Now you're cooking!
A close friend told me there was a piece on African American 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 to a recent article in The New York Times that raised the question about the prominence of chefs of 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, 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
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|Author:||Jackson, Raymond C.|
|Article Type:||Letter to the editor|
|Date:||Oct 1, 2006|
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