(drained and rinsed if canned, thawed if frozen).
We're only 36 people.We have to be tight and nimble because as we have evolved and grown as an organization, we've focused a lot on doing less [and doing it] better.
Whereas when I first started, it was like, let's do everything with everyone and let's show up at every event and let's talk to every shop and let's do everything.I realized over time after saying yes to everything that not everything has an equivalent effort.How much effort you put into something vs. how much value you get from it.
It's not always proportional.We never used to look at it that way.
We'd just be like, "Oh, that's fine.
There's so much more responsibility that we now have to deliver and to do something really well.Eureka moments are part of the magic, but there are also the quiet riots, the chefs who surprise you, and the ones you eighty-six until you wake up in a cold sweat and realize you had it all wrong.
The thing is, parsing through America's most captivating emerging culinary talent gets harder every year.As more up-and-comers enter the kitchen, the pool of cooks with fewer than five years of head chef experience gets deeper, weirder, and more exhilarating.
And then there's the matter of Best New Chefs itself—a proud, gorgeous, 300-pound gorilla that incurs more weight with each passing year.That the franchise's 30th anniversary happened to coincide with an unprecedented cultural reckoning in the restaurant industry only made our choices this year feel more meaningful.Since 1988,.