Food

Consulting Chefs

I've noticed more and more restaurants lately with "consulting chefs" instead of "executive chefs" attaching their names to restaurants. I feel like publicizing a chef's name gives him the praise that he deserves for working those long, hot hours in the kitchen where no one ever really sees him or thanks him. By naming a "consulting chef" and no one else, does this do an injustice to the cooks in the kitchen?

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