5@5 - Why diversity matters in a restaurant kitchen
November 28th, 2011
05:00 PM ET
Share this on:

5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Bill Smith has been the chef at Crook's Corner, a restaurant in Chapel Hill, North Carolina, for nearly two decades.  In 2011, Crook's Corner was honored with The James Beard Foundation's America's Classic Award - a distinction for locally owned restaurants "beloved in their regions for quality food that reflects the character of their community," according to the Foundation.

In addition to his cookbook Seasoned in the South, Smith often writes on the topic of immigrants in the professional kitchen - including recipes inspired by staff and his own travel journals from Mexico.

"In a restaurant kitchen, chances are good that your dishwasher won’t speak English as a first language. There are lots of reasons for this," says Smith.

"For starts, you can wash dishes in any language so a lack of English needn’t be a hindrance to the new arrival. I’ve been a chef for over twenty years. Here are five things to be said in favor of continuing this custom, offered in a time when people are being very snippy about these very nice people."

Posted by:
Filed under: 5@5 • Cultural Identity • Culture • Think

It's not Thanksgiving without...leftovers and strays
November 28th, 2011
04:15 PM ET
Share this on:

It may not have been pretty, but it sure was delicious and four days after the fact, I'm still dreaming about this meal. We do an awful lot of asking people to finish the sentence, "It's not Thanksgiving without..." but I suppose I've never answered the question here myself.

That'd be the plate above, laden with turkey, my husband's squash casserole, and sweet potatoes, barbecue and collard greens made with skill, practice and a whole of love by my friend Eric. He's a talented cook to be sure, but I happen to believe he's got a certain amount of divine guidance on his side in the form of our friend Mama Diva, with whom we used to gather and eat this very meal each year.

Box lunch: Harry Potter civilities and Yao wines
November 28th, 2011
12:00 PM ET
Share this on:

Sink your teeth into today's top stories from around the globe.

  • Accio table manners! New Hogwarts-inspired dining halls hope to teach the little ones how to properly hold their fork. - Daily Mail

  • Should severely obese child be taken from their parents? - ABC News

  • Fish served at restaurants may soon be DNA-tested to show that it's the actual fish or caviar you ordered. - Physorg.com

  • Chinese NBA star Yao Ming applies a full-court press on the growing Chinese wine market by starting Yao Family Wines. - Wall Street Journal
Posted by:
Filed under: Box Lunch • News

'Miracle' pill takes the bitter with the sweet
November 28th, 2011
10:00 AM ET
Share this on:

Life just got a little sweeter thanks to a native West African fruit about the size of a cranberry.

The miracle fruit, “miracle berry,” or more formally Synsepalum dulcificum contains a glycoprotein – conveniently named miraculin - that temporarily fools taste buds into believing that sour and bitter things taste sweet.

Chef Homaro Cantu of Chicago's Moto and iNG restaurants is on a mission to work miracles of his own by using the berry in his restaurants – and beyond.

Recent comments
| Part of

Get every new post delivered to your Inbox.

Join 6,981 other followers