researching top restaurants/chefs in NYC
- Jane Hutchison Jan 14, 1998 05:21 PM
I'm doing some research in which I'm trying to identify the top 100 restaurants and chefs in NYC. Any help that you and your readers could pass on would be greatly appreciated.
Hello. I am a future graduate of Johnson & Wales
University. I am originally from NY and would like
to know who the masters of my field are in my
hometown. I was wondering if you could help. I am 19
years of age and very eager to pursue my career but
do not know the best way to obtain the information I
need to be successful. It would be greatly
appreciated if you could lend me a helping hand while
pursueing my career goals.
re: Angelo Marvelli
You can start with the placement offfice of your
school. Surely Johnson & Wales has restaurant
contacts around the country, and in New York. They
can help you land an internship at restaurants.
Just curious -- besides learning how to cook, aren't
there required reading that you must do to keep
abreast of what's going on in the food world,
especially in a food mecca like New York ? Forgive
me, but I am just a little baffled at your question on
who the "master chefs" are in the NY restaurant
scene. I would think that anyone enrolled in culinary
school can rattle off names ad nauseum.
To start you off with a few names ....
Gray Kunz of Lespinasse; Eric Ripert of La Bernardin;
Jean-Georges Vongerichten of Jojo, Vong and Jean
Georges; Alfred Portale of Gotham Bar & Grill; Daniel
Boulud of Daniel; Sottha Kuhn of Le Cirque 2000; Nobu
Matsuhisa of Nobu; Doug Rodriguez of Patria (a
graduate of Johnson & Wales)
If you are serious about wanting to be a chef in your
old hometown of NY, you should be keeping tabs on who
the players are, and what they are doing. Try real
hard to get an internship to work in some of the top
kitchens, even if you have to do the legwork yourself.
Good luck .