What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Brian Fernando of San Francisco's 1601 Bar & Kitchen, discusses whether his food is "authentic enough," defends his use of kale at his restaurant, and talks pricing.

Back by chef demand: A look back at the best of the worst.

This episode: Irene Li of Boston’s beloved food truck turned neighborhood watering hole Mei Mei takes on the Asian fusion haters of the world.

This episode: Sarah Gavigan of Nashville's Otaku Ramen and Little Octopus confesses to concealing hipsters, running a ramen money making scheme, and serving avocado that tastes like...wait for it...avocado. Gasp!

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Greg Dunmore of Nojo in San Francisco. ***SADNESS UPDATE: Nojo as we knew it is no mo’, much to our collective dismay. Godspeed, temple of skewers. Silver lining: Dunmore will join the AP Company who purchased Nojo as their corporate chef.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Jimmy Bradley of NYC's The Red Cat gives some lessons on actually talking to your server if you have a problem instead of writing stuff on the internet.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Robin Song of Hog & Rocks in San Francisco gets hate for making "meh" quality food, but receives praise for having a cool looking bathroom. Win!

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Joey Campanaro of New York's Little Owl, explains why his artichoke is not a potato, and that he put the word "little" in the name of his restaurant because, yes, it's a small restaurant.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Richie Nakano of Hapa Ramen in San Francisco. **UPDATE: Sometimes life sucks, especially when the ramen world loses a ferocious outpost—Hapa Ramen has since closed its doors.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Michael Siegel of Shorty Goldstein's in San Francisco. Warning: There's some profanity on this one directed at Michael over potato salad.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Matty Matheson of Parts & Labour, The P&L Burger, Dog & Bear, and P&L Catering in Toronto responds to accusations that his food is small and his burgers are NOT the best in Toronto.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Telmo Faria of Tacolicious in San Francisco.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Kim Alter—now of Plum, formerly of Haven, in Oakland, California—stands up for how much food actually costs, yo.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Hiro Sone of Terra in St. Helena.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Chris Beerman of Citizen's Band in San Francisco.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Staffan Terje of Perbacco and Barbacco in San Francisco defends his tagliatelle against haters who would have you believe he serves up college ramen.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Jason Stratton of Spinasse, Artusi, and Aragona in Seattle responds to an allegation that his milk-braised pork looks more institutional than delicious. **UPDATE: Stratton recently announced his departure from his killer restaurants, citing a need for a sabbatical out in the great wide world. Dude is gonna read some books and nod thoughtfully at art like whoa.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Josh Henderson of Seattle's Skillet and Westward responds to his food being "flavorless," and the over-wearing of vests. Vests are timeless.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Jamie Bissonnette of Boston/NYC's Toro and Boston's Coppa responds to his corn being a travesty and his tapas being, uh, small.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Blake Joffe of Oakland's Beauty's Bagel Shop responds to his bagels being "small as hell" and ridiculously overpriced.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Louis Maldonado of Spoonbar and Pizzando in Healdsburg gets hate for his sous vide chicken and ruining the menu at Spoonbar when he took it over.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Laurence Edelman of NYC's Left Bank discusses food costs and some VERY specific critiques on fish portions.

This episode: Jessica Benefield and Trey Burnette of Nashville's Two Ten Jack tackle their apparent whiteness, hot tea that's actually hot, and mystery bar meat.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Daniel Holzman of NYC's The Meatball Shop responds to criticism that his menu is juvenile and meatballs are dry. And drops a sweet Goonies reference.