The ethnic food category has grown tremendously within just the past year. Ethnic influences are gracing more menus, have opened doors to new concepts, and breathe new flavor into America’s dining landscape. And now, we are seeing more and more chefs with no cultural background in the cuisine they are concocting helming the kitchens of them — not many, but a few. And they’re making it work just the same.
Tyler Akin, former sous chef at Zahav and current restaurateur of Stock in Fishtown, is a prime example. Akin’s restaurant is based around pho, a type of Vietnamese soup, but he is not in fact Vietnamese at all — rather, Scottish and French. In the past, he has cooked Greek, Thai and Middle Eastern. Read More