I thought I would start a separate thread from the ongoing Lucky Peach one since that is mostly about problems getting it delivered and is already 90 posts long. I have been wanting to comment on the contents of Issue #3, which I am finding not only interesting but perhaps significant as well--it deals with the glorifying of chefs in the past decade or so. Since this board will have Top Chef threads that can go several hundred postings long and nearly always has a thread relating to some Food Network issue, it seems particularly significant here.
The question of how celebritizing of chefs may affect the profession and therefore our restaurant experience is seriously dealt with by a number of practitioners, some of whom are favorites. The conversation between David Chang and other young Turks, (gonzos, whatever we call the tough guy/gal generation of tattooed kitchen adventurers) and the article by Montreal chefs about how restaurant chefing requires a lot of hard work and long hours seem to cast a shadow on what might be next in store for diners. The thoughtful piece (surprisingly long) by Mario Batali takes a more positive look, but also emphasizes the dedication to hard work.
I stopped reading at that point to write this posting. Now back to reading. I recommend this issue.