From coast to coast, the 2021 class of Best New Chefs is reinventing what it means to lead in the kitchen while cooking the food that matters to them most. Meet the 2021 Food & Wine Best New Chefs: sponsored SanPellegrino
The 33rd class of Best New Chefs will guide the industry toward a stronger, brighter, more equitable future for workers and diners alike.I don't know how restaurants work anymore. I've come to this conclusion after spending the spring traversing the country and eating in as many cities as I possibly could . Everything was different; even fine dining was to-go. Menus were accessed by QR codes, and it was weeks before I encountered a real plate.
This is an industry that was built on a shaky foundation, and the global pandemic put a spotlight on every single crack. But through these cracks, real leadership emerged. Leadership that prioritizes the safety and needs of employees over the whims of customers. Leadership that centers local communities, providing groceries and hot meals for those in need. Leadership that still turns out exceptional cooking that manages to comfort and delight even when the odds are stacked against them.
This year's class of Best New Chefs exemplifies this approach to leadership. There's the chef in Austin who is running an ambitious in-house masa program while prioritizing the mental health of his team, and the pastry chef in Washington, D.C., who is baking whimsical desserts that center the flavors of her Dominican heritage while launching bake sales that help combat racism.
From coast to coast, the 2021 class of Best New Chefs is reinventing what it means to lead in the kitchen while cooking the food that matters to them most. Restaurants may no longer look the same, but with this class of chefs at the helm, I am excited to see—and eat—what the future holds.
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