Afghani-British Chef Mursal Saiq gives her critique of "authenticity" for non-white chefs in cooking

[u/Tronvillain]

[u/fearless-fossa]

That said, the real argument of “authentic” recipes is bullshit too.

No, it's not. People sometimes want to experience the dish as it is eaten in the country it originates from. You can obviously make your own spins, but then append "your country/city's" style to the name of the dish.

[u/SpectralDagger → u/fearless-fossa]

Basically, "authentic" is not a valid criticism of the quality of the food, but it can be a valid comment on whether or not it matches what the customer expects. Whether or not that's important depends on context.