Why BIPOC chefs are rolling their eyes when you demand substitutions |
In tandem with AAPI Heritage Month, Hmong American chef Yia Vang talked to us about being ashamed of his mom’s cooking when he was a kid, yearning for Lunchables and SunnyD, and finally coming full circle to tell the story of his parents and his people through their traditional recipes. He also explains why it's offensive to ask a chef to change the way he makes traditional foods: "I’ve had enough of the narrative that runs like, 'We support you and your brown skin, but now can I get a vegan version of that, hold the hot sauce?'" |