The American identity has never remained constant or uncontested, and the same goes for our food. Mitchell Davis, Executive Vice President of the James Beard Foundation, leads a discussion with chefs who are bringing immigrant cuisines to the forefront of the American restaurant scene. Representing the frictions yet “beautiful tapestry” that explicates both the diversity and complexities of American cuisine, chefs Alon Shaya, Dana Rodriguez, and Sonya Kharas share their experiences with the audience as they attempt to decipher their roles in the restaurant world as influencers of American food culture.

NEW YORK, NY - March, 8, 2017: Portrait of Mitchell Davis, Ph.D., Executive Vice President of The James Beard Foundation. Credit: Clay Williams for The James Beard Foundation. © Clay Williams / http://claywilliamsphoto.com

NEW YORK, NY – March, 8, 2017: Portrait of Mitchell Davis, Ph.D., Executive Vice President of The James Beard Foundation.
Credit: Clay Williams for The James Beard Foundation.
© Clay Williams / http://claywilliamsphoto.com

Alon-ShayaAlon Shaya via slowfoodnations.org

Dana-RodriguezDana Rodriguez via slowfoodnations.org

Sonya_KharasSonya Kharas via slowfoodnations.org