Should ethnic restaurants in the U.S. be allowed to import specialty chefs from overseas?
Do some foreign chefs have unique “culturally acquired knowledge” that is essential to creating an authentic experience for American diners?
Is the “need” for foreign specialty chefs just a ruse for U.S. restaurants to cut labor costs?
Or do foreign chefs who are critical to an ethnic restaurant’s operations in fact create jobs for U.S. workers?
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