Convert it to this delicious, sticky maple-bourbon treat.

"I felt a huge amount of pressure, in a weird way," says Dotolo, "because I knew what it meant for all the classes before us, and what it meant for the restaurant.It was a good pressure.".

The process for finding each year's Best New Chefs has remained largely unchanged since 1988.It begins with a pool of nominees, many of whom are suggested by Best New Chef alumni, scouted on previous trips, vouched for by Food & Wine editors and trusted friends, or from an open call to the industry.Then the vetting for eligibility begins: Nominees must have full creative control of the menu — but only for five or fewer years (the threshold for being considered "new").

With these filters in place, the list shrinks considerably.Then editors fan out, and they eat — often five or six meals a day..

The sheer enormity of the task tends to force perspective.

When one dish stands out among 15 you've eaten that day, you know you've hit on something truly novel.With this in mind, I recognize that Thai culture has become popular in the U.S. in part because of how delicious Thai food is, but also how appealing and malleable it is to American tastes.

Thai people have been made to focus on keeping the American idea of what is "authentic" Thai food because it's good for business.. With Americans' growing fascination with Thai cuisine and culture, Thailand saw a chance to expand its economy and global presence through the work of chefs, tourist agencies, the media, and everyday people, rather than state officials and diplomats.In reality though, while consumers were getting their demands met, actual Thai Americans were being ignored..

The Story of Thai Curry, According to a Chef and a Lifelong Fan.Sometimes, when people talk about Thai food, the issue arises that underqualified Thai restaurants in America may serve Thai food that is neither authentic nor tasty.