Bottom Chefs: A Working-Class Lens in the Competition Kitchen

As the wife of a good service worker, I applaud this perspective which is too often overlooked. Our food service workers are often maligned and always unappreciated. When I hear stories of rich athletes leaving 30 cent tips, I am reminded of this truth. Preach sister. Don’t let people forget that the people who FEED you are human too!

Working-Class Perspectives

Last week Top ChefBoston aired its Thanksgiving episode (filmed in July) in which the chefs had to squat over open fires, stir pots with large wooden spoons, and to try to cook a Thanksgiving feast limited by the ingredients (venison, blueberries, clams, squash, goose, etc.) that would have been available during the first Thanksgiving in the autumn of 1621. Katsuji Tanabe, an eccentric, funny, mouthy chef, the son of a Mexican mother and a Japanese father, won the competition with a dish that combined squash, lobster, and fresh herbs. Tough-as-nails Stacy Cogswell, the only chef who is actually from Boston, was sent home for getting dirt in her clam dish when she had to plate on the ground at the famed Plimoth Plantation.

In the last decade we have seen a prodigious spike in the number of reality shows that feature labor in the kitchen. From the Food Network…

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About sjwoods318

Mother of six children - five girls and one boy; wife; community organizer, family chauffeur, philosopher, trans-racial adoptee, Deadhead, person of mixed racial heritage, artist, poet, writer who loves to swim, read, and run around with my family.
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