Food and Wines Best New Chefs 2003

vzank · #1 06-11-2003, 02:08 AM

Did anyone see this issue yet?
Anyone eat at any of these guys (sorry no ladies this year) restauaranats?

chefnrnnr · #2 06-11-2003, 11:38 AM

Yes I have ate several times @ adega in Denver and it is superb.killer wine list perfect size portions wine and food pairings beautiful interior

momoreg · #3 06-11-2003, 03:24 PM

I haven't read the article yet, but upon looking at the cover, I wondered whether it was a coincidence that ALL the chefs were white, male, and 30-something.

dickvegas · #4 06-11-2003, 03:56 PM

OK, they are the 10 best NEW chefs so they are young and I doubt that Angel Palacios of Nobuo Fukauda consider themselves white. No women, I'll grant that but with the category being narrowed to new chefs. It can happen.

Pete · #5 06-12-2003, 11:11 AM

Don't forget, it never hurts to have a really good PR person. With all the great chefs out there how do you think most of these people are found? Great PR people. It is no coincidence that these chefs are the same ones with their names popping up in newspapers and magazines in the last year.

I am not saying that they don't deserve this award, they are all really great chefs, but there are hundreds of others that Food & Wine will never hear about because they either can't afford the top food PR people or they don't care to employ them as they would rather spend time cooking for a small, local following than jetting around making a name for themselves.

vzank · #6 06-13-2003, 01:14 AM

I don't believe that having 9 out of 10 "white"chefs is a coinsedence. You have to look at the demographic of executive and sous chef. A majority of them are "white" males.
However if Food and Wine were to release a "Best New Cook" then that is a whole different story on the ethnic matter.

Pete · #7 06-13-2003, 02:19 PM

I think that it just turned out that all the chefs chosen this year happen to be all of the same demographics. I feel that Food & Wine has done a great job promoting chefs from all demographics (age, sex, race, nationality). This business is still overwhemlingly a business of younger, white men (chefwise, not neccessarily cookwise), esspecailly when it comes to some of the hipper, trendier restaurants. I think that is just how it played out this year.

erikanderson2 · #8 06-18-2003, 04:37 PM

I had a chance to work with Bruce Sherman of North Pond in Chicago during a stage or trail run seeking employment. I did not get the job <sniff> but had a chance to see how a new and up and coming chef runs his kitchen and, as I see it, forge alchemy on fresh/seasonal/local ingredients. His food has life and lightness in detail and consturction of tastes.

If you get a chance to go you will not forget it.

Erik

Suzanne · #9 06-18-2003, 10:09 PM

So, erikanderson2, are you saying that you think the selections are fair?

Actually, I agree. There are now so many chefs out there all over the country doing wonderful food. That is a plus for the country. Sometimes the chef is a woman, sometimes a person of a different ethnic background -- what matters more to me is: HOW' THE FOOD?

momoreg · #10 06-19-2003, 08:06 AM

My apologies. I realized my mistake after reading your post, dickvegas. And I'm not saying these aren't great chefs, (I'm sure they are) but I was immediately taken by the uniformity of the selection.

ChefHogan · #11 06-21-2003, 08:49 AM

Could not have said it better myself, all the real working chefs are too busy working to worry about silly awards, their award is the accomplishments they achieve every day and night. As far as no women were included I think has to do with the fact that there are no registered female chefs at this point in history, correct me if I am wrong, this has no dis respect for women in general, just stating fact, same as you do not see any women in the NFL, NHL, NBA, does not mean they cannot play sports. I am all for equal rights and equal pay, but the work must also be of equal performance and accreditations.

Quote:

Originally posted by Pete
Don't forget, it never hurts to have a really good PR person. With all the great chefs out there how do you think most of these people are found? Great PR people. It is no coincidence that these chefs are the same ones with their names popping up in newspapers and magazines in the last year.

I am not saying that they don't deserve this award, they are all really great chefs, but there are hundreds of others that Food & Wine will never hear about because they either can't afford the top food PR people or they don't care to employ them as they would rather spend time cooking for a small, local following than jetting around making a name for themselves.

holydiver · #12 06-21-2003, 12:20 PM

Registered with who????

shroomgirl · #13 06-21-2003, 05:05 PM

How topical.....How "Food and Wine" selects their 10 best new chefs. They call local media in various towns and scout out the promising ones that everyone recommends.
The criteria is that they've only been working in the restaurant for 5 years, they are doing interesting "cutting edge" shtuff. The editors also contact known good chefs (example, Danny Meyer from St. Louis) to get their input. They come to town and eat their way through it. I get to go on a meal this week with the head food editor.....yep I'll tell you how it goes after the fact.
So they are looking for artisinal, creative, cool food...weird that this thread came up when their coming into town.
PS...the market is on the agenda too!!!!! I'm putting together a local products basket so they get to sample quality local shtuff.
And I had to ask what cutting edge meant....cus Alice Waters has been doing the local thing for 25 years.

ChefHogan · #14 06-21-2003, 10:39 PM

Yup, its pretty bad, I know at least three Chefs in my area that are top notch, but **** we are from Oshawa, its like the academy awards, its all about hype and media. Lots of great people doing great work that go unnoticed in the lime light but are noticed by their clientel, I believe that is more imporatant.

Hogan

cape chef · #15 06-22-2003, 09:44 AM

http://www.foodandwine.com/bestnewchefs/index.cfm