thinking about paul bocuse, and his fame, i began to wonder: what makes someone a "great" chef?
and how does "greatness" relate to whether one is famous? (not so much can mediocre chefs be famous -- for that is clear -- but whether "great" chefs can remain in relative obscurity)
does a chef have to have exposure to, and cater to the high expectations of, the eating elites in order to achieve "greatness"?
and on a purely elementary level, when does a cook become a "chef"?