Not too long ago, the prospect of starting a career in the kitchen seemed like a dismal one. Just five years ago, COVID shut down the world, exposing the cracks in the restaurant industry and shuttering thousands of businesses, many of which stayed closed for good. However, those with culinary aspirations still found a way not just to survive, but to redefine what dining could be—one that fosters collaboration, community and puts purpose on the plate.
I am proud to report that the next generation of chefs is continuing that ethos forward. Today, we announce Time Out’s Best Young Chefs. Our new class of culinarians is not just cooking good food; they are cooking food with impact. Our New York class of chefs is pushing the industry forward in their own ways, from exploring the boundaries of Indian cuisine to spearheading vegan food to feeding their community one bread loaf at a time. Join us in tipping our hats to the future of food—which looks highly promising in the hands of these incredible young chefs.
