Hall of Fame Best New Chefs: Visionaries
Driven by an idea—organics, avant-garde equipment, the ultimate pork bun—these men and women have inspired countless other chefs.
F&W Best New Chef 1989 David Bouley
David Bouley uses a mix of wild mushroom scraps to infuse the pine-nut sauce that tops his seared trout. Home cooks can make a pine-nut dressing for trout, using dried porcini plumped in the microwave.