I have lived in a tourist town for most of my life, and in the nearly 50 years I have seen many a chef work in a restaurant or own one. I had my first job in a kitchen. Though I live in a small area, there are a few restaurants that have gained some exposure from the Food Network (and other such specialty networks), and one local chef (a trained chef, that is) got an offer from the TV entertainment giant. He turned down the show, as did other real chefs all over the world during the rise of that network. I would usually hear the same complaints from chefs and food experts that the show was fluff, or entertainment, or about personalities that would do well in front of a camera. Out of curiosity, over the years, I looked up many of the personalities and was shocked to find out how many were not chefs, or even trained cooks. One such person who is normally called a chef (do to high profile on TV) was trained as short order cook (maybe) and came down to a restaurant in my area and hosted a TV special. Recipes were faxed down from his staff of well over 100 people who handled the travel plans, PR, lighting, sound, security, etc. and the local chefs had to do the work. Though the event claimed the so-called chef turned celbrity was going to cook his dishes and feed the ticket paying audience, the fact is he did not do any cooking outside of a demonstration. He flew in, did the TV special, and flew out and many locals were disappointed to say the least. The worst part of what I have seen with this attitude of celebrity chefs is that not only are many not chefs, many don't even cook anymore nor did they ever cook in their career. Go to almost any local restaurant and you will see a bio of the chef and his/her recipes even if the said chef is long deceased and I find this trend of non-cooking fake chefs a scam. I understand law firms or accounting firms who may have the names of long deceased founder/partners, but restaurants? This cult of personality is even more shocking when one sees the bulk of the work around where I am done by illegal immigrants (yes, I am in California), who have the skills no doubt, but cook for a "name" who doesn't cook, or like mentioned before, is not even alive or active in the food industry on the kitchen side of things. I looked even further to see the local ads for the restaurants in my area and even in restaurants that feature great Hispanic head chefs, the ad leaves them out and shows the owner's wife, or son/daughter, claiming that this non-cooking person is the "chef". I know some of these people and while some of them have stepped foot in a restaurant, it wasn't to cook. The racism is blatant, and when I found out from the wife of a Hispanic chef that many chefs make ten dollars an hour, or even less (as little as $20 dollars a day, cash under the table), I was floored. There's an area near the employment department for the state where you can easily find an illegal immigrant trained and ready to work in a kitchen of any cuisine. I am not so against a cook trying to make a living because they don't happen to have a green card, I just don't like that they are exploited for twenty bucks all day. Being a minority and having heard stories about my father, aunt, and grandparents spend time in a World War II relocation camp for "Japs" as they were called, even if they were born in the United States, I have to say the racism I have seen in the chef/restaurant community against Hispanics is the worst I can think of since before the Civil War.