Friday, August 31, 2007

Food in the News

If you look for a Japanese face behind the Sushi counter before entering a Sushi bar, you might want to reconsider. USA Today reports that many new Sushi chefs are, not surprisingly, of hispanic descent. Like any business, some hard-working folks start at the bottom and work their way to the top and such is the case of Santos Villanueva top chef at Tako Grill in Bethesda, Maryland. Six of the seven Tako Grill chefs are from Central America and one from Japan. The number of Sushi restaurants in the US has doubled in the last decade and the demand for chefs is growing. Another benefit to the non-Japanese chefs. Americans like the experimental combinations like jalapeno, mango with hamachi. Our best traditional sushi in Fort Worth is Hui Chuan Sushi on Camp Bowie.

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