From March – December, 2012, Best Chefs America analysts conducted more than 5,000 confidential telephone interviews with chefs who were nominated by other chefs, culinary professionals and food enthusiasts across the country. The interviews consisted of a series of proprietary questions, and software was used to aggregate the data. Chefs earning the highest scores among their peers in their region were included in the guide.
“Chefs know best,” states Bill Blalock, chairman and chief executive officer, Best Chefs America, LLC. “They are very aware of who is consistently at the top of their game and making strides in the industry. We are so pleased with the initial response and congratulate those honored in the guide.”
The results were compiled into a 386-page guide, appearing in a coffee table format, listing approximately 4,800 chefs and their corresponding restaurants throughout the country. Sections are broken down geographically and alphabetically. Michael Ruhlman, one of the country’s most respected culinary journalists and authors, volunteered to pen the guide’s foreward. Photography showcasing emerging trends and ingredients identified throughout the course of the interviews enhance the appeal of the book.