AAPI chefs find their own definitions of authentic cuisine

Asian American and Pacific Islander chefs across the US are aiming to spark conversations about Asian cuisine by cooking dishes defined by their own experiences, rather than diners’ expectations around what is considered authentic. “We bring people to the table with food; that’s where I think the conversation needs to really expand beyond the plate. It’s like, now that you guys are looking at my food, look at me and listen to what I’ve got to say,” said Washington, D.C., chef Kevin Tien, who co-founded the group Chefs Stopping AAPI Hate.