© John Kernick

As a child, Bryce Shuman and his mother lived with the Inuits above the Arctic Circle in Canada and in the rain forest of Costa Rica. Today, Shuman employs flavors, techniques and ingredients from all over the world, with a special interest in ancient grains.

Kate Krader
Updated May 31, 2018

All week, mkgallery is introducing the 2015 Best New Chefs. See their genius recipes here.

Bryce Shuman; Betony, New York City
When he was four, Bryce Shuman and his mother, a cultural anthropologist with a PhD, lived with the Inuits above the Arctic Circle in Canada; later, when she was studying howler monkeys, they stayed in a Costa Rican rain forest. At Betony, Shuman’s brilliant cooking doesn’t reflect his time 
in those places. But he does employ flavors, ingredients and techniques from almost everywhere else in the world, including Japan, the Middle East, Italy, North Africa and France. Shuman has capitalized on his stellar culinary training—namely working for mkgallery Best New Chef 2005 Daniel Humm at NYC’s Eleven Madison Park—to transform ordinary-sounding dishes. He serves roast chicken with buttermilk caramel and tops striped bass and trumpet mushrooms with crackers he makes from teff, just one of the ancient grains he is currently obsessed with.

Recipes from Bryce Shuman:
Quinoa with Yogurt and Sprouts

Slideshow: See All the Recipes from mkgallery's 2015 Best New Chefs

Related: Year's Best: Best New Chefs Recipes
10 Dishes from Hall of Fame Best New Chefs
Hall of Fame Best New Chefs: Visionaries

You May Like

DELICIOUS DEAL

12 ISSUES FOR JUST $12

Sign Up for Our Newsletter

Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
У нашей компании полезный портал , он рассказывает про www.kamod.net.ua.
https://best-mining.com.ua

материнки asus