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It’s also one of the best universal knives we’ve ever tested.

If we are not making something that's pro-grade and durable for a professional kitchen, then it is not Hedley & Bennett.Even if we're making beautiful smocks that have flowers and floral things on them, I don't care.

If it doesn't work in a pro kitchen, it's not us.. BEST PRACTICES:.Carlton McCoy on Creativity, Leadership, Mental Health, Breaking Down the Walls of Exclusivity.How many employees are at Hedley & Bennett now?.

It's a small crew.We're only 36 people.

We have to be tight and nimble because as we have evolved and grown as an organization, we've focused a lot on doing less [and doing it] better.

Whereas when I first started, it was like, let's do everything with everyone and let's show up at every event and let's talk to every shop and let's do everything.Meet the 2023 Food & Wine Best New Chefs.

In 2023, then restaurant editor Khushbu Shah — who oversaw the accolade during the impossibly challenging circumstances of the Covid-19 shutdown — wrote in her introduction to the class, "Instead of 'how' to run a restaurant, chefs were asking themselves about the 'why' of what they do.A new level of intentionality has emerged — restaurants are aiming to be not only places of celebration and joy for customers, but also sources of ongoing, sustainable education and growth for all who work in them.".

Shah continued, "It became crystal clear as I ate my way through 23 cities around the country that the most interesting restaurants were not just the ones focused on cooking the most delicious food, but the ones with a larger mission in mind — something each member of this year’s class of Best New Chefs embodies.".Chef Angie Mar says, of her Best New Chefs class of 2017, "We have chefs with different cultural backgrounds cooking the food of their heritage.