F&W follows this process with the Best New Chef Mentorship Program. After the chefs are notified of their Best New Chef award, F&W conducts background checks and requires each chef to share an anonymous multilingual survey with their staff that aims to gauge the workplace culture at each chef’s establishment. Then, Restaurant Editor Khushbu Shah travels the country, visiting 23 cities in 3 months and dining out in dozens of restaurants in search of the most promising and dynamic chefs right now. The process begins with F&W editors soliciting and vetting nominations from food writers, cookbook authors, Best New Chef alums, and other trusted experts around the country. Chefs who have been in charge of a kitchen or pastry program for five years or less are eligible for the F&W Best New Chef accolade. ![]() Read more.įood & Wine chooses the Best New Chefs after a monthslong selection process. Even dessert pushes the boundaries of corn: A crispy masa flour buñuelo is served with a scoop of masa ice cream and a silky mousse made from corn cobs steeped in buttermilk and heavy cream. A plate of enmoladas features maize two ways: first in the lissome tortilla that arrives packed with oyster mushrooms and also in the mole negro that drenches the dish made with blackened leftover tortillas, dashi, several types of chile, and galletas María, a beloved Mexican cookie. ![]() For the kampachi ceviche that often kicks off the tasting menu, the chef tosses pieces of the fatty fish with lime juice, fish sauce, white soy sauce, and gently sweet corn milk (the liquid released from a fresh corn cob). ![]() For the restaurant’s fluffy pancakes, Chavez dehydrates masa before turning it into a flour and mixing it with buttermilk. The chef nixtamalizes 80 pounds of masa a week at his Houston restaurant Tatemó, and corn is everywhere on the menu. There is little that matters more to Emmanuel Chavez than maize. I thought to myself that cooking was this magical world.” At the end of her sophomore year, Ibrahim dropped out of college to move to California, a state she had never been to before, to go to culinary school at the California Culinary Academy in San Francisco, carried forward by a sense of determination and self-belief that would help shape her into the leader that she is today. A roommate showed her how to zest an orange for the batter, and she was hooked. “I’m such a hardcore person that’s the last thing that anyone needed to tell me,” says Ibrahim today with a laugh. At the age of 19, Aisha Ibrahim experienced a serious knee injury that sidelined her from her college basketball team, and she was feeling unmoored - until a teammate presented her with a challenge: “I bet you can’t cook anything out of this cookbook,” she told Ibrahim, pointing to a copy of Mastering the Art of French Cooking by Julia Child. I don’t have to deal with the headache or stress of having friends over and being in the kitchen the whole time.It all started with a bet. I love short ribs because, like every slow-cooked meat, it can be prepared in advance. I make them every holiday and I love to add black truffles when I make them for New Year’s Eve to really make the dish stand out. “My favorite holiday dish is braised short ribs. One of the things we ate was a roast chicken and to this day, this is still a family tradition around the holidays.” – Alain Ducasse of Alain Ducasse, Benoit, Le Jules Verne, La Cour Jardin, and Adour ![]() My grandmother did all of the cooking at Christmas. “I grew up on a farm in the Southwest of France. Bon Appétit! The Main Event: Roast Chicken That’s why I asked chefs from some of my favorite restaurants what they love to eat - and cook - this time of year. And while I absolutely love cooking, and find it therapeutic after time on the road, there’s nothing like a dinner out - and trying dishes you’d never make at home. Laughter! Tears! Warm fuzzies!īesides classic movies, nothing says holiday togetherness like food. I know, I can’t believe it took me that long either. This might seem utterly impossible, but I saw It’s A Wonderful Life for the first time last week (and on the big screen at the IFC Center in Manhattan).
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