EditorialFrom left, the chef Miguel Trinidad, the pastry chef Victoria Vilardi and the sous-chef Evin Breton, all part of 99th Floor, Trinidad’s cannabis dinner company, in New York, Oct. 28, 2022. (Gabby Jones/The New York Times)
EditorialBrian Landeros, the sous-chef at Angry Egret, finishes a squash blossom and asparagus quesadilla at Angry Egret Dinette in Los Angeles, June 17, 2022. (Cody James/The New York Times)
EditorialSkyler Beason, who grew up in the region and is the sous chef at the Stolen Coin Oyster Bar & Bistro, which a couple who moved from Clearwater, Fla., recently opened, in Gainesboro, Tenn., Feb. 5, 2022. (Stacy Kranitz/The New York Times)