Now you're cooking!THANK YOU, THANK YOU, THANK YOU!! YOUR ARTICLE on the six culinary greats ("Top Chefs," June 2006) was right on time! A close friend told me there was a piece on African American African American Multiculture A person having origins in any of the black racial groups of Africa. See Race. chefs in the June issue. As a chef de cuisine, I groaned. I expected to see the stereotypical positions--second in command at a hotel or doing soul food. The chefs profiled are most definitely part of the American culinary vanguard. Your story was an on-point rebuttal rebuttal n. evidence introduced to counter, disprove or contradict the opposition's evidence or a presumption, or responsive legal argument. to a recent article in The New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of Times that raised the question about the prominence of chefs of color not of the white race; - commonly meaning, esp. in the United States, of negro blood, pure or mixed. See also: Color . The Times did profile several chefs with excellent credentials and prestigious positions, but you found individuals who are not only talented and successful but inspirational. It is an arduous task to ascend to the ranks of chefs like Charlie Trotter Charlie Trotter is a Chicago chef and restaurant owner. Biography A graduate of New Trier High School, Trotter started cooking professionally in 1982 after earning a degree in political science from the University of Wisconsin-Madison. , Thomas Keller, and Emeril Lagasse, or to become an Iron Chef. Your article gives encouragement to cooks (myself included) that we can make it. Raymond C. Jackson, Chef de Cuisine Norman's at Carysfort jacray@gmail.com |
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