Even when an actual Japanese restaurant franchise opens a place here, they are usually run by local people. I don’t think that has much to do with how authentic the food is.
Like I don’t care if my baguette was technically made by a guy born in Clermont-Ferrand. Flour, salt, water, baker’s yeast. Nothing else. Do it right, and congratulations, that’s a baguette.
If I’m gonna buy an authentic baguette, the baker could at least have the decency to wear a beret and a twirly moustache, regardless of their ethnicity.
Even when an actual Japanese restaurant franchise opens a place here, they are usually run by local people. I don’t think that has much to do with how authentic the food is.
Like I don’t care if my baguette was technically made by a guy born in Clermont-Ferrand. Flour, salt, water, baker’s yeast. Nothing else. Do it right, and congratulations, that’s a baguette.
If I’m gonna buy an authentic baguette, the baker could at least have the decency to wear a beret and a twirly moustache, regardless of their ethnicity.
Exactly - recipes and techniques can be authentic no matter who gets trained to do them.