Behind the Line

Race and privilege in the kitchen, the values we give to Western and Eastern food, and Jeff challenging a fine dining chef to a crab-off are a few of the many things we chatted about with Attica Junior Sous Chef and our friend, Cameron Tay-Yap. Cam shares with us his experience and rise through the kitchen ranks, retelling heartwarming tales of openness as well as run-ins with racism. In our quest to explore unconventional career paths, Cam paints an intricate experience of what it's like to go against the cultural norms many of us have been bound by, and how to succeed in that process.