I am hopeful we are finally entering an era of valuing chefs for being great leaders and not lionizing them because of their "talent"

I don’t think we need to stop writing about chefs. We need to stop writing about chefs who don’t pay and treat their staff well. But ultimately as the leader of a kitchen/business, the chef assumes the risk. Do they need to also give up the rewards?

The trouble is when we (and this is not just media) fawn over chefs, let them be “rockstars” and “brooding artists,” whose talent comes at a very human cost, and we ignore that cost.