Both sides now

Nashville chefs reclaim their immigrant parents' cooking

Mark Blankenship, at lower left, with a group of chefs at Tailor/ Photo by Jamie Bochicchio
Mark Blankenship, at lower left, with a group of chefs at Tailor/ Photo by Jamie Bochicchio
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When I interviewed chef Vivek Surti for my story on Indian ice cream and chai, he posed a tantalizing question: Will immigrants’ children determine the future of Southern food? It’s something he’s been thinking about for years, but he told me he was having a hard time finding a platform for exploring his theory with peers.

Reader, that got my attention. I personally wanted to know more about what he meant, and figured the rest of The Food Section community would, too.

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