By: Emily Ao
Lately, immigrants have dominated culinary awards. According to Hourly News, Thai Chef “Nok” Chutatip Suntaranon went from running a small, authentic Thai restaurant to an expansive, successful kitchen in Philadelphia. Suntaranon has been nominated three times for James Beard awards, which are known as the “Oscars of the culinary world.” Her success shows how non-immigrant Americans are becoming more open to trying foods from around the world.
Although immigrants have been creating authentic dishes in America for centuries, they are only now floating to the surface of culinary success and getting the recognition they deserve. Suntaranon recently created a new dish for her restaurant menu: dumplings in the shape of cute, little birds. This dish was inspired by her mother’s food back in Thailand, and it received a lot of positive reviews from customers and critics. Suntaranon’s mother was even surprised at how well people responded to her dishes, not expecting outsiders to even try authentic Thai food. Positive criticism marked the success of Sintaranon’s restaurant.
Although the James Beard Foundation awards have always included immigrants, this year’s final lineup has broken the records like never before. Over half of the 75 finalists are either immigrants or family of immigrants. This change marks the diversity of what Americans want to eat and what chefs choose to prepare. But it is not a one-way relationship, either. Serigne Mbaye, a 29-year-old chef from Harlem, states that diners’ eagerness to try his dishes actually deepens his appreciation for his own food and culture.
Source: