Top left to bottom right: Bin Lu (Pineapple and Pearls), Carlos Delgado (China Chilcano), Pichet Ong (Brothers and Sisters), Erik Bruner-Yang (Brothers and Sisters, Maketto, and Spoken English), Diego Galicia (Mixtli in San Antonio, TX) and Daniela Moriera (Timber Pizza)
Generations of immigrants have long made their mark on how Americans eat, both at home and when dining out. Today, foreign-born chefs such as Dominique Crenn (France), Michael Solomonov (Israel), Marcus Samuelsson (Ethiopia/Sweden), Corey Lee (Korea), and Daniela Soto-Innes (Mexico) are running the kitchens of some of the country's most exciting restaurants. They have often adapted the foods of their homelands to create new flavor combinations that offer their own specific accents and defining touches. These chefs, and many more like them, have compelling stories to tell, from tackling economic injustice to reshaping restaurant culture.
The new cookbook A Place at the Table: New American Recipes from the Nation’s Top Foreign-Born Chefs showcases the work, histories, and recipes of 40 foreign-born chefs who are transforming America's culinary landscape.
The book’s editor Gabrielle Langholtz, director of culinary projects at the Vilcek Foundation, joins local chefs Bin Lu (Pineapple and Pearls), Carlos Delgado (China Chilcano), Pichet Ong (Brothers and Sisters), Diego Galicia (Mixtli in San Antonio, TX), Erik Bruner-Yang (Brothers and Sisters, Maketto, Spoken English, and &pizza), and Daniela Moriera (Timber Pizza) as they discuss their own experiences as food professionals and the impact that talented immigrants have made on the local and national dining scenes. Maria Godoy, of NPR’s The Salt, moderates the conversation.
Copies of A Place at the Table (Prestel) are available for purchase and signing.
