The Young-Chef Brigade
These largely nose-to-tail and market-driven kitchens show a creativity and moxie not seen in years.
A new breed of chefs in their 20s and 30s aren't waiting around to be given the chance to helm a top restaurant. Instead, they're opening their own on shoestring budgets where the equipment can consist of only a four-burner electric stove. Take Toronto chef Grant van Gameren's Black Hoof and chef Jeremie Bastien's award-winning Vancouver resto Boneta, both favourites of critics and diners alike. Goodbye, old guard; hello, new school!