It’s also very versatile, with 5 quarts of space, 10 speeds, and three attachments.

And then there's the matter of Best New Chefs itself—a proud, gorgeous, 300-pound gorilla that incurs more weight with each passing year.That the franchise's 30th anniversary happened to coincide with an unprecedented cultural reckoning in the restaurant industry only made our choices this year feel more meaningful.Since 1988,.

have reflected the American way of eating and shaped the future of food (see "The Tastemakers").This year's class is no different.Taken together, these chefs represent the country's best restaurant cooking right now and offer a clarion call for the kind of future we'd like to see: one that celebrates character, commitment, and imagination on and off the plate; amplifies all kinds of voices; and is always, of course, full of dazzling things to eat.. 01. of 10.

Jess Shadbolt and Clare de Boer—King, New York City.Landon Nordeman.

"We met on the cold line at the River Cafe, where everyone starts out.

There was instant common ground., which combine to add some salty crunch and bright herbal flavor.

These garnishes are optional — and flexible.Store-bought bacon bits and French-fried onions would be just fine here, too.

Or you can skip them entirely for a fully vegan soup.. Make ahead.The soup can be refrigerated for up to three days.. Cook Mode.