Hi there,
Building Made In over the past decade has meant getting to know the chefs and restaurants pushing food forward in this country, and honestly, nothing makes us prouder than watching our customers win the most coveted culinary awards.
These past few days, two important lists came out: The New York Times' 50 Best Restaurants in America and Food & Wine's Best New Chefs. No matter what you think about lists and awards (none are perfect), we love seeing names we know and kitchens that cook on Made In.
Dakar NOLA
I have to start here. Years ago I had the privilege of going to Dakar NOLA's opening weekend, back in their old location. You could feel right away that Chef Serigne was doing something rare: elevating Senegalese food the way we've watched Mexican food get its due over the last few decades, or Indian food in London and New York, or Thai and Vietnamese more recently. That movement, cultural foods finally getting the respect they've always deserved, is one of the best things happening in food, and Serigne is leading it for Senegal.
What I'll never forget is that in those early days, when every dollar counted, he stretched his opening budget to cook on Made In. Watching him grow from that weekend to winning just about every award a chef can get has been very cool to watch.
Food & Wine Best New Chefs and Made In Customers
Chefs and Made In customers Zubair and Rishi landed on the cover of this year's Best New Chefs for Mirra. We're also proud to be in the kitchens of Charlie Mitchell at Clover Hill and John Wesley at Kiln. Congrats to all the Best New Chefs, and hope they have a fun time ripping it up in Aspen.
And on the NYT 50, more of our customers:
- Albi (Washington, D.C.): one of our OGs, a Made In customer since 2019.
- Bar Panisse (Berkeley): a genuine piece of history: Chez Panisse's first separate venture since it opened in 1971. When that team decides to do something new, pay attention.
- Zoli (New York): tucked inside the Amant art museum, part of a trend we love seeing: serious kitchens showing up in museums. The Modern has been a fantastic Made In customer for years.
- Jacaranda (Los Angeles), Rye Bunny (Washington, D.C.), Creepies (Chicago), Douro (Portland, Maine), Anjin (New York), and Hayward all made the list, all cooking on Made In.
To all of these chefs and teams: thank you for letting us be a small part of your kitchens, and congratulations.
We often get asked whether home cooks get to purchase the same pans as these amazing chefs, and the answer is yes! Our Stainless Clad line is the most popular powering these kitchens, and for the high heat restaurants we see adoption of both Carbon Steel and Cast Iron. Our buffet customers (hotels) love Enamel Cast Iron, and our cruise ship customers with huge omelet bars love Nonstick.
Thanks for following along.
Chip
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