As Adrianna over at A Cozy Kitchen said, “I always think it’s super snobby when someone names a recipe ‘the best’ of anything but sometimes it really is true.”
Since I’m not the chef of these dishes, I feel no qualms about calling them the best. Continue reading for my favorite classic meals in New York City (and the honorable mentions).
Jacob Nemmers, 25, grew up in a “food desert” in a small Iowan town and went to college to study law. However, he never could give up his dreams of being a chef, so after two years at the University of Iowa, he dropped out, enrolled in a prestigious culinary school, and hasn’t looked back since.
(Hunter is on the left)
Zach Hunter, 30, is sous chef at Atera, the highly acclaimed tasting room in Tribeca which New York Times food critic Pete Wells called eating at the restaurant “one of the most fascinating experiences you can have in a New York City restaurant.”
When Hunter decided to pursue the culinary arts after high school, his ambition led him to train and work at some of the best culinary institutions and fine-dining restaurants in the world. Read on for more info, whether you are a card-carrying New York eater or interested in the culinary arts!
When it comes to the culinary movements, hardly a meal goes by without a term being dropped. Sure, you know you like the burger you ordered, but what does “a New American” style burger even mean? What is the difference between farm-to-table food and locavore-friendly fare? Check out below for some simple definitions so you never again have to spend a meal wondering what the heck slow food is.