They keep us honest and they keep us straight and they keep telling us like,.
Courtesy of The French Laundry.At the time of his lunch at Rakel, Duffy had been charged by his editor-in-chief, Ila Stanger, to develop an award for chefs.
"Wolfgang Puck had become a celebrity; suddenly it was all first names: Marcella, and Julia, and Craig," remembers Duffy."Chefs were stepping from the backstage of the kitchen to center stage."As a national magazine, F&W had the architecture in place to reliably vet emerging culinary talent.
And so, later that year, the magazine launched America's Best New Chefs, an award that eventually became simply Best New Chefs.Young chef Keller was in the first class of honorees.. "Anytime anyone gives you any kind of recognition, you have a responsibility to yourself, your team, and those who wrote about you," Keller says today.
"You have to live up to that reputation."
Along with Keller, that first class included chefs who would go on to transform the restaurant world: Daniel Boulud, Rick Bayless, Hubert Keller.Stir together vinegar, 4 cups water, sugar, and salt in a large bowl until sugar and salt are completely dissolved.
Stir in ginger, garlic, serrano chile, and dill.Let steep, uncovered, in refrigerator until flavors meld, at least 2 hours or up to 24 hours..
While marinade steeps, make the steamed cabbage:.Slice each cabbage into 2 (2-inch-thick) planks.