Last week, the New York Times' Francis Lam sparked a debate about the authenticity of American-born chefs cooking outside their own ethnicity, and now Brett Anderson takes to NOLA.com to weigh in: "Debates over the authenticity of his restaurants will rage as long as their stoves are hot, but Emeril certainly deserves to be part of this conversation. Doesn’t he?" Yes, but it probably shouldn't matter. [NOLA.com]
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