quik1987
Banned
- 7,735
- 434
- Joined
- Apr 21, 2001
And profiting from it more than people of their origin.
Example
P.F. Chang, Taco Bell etc.
Example
P.F. Chang, Taco Bell etc.
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Originally Posted by TheDudeMT
Initial thought = Probably won't be authentic.
Second thought = It isn't authentic.
Thoroughly = I don't mind.
They found a way to get it, so props to them. If I want something authentic I'll head elsewhere. If I want something good but not as authentic, maybe I'll go to one of said places. It's just food...
Originally Posted by Oh YoU MaD
This one dope taco spot I go to is owned by a asian dude. I ain emm mad tho, tacos are
Originally Posted by BadaBing
I have bigger fish to fry than to worry about this.
Surprisingly most of the fish fry places I know of in Socal are also owned by AsiansOriginally Posted by solarius49
hold up B, you frying fish? what race are you?Originally Posted by BadaBing
I have bigger fish to fry than to worry about this.
Originally Posted by rck2sactown
Originally Posted by Oh YoU MaD
This one dope taco spot I go to is owned by a asian dude. I ain emm mad tho, tacos are
there is this chicken place owned by a couple from Pittsburgh who are both Koreanbut I love that chicken
Originally Posted by kbweezy24
i see no problem... if you can cook, you can cook.
word, i cook creole/carribean/soulfood in a kitchen with mostly ecudorians and my chef is white. he's got a james beard award so he much be doing something right. anyways it's stupid to worry about stuff like this, any ethnicity master any cuisine. my ecudorian homie will smoke some pork shoulder better people who say they can bbq and i'd bet money on it. as a cook it's about being able to learn. not what country it came from.Originally Posted by SounDWav3
As Anthony Bourdain said it, the backbone of the majority of restaurants staff many chefs from South America. His homebase restaurant Les Halles, a French restaurant, is run by Head Chef Lugano and a chef squad compromised mostly of Latinos. He says that most of them are better than actual French chefs and I personally have no qualms if a someone is cooking a dish from another race. As long as it is good, I am happy.
Originally Posted by MPLSdunk
word, i cook creole/carribean/soulfood in a kitchen with mostly ecudorians and my chef is white. he's got a james beard award so he much be doing something right. anyways it's stupid to worry about stuff like this, any ethnicity master any cuisine. my ecudorian homie will smoke some pork shoulder better people who say they can bbq and i'd bet money on it. as a cook it's about being able to learn. not what country it came from.Originally Posted by SounDWav3
As Anthony Bourdain said it, the backbone of the majority of restaurants staff many chefs from South America. His homebase restaurant Les Halles, a French restaurant, is run by Head Chef Lugano and a chef squad compromised mostly of Latinos. He says that most of them are better than actual French chefs and I personally have no qualms if a someone is cooking a dish from another race. As long as it is good, I am happy.what kind of stupid thinking is that? get the best food, don't turn it down because it's not the cooks ethnic food.