If we are not making something that's pro-grade and durable for a professional kitchen, then it is not Hedley & Bennett.
In 2023, then restaurant editor Khushbu Shah — who oversaw the accolade during the impossibly challenging circumstances of the Covid-19 shutdown — wrote in her introduction to the class, "Instead of 'how' to run a restaurant, chefs were asking themselves about the 'why' of what they do.A new level of intentionality has emerged — restaurants are aiming to be not only places of celebration and joy for customers, but also sources of ongoing, sustainable education and growth for all who work in them.".
Shah continued, "It became crystal clear as I ate my way through 23 cities around the country that the most interesting restaurants were not just the ones focused on cooking the most delicious food, but the ones with a larger mission in mind — something each member of this year’s class of Best New Chefs embodies.".Chef Angie Mar says, of her Best New Chefs class of 2017, "We have chefs with different cultural backgrounds cooking the food of their heritage.It's amazing to see where we were then and where we are now.
Here I am: British, American, and Chinese.For me to be able to celebrate all the things I grew up with is something very special.".
The weight of the decision is not lost on newly-minted restaurant editor Raphael Brion, who spoke about his first class of Best New Chefs on an upcoming episode of the.
"I know that this accolade is deeply important.Short Rib Stew with Caramelized Kimchi.
low-sodium soy sauce., thinly sliced, plus more for serving.
beef short ribs.4-by-2-by-2-inch pieces.