Editor in Chief Dana Cowin describes the significance of the Best New Chef award at the 2011 gala in New York City.Editor in Chief Dana Cowin describes the significance of the Best New Chef award at the 2011 gala in New York City.
One of the really great things about this event where we give the best new chef award, is we have past best new chefs cooking, and it connects the generations. So Missy Robbins from [UNKNOWN] had won last year and she's cooking this year or Jonathan Benno who's at Lincoln He's a past best new chef, and you know the best new chef is still quite alive for some people and the reason it's alive is we never let them go. And part of it is that we love connecting them to the new group, and the new group of best new chefs learn something. From the users. I think that the reason the chefs are so excited to get the Beckham shop award is that it's often the beginning of a whole new phase of their career. So they struggled. It's been hard to open their first restaurant. Or they've been working for somebody else and trying to get their recognition. And when food and wine recognizes them. Then all kinds of things happen. People throw money at them and say, I've got a great deal for you. Or, if their restaurant wasn't full, people flood in. It's a way of filling seats and also I think that a lot of these chefs look at the other chefs who have become Master Chefs and they say, he's been my role model. I wanted to be Danielle [UNKNOWN], Dave [INAUDIBLE] You name it. Nobu, Tom Slick. I wanted to be them. And now, I have one piece of what they had. It's put me one step along the way to success.