clock menu more-arrow no yes

Filed under:

A day without a Mexican

"Guys like Hugh [Acheson], who are at such a high level that people want to come work for him for free, those guys will be fine. But the rest of us, us blue collar chefs? I don't know how our places are going to survive." - Semi-anonymous chef "Kevin" speaks out in Besha Rodell's piece on Georgia's controversial new immigration law and how it's already impacting our culinary landscape. [CL]

Sign up for the newsletter Sign up for the Eater Atlanta newsletter

The freshest news from the local food world