By: Phoebe Huang

Mass immigration to America has been going on for over a hundred years. Starting from the late 1800s, the reason for immigration varies widely, some immigrate for crop failure and some for more opportunities. These reasons involve geography, meaning that many from each country have immigrated to America. This results in assimilation, discovery, and even culinary advancements.

Different foods from each nation have been enjoyed by Americans. Immigrants have brought different and delicious comfort foods to America. Now Americans enjoy not just burgers, they enjoy meals from dumplings shaped like little birds to African Biltong stew. New chefs, the youngest one being 29 years old, are winning top culinary awards like the James Beard Culinary Award.

The James Beard Foundation canceled its annual awards in 2020 due to the COVID-19 pandemic, but now they’ve returned, looking completely different. The awards has shifted to align with the foundation’s mantra: “good food for good.” They have focused more on racial and gender equality. The voting process has also been improved due to its incorporation of more races and a variety of voices.

Last year’s winner was Cristina Martinez, an activist for immigrant rights, who is an immigrant herself. She won “best chef” awards in the Mid-Atlantic region for her restaurants in Philadelphia. Her skills were beyond extraordinary, and her food was mouth-watering.

One explanation for this sudden boom of business for immigrant chefs is curiosity. There’s an appetite in customers for different cuisines. The young chefs use this to their advantage to attract customers.

Serigne Mbaye, a finalist for “Best Emerging Chef,” is 29 years old. He was born in Harlem, but he spent most of his childhood in Senegal where he learned about his culture. He practiced in a lot of immigrant restaurants before opening his own. He says he’s glad to see more recognition in immigrant chefs like himself.

Immigrants are changing the way America eats, and we continue to enjoy it.