If the Triangle’s culinary scene does lag Nashville’s, perhaps what will put us over the top is more homegrown talent. In her excellent Sept. 7 column “ Hot plates” on our growing roster of noteworthy restaurants, Andrea Weigl highlighted several chefs who have moved in to make their mark.
I left a successful pastry business in Florida to become part of the vibrant scene here. But, as in our tech and life sciences sectors, native talent is also key – not only head chefs who come of age here but the staff to support them. To thrive, businesses require a steady supply of exemplary workers.
Moreover, might homegrown gourmets be our best shot at creating a signature Triangle cuisine?
Young people as well as those looking to relaunch their careers should recognize the unique opportunity and jump in. When it comes to culinary, let’s rule the Southeast and beyond!
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Chef director, The International Culinary School at The Art Institute of Raleigh-Durham