The article Shel_B linked to cites a NYT article from 2012 written by Francis Lam. Folks should read that one too, which has some commentary from some White chefs & from Lam not covered by the more lengthy EBE article; including a story about the struggles of "ethnic owner-chefs" (e.g. Saipin Chutima), not "just line cooks". Perhaps folks might think a little more about this.
Here's the NYT article link, for convenience.
(The NYT article has been posted here on eG before, but people may have either forgotten it or never read it)
