Guatemalans rolling sushi, Koreans tossing pizza and Puerto Ricans laying out perfectly piped langue de chat on a silicone mat — ethnic background in today’s culinary world holds less weight than an IKEA end table.
In a job market where jobs are scarce and competition is high, it doesn’t matter if the guy rolling your sushi is from Osaka, or if the guy pitting the Kalamata olives for your Greek salad is from Thessaloniki.
This article appears in May 12-18, 2011.