best new chefs

Chef Caroline Glover was on quite the career upswing since opening her restaurant Annette in Aurora, Colorado, in 2016--a spot in Food + Wine's Best New Chefs class of 2019, a 2020 semifinalist nod for a James Beard Foundation Award, and plenty of local and national attention. But when the pandemic and subsequent lockdown came, the restaurant was forced to temporarily shift to a curbside takeaway business model, eliminating the personal connection with her guests (Annette has an open kitchen) that's a defining element of hospitality for Caroline.

Caroline was also among the more eloquent industry voices to speak out, via an Opinion piece on CNN.com, when the president's Economic Council for Restaurants was announced last week, disappointing many with its lack of diversity and inclusion.

Our thanks to S.Pellegrino for making these special reports possible.

LINKS

Andrew Talks to Chefs official site

Chefs, Drugs, and Rock & Roll (Andrew’s latest book)

Annette Restaurant 

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

This episode of Opening Soon is all about communicating your brand to gain traction in the media to drive awareness and attract customers. In the changing media and food landscape, how do you get noticed and connect with diners?

We sat down to pick the brains of Sue Chan, Founder of Care of Chan a food culture agency that specializes in brand management, talent representation, event production and communications for the hospitality industry. And Jordana Rothman, Restaurant Editor at Large for Food and Wine Magazine who spends half the year researching the magazine's Best New Chefs platform.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

This episode is brought to you by BentoBox, a platform that connects restaurants with people. Learn more at getbento.com/openingsoon. For a limited time, BentoBox will waive the website setup fee for all Opening Soon listeners. Offer expires August 20.

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As a star chef in Portland, Oregon, Jenn Louis won industry awards including Food & Wine Best New Chefs, published two successful cookbooks and competed on Top Chef Masters. Then, in an instant, she became better known for a very public arrest for domestic abuse. On Speaking Broadly, Louis reflects on that excruciating time—the pile up of misperception, accusations and frustration—and how she’s found a new sense of calm and purpose in its aftermath. Louis’s journey is one of talent and ambition rewarded, personal transformation from confident to terrified to strong, bringing her to a place of profound optimism.

Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her accomplished yet accessible guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!

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Restaurateur Jonah Freedman opened his eponymous Jewish deli, Freedman’s, in Los Angeles’ Silver Lake neighborhood in late 2017, and folks have been kvelling over the decor, vibes and Chef Liz Johnson’s cooking. In a very short time, Freedman’s has earned a slew of accolades from the likes of the Los Angeles Times, Eater and Food & Wine, who tapped Liz for its 2018 “Best New Chefs” class. Liz and Jonah catch us up on all things happening at their deli in a strip mall. Brooklyn’s art rock, post-punk quintet, BODEGA, takes a break from their current tour to join us in-studio for a live performance. The band recently released their debut album, Endless Scroll. Check out their latest music video and single, “Gyrate.”

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Food & Wine magazine was calling attention to up-and-coming toques before just about any other organization; its Best New Chefs program--which debuted in 1988--even predates the James Beard Foundation Awards by three years. On the heels of the big reveal of the Class of 2016, we're joined in studio by Food & Wine's new editor-in-chief Nilou Motamed and by two just-named Best New Chefs Jeremiah Stone and Fabian von Hauske of Contra and Wildair restaurants in New York City. 2015 inductee Katie Button of Asheville, North Carolina's Curate, shares her experience one year in, and for some historical perspective, 1990 Best New Chef Tom Valenti (most recently of New York City's Ouest) describes the impact of being dubbed a Best New Chef in the program's formative days. This being our last show of the season, we also take a look at the themes that have emerged over the past three months and try to take stock of them with the help of our guests.