It’s never been easier for us to venture out of our native cuisines when cooking and pull inspiration from another culture’s foodways. But as writer Navneet Alang pointed out in Eater, for professionals, it’s a luxury most commonly reserved for white chefs and recipe developers.

They are the ones who are granted the freedom to cook from a “global pantry” of ingredients, and often find viral success for turning ingredients like turmeric, tahini, and gochujang into a “trend” — without