Seattle Kitchens Through the Years

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Why does the food in so many Seattle restaurants taste the same? One possibility: because so many of the cooks come from similar backgrounds, and they're cooking for people pretty much like themselves. Very few women, almost no people of color.

Graduating class, Art Institute, 2005

Summer quarter student w chef David Wynn.jpg

Kitchen crew at Toulouse Petit, 2009
Kitchen crew at Toulouse Dec 2009.JPG

Bastille, 2007

Shannon_Galusha_w_Bastille_crew.JPG

Shiro's, 2014

Thumbnail image for Shiro w new crew.JPG


Bramling Cross, 2015

Kitchen crew at Bramling Cross.JPG

Tavolata Capitol Hill, 2016

Addam & crew at Tavolata.JPG

Not saying that "bros making food for bros" is necessarily wrong. At a sushi counter, for example, you expect to see Japanese faces. (Mashiko, in West Seattle, even had a woman sushi chef a few years back.) But you get the idea.

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This page contains a single entry by Cornichon published on July 20, 2016 2:00 PM.

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