The Q&A briefly hits on the idea of prejudice against Asian American chefs who go outside of the Western palate.

EastWest: Before “Top Chef,” you were trained professionally in French and Asian cuisine. Do you think there is an unfair bias against Asian American chefs who are trained in anything other than Asian cuisine?
Huynh: There might be. I would love to believe there’s not that kind of mentality these days, but I’m sure there are people out there who think Asians should stick to cooking Asian food and Caucasians should stick to European food.

Look out for the about-to-be-released Hyphen Issue 13: Hybrid, where we delve deeper into this question and highlight some of the hottest Asian American food bloggers out there!