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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 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

jacray@gmail.com
COPYRIGHT 2006 Earl G. Graves Publishing Co., Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2006, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

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Author:Jackson, Raymond C.
Publication:Black Enterprise
Article Type:Letter to the editor
Date:Oct 1, 2006
Words:175
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