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Chapter 14: Appreciation or appropriation? Chefs dish authenticity

From a Las Vegas Filipina start-up to the old school icons, how do these professional chefs and restaurateurs feel about food culture authenticity?

Where’s the line between food appreciation and food appropriation? What are the unique challenges Asian American and Pacific Islander chefs and restaurants face? And why should they embrace their unique identities as they look to the tasty future of their communities?  

Iconic Indian American chef Maneet Chauhan said representation matters.

The biggest advice that I can give to young aspiring chefs, to individuals, is to own who you are. You don't need to change to fit in the society you are in. Your biggest advantage is the fact that you are different. And this is something that I tell my kids on a daily basis.


You can listen to the full conversation with Chauhan, as well as chefs Martin Yan and Mary Dee Moralita, in this episode of Exit Spring Mountain, Nevada Public Radio's Asian American Pacific Islander podcast.


The Exit Spring Mountain team includes senior producer Nessa Concepcion, academic research consultant Mark Padoongpatt and assistant producer and social media manager Isabelle Chen Rice. Our sound editing, mixing and mastering is by Christopher Alvarez.

Support comes from

Lorraine Blanco Moss is the host and executive producer. 

Like and subscribe wherever you listen to podcasts and leave us a review. Also, follow us on Instagram @ExitSpringMountain.

Guests

​Maneet Chauhan, celebrity chef and restaurateur; Martin Yan, celebrity chef and restaurateur; Mary Dee Moralita, chef and owner, O.G. Lola's

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