They would work away in a restaurant kitchen, out of view of the diners and certainly out of mind. They were low paid and under-appreciated.
The customers did not care who was making their food, all that interested them was the quality. If it was good, they came back. If it was not, they didn’t.
The customers did not care who was making their food, all that interested them was the quality. If it was good, they came back. If it was not, they didn’t.
But then came the beginning of celebrity chefs, and then the attack.
Julia Child, who wasn’t really a chef, Jacques Pepin, and Graham Kerr were the first. In the 1980s, Paul Prudhomme became celebrated as he popularized Cajun cuisine. For a while, it seemed as if you couldn’t turn on your TV without seeing him.
And that was ahead of television networks dedicated entirely to cooking. Folks started watching that, and a whole class of people who were just chefs soon became … stars.
Here is how crazy it has become: Say your corporation wants a celebrity to appear at your annual retreat, or maybe for the big Christmas party. Perhaps you belong to an association that is looking for a big name to draw members to the closing night of your convention. Everybody loves Paula Deen, right?
She will come to talk to your meeting for a minimum of $100,000 to $150,000.
If you’re looking for a manlier vibe, you can shell out the same amount for Bobby Flay. Ditto Emeril Lagasse.
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