ANDREW , YOUR SOO WRONG!
I was reading an article today about the celebrity chef Andrew Zimmern. He has a program that goes to foreign countries to try exotic foods. He's the fat one with the bald head!
An accomplished chef awarded the James Beard recognition award. Kudos for your accomplishments Andrew but in no way does it reflect your knowledge of history behind certain foods or the history of how these foods came to be. Being an accomplished chef, tasting introducing foods from the world doesn't preclude you from trying to understand and most importantly inform your audience why these foods that may sometimes be so much different than we can imagine.
Your statements that Asian/Chinese Midwestern food is "Horse shit" is an embarrassment to yourself and your craft. You were so fed up with the Chinese Midwestern food, that you thought you'd offer an alternative by creating a chain of restaurants in Minnesota called the "Lucky Cricket" a huge investment from various partners with the only intent to make a profit! Don't get me wrong, its ok to make money but when you exploit the most basic Americanized Chinese food according to your menu charging outrageous prices just to cover expenses and having the fanciest bar in the establishment only tells me that a cashflow program is needed to get revenues going. Alcohol sales helps the bottom line of any restaurant.
Here's the deal Andrew if you didn't know. As legal immigrants coming to this beautiful country as the land of opportunity, Chinese immigrants during the cold rush flooded the West Coast, leaving family back in the old country and trying to survive in a new land. Not knowing the language, they gathered together in Chinatown and did the best they could to survive. Food familiarity was important but during those times, what Chinese produce did they have? They had to take good American produce and prepare meals as close to what they knew at home. It was a gourmet meal but they did their best. As each generation of immigrants assimilated into American culture, the best way to make money was to open restaurants to generate income. Did Americans think of this new cuisine as "Horseshit" food? Of course not everyone liked the taste but that occurs with every ethnic food, but to bad mouth Chinese food in the Midwest, let's see, there are only pockets of Asians in any one state and of course Asian produce if not sold on a regular basis will spoil and rot, so the best way to this day is to integrate what produce is available to the public. Yes, Chicago is the main hub to getting world wide food but its expensive and you need to buy in bulk., so Andrew, to call Chinese food in Midwest served by hardworking immigrants "Horseshit" just so your Chinese chain restaurants get a major boost from your insults is totally ignorant, racist and down right bigot.
Now, your programming in primetime has been scratched and the other programs downgraded to other times with no plans for reinstatement. And now you say sorry! I guess your source of revenue will dry up and to be honest, your menu is garbage, over priced and probably the serving are portion controlled, so Andrew, what did you accomplished?
Being a food critic and accomplished chef is not merely tasting foods and bringing it to the people. Explaining, the "why" and "origins" are just as important.
You've given a bad reputation to our craft and you are an embarrassment as a food critic and James Beard recipient. Do you not remember when you went to chef school, you learned the "why" and "where," are Asian people easy to insult and pick on expecting no retributions?
Well, as long as Chef Woo Can can type, I will always remind my loyal fans what you did to Midwesterns Chinese restaurants by bad mouthing them for the sole purpose of promoting your shit restaurant chain (lucky Cricket in Minnesota). I know why you have such a large bar there. The food probably sucks or the patrons see the price, caught inside because its so cold and they decide to drink a couple of drinks or mytais because they came to such a terrible place to eat.
May 2019 be the beginning of the end for your business venture.
By Pissed Off Chef Woo Can at www.chefwoocan.com