How many of the spokesman of the week made it clear, North American history is very often a story of immigrants – a story of abandoning and a story to come home. “The food industry does not exist without immigrants. In the back of each Michelin star restaurant there is a few people from the Caribbean, people from Mexico, people from all over the world” Chair in the bushA “Garden -Tisch -Tisch -Essenerbewen” in St. Ann, Jamaica (number 49), said in a video presentation during a 50 best discussions on Wednesday. “It is the backbone of the American dream of the American dream.” And for Binns and his wife, chef Lisa Binns, it will always be a point of pride.
“Strudel in the bush is our home. It is a place where love grows and reaches deeply into her soul. It is an experience that is more local, inspired by seasonality and establishes the conscious connection,” said Lisa. “While we can be inspired by external (and foreign practices) and can be inspired by Caribbean foods, intentionality of expression, taste, heir and authenticity, the keys are the keys.”
50 best recipients Gregory Gourdet, James Beard winner and cooking owner of Can in Portland, Oregon (No. 27; and A Bon appetite The best new restaurant from 2023) repeated Binn’s feelings in his own lecture. After Gourdet founded French technology at Jean-Georges in New York City in New York City for years and then cooked the Panasian cuisine in Portland: “I had immersed myself in the traditions of all others, but not in my own. I learned the story of everyone else, but not in mine,” he said.
In can Gourdet serves Diners Haitian flavors and dishes with local, seasonal ingredients from the northwest of Pacific. His menu invites you to look back with him for his origin and his regular tradition and at the same time celebrate the gifts of his current home. “The American dream is a bridge between the place where they come and where they go,” said Gourdet.
Where Are We go? Chefs and restaurateurs who are present at the event are optimistic that this personal approach to cooking only grows. “I am pleased that chefs tell their own story,” said Afua “Effie” Richardson, Managing Director and co -owner of Dakar Nola (Number 6). “Instead of just cooking someone else and making it good, how can you create something alone?” This was the case with Dakar Nola’s boss Serigne Mbaye, who spent almost a decade to cook French food – in the culinary school and in French restaurants, including studio cren (number 46) – before he hugged his roots. “To see that I am recognized for cooking food that my mother cooked as a younger, it is a blessing himself,” he says.
“We learned from other restaurants and chefs that they can change their meals when they push forward what they want to do,” said Ellia Park after the award ceremony. “And (by representing Korean food), we have the feeling of giving the chefs more hope in our country that they can do more in the world.”
North America’s 50 best restaurants
Below you will find the entire list. If you count: Two Caribbean restaurants have created the list, Buzo Osteria Italiana in Barbados (No. 41) and Stush in the Bush in Jamaica (No. 49); Canada received 10 nods; The United States had the greatest representation with 38 restaurants. Of these, New York (13) and San Francisco (7) dominated.
(Tagstotranslate) Restaurants
