{"id":1125,"date":"2022-07-07T07:46:45","date_gmt":"2022-07-07T07:46:45","guid":{"rendered":"https:\/\/southernsmoke.kudos.nyc\/?post_type=chef&#038;p=1125"},"modified":"2024-04-26T23:13:16","modified_gmt":"2024-04-26T23:13:16","slug":"tavel-bristol-joseph","status":"publish","type":"chef","link":"https:\/\/southernsmoke.org\/zh_hk\/chef\/tavel-bristol-joseph\/","title":{"rendered":"Tavel Bristol-Joseph"},"content":{"rendered":"<p>Pastry chef and partner at Emmer &amp; Rye, Hestia, Kalimotxo, Henbit, TLV, and Canje, Tavel Bristol-Joseph began his culinary journey baking with his aunt in Guyana. Moving to America at age 17, Bristol-Joseph attended the New York Restaurant School, and worked in establishments both in New York and Tucson, Arizona. Upon meeting Kevin Fink, Bristol-Joseph moved to Austin, Texas and opened Emmer &amp; Rye in 2015. Hestia earned Best New Restaurant in America honors from <em>\u7f85\u535a\u5831\u544a<\/em>, and Canje was listed as one of <em>\u300a\u7d10\u7d04\u6642\u5831\u300b<\/em>\u2019 Best Restaurants of 2022. Additionally, Bristol-Joseph was named one of <em>\u7f8e\u98df\u8207\u7f8e\u9152<\/em>\u2019s Best New Chefs of 2020.<\/p>","protected":false},"featured_media":1325,"template":"","class_list":["post-1125","chef","type-chef","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/chef\/1125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/chef"}],"about":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/types\/chef"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/media\/1325"}],"wp:attachment":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/media?parent=1125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}