Delta Cabin Pressure Cook-Off: Best New Chefs
[MUSIC] Hi, I'm Jackie Tranchida coming to you from the biggest night in the culinary industry Food and Wine's best new chefs 25th anniversary celebration. Food and Wine is all about discovering new talent and tonight's star-studded event celebrates a new class of best new chefs as well as all of the amazing chefs that Food and Wine has paid tribute to over the last 25 years. To be a best new chef, you actually have to have That pivot. That little thing that is going to actually change the way we think about something. What we're really looking for, is someone who has the new idea. Our editors, they have been going around the entire country finding the best chefs that are cooking right now. This is kind of like you're a baseball player and you hope to get to the World Series one day, you know this is this is that trophy and this is This is that moment. As it seems, [UNKNOWN] wine is so excited about this event every year. [MUSIC] And there's just so much talent out in America cooking from coast to coast right here. That it's hard not to love what we do. [MUSIC] It's time for me to taste. Yeah, you should eat. We're making popcorn soup with jicama, tamarind, and shiso. There you go. Lie through your teeth. How is it? [LAUGH] This is gonna be the best night ever. What are you cooking up tonight? We have a fried Chicken with greens and hot sauce butter. That was like seven different flavors hitting me at once. That's amazing. [MUSIC] What is happening at your table? We have a braised Wagyu short rib that's been skewered onto a cinnamon stick. It's Chinese inspired beef short rib. It's a little smoked [UNKNOWN] fritter with a little curry mayonnaise. [MUSIC] This is a Greek yogurt cabatelli with lamb Bolognese and a little fresh Delta airlines which works with esteemed chefs like Michael Keirello and Michelle Bernstein is teaming up with food and wines best new chefs to find the next chef to join Delta's esteemed culinary team. It's tough at 30,000 feet but that's why this program we think is really a good fit. It's innovation, yet it's The hard working chef that know what it's like to design and put good food out in the restaurant every single day [MUSIC]. [BLANK_AUDIO].