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Cooking Vegetarian 

It was nice to see the vegetarian eateries recognized in your weekly ("Food Without Faces," Food & Drink, Dec. 12). I was, however, distressed to see that you did not give recognition to the able and well-trained chefs who create these culinary treats. Especially at Ipanema, where the chef is Rachel Zell. Rachel is highly trained in the culinary arts, having trained at the French Culinary Institute in New York City, and then worked in fine restaurants for world-renowned chefs. Richmond is lucky to have her.

I have no bias, only pride, because Rachel is my daughter.

Barry Zell
Naples, Fla.




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