when I gave a talk or did a demo, there was a crowd, whereas when it was just a book signing in a generic book store, we didn’t get such a good crowd. The whole celebrity thing has gotten over the top, bigger than ever. You only get crowds and crowds and crowds if you are the hottest new thing on the Food Network.
What do you think are the positives (and/or negatives) of having food "celebrities"? By "celebrity", I mean both those with popular cooking shows who are average cooks, and those professional chefs who stress showmanship over skill. Are they an asset or a detriment to teaching people to really cook (both the skills and the art of cooking)?
