Who are today's 200 most important [best] chefs in the United States? 
How are they identified / chosen?  Where can I find information about them?

I'm looking for as many sources as possible and I really appreciate
any assistance you could give me.

---

Request for Question Clarification by omnivorous-ga on 08 Dec 2004 07:31 PST

Tecboy --

The top 200 is quite a daunting list.  However, a number of sources
(including the top cooking magazines) put together lists of the top 25
or top 50.  Perhaps one of the researchers would take that task on. .
.

Oh, and ignore Probonopublico: he comes from a country where Figgy
Pudding or Spotted Dick are the height of culinary confection.  He
wouldn't know Jerry Traunfeld or Rick Bayless if they ran over him
with the dessert cart.

Best regards,

Omnivorous-GA

---

Clarification of Question by tecboy1138-ga on 08 Dec 2004 08:46 PST

Well the top 50 would be a start AND give me a lead on the rest.  But
i'm looking for Chefs that are acknowledged by the industry, not
independant magazines opinion.  I hope this helps.

Thanks,

Tecboy

200?

I doubt if you'll find any - unless they are holiday visitors from Europe.

Would you settle for Managers of 200 Burger joints?

I do recall once eating in a so-called Gourmet Restaurant in the
States, I think in Boston. They are as scarce as hen's teeth.

This place was (allegedly) run by The Mafia and I ordered a bottle of
Red Wine, which arrived chilled.

I protested to the waiter, 'You don't serve Red Wine chilled'.

He growled at me, 'You know that and I know that - but that's how we
serve it here'.

I smiled and drank the wine.

I'm sure he was packing a rod.