Cuckoo Micom 6-Cup Rice Cooker.

We have to fight back against cultural appropriation within the culinary world just to be seen and heard.In the age of social media, culinary creators have to not only be a cook and recipe developer; they have to be a brand manager, food photographer and editor, writer, and online customer-facing personality for mainstream food media that is ultimately centered on whiteness.

And when we don't fit into the neat little box of whiteness, it's harder to make professional strides the way other, often mediocre, food personalities can..The real reason why I'm exhausted about viral food trends is because they're centered on whiteness and being palatable to the masses..Viral food trends intersect with a variety of issues that impact the culinary industry and its workers but are mainly driven by the erasure of BIPOC cooks' work through cultural appropriation (specifically when white chefs share recipes without giving credit to their origin and background) and industry gatekeeping.

Going viral is a quick way to bypass all those gates.It means increased exposure to your work.

Exposure means professional opportunities and financial gains from sharing work like cookbook deals and brand partnerships.

Influencers and lifestyle bloggers often get cookbook deals and culinary accolades without having spent much time in front of a stove or working in the culinary industry itself..The association is young, and grading is voluntary.

They created a rubric so chefs and home consumers can understand what they’re getting, and help determine truffle prices.“I equate it to the California wine industry in the 1930s” McGee says.. How chefs are using American truffles in their restaurants.

“I kind of hate truffles as a concept,” says chef Patrick Alfiero of Philadelphia’s.Heavy Metal Sausage Co.. “I like them as an industry.