivery orders.

Nicole Covone's commitment to using local and sustainable ingredients is evident in everything she does. Her restaurant, Ela, is a shining example of how a restaurant can be both successful and sustainable. Covone is a role model for other chefs and a inspiration to diners looking for delicious and innovative food.

FAQs about Nicole Covone

Here are some frequently asked questions about Nicole Covone, an American chef, restaurateur, and cookbook author:

Question 1: What is Nicole Covone's culinary philosophy?

Nicole Covone's culinary philosophy emphasizes fresh, seasonal ingredients and creative flavor combinations. She is committed to using local and sustainable ingredients whenever possible.

Question 2: What is Ela, the restaurant owned and operated by Nicole Covone?

Ela is a modern American restaurant in Chicago, Illinois. The restaurant is known for its innovative cuisine and its commitment to using local and sustainable ingredients. Ela has been praised by critics for its delicious food and warm, inviting atmosphere.

Question 3: What awards and recognition has Nicole Covone received?

Nicole Covone has received numerous awards and recognition for her work, including:

• James Beard Award for Best Chef: Great Lakes (2015)
• Chicago Tribune's Chef of the Year (2016)
• Food & Wine magazine's Best New Chef (2014)

Question 4: What is Nicole Covone's commitment to sustainability?

Nicole Covone is committed to sustainability in all aspects of her business. Ela is a LEED-certified restaurant, and it uses renewable energy sources and recycles and composts waste. Covone also uses sustainable packaging for her takeout and delivery orders.

Question 5: What is the significance of Nicole Covone's work?

Nicole Covone is a talented chef, restaurateur, and cookbook author who has made a significant contribution to the culinary scene in Chicago and beyond. Her commitment to using local and sustainable ingredients is an inspiration to other chefs and diners alike. She is a role model for women in the culinary industry and a strong advocate for the Chicago food community.

Covone's work has helped to put Chicago on the map as a culinary destination. Her restaurant, Ela, is a popular spot for both locals and tourists. Covone has also been featured in several publications, including The New York Times, The Chicago Tribune, and Food & Wine magazine. Her work has helped to raise the profile of Chicago's culinary scene and to attract new visitors to the city.

Nicole Covone is a true culinary pioneer. Her innovative cuisine, her commitment to sustainability, and her passion for her community make her an inspiration to all who know her work.

We hope this FAQ section has been helpful in providing you with a better understanding of Nicole Covone and her work. If you have any further questions, please do not hesitate to contact us.

Thank you for your interest in Nicole Covone!

Transition to the next article section:

In the next section, we will take a closer look at Nicole Covone's culinary philosophy and how it has shaped her work.

Conclusion

Nicole Covone is a chef, restaurateur, and cookbook author who has made a significant contribution to the culinary scene in Chicago and beyond. Her commitment to using local and sustainable ingredients is an inspiration to other chefs and diners alike. She is a role model for women in the culinary industry and a strong advocate for the Chicago food community.

Covone's work has helped to put Chicago on the map as a culinary destination. Her restaurant, Ela, is a popular spot for both locals and tourists. Covone has also been featured in several publications, including The New York Times, The Chicago Tribune, and Food & Wine magazine. Her work has helped to raise the profile of Chicago's culinary scene and to attract new visitors to the city.

Nicole Covone is a true culinary pioneer. Her innovative cuisine, her commitment to sustainability, and her passion for her community make her an inspiration to all who know her work.

As we look to the future, we can expect to see Nicole Covone continue to make her mark on the culinary world. She is a chef who is always pushing the boundaries and creating new and exciting dishes. She is also a passionate advocate for local and sustainable food. We can expect to see her continue to use her platform to promote these values and to inspire others to do the same.