Digesting a 'best chefs' book

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Tony Clark. (David M Warren / Staff Photographer)

The first edition of a coffeetable book called Best Chefs America is off the press.

It's billed as a chefs’ guide to chefs, and 83 pot-bangers from Philadelphia are mentioned.

Organizers say the results were based on more than 5,000 confidential telephone interviews with chefs who were nominated by other chefs, culinary professionals and food enthusiasts.

What a plum for a chef! The book is $75. Want a plaque and a book? That's $175. You get one window decal, but more cost $10 each. A patch for your chef's jacket is $25.

The restaurant biz is in constant change, so you'll notice that some chefs and restaurants don't match up:

Walter Abrams is identified as chef at Le Bec Fin. He was fired in February.

Tony Clark left Serafina in October to run the restaurants at Valley Forge Casino Resort.

Clark Gilbert retooled Gemelli into Bisou in Manayunk in February.

Peter Gilmore is listed without a restaurant. He closed Gilmore's in West Chester last July.

Sam Jacobson is affiliated with Sycamore in Lansdowne, though he left in November.

Jean-Marie Lacroix is affiliated with Lacroix, though he left in 2008. (He's with Brulee Catering.)

Georges Perrier is also listed without a restaurant. He sold Le Bec Fin a year ago.

George Sabatino left Stateside earlier this month, and Bryan Sikora was let go from a.kitchen this week.

John Wolferth is tied to Aperto, which he closed in September.

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