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BEST CHEFS AMERICA
We want to once again congratulate the team at Best Chefs America for their new book! We received our copy and want to share with you some of the amazing statistics of this massive undertaking and our sincerest appreciation for this distinguished recognition.
From the foreward in the book, written by Michael Ruhlman:
"It is the first exhaustively researched, anonymously attributed list of nearly 4,700 chefs throughout America considered by their peers to be among the best. This book is ment to guide the consumer to those restaurants chosen by chefs in each city, rather than by food critics or Yelpers. Enormous pains were taken to make this an unbiased list. For instance, chefs couldn't nominate themselves, and one couldn't simply nominate a buddy without numerous others also naming him or her. Nor did any chef pay, or receive pay, to be in this book...it's not that kind of publication".
"There has never been a greater time in Amrica to be a cook and chef, and for that reason there has also never been a better time to head out to local restaurants as they blossom in big cities and small towns as never before. This book makes it a helluva lot more easy and exciting to do so".
From the publisher, Bill Blalock:
"The magnitude of this undertaking was staggering - to personally conduct thousands of detailed chef interviews, each taking upwards of 30 minutes each, with busy chefs who had never heard of our new organizaton. But we achieved it. Our dedicated staff woked day and night to interview over 5,000 chefs in all US States and Territories".
From Gabe Joseph, COO, Best Chefs America:
"One thing that excits me about this book is that I feel we have remedied the scourage of the Internet age: too much data and not enough wisdom. Type something into Google and you get thousands of search results, but it's hard to know which ones to trust. Inside Best Chefs America you will find the collective wisdom of thousands who can be trusted on the subject of cooking, the cooks themselves. The names are not there becase of PR campaigns or paid placement. The only way to become a Best Chef is to earn the respect of your peers through the hard work it takes to be great at the craft of cooking."
We want to congratulate all 100 chefs from Florida and 18 chefs from the Orlando area that are recognized in this book, and are proud to be one of them!