In lots of threads, cooks and serious foodies bemoan a line of frozen food, or a chef's appearance on Food Network, or even a cookbook that (gasp!) makes money for the chef. Many people seem to have expectations that food preparation should remain pure. And it seems most prevalent with young cooks, who so quickly disparage the older famous chefs for cashing in; it goes beyond jealousy. Comparable to a famous stage actress taking a role on a soap opera. So many people get offended. Yet, when banker opens one branch, and it's successful, everyone wants him to open two or five or ten more branches, and the young bankers want to emulate him, not disparage him. It is as if the expectations and definitions of success are so different in the business world compared to the restaurant world, as if chefs don't have kids with tuitions!
Kim also wrote that she would "like to explore the anger, dismay and other strong feelings people have about chefs 'going commercial', and why this is unique to the restaurant industry"
Do a chef’s commercial interests and ambitions affect your choice of restaurant?
Do you try to dine in restaurants where the chef is always "hands on", on the view that this provides a better chance for a satisfying meal (assuming, of course, that the chef is talented to begin with)?
Our chef members may want to discuss the advantages and differences between a chef working in the kitchen and one who delegates the direction of the cooking to a subordinate while engaging in other commercial activities.
Of course we welcome any other comments and ideas on this topic.