Culinary Trends: 10 Up and Coming Chefs

by Valorie Delp | More from this Blogger

15 Apr 2008 06:17 AM

You won't find these folks on Food Network any time soon. Today's up and coming chefs focus on just a few simple, but key elements. Things like eating slow (as in the slow food movement, not the pace at which you masticate), eating local, and mastering basic techniques are all top priorities on these chefs' lists. You'll find creativity paired with the best ingredients--and people are taking notice.

If you watch the restaurant and food industry, you'll note that as far as a culinary career goes. . .it seems that stardom kind of kills it. While Rachel Ray is nowhere near the bottom, she took a lot of flack for endorsing Dunkin' Donuts. (What was she thinking?) Bobby Flay's Manhattan restaurant, the Mesa Grill, lost a star in the New York Times. May not matter much to tourists, but to those who live here, that is equivalent to going from today's hot and happening place to yesterday's news.

Rocco DiSpirito all but killed his culinary career from his venture into stardom last year with his television show. He still makes appearances--but it's notable that he hasn't ventured into the kitchen and it doesn't appear that he'll do so anytime soon.

All that to say, while you're likely not to hear these names, these chefs are worth watching in the future both for possible cook book ventures and to visit their restaurants when you're traveling.

Gabriel Rucker, Le Pigeon in Portland, Oregon

Rucker is a proponent of nose to tail eating, which means essentially that a visit to his restaurant may land you with one of his signature dishes: duck neck with lentils, tomato and egg. (Nose to tail eating entails eating every party of the animal--I have to admit that this concept is enough to make me go vegetarian.) All the same his creativity and artisanship has earned him a spot on the top 10 list.

Cesar Ramirez, Bar Blanc in New York, New York

Cesar Ramirez is one of the new rising fusion stars. While the atmosphere of his restaurant is calm, dishes are classically French with Japanese and Italian influences. Standouts include sweetbreads over sheep's milk ricotta and baby greens, as well as roasted monkfish over an open-faced crab ravioli and butternut squash broth. If you're in New York City, I highly recommend this. It's upscale and pricey--but well worth it.

Check back soon for more on up and coming chefs!

Valorie Delp shares recipes and kitchen tips in the food blog, solves breastfeeding problems, shares parenting tips, and current research in the baby blog, and insight, resources and ideas as a regular guest blogger in the homeschooling blog. To read more articles by Valorie Delp, click here.

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Learn more about Valorie Delp

Hello everybody! My name is Valorie and I am one busy lady! When I'm not writing or editing for families, I am busy trying to get my brood of 5 in line.

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