If there's one thing our friends at Food & Wine do even better than throwing fabulous festivals all around the country, developing stellar recipes and generally making our lives more appetizing - it's identifying up and coming talent from around the country.
Since 1988, the editors of Food & Wine have feasted their way from coast to coast, seeking out 10 innovative chefs, each with a distinctive vision, creating exceptionally delicious food. They've bestowed upon these shining stars the title of Best New Chef. This year, the dining public has a say.
In each of the ten designated regions of the country, you - yes, YOU - may vote for the chef whose restaurant has most significantly stirred your soul and your palate. The winner of the The People's Best New Chef 2011 will be the subject of a profile in the July issue of Food & Wine and will no doubt hold you in tremendous gratitude and esteem until the end of time.
We and the editors of Food & Wine would greatly prefer that you only vote for chefs whose restaurants you've actually visited, so the "chef" part of The People's Best New Chef 2011 really holds true. See more details at foodandwine.com and let the clicking commence!
Midwest | Pacific | Southwest | Northwest | New England
Southeast | New York Area | Great Lakes | Mid-Atlantic | Gulf Coast
Courtesy of Still River Café
Still River Café - Eastford, CT
Cooking philosophy: “We emphasize what we grow, when we’re growing it, and try to present it in fun, innovative ways. It’s not cooking as trickery, but at the same time there should be some fun in it.”
Courtesy of Community Table
Community Table - Washington, CT
Why he opened a restaurant in rural Connecticut: “A normal restaurant has three or four suppliers. I want to source as much locally as possible, so I have 35 to 40 vendors I work with.”
Kevin Day Photography
Deuxave - Boston, MA
His kitchen strategy: “I’m super-obsessive-compulsive when cooking: Everything’s organized and labeled. If you’re sloppy and messy, you won’t last a month in this business.”
Courtesy of Coppa
Coppa - Boston, MA
Why he’s amazing: Because he’s not afraid to challenge diners’ palates with the daring nose-to-tail cooking (including calf’s-brain ravioli and blood-sausage pepperoni on pizza) at his intimate enoteca.
The Liberty Hotel
Clink - Boston, MA
Why he’s amazing: Because he creates irresistible, umami-rich food with a modern French bent that goes beyond standard hotel cuisine.
Courtesy of Bistro du Midi
Bistro du Midi - Boston, MA
Favorite food to eat at home: Grilled cheese with pepperoni.
Courtesy of Sensing
Sensing - Boston, MA
Why he likes Boston: “Boston is a welcoming city with a strong identity. There are a lot of good restaurants and chefs, and a lot of strong areas for dining, like the North End, Back Bay, South End, Cambridge. The fish and seafood quality in Boston is phenomenal.”
Natalie's - Camden, ME
Why he’s amazing: Because he uses his traditional Belgian pedigree to modernize French food.
Courtesy of Tallulah on Thames
Tallulah on Thames - Newport, RI
Must-try dish: “Deconstructed clam chowdah”: clams, potatoes and bacon with creamy broth poured tableside.
Courtesy of Rhode Island Monthly
Cook & Brown Public House - Providence, RI
Why he wanted to open a restaurant: “[My wife and I] live to hear that unmistakable sigh when someone takes the first bite of their meal and just melts into their chair.”
Voting starts on 2/15/11 and ends 3/1/11 at www.foodandwine.com/peoples-bnc. One vote per computer per region. Votes from any automated means or intended to disrupt the voting process (in American Express Publishing Corporation’s sole discretion) will be void. Chefs with the highest eligible votes per region will become finalists (10 total). The People's Best New Chef title will be determined based on highest number of eligible votes received during the voting period. All votes subject to verification.
© 2011 American Express Publishing Corporation. All rights reserved.
or you like this http://www.drawerbot.com/
http://beautycoloncleanse.com/ so you like this?
http://emamuast.com/ let me see if it works.
emamuast.com so what happened?
very nice article
And, Jamie Bissonette is not only a nice guy, but he is the most awesome chef in Boston. He has really knocked Boston, notorious for its lousy food reputation, which is well-earned, several notches. Thank you Jamie, and congrats! You deserved to win! Sorry I didn't vote for you, but I didn't know about this.
CNN clearly states this above:
"Votes from any automated means or intended to disrupt the voting process (in American Express Publishing Corporation’s sole discretion) will be void. Chefs with the highest eligible votes per region will become finalists (10 total). The People's Best New Chef title will be determined based on highest number of eligible votes received during the voting period. All votes subject to verification."
Enough with the sore losers crying all over this post ignorantly accusing chefs of cheating. You're giving the Boston restaurant industry a very bad name by posting such immature posts. You should really think about the words that you write before you click "post".
Congratulations to the winner and to all who were nominated. It's unfortunate that the chefs nominated have to have all of these pointless posts full of negativity and bitterness attached to something that should be nothing but a celebration of their talent and skill. You all should be proud of yourselves and your work that CNN and F&W recognized you and nominated you!
Remember: If you don't have haters... you're doing it wrong.
Congratulations Chef Jamie Bissonnette!
For Gerard Barbin
After reading all of the negative comments regarding these very talented chefs, I can actually state that my kindergarten students show more maturity !! Everyone is entitled to their opinion. Being critical of ones food is fine, but attacking ones character, that is just unacceptable!!
I am happy to hear today that American Express is well aware was is going on. The new tag line says it all and I hope the punishment fits the crime.
"The People's Best New Chef title will be determined based on highest number of eligible votes received during the voting period. All votes subject to verification."
Jamie – you are a fucking idiot))
Shame on you for posting this. Jamie is a really a good Chef and a very nice guy. It is his friends and others around him that are the idiots They have no clue they are doing him more harm than good him than good. I'm glad they are not my friends.
How on earth did Jamie get up to 51% in a matter of hours? I sincerely doubt this voting mechanism is capable of detecting and discarding the fraudulent votes he's no doubt programmatically amassed. If it is, is sure isn't being communicated to us, the community responsible for casting these votes. This is hardly the way to harness the power of social polling to empower your readers and followers to recognize their local talent. If anything, it's a strong dissuasion from us even considering that any "award" you "bestow" is remotely "legitimate."
Really, CNN? You're going to bestow awards based on some chintzy freeware polling program that any 15 year old can add to their Facebook page?
Do you people understand how polls work at all?
I bet you are the same people who CRY the refs cheated your football team huh? It's time to grow up and quit being vags about losing. Sometimes you lose! Sometimes, it has nothing to do with the Refs, and the Umps, and the Chefs....
So shut the hell up.
Maybe you should go back to highschool and learn how percentages work. One goes up, the others must go down. Maybe the jump in voting has to do with the 400 or so people that were at the burger bash last night that could have potentially voted for Jamie or maybe it was the several hundred links I sent to friends on Facebook. I'm sure that American express knows how to verify votes. I don't think anyone cheated at all. Coombs and Bissonette are both in a major metropolitan area and have had several weeks to put the word out. Good luck to everyone and I hope that the rest of you can grow up and realize that it's not about you. It's about these uber talented chefs that were nominated.
So all your friends voted right? And all the people at the burger bash did too? You're talking about a change of about 5 percent. The 500 to 1000 people (suddenly voting in a 3 hour time frame is, highly unlikely) and not close to 5 percent of the total votes as it's in a "major metropolitan area."
George, you are a moron. How could you possibly know what one vote counts as in terms of percentage. Not to mention, you proved my point. If his votes went up by 5% then coombs' would've gone down by that much creating a deficit of 10%. If you'd like, I can send you a link to a couple of my little cousins math tutors. He's 11 so I'm pretty sure that you two are on par with each other. Also, I say, "major metropolitan area", because, not all of the restaurants nominated are in major cities. Next time you'd like to question the intelligence of someone, make sure that you're smarter than them or you at least know what you're talking about. I bid you adieu good sir.
Connor- one percentage point is probably around 250 votes (rough estimate on the number of votes based on the time the poll has been open and how much percentages changed). Next time you want to be a douche, use it to clean that sand out of your vagina. Go back to playing shirtless with your retarded little cousin you mouth breather.
Woohoo for Jamie right guys?!?! I'm glad I could be part of the "push" for him winning~
Do not worry they are very much aware of this.
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