It appears the article in question was published on April 1st. While I wish I could take it as an April Fool’s joke I can’t. We’re talking about Forbes‘ bland version of the their ten best up-and-coming chefs for the year. I’m guessing they either have Food and Wine Magazine envy or figure to cash in on the $560 billion food industry. Either way, with five of their 10 chosen in or just outside of NYC, this is one Manhatten-based elistist article if I ever saw one.

Beyond those five, one chef is from Boston and another from D.C. That’s seven from the North East – Mid Atlantic coast area. And even with that second major slant, the normal NYC snub against “little” Philadelphia is ridicuously apparent. (If you’re going to slant everything between Boston and Washington, then only a true Manhattanite cabal such as this one would ensure Philadelphia chefs weren’t invited into the private club). This article and list is just one huge example of extreme laziness — with not even a veiled attempt at trying to actually cover the country or even the slightest appearance of going for a broad sampling. Probably took 10 minutes of naming names while swilling down martinis to make this article.

As said, I wish it were an April Fools joke, but the joke’s fully on Forbes. Not saying those they listed are without merit. While yes some of them no one ever heard before (seriously), there are others with their “accolades” listed are substantial. So again, nothing against the chefs chosen. It’s just when 50% listed are all from the the same place, in this case the Big Apple, it makes the entire list up for ridicule and derision. In fact I won’t even give the names here; you can go look at the article yourself if you’re interested. (With the recent Food and Wine list out and the James Beard’s finalists right before it, no one really needs this at all.)

There is a single interesting quote from one of the judges for this article worth sharing:

“Sooner or later, all this [celebrity] stuff wears out,” says Chef Roy Yamaguchi, who recently celebrated the 20th anniversary of Hawaiian-fusion restaurant Roy’s, with locations in 11 states. “By reaching stardom too fast, you might not have the chance to build a foundation. The most important element of being a successful chef is building a career that’s sustainable.”

{13 Apr 2008}