William “Bick” Johnson, executive chef at Bald Headed Bistro in Cleveland, Tenn., will be featured among the 2013 best chefs in America in a coffee-table book to be published in March. Over 5,000 chefs were interviewed for the book, according to the Chattanoogan.
A 1968 Rhodes alumnus who originally embarked on a teaching career, Johnson began pursuing a culinary career after a dining experience at a fine French restaurant. He then became an apprentice to a European Master Chef, working his way up to Sous Chef.
January 27, 2013