http://chicagoist.com/2007/04/04/the_blackout_in_professional_kitchens.php All comments for The Black-Out in Professional Kitchens en-us 2009 Marcus Gilmer Mon, 05 Jan 2009 17:30:00 -0600 http://blogs.law.harvard.edu/tech/rss marcusisabadass@gmail.com marcusisabadass@gmail.com 60 http://chicagoist.com/2007/04/04/the_blackout_in_professional_kitchens.php#comment-1060472 http://chicagoist.com/2007/04/04/the_blackout_in_professional_kitchens.php#comment-1060472 Comments Thu, 05 Apr 2007 00:42:47 -0600 <p>Look, I really don't want to take anything away from any Black chefs, but something similar is going on with Hispanic cooks as well. Anthony Bourdain makes the point very passionately in his last book that every kitchen, of every cuisine (not just Latino), in every major city in America is usually staffed with a majority of Hispanic line cooks, prep chefs, and dishwashers. Basically the labor engine (Legal, Illegal, and everything in between) that keeps any restaurant running. So when you do go to the Mesa Grill or Babbo, chances are Bobby or Mario were out filming something while some guy from Oaxaca or Honduras made your smoked goat cheese appetizer. Sorry to threadjack... just thought some other people of color deserved a foodie shout out too. </p>